How to Boil Corn on the Cob
Boiled corn on the cob is the perfect summertime side dish, served with melted butter. It's quick (done in about 5 minutes), easy to make, and always sweet, juicy, and tender. Adding a bit of sugar to the cooking water is the key to amplifying the natural sweetness of the corn. Save the salt for serving your corn.
Ingredients
- 4 ears corn on the cob, or up to 8 ears if your pot is large enough
- 1 to 2 Tbsp sugar, optional
- butter and salt, optional, for serving
Instructions
- Prep the corn – Remove the husks and silk from the corn. Trim the ends if needed.
- Boil the water – Fill a large pot with enough water to cover the corn and bring it to a rolling boil. Add sugar if desired to amplify the corn’s sweetness.
- Cook the corn – Carefully add the corn to the boiling water. Start the timer as soon as the corn goes into the pot. Boil small to medium ears for 3 to 4 minutes and larger ears for 5 to 6 minutes, or until crisp-tender.
- Serve – Remove the corn with tongs and serve warm with butter and salt.
Notes
Make Ahead (to keep corn warm until ready to serve) - This recipe cooks up quickly, but you can use the covered off-heat method to sync the cook time with your other dishes. Simply boil the water and add the corn, then turn off the heat, cover, and let sit for 10 minutes or up to 30 minutes.
How to Store Corn on the Cob - Once the corn has cooled, store in an airtight container in the refrigerator for up to 4 days.
To Freeze Corn - Cool under cold water, pat dry and freeze the corn in freezer safe zip-bags up to 3 months.
To Reheat Corn - you can use any of these methods until the corn is hot. Place corn in hot water for a few minutes, wrap with a damp paper towel and microwave, or cut off the kernels and sauté in a skillet.
Nutrition Facts
How to Boil Corn on the Cob
Amount per Serving
Calories
77
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.4
g
Sodium
14
mg
1
%
Potassium
243
mg
7
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
168
IU
3
%
Vitamin C
6
mg
7
%
Calcium
2
mg
0
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
