Fresh off the stalk—that’s how Grandma enjoys her corn. When those golden ears start showing up at the farmers’ market she’s the first to grab a dozen—or two or three! 

Follow her easy directions for flash-cooking farm-fresh ears of corn (fresh corn doesn’t need more than 5 minutes in the pot). Then slather on the butter and enjoy!

Or take it a step further and use those golden kernels to make Velvety Creamed Corn, Homestyle Succotash, Golden Bacon Corn Cakes or Classic Corn Relish.

Grandma’s Perfect Fresh Corn

Prep time: 5 minutes; Cook time: 5 minutes; 4 servings

• 4 ears of sweet corn, husked •

1.  Bring a large pot of water to a boil over high heat. Add the corn; reduce heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs.

2.  Enjoy as is, with just a slather of butter and sprinkle of salt.

3. Or, remove the kernels from the cob to use in recipes or to serve kids with braces: Trim the stem end, then place the ear cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Each ear should yield about 1/2 cup of kernels.

Grandma's Secret Tips: You can also substitute frozen corn kernels for fresh in any of these recipes—a 10-ounce box yields 2 cups.

Feel like grilling corn? See Zesty Corn-on-the-Cob.

Grandma's Summer Corn Recipes

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Velvety Creamed Corn

I still dream about Grandma’s creamed corn. It was summer simplicity at its best.

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Homestyle Succotash

Grandma told us that the word “succotash” comes from an Algonquian word meaning boiled corn. We just knew it...

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Golden Bacon Corn Cakes

The stellar combination of corn and bacon was a wonderful treat at Grandma’s brunches.

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Classic Corn Relish

Grandma’s relish on the table was a sure sign that summer had arrived. We spooned it on hot dogs, steak, and...

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Velvety Creamed Corn

Homestyle Succotash

Golden Bacon Corn Cakes

Classic Corn Relish