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
This was so quick and easy! Best way to make corn. This is a complete game changer.
I’ve never added sugar but just fixed some corn following the recipe completely and the corn came out perfectly. I may also try some of the methods in the comments- microwave, frying…Thank you for sharing.
thanks natasha love your email recipes .received your cookbook finally. Regards Carole Australia PS Have to convert US measurements to Aussie measurements lol
Glad you received it! I hope you’ll enjoy the recipes that you will try!
My friend would boil her corn on the cob (totally submerged) for the same length of time as it took to boil her potatoes (about 20+ minutes). OMG. I boil water in a frying pan. Add the corn, cover, turn over in about three minutes and cook other side for three minutes. Add sugar or salt. It is so crunchy, frying pan just needs to be wiped dry.
I’m from the Midwest and Oh No to Boiling Corn on the Cob, it’s almost sacrilegious. Yes, when cooking a huge amount Boiling is easiest. I’m saying for like crowds at a Sweet Corn Festival. Boiling Corn extracts most of the flavor and nutrients from the Corn, causes the Kernals to be tough, the pure Goodness of the Corn remains in the water where the Corn was Boiled. The only way I prepare Corn on the Cob is 3 Ears in a 1/2″ of water with 3 Tbls of Sugar sprinkled on top covered in the Microwave on High for 90 Seconds, then Rotate the Corn, return to and repeat for another 90 seconds. Rotate Corn again, Let stand 2 minutes, remove Corn to another covered dish with a stick of Butter. With the butt of a Sharp Knife Cut Corn from the Cob if preparing for a plate or for the Freezer.
Has anyone tried cutting the corn into pieces, inserting the wooden skewers, then putting the whole thing in the boiling water?
That would save burning your fingers while cutting the hot corn and pushing in the skewers.
To get all the silk of I use a mr. clean eraser under water and cleans like a champ .
Bringing corn to a boil is incorrect. Food grown above ground such as corn should be added to already boiling water. Food grown under ground like potatoes should be put in cold water and brought to a boil because of excess starch. Always add corn to boiling hot water and cook for less time to keep it crispy and snappy . Culinary school 101.
I have boiled my corn with sugar like you do and yes it is delicious but more often than not, i wrap two full ears in saran wrap and microwave for five minutes and it is done and doesn’t heat up the kitchen on those hot days.
I find it much easier to just wrap an individual ear of corn in a wet paper towel and microwave for 2, yes, two, minutes!
Sounds good, thanks for the info!
Ever try deep frying corn on the cob? Really good after taking a deep fried turkey out of pot and then drop corn in. No butter required
Hi Doug. No, I have not. Sounds interesting. 🙂
I have never added sugar to corn before and I decided to give it a try – turned out amazing!! Thank You so much!!
You’re very welcome, Esther! So glad you enjoyed this recipe.
I’ve never heard of cooking con on the cob for 15 minutes. I was only to cook it for 3 to 4 minutes at the most.
Hi Mary, super fresh corn can be significantly faster.
Funny story but my mother’s name is Pearl. She was raised in the South. She taught me to put a healthy pinch of sugar in my boiled corn. It is delicious.
That’s just awesome! Thank you for sharing your wonderful review, Peggy!
I grew up on a small veggie farm. We never boiled corn for 15 minutes. If you use fresh corn on the cob (always buy the ones with small kernels) then you can boil for 3 to max 5 minutes. Yum- tastes fresh and natural – of course with lots of real butter on it. If you boil the corn for 15, you turn it into what we used to call horse corn. LOL.
I agree. – seems way to long to me – esp white corn that is tender already. I usually steam mine for 5 min – love your recipes and your blog Natasha !
Looks like you halve the corn before boiling. Much easier than doing it when they are too hot to touch. That doesn’t effect cooking time??
Hi Jane, that does not affect cooking time. I hope you love this recipe!
Hi Natasha! Love all your recipes, you are my go to!
We are doing a all day BBQ, can you keep this warm in the crock pot after you cook it or do you think it would get mushy?
Hi Crystal, I bet it would work to keep it warm in a crockpot. I would set it to low setting.
Once you have cooked the corn, if you have a cooler you can keep it warm for a long time in it.
My mother in law always added some milk into the boiling water. The corn was always sweet and delicious
Thank you so much for sharing that with me.
With all due respect, sweet corn has changed from the days of salting the water & boiling for that long.
We test boil a few ears & in the end, usually boil for about 3 minutes, rarely more than 5 minutes. Avoid salt as it can toughen the corn.
Sugar & starches start to change the moment it’s picked which also contributes to a tough or mushy experience.
Hi Patty! Thank you so much for sharing that with me. I hope you give our version a try!
I agree with Patty. I bring the water to a boil then turn it off about 5 minutes.
We’re spoiled getting corn fresh from our garden at prime time but 15 min. is to long. 8-10 maximun!
I always say we start our water boiling before we pick out corn!! That’s fresh.
Hi Bruce, with super fresh and ripe corn, you are correct. Most grocery store corn will take about 15 minutes.
Terrific salad!!!!
I’m so glad you enjoyed it!