Easy Boiled Corn on the Cob Recipe
A quick and foolproof method to boil corn on the cob perfectly every time, resulting in tender, juicy kernels with a satisfying snap. Perfect for summer gatherings and simple meals.
- Prep Time: 5 minutes
- Cook Time: 4-6 minutes
- Total Time: 9-11 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- Fresh corn on the cob
- Water (enough to cover corn, about 4-6 quarts)
- Salt (1-2 tablespoons, sea salt or kosher salt)
- Optional: Unsalted butter (softened) for serving
- Optional: Freshly ground black pepper or paprika for sprinkling
Instructions
- Peel back the husks and remove the silk strands from the corn. Trim the ends if uneven. Rinse under cold water to remove any remaining silk. (About 5 minutes)
- Fill a large stockpot with 4-6 quarts of water. Add 1-2 tablespoons of salt and bring to a rolling boil over high heat.
- Carefully place the ears of corn into the boiling water. Avoid overcrowding; cook in batches if necessary.
- Boil the corn uncovered for 4-6 minutes, depending on size and freshness. The corn is ready when kernels are bright yellow, tender but still snap easily.
- Using tongs, remove the corn from the water and let excess water drip back into the pot. Slather with butter and sprinkle with salt or preferred seasoning while hot. Serve immediately.
Notes
Do not add sugar to the boiling water as it can toughen kernels. Keep the lid off the pot to prevent foaming and boiling over. Test a kernel at 4 minutes to avoid overcooking. Use fresh corn for best sweetness. Cool cooked corn quickly in ice water if not serving immediately to preserve texture.
Nutrition
- Serving Size: One medium ear of co
- Calories: 90
- Sugar: 6
- Sodium: 300
- Fat: 1
- Saturated Fat: 0.3
- Carbohydrates: 21
- Fiber: 3
- Protein: 2
Keywords: boiled corn on the cob, easy corn recipe, summer side dish, quick corn recipe, simple boiled corn