Recipes and Cooking Boiled-in-the-Husk Corn on the Cob 3.5 (26) This boiled corn on the cob is just as tasty as it is easy! Cooking corn in the husk keeps in the delicious sweet flavor, making for the perfect boiled corn (Bonus: boiling corn on the cob in the husk makes for gorgeous presentation!) Serve with aleppo and cayenne pepper flavored butter for extra flavor. By Scott Peacock Scott Peacock Website Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce. His first job was as a pastry chef at The Golden Pheasant, and his work has been featured in Martha Stewart Living, Atlanta, and Duchess Fare, among other publications. Scott's recipes can be found in the Better Homes & Gardens classic The New Cookbook, and his fried chicken recipe was called one of the "40 best recipes ever published" by Food and Wine. He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. Learn about BHG's Editorial Process Published on July 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 recipe Flavored butter 6 ears fresh corn in the husk Directions 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. 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. Flavored Butter In small bowl stir together 6 tablespoons softened butter, 1/2 teaspoon salt, 2 teaspoons crushed Aleppo pepper, and 1/8 teaspoon 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. *you can use Maldon sea salt, which is available at specialty food and grocery stores, or online at kingarthurflour.com.**1/2 tsp cayenne pepper can be substituted for Aleppo pepper. Andy Lyons Rate it Print Nutrition Facts (per serving) 182 Calories 13g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 182 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 31mg 10% Sodium 298mg 13% Total Carbohydrate 17g 6% Total Sugars 6g Protein 3g Vitamin C 6.1mg 31% Calcium 5mg 0% Potassium 247mg 5% Folate, total 38.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.