Boiled Corn on the Cob is a summertime staple, it always comes out tender, juicy and sweet. It’s the perfect side for letting you focus on making juicy hamburgers and hearty potato salad for the best summer meal!
How to Boil Corn on the Cob
Boiled corn on the cob can be made with whole cobs or cobs broken in half or even cut into thirds (depending on how many other dishes you’re serving it with). Remove the husks and silk and wait and bring a large pot of water to a rolling boil.
- Once the water is boiling, drop the cobs in and allow them to boil for about one minute.
- Turn off the heat and cover. This boiled corn recipe can stay on the stove up to 30 minutes.
- Drain the corn and place the cobs back into the warm pot. Add butter (or even garlic butter) and salt & pepper to taste. Replace the lid and toss the cobs of corn until they are coated with the butter.
Use a pair of tongs to remove them from the pot, they’re hot, juicy and ready to serve!
Many boiled corn recipes suggest adding milk, butter or sugar to the cooking water. If your corn is fresh, sweet and in season, it really isn’t needed!
How Long to Boil Corn
Corn really doesn’t need much time to cook, just a few minutes!
Start with a large pot of water and bring it to a boil before adding the corn. Don’t overcrowd the pot otherwise, the cobs won’t cook evenly.
Add the cobs of corn and allow to boil 1 minute at a full boil. Then, simply turn off the heat and cover the pot and allow the corn to cook on its own for another 10 or up to 30 minutes.
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Boiled Corn on the Cob
Cook Time 11 minutes
Total Time 16 minutes
Boiled corn on the cob is a great time-saver in the kitchen and it always comes out just right!
- 4 ears corn
- 2 tablespoons butter or to taste
- salt & pepper to taste
Fill a large pot with water and bring to a boil.
Remove husks and silk from corn. Break cobs in half if desired.
Once water is boiling, add corn and boil 1 minute. Turn off heat and cover.
Leave 10 minutes or up to 30 minutes. Drain well.
Place corn back into the warm pot, add butter, salt & pepper and toss to coat.
Calories: 128, Fat: 7g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 63mg, Potassium: 243mg, Carbohydrates: 17g, Fiber: 2g, Sugar: 6g, Protein: 3g, Vitamin A: 6.9%, Vitamin C: 7.4%, Iron: 2.6%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)