Boiled Corn on the Cob Recipe
Boiled corn on the cob is the perfect summertime side dish. Boiling corn is the easiest cooking method and you’ll love our secret that makes this corn always sweet, juicy, and tender.
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Corn on the Cob Recipe:
The start of summer means it is corn on the cob season. I love this Boiled Corn on the Cob recipe for its simplicity. Perfect for summertime BBQs, this boiled corn is SO juicy.
Boiling corn on the cob is the most common way to cook it. If you love corn, be sure to also try our other corn recipes; Instant Pot Corn and Grilled Corn in Foil, so you are prepared to serve this perfect side dish all summer long!
How Long to Boil Corn:
Boiling corn on the cob ensures the kernels stay juicy and plump, yet finding the perfect length of time to boil corn depends on the age of your corn. Fresh ears of corn on the cob can be boiled in about 15 minutes. Ears of corn that may be a little older will take slightly longer – just be careful not to overcook! Check your kernels before removing them from the heat to ensure they are crisp-tender.
The Secret to Sweet Corn on the Cob:
I love corn on the cob at the peak of its season. However, sometimes finding the freshest corn can be tricky. The secret to ensuring perfectly sweet and juicy corn every time is to add sugar to the water. I learned this trick from my late friend Pearl who was like a Grandmother to me. This extra kick of sweetness makes a huge difference for boiled corn on the cob!
How to Cook Corn on the Cob:
- Shuck your corn and place corn in a large soup or stockpot and fill it with enough water to cover the corn.
- Bring water to a boil and add sugar. Cover, reduce heat to medium and boil for 15 minutes.
- When time is up, kernels should be crisp-tender. Remove from heat and drain. For easier eating, load each ear of corn onto a wooden skewer. If desired, butter, salt, and pepper your corn.
Pro Serving Tip: Serve your boiled corn on the cob on wooden skewers! This keeps your fingers from getting burned as you eat the freshly cooked corn. As an added bonus, the skewer allows you to butter your corn and not worry about the butter dripping all over your hands.
Leftover Corn on the Cob?
This boiled corn on the cob is best when eaten fresh and hot. If you can’t eat all of the corn in one sitting, wrap it in plastic wrap or foil and store it in the fridge then use those sweet juicy kernels for Corn Guacamole or fresh Avocado Corn Salad.
P.S. You can also keep the leftover bare cobs for the best Corn Chowder.
What to Serve with Corn on the Cob:
More Summer Side Dish Recipes:
- Cucumber Tomato Avocado Salad – our most popular summer salad
- Asian Chopped Salad – with the best Asian dressing
- Coleslaw Recipe – simple, creamy and excellent
- Cowboy Caviar – make a big batch since it disappears fast
- Strawberry Pretzel Salad – ok, not technically a ‘salad’
Boiled Corn on the Cob Recipe
- 5 cobs of corn, shucked/peeled
- 1-2 Tbsp sugar, or salt
- unsalted butter, optional to serve
- Black pepper, freshly ground (optional)
- Place corn in a large soup/stock pot and fill it with enough water to cover the corn.
- Bring water to a boil and add 2 Tbsp of sugar (1 Tbsp for a smaller pot and 2 for a huge one).
- Cover, reduce heat to medium and boil 15 minutes. When time is up, sample few kernels of corn before turning off. "Older" corn may take a few more minutes to cook. Kernels should be crisp-tender.
- Remove from heat and drain. Butter and pepper your corn if you like. Best to eat it fresh, or wrap it in foil and save it for later.
Nutrition Per Serving
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