Perfect Boiled Corn On The Cob
Learn how to make the absolute best boiled corn on the cob with this foolproof recipe. With fresh corn, properly seasoned water, and the right timing, you'll have sweet, juicy kernels with just the right bite every time.
Equipment
- Large stockpot or Dutch oven - At least 8-quart (7.5-liter) capacity
- Long-Handled Tongs - For safely lowering and removing corn
- Cutting board
- Sharp knife - For trimming ends if needed
- Measuring spoons
- Colander or Slotted Spoon - For draining
- Corn Holders or Corn Cob Skewers - Optional, for serving
Ingredients
- 4 ears fresh corn - husks and silk removed
- 1 tablespoon granulated sugar - to draw out natural sweetness
- 1 tablespoon kosher salt - plus more for serving
- 4 quarts water - 3.8-5.7 liters, enough to fully submerge corn
- 2 tablespoons unsalted butter - cut into pats, for serving
- freshly ground black pepper - to taste, for serving
Optional Toppings
- flaky sea salt - for finishing
- smoked paprika or chili powder
- fresh chopped parsley or chives
- honey butter - for a sweet and savory finish
Instructions
- Select fresh corn with bright green husks and moist silk. Peel off the husks and remove all silk. Trim the stem end if desired. If needed, break ears in half to fit your pot.
- Fill a large stockpot with enough cold water to fully submerge the corn. Add 1 tablespoon each of granulated sugar and kosher salt, stirring to dissolve.
- Place the pot over high heat with the lid on and bring water to a full rolling boil. This typically takes 10-15 minutes. Once boiling, remove the lid and keep it off.
- Using tongs, carefully lower each ear of corn into the boiling water. Ensure they are fully submerged. Wait for the water to return to a full boil before starting your timer.
- Boil for 3 minutes for very fresh corn, or 4-5 minutes for corn that's been stored for a few days. Do not cook longer than 5 minutes or the corn will become starchy and rubbery.
- Test for doneness by piercing a kernel with a knife tip. It should release a milky liquid and feel tender but not mushy. If not done, return to the water for 1 more minute.
- Using tongs, remove the corn from the water and transfer to a serving platter. Work quickly as corn cools fast. Serve immediately with butter, salt, and pepper while still hot.
Notes
- Freshness matters: The fresher the corn, the sweeter it will be. Farmers' markets and farm stands typically have the freshest corn.
- Don't add corn to cold water: Always wait for the water to be at a rolling boil before adding the corn to avoid overcooking.
- Do not overcook: Overcooked corn becomes starchy and mushy. At a full boil, 3-5 minutes is all you need.
- Keep warm: If your corn is ready but dinner isn't, leave the ears in the hot (no longer boiling) water with the heat off for up to 10 minutes.
- Mexican Street Corn Style: Brush cooked corn with mayonnaise, roll in cotija cheese, and squeeze over fresh lime juice. Dust with chili powder.
- Herb Butter Variation: Mix softened butter with minced garlic, fresh parsley, and sea salt. Roll hot corn in the herb butter.
- Storage: Refrigerate cooked corn wrapped in plastic wrap for up to 3 days. Reheat in boiling water for 1-2 minutes or microwave wrapped in a damp paper towel.
- Freezing: Cool completely, wrap each ear individually, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.