Boiling Corn on the Cob Recipe

How to boil corn on the cob tutorial with cobs served on a white platter and topped with butter.

5 from 10 votes

Boiling Corn on the Cob Recipe

Boiling corn on the cob is a quick and easy way to make tender, juicy corn in just minutes, perfect for summer meals and family dinners.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.

Store fresh corn. Store fresh sweet corn in the fridge, with the husks on, for 2-4 days.

Store cooked corn. 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.

Nutrition