How to Boil Corn on the Cob: a guide to perfect corn on the cob all summer long. Ready in just 11 minutes!
Table of Contents
If there’s anything that makes me think of summer, it’s corn. And not just any corn, but this classic sweet and buttery Corn on the Cob.
Well, I’m going to walk you through just How to Boil Corn on the Cob so it’s perfectly sweet, bright, plump, and delicious. This recipe is as simple as can be!
Just a pot of water, corn on the cob, butter, salt, pepper, and a few minutes to the perfect summer side!
We love to serve it with Air Fryer Burgers, Easy Potato Salad and Homemade Pink Lemonade for the perfect summer meal.
Looking for more delicious summer recipes? Check out 30 Barbecue Side Dishes or 31 Sensational Summer Sides!
Ingredients Needed:
- Corn on the Cob: the fresher the better!
- Butter: I like to use salted butter, but unsalted will work as well. You will just need to add more salt yourself.
- Salt and Pepper: added to taste.
How to Boil Corn on the Cob
Boiling Corn on the Cob could not be any easier. Just 5 minutes of prep and 6 minutes on the stove!
- Prep the corn: Remove the corn cobs from the husks and peel off any silks.
- Boil: Bring a large pot of water to a boil, then add in the prepped corn. Cook for 4-8 minutes or until cooked to your liking.
- Butter, season, and serve: When you’re ready to serve, drain the water, spread the corn with butter, and season as desired.
FAQs for Boiling Corn on the Cob
When it comes to Corn on the Cob, the fresher the better! Look for corn that has bright green husks and silks that are slightly moist. You can also try giving the corn a squeeze to feel the texture of the kernels through the husk. They should be nice and plump and mostly firm with a slight give.
You can boil your corn for anywhere from 4-8 minutes depending on how well-done you like it. Be careful not to overcook it, though. Over-cooked corn is tough and chewy!
I like to cook uncovered because I can keep an eye on it as it cooks. If you have a very full pot, you may want to cover it to keep in the moisture. Just remember to turn the temperature down so that it doesn’t boil over!
Cooked Corn on the Cob will last in an airtight container or ziplock bag in the fridge for 3-5 days.
To freeze your cooked corn, shave the kernels off of the cob and place them in an airtight container. The corn will last in the freezer for up to 6 months.
Tips and Notes
- Add salt after cooking. Hold off on any salting until after you remove the corn from the water. Cooking Corn on the Cob with salt can cause it to become tough and chewy.
- Play with flavor. Keep it simple with salt and pepper or load it up with other seasonings. Try Cajun seasoning, taco seasoning, Italian seasoning, you name it. You could also try swapping the regular butter out for Garlic Butter.
- You’ll know the corn is done cooking when the kernels are soft, plump, and bright yellow. You can test it by pricking one kernel with a sharp knife. It should slice open easily.
- To keep the corn warm before serving, remove the pot from the heat but leave the corn in the water.
Serving Suggestions
This classic summer side dish is perfect next to any of your favorite summer recipes! Serve it next to Grilled Turkey Burgers, German Potato Salad, Air Fryer Hot Dogs, Grilled Chicken Thighs, you name it!
Got leftovers? Scrape the kernels off the cob and use them in Potato Corn Chowder, Homemade Creamed Corn, or BBQ Chicken Pasta Salad with Tomatoes, Zucchini, and Corn.
More Summer Side Dish Ideas
30 bbq sides, 31 sensational summer sides
How to Boil Corn on the Cob
written by Ashley Fehr
Ingredients
- 4 ears corn on the cob
- 4 tablespoons salted butter
- salt and pepper as desired
Instructions
- Bring a large pot of water to a boil.
- Remove the corn cobs from the husks and peel off any silks, the thin hairs that are underneath.
- Add the corn cobs to the boiling water and cook until desired tenderness is reached. The exact cook time will vary depending on your tastes, but usually within a range of 4-8 minutes.
- To keep the corn warm until ready to serve, remove the pot from the heat but do not drain.
- When ready to serve, drain and spread with butter. Season as desired.
Notes
- Add salt after cooking. Hold off on any salting until after you remove the corn from the water. Cooking Corn on the Cob with salt can cause it to become tough and chewy.
- Play with flavor. Keep it simple with salt and pepper or load it up with other seasonings. Try Cajun seasoning, taco seasoning, Italian seasoning, you name it. You could also try swapping the regular butter out for Garlic Butter.
- You’ll know the corn is done cooking when the kernels are soft, plump, and bright yellow. You can test it by pricking one kernel with a sharp knife. It should slice open easily.
- To keep the corn warm before serving, remove the pot from the heat but leave the corn in the water.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Dee says
I’m so sorry not to leave a 5-star rating; but I tried this recipe and found it sort of soggy, with little “crunch” and I even cooked it a little less time. It also seems to me that you’re leaching out a lot of the nutrients cooking it in the water.
I’ll be going back to my old standby. I either steam or microwave the corn-on-the-cob.
The Recipe Rebel says
So sorry to hear you didn’t enjoy the recipe Dee. It has worked well for myself (and others) so I wished it would of been a hit for you too.
Carol says
I use same method but I also add 1/4-1/3cup of milk! So delicious!
The Recipe Rebel says
Great to hear!
Christine says
This is a simple great recipe. I add a tablespoon of sugar to my boiling water.
The Recipe Rebel says
Hi CHristine! So glad you enjoyed it! Thank you for this review!