How to Boil Corn on the Cob is one of those simple kitchen skills that makes summer dinners so much easier. With just salted water and a few minutes on the stove, you get sweet, tender corn that’s perfect with butter, salt, and pepper.
What makes this method so great is how fast it is. Once the water returns to a boil after you add the corn, it’s ready, and you can even let it sit covered in the hot water to stay warm until everyone is ready to eat. Plus, this method keeps the corn tender, juicy, and full of natural sweetness. We have used this method for years, and it always gives perfectly cooked corn every time.
If you love easy sides, try our Mexican Corn, Corn Salad, Roasted Vegetables, and Smashed Potatoes. You can also find more family favorite sides in our side dish collection.
Why you’ll love it + Why it works:
- Quick and Easy: Ready in just a few minutes with minimal effort.
- Consistent Results: This method works every time.
- Tender Texture: Short cook time keeps kernels soft and juicy.
- Flexible Timing: Letting it sit in hot water keeps it warm without overcooking.
Boiling Corn on the Cob Ingredients
- Water (3-4 quarts): Provides enough volume to cook the corn evenly.
- Salt (1 tablespoon): Enhances the natural sweetness of the corn.
- Corn on the cob (3-4 cobs): The star ingredient, fresh and naturally sweet.
How to Boil Corn on the Cob
BOIL. Fill a large pot with water. Pour 1 quart of water per ear into your largest pot, add kosher salt, then bring the water to a boil.
Once the water is boiling add the corn. Be sure you do not overcrowd the pot.
As soon as the water returns to a boil, the corn is done. This should only take 4-5 minutes. Remove from the heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes.
Kristyn’s Recipe Tips
- Use fresh corn for the best flavor and sweetness.
- Do not overcrowd the pot so the corn cooks evenly.
- Add butter and salt right before serving for the best taste. Finish with butter and your favorite seasonings like salt, cheese, herbs, or a little heat.
- Keep corn in hot water if serving later to keep it warm.
- Plan about 1 cob per adult if it is a main side, or ½ cob per person with other dishes.
- Break cobs in half by hand after shucking if needed.
- No need to presoak when boiling. Add corn only after the water is boiling and cook 4 to 5 minutes to avoid soggy kernels.
- Frozen corn works too, just allow a few extra minutes.
- For extra flavor, add sugar or a splash of milk to the water if desired.
Boiling Corn on the Cob Recipe
Video
Ingredients
- 3-4 quarts water
- 1 tablespoon salt
- 3-4 cobs of corn
Instructions
- Fill a large pot with water. Pour 1 quart of water per ear into your largest pot, add kosher salt, then bring the water to a boil. Once the water is boiling add the corn. Be sure you do not overcrowd the pot.
- As soon as the water returns to a boil, the corn is done. This should only take 4-5 minutes. Remove from the heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes.
Notes
- Use fresh corn for the best flavor and sweetness.
- Do not overcrowd the pot so the corn cooks evenly.
- Add butter and salt right before serving for the best taste. Finish with butter and your favorite seasonings like salt, cheese, herbs, or a little heat.
- Keep corn in hot water if serving later to keep it warm.
- Plan about 1 cob per adult if it is a main side, or ½ cob per person with other dishes.
- Break cobs in half by hand after shucking if needed.
- No need to presoak when boiling. Add corn only after the water is boiling and cook 4 to 5 minutes to avoid soggy kernels.
- Frozen corn works too, just allow a few extra minutes.
- For extra flavor, add sugar or a splash of milk to the water if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store fresh sweet corn in the fridge, with the husks on, for 2-4 days.
Cooked corn on the cob can last in the fridge for up to 5 days in an airtight container or stored in the freezer for up to 6 months in a freezer-safe container.
You can also remove the kernels from the cob and store them in a Ziploc bag in the fridge or freezer.
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This recipe was first shared May, 2020.
So good in the microwave and less trouble! But boiling is my favorite way to make it.
Perfect. Just love the super easy recipes with fresh veggies when cooking out. Made this in a snap. Thanks!
Why is the sodium content so high in the boiled corn on the cob? I am on a low sodium diet and that blows it out of the water. I’m still going to have to try it though!
Your serving raw corn. No way it’s done in five minutes. Takes at least 9 to 13. Cut tops with silks off and take the butt off the other end. Now pull a few layers of husk off not a lot just outside 2 or 3. Drop into boiling water when it returns to a boil cook for 9 to 13 depending on corn. Remove from water and place in a ice chest without ice. They will stay hot for a long while. Set up your table with a roll of paper towels squeeze butter and salt . Grab a ear pull husk to butt end and wrap with a paper towel. This makes your Handel. Apply squeeze butter and salt enjoy. Limit kids to about 7 ears.
Thanks for sharing how you cook corn on the cob. Sounds like a great method as well.
1766 sodium for corn on the cob. For a renal diet isn’t that a bit HIgh for the sodium for a kidney diet.
Or have the sodium count gone up recently and not been published to let us all know
The salt will be mostly drained off with the water but I would be careful about adding salt to the cooked ears. 1500 mg is the maximum for the day for foods with sodium cooked in them.
Thanks for the feedback!
Been doing this for 50+ years. Great to know the timing!!❤
That’s awesome! Yes, hopefully this was helpful!