From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.


Everyone claims to have the ultimate recipe for corn on the cob. Here is my humble take on the summer classic: Start with a great ear of corn. I get mine from Paley’s Market in Sharon, Connecticut (860-364-0674), where Charlie Paley handpicks them himself twice a day. Cut the top off and remove about two layers of husk so the kernels are just visible through the inner layer; do not remove the silk. Soak the corn overnight—husk included—in whole milk plus a handful of coarse salt. To cook, bring the milk to a high boil, turn off the heat, and cover the pot for about ten minutes. After draining, peel the husk back and tie it like a shoelace at the bottom—that becomes the holder for this side. The right garnish is also essential: Use sweet butter and sprinkle on some of Tony Chachere’s Creole seasoning ($1.75 for eight ounces; Finish with any of the silver holders at right.


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