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
Filed Under
I made the corn chowder. It was sensational and I’m not a very good cook
I’m so glad you enjoyed it!
Water should be boiled first add corn and never cook more than 5 minutes. 15 is way too long!
Hi Jen, it can also vary on the freshness of the corn.
Very true5 minutes is enough
Absolutely right!
Love most of your recipes, but corn on the cob only needs to simmer 3-4 minutes in previously boiling water, otherwise it gets tough. I prefer to cut it off the cob, place in a skillet, butter, sugar s&p, splash of cream and sook for ten minutes…no floss needed after eating this gem.
Thanks for your input, Joey! I hope you love every recipe that you will try.
Then it’s not corn on the cob.
Hi Natasha!
I always eat these with french sauce, it is amazing.
You really should try it.
Try these and you are try it again and again.
Thank you so much for that suggestion Aglina! I’m so glad you enjoyed that!
Hi Aglina. May I ask? What’s fremch sauce? May I please have the recipe for it? I realize I can google it but I would love to try a tried & true version…
I love corn fixed this way. To mine I add a tablespoon of lemon juice and it gives it a natural sweet taste to any corn!!
Isn’t it so good! I’m so glad you enjoyed this recipe Sandra!
I luv ur recipes. Another way I do my corn is in the microwave. I remove some husks and put in the microwave for 2 min on one side and then roll it over and another 2 min. Remove and shuck the corn under cold water. Yum!
I’m so glad you’re enjoying our recipes, Hazel! Thank you for sharing that tip with us!
Put butter, salt and pepper to taste and wrap it in a damp paper towel. cook in micro wave for 3 minutes and it is done.
That’s the same as I do it. Cooking time depends on freshness of corn though.
Hi Natasha!
I love watching your videos. You are so sweet and you look like your are really enjoying it, especially at tasting time! Hehe! I have another truck for the corn on the cab. My grand mother use to put milk in the water when she cooked the corn. It also makes the corn yummy and sweet!
Nice, thank you for sharing that with us, Diane! That sounds like a great idea.
Fresh summer corn on the cob does not need fifteen minutes! Bring pot to boil with corn in it, boil ONE minute, remove corn. I have cooked corn this way for seventy years, always sweet and tender!
Thank you for sharing that feedback with us Valli.
I agree with Valli- maybe as much as 2-3 minutes but no more!
I was raised in Canada and this is what we used to live on in the summer months, cooked exactly as your recipe Natasha. It used to be called Taber corn, the best in the world and the secret is definitely the addition of sugar and butter smeared all over it with a little salt. Perfect on young corn, as you say so sweet and tender. Thank you for the memories of my youth.
Aww that’s the best! I love it when a recipe can bring back all these great memories.
I want to make the corn salad for a BBQ. Can I make it a day ahead.
Hi Rita, It can be done, but I have always felt that fresh corn is best – the kernels are the plumpest and juiciest if enjoyed soon after it is cooked.
This corn on the cob recipe looks soo yummy!!!! Thank you for sharing
I hope you love it Stephanie!
This is a great idea! Thanks so much for sharing your secret!
You’re welcome Toni! I’m so glad you enjoyed that!
Very good but Im a butter and Old Bay kind of guy
That sounds delicious! Thank you for sharing that with us Bob!
I’m an old-timer, and they have hybridized corn to the point that unless it is eaten within an hour of picking it, it is already too sweet…I love corn, but not as a dessert.
That’s so interesting! We love corn on a cob! Thank you for sharing that with me, Patricia!
Perfect, Natasha! I boiled the corn 15 minutes and it was delicious.
I’m so happy you liked it! 🙂
Boil corn for 15 minutes? I usually boil fresh corn for 2-3 minutes, tops.
I do place the corn in already boiling water, then two minutes, including the time it takes to get to the boiling stage again.
Most fresh good corn can be eaten raw, so 15 minutes is overkill in my opinion.
I agree Mike. I live near a farm that sells their own corn. They recommend boiling it for 3 minutes max.
I also agree. I boil the water, then add the corn only—no salt or sugar—and boil the corn for 3 minutes, occasionally up to 5. It is always tender and very sweet. I would think that 15 minutes would yield tough and flavorless corn.
You would think wrong.
Farmers told me that pepper brings the flavor out in corn. Having grown up with Butter/Salt I thought this to be odd, but when I tried Shallot Pepper on my corn not only was I a believer, but have all my friend addicted to it too. To change it up I spritz with lemon juice so seasoning sticks & add a smidgen of Cayenne Pepper too. Fool proof way to know when your corn is ready is when you can smell it cooking.
Great to know, thank you so much for sharing!!!
Omg, I have Penzey’s Shallot Pepper and I can imagine this it would be amazing on corn. I have some corn on the cob so I’m making this tonight.
And thanks for the cooking tip, Natasha.
You’re welcome Janna!
Hi there I am Victoria all the way from Alaska, love your recipes, cook them like every other day… Wanted to let you know there is this awesome grilled corn on the cob recipe. We tasted it in florida on our vacation its very easy and taste delicious it would be cool if you would post it on here. All you need is Corn, mayo, parmesan cheese and grated red hot pepper flakes. So you grill the corn in the leaves wrapped in foil until it’s ready and then you unwrap the corn leaves( don’t rip off leaves use as a handle to hold the corn), brush the mayo on the corn, sprinkle Parmesan cheese and pepper and its ready to eat.
Hmmm that does sound good. I’ll go share it with my husband right now. Thank you!!!
This is one easy recipe, thank you for posting it.
It’s hard to make it easier than this
I usually only make 1-2 corn on the cobs at a time, so I just pop them in the microwave, shucks and all, and cook them for several minutes. The husks keeps the moisture in and they’re perfect. I like that you add sugar to the water–I will try this way when I need to make a big batch for a family barbecue.
Thats brilliant! Thanks Veronica. I never would have thought to put them in the micro with shucks on. I will have to try that.