The Recipe · No.820 · Corn on the Cob

Corn on the Cob, and Where to Source It

Skip the salt in the boiling water and add a splash of milk and a spoon of sugar instead. Salt in the water toughens the kernel skins; the milk and sugar keep them plump and sweet.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook10 min
Makes4 servings
CuisineAmerican
Cook it with
Stovetop
Can you make Corn on the Cob in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Sweet corn
Fresh ears, husked just before cooking. In-season corn is sweetest. Fresh, bought local.
4 ears
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Milk
A splash in the water enriches the boil. Whole milk is best.
1/2 cup
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Sugar
A spoon in the water brings up the corn's own sweetness.
1 tbsp
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Butter
Softened so it melts straight onto the hot cob. A good cultured butter is best.
4 tbsp
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Flaky salt
Sprinkled on after the butter. A coarse finishing salt clings best.
1 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Season the waterBring a big pot of water to a boil with the milk and sugar.
  2. Boil the cornDrop in the husked ears and cook about 7 min.
  3. DrainLift the cobs out and let them steam-dry a minute.
  4. Butter and saltRub butter over every row and finish with flaky salt.
Part Three
The Toolkit

Stock pot · Tongs · Corn holders

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