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Street Corn

Yield: 5 cobs of corn
Author: The Little Epicurean


  • 5 ears fresh corn in the husk
  • 6 quarts water
  • 3 Tablespoons kosher salt

Seasoned Butter:

  • 1/4 cup unsalted butter, softened, room temperature
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon chili powder (optional)


  • 4 Tablespoons grated parmesan cheese
  • 2 Tablespoons grated pecorino romano cheese
  • chopped chives, as needed
  • crushed red pepper, as needed
  • kosher salt, as needed


  • In a large stock pot, bring 6 quarts of water and 3 Tbsp of kosher salt to a boil.
  • Remove any damaged or discolored outer husks of corn. Peel the husks down to the base of the corn, but do not detach from the cob. Remove the silk around the corn.
  • Pull the husks back up over the corn and tie the ends together using a small piece of husk or kitchen string.
  • Gently put corn into the boiling salted water. Cook for 8-10 minutes. Remove corn from water, drain, and let sit for a couple minutes before opening (corn will be very hot).
  • Peel back the husks and use it as a handle. Spread seasoned butter all over corn. Sprinkle cheese and other toppings over corn.

Seasoned Butter:

  • In a small bowl, whipped softened butter. Add cayenne pepper, garlic powder, salt, red pepper, and chili powder. Let butter sit for at least 15 minutes to allow flavors to develop. Spread over cooked corn.