How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

Lazy Girl's Halloween Cupcakes (Shhh... They're Delivered!)

When you'd prefer to prep for your Halloween party by styling your zombie makeup instead of piping cupcakes, look to for a dozen creepy sweets just in time for All Hallows Eve.

See More

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Adorable Lunch Box Recipes for Kids

School lunch has never been this cute. See how mom Ashley Thompson combined fruits, vegetables, and some creativity for a week of noontime treats that are heavy on themes, light on groans.

See More

Easy Slow Cooker Appetizers

Looking for no-fuss appetizer recipes to kick off your party? It's time to whip out that slow cooker! Including juicy meatballs, creamy dips, and spicy wings, we've got all your favorite slow cooker appetizers to choose from. Try one of these easy slow cooker appetizer recipes for your next party or get-together.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Boiled-in-the-Husk Corn on the Cob

4.5 by 6 people
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 10 mins

Boiled-in-the-Husk Corn on the Cob



  1. Prepare Flavored Butter; set aside. Leaving husks intact, peel from tip of cob to base. Remove and discard any damaged or discolored outer husks. Thoroughly remove all silks from each ear of corn (a nubby kitchen towel rubbed briskly between rows of kernels makes easy work of this, Scott says). Rewrap husks around cobs, then tie ends with strips of husks or 100-percent-cotton kitchen string.
  2. In large kettle, bring 6 quarts water to boiling and add 3 Tbsp. kosher salt. Add corn. Cook corn 10 minutes. Using tongs, remove corn from water; drain briefly. Serve corn with Flavored Butter. Makes 6 servings.
  3. In small bowl stir together softened butter, salt, crushed aleppo pepper, and cayenne pepper. Cover and let stand at room temperature 3 hours for flavors to meld; or refrigerate up to 24 hours, then bring to room temperature before serving. *Scott prefers Maldon sea salt, which is available at specialty food and grocery stores, or online at**1/2 tsp cayenne pepper can be substituted for aleppo pepper.

From the Test Kitchen

*If Aleppo pepper is not available, just increase the amount of cayenne pepper in the butter.

Nutrition Facts (Boiled-in-the-Husk Corn on the Cob)

    Per serving:
  • 182 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 31 mg chol.,
  • 208 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...