Summertime is the epitome of delicious produce, with farmers markets and grocery stores brimming with ripe fruits and vegetables. And one classic summer side dish that never fails to delight is good old corn on the cob! With countless ways to cook it, I believe that boiling is the easiest and best method to retain its natural sweetness and crisp-tender texture. In this simple tutorial, you’ll learn how to boil corn on the cob to perfection, ensuring your family will love it every time.
The Easiest Way to Cook Corn on the Cob
Boiling corn on the cob provides consistent results, making it a foolproof method even for novice cooks. The texture is perfect, with the corn retaining its natural sweetness and eye-catching color. So, let’s dive into the technique and make the most out of this classic summer side dish!
Here’s What You Need to Boil Corn:
- Fresh Corn on the Cob: This method is best suited for fresh sweet corn. Remove the bright green husks and the fine corn silk before cooking. Estimate about one whole cob of corn per person, or half a cob if you have additional side dishes.
- Water: Fill a large pot with water, ensuring it’s at least 5-6 inches deep with enough room at the top for bubbling and adding the corn.
- Salt: Add a sprinkle of salt to the water for extra flavor.
- Toppings: Prepare your favorite toppings for corn on the cob. We’ll explore some ideas later!
That’s it! The ingredients are simple, so let’s get started.
How to Boil Corn on the Cob, Step by Step
- Start Bringing the Water to a Boil: Fill a large pot or Dutch oven with water and let it come to a boil on medium-high heat while you prepare the corn.
- Shuck and Prepare the Corn: Remove the outer green leaves and corn silk. Rinse off the corn to remove any debris. If desired, cut the corn cobs in half for smaller portions.
- Salt the Water: When the water is boiling, add a generous sprinkle of salt (around 1/2-1 tablespoon of kosher salt) to enhance the flavor.
- Cook the Corn: Using tongs, carefully add 3-4 corn cobs or sections to the boiling water. Avoid overcrowding the pot. Allow the corn to boil for 2-4 minutes, rotating the corn to ensure all sides are cooked. Remove the corn using tongs and set them aside on a plate. Repeat until all the corn has been cooked.
- Serve: Serve the corn warm with your favorite toppings such as butter, salt, pepper, parmesan or cotija cheese, chili powder, or lime wedges. If cooking multiple batches, keep the cooked corn on a plate and cover it with aluminum foil to keep it warm.
Leftover cooked corn can be stored in an airtight container in the refrigerator for 3-5 days.
Corn Toppings & Flavor Boosters to Try
While fresh, ripe summer sweet corn is delightful on its own, adding toppings can elevate the flavor even further. Here are some of the best ways to serve corn on the cob:
- Butter, Salt & Pepper: This classic combination never fails. Spread a little melted butter and finish with a sprinkle of salt and pepper for timeless flavor. You can use the wrapper of a halved stick of butter as a handle.
- Elotes: Capture the essence of Mexican-style street corn by slathering mayo or crema, lime juice and zest, chili powder, cotija cheese, and salt.
- Chili Butter: Add a kick to your corn with chili butter or jalapeño butter.
- Honey Butter: Whipped honey butter might sound unconventional, but trust me, it works!
- Herb Butter: Infuse a layer of freshness with herb butter, using a variety of herbs like basil, cilantro, sage, or parsley.
- Chili Powder or Paprika: Sprinkle a touch of chili powder or smoked paprika for an extra burst of flavor.
- Parmesan Cheese: Elevate the umami profile with a sprinkle of parmesan cheese.
- Bacon: For a smoky twist, add some cooked, crumbled bacon, or even bacon butter.
Alternatively, you can cut the corn off the cob and use it in your favorite recipes like fresh corn salsa, burrito bowls, tacos, corn salad, cowboy caviar, Mexican street corn salad, and more!
FAQ + Tips and Tricks for the Best Boiled Corn on the Cob
- A Trick for Shucking Corn: Removing the outer green husk and corn silk is as simple as it sounds. However, pesky corn silk threads can be annoying. One trick is to pull off as much of the husks and silk as possible and then use a paper towel to remove any remaining threads. The paper towel’s abrasiveness helps get the job done!
- How to Get Corn Off the Cob: If you prefer to take the corn off the cob for easier consumption or use in recipes, let the corn cool until it’s easy to handle. Stand the corn cob on the stem end in a deep mixing bowl or a large cutting board. Use a sharp knife to cut the corn off each side of the cob. While some recommend using a bundt pan, I find a deep mixing bowl works better.
- Freeze It for Later: If you want to freeze the corn for later use, reduce the boiling time to 1-2 minutes. This allows you to cook it further later without overcooking. After boiling, let the corn cool, cut it off the cob, place in freezer-safe bags, label, and freeze for up to 6 months.
- When to Add Corn to Boiling Water: It’s best to add the corn to the boiling water. This ensures a consistent temperature for proper cooking.
⭐ Don’t forget to leave a star review and comment below when you make our boiled corn on the cob recipe. I can’t wait to hear how it goes!
