If there’s a side dish that is guaranteed to make everyone happy (especially the kids), this is it! Boiled corn on the cob is the perfect summertime side dish, and it can be done in just five minutes.
Boiling corn is the easiest cooking method, and you’ll love our special add-in, which ensures this corn is sweet, juicy, and tender every time.
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Easy 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 cookouts, 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 to Buy Corn
The best corn-on-the-cob recipe starts with fresh, sweet corn. Here’s how to pick corn when you’re at the grocery store.
- Fresh Husks – the husks should be bright green in color and tightly wrapped from top to bottom. Yellow or dry husks indicate the corn is old.
- Tassels -the strings sticking out of the tops should be golden brown and slightly sticky. Avoid cobs with black or dry tassels.
- Feel the Kernels – without peeling the corn, feel the kernels through the husk. They should feel plump and firm. Avoid cobs that feel hollow, or shriveled.
How to Store Uncooked Corn:
Once you bring the corn home, leave the husks on and store it in the refrigerator. The husks will seal in the corn’s moisture and keep it fresher for longer.
How to Remove Silks from the Husks
Some simple methods can help you quickly remove the pesky silks from corn husks. This is especially important if you have picky eaters.
- Use a soft brush over the surface of the corn to catch the silks and pull them away.
- Rub with a dry towel – moving in a circular motion creates friction to pull the silks away from the kernels.
- Rinse under running water – the water will loosen the silk from the kernels to remove them easier with your hands.
My Best Tip for the Sweetest Boiled Corn
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 boss and friend Pearl (who was like a Grandmother to me). I’ve been making corn this way for years. Adding a little bit of sugar will amplify the corn’s natural sweetness and make less sweet corn taste better.
How to Cook Corn on the Cob
- Fill a large soup or stockpot halfway with water and bring to a boil.
- Add salt and sugar (if using) then add the corn (break the corn in half if desired). Cover, reduce heat to medium, and boil for 5 minutes.
- Check the corn after 5 minutes. When the corn is done, the kernels should be crisp-tender and the color should be darker in color by one shade. Remove from the water with tongs and transfer to a platter. For easier eating, load each ear of corn onto a wooden skewer.
- To serve, brush the cobs with butter then season with salt and pepper if desired.
How Long Should I Boil Corn on the Cob?
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 5 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.
Fun 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.
What to Serve with Corn on the Cob
Try pairing corn on the cob with our Hamburger Recipe and Potato Wedges at your next BBQ and don’t forget the Lemonade. It’s also excellent with Grilled Steak or Grilled Salmon!
Storing 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, let it cool to room temperature then wrap it in plastic wrap and store it in the fridge.
Use the sweet juicy leftover corn to make the best Corn Guacamole or fresh Avocado Corn Salad.
P.S. You can also keep the leftover bare cobs for the best Corn Chowder.
Boiled Corn on the Cob is such a versatile side dish; you can serve it with just about anything. I’m telling you right now, you might as well make a double batch.
More Summer Side Dish Recipes
- Cucumber Tomato Avocado Salad
- Asian Chopped Salad
- Greek Pasta Salad
- Coleslaw Recipe
- Cowboy Caviar
- Macaroni Salad
- Caprese Salad Recipe
How to Boil Corn on the Cob (5-Minute Recipe)
Ingredients
- 6 cobs of corn, shucked and broken in half if desired
- 1 Tbsp fine sea salt, plus more to serve
- 2 Tbsp granulated sugar, optional
- butter, optional, to serve
- freshly ground black pepper, optional, to serve
Instructions
- Fill a large pot halfway with water and bring to a boil. Add 1 Tbsp salt and 2 Tbsp of sugar. Add corn to the pot and return to a boil.
- Reduce the heat to medium, cover, and boil for 5 minutes.* The corn is done when it is crisp tender, and has changed a shade in color. Turn off the heat and use tongs to carefully remove the corn from the water to a serving platter.
- Butter and season your corn with salt and pepper if desired. It is best to eat it fresh, or let it cool and store in a covered container or large zip-top bag and refrigerate.
Notes
*Cooking Time: Older corn may take longer to cook. Test at 5 minutes and add more time as needed. If it’s not ready at 5 minutes, you can turn off the heat, cover with the lid, and let it rest for 3-5 minutes to finish cooking through.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Cooler corn is a great backyard/camping idea. Put your fresh, husked cobs of corn in a cooler, cover with boiling water, close the lid, wait 8 to 10 minutes depending on preference. Serve seasoned to taste. Salt, pepper, lemon juice, even vinegar for some tastes..
Thank you so much for sharing that with me.
Can I freeze the corn on the cob wat should I do to freeze it can you please let me know how should I do it thank you
I have not frozen this one, but some of my readers have reported good results freezing it.
Coming from a 6th generation corn farmer, I hate to say it but your recipe calls for boiling the corn for exactly 5 minutes to long. If the water is boiling with the corn in the pot, it’s over cooked. To make the best sweet corn – best flavor and texture, get your pot of water boiling and NEVER add salt to the water, it makes the kernels tough! If you are using good fresh sweet corn, the sugar in the water is pointless also. Once the water is boiling add the corn and wait for the water to come back to a boil. Promptly cover and remove from the heat. Voilà, your corn is done! An added benefit of cooking corn this way is since you’ve removed the heat source, the corn stops cooking and will stay warm and ready for the butter for up to an hour!
Hi Deven, thanks for sharing your method – thats a smart way to make it ahead so it stays warm. I researched the salt and there are two views but the consensus seems to be that salt does not toughen corn, but there definitely are 2 very different perspectives on that. The sugar is optional but it has been found to help enhance the sweetness.
This was a hit at our family BBQ! Adding a bit of sugar made it deliciously sweet. We served it with butter and a sprinkle of sea salt—so good!
Quick easy way to check for doneness is to use a fork to pop just one kernel. If no juice squirts out, it’s done.
This is a great steak side! Sooo easy, chewy and easy to make!