Learn how to corn boil time corn on the cob! It’s SO easy, and the corn comes out tender, sweet, and juicy every time.
Served with butter, salt, and pepper, it’s the BEST summer side dish! I think my love of seasonal cooking comes from all the corn on the cob I ate as a kid. In the summer, my mom served boiled corn on the cob with dinner almost every night. She’d pick it up from a farm stand nearby, so it was always super-sweet and fresh. To this day, the thought of that summer sweet corn makes my mouth start watering. I’ve posted recipes for steamed corn on the cob and grilled corn on the cob in the past, but I’ve never shared my method for how to boil corn.
I love it because it’s SO easy, and it yields the sweetest, juiciest corn on the cob you can make. You only need 1 ingredient: fresh sweet corn! You can cook as many ears as you’d like, as long as your pot is large enough for all of the ears to be fully submerged. First, remove the husks from the corn. Discard the green corn husks and the silks, the thin strands that cling to each ear of corn. While you work, bring a large pot of water to a boil. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden.
Exactly how long to boil corn on the cob will vary based on how much you’re cooking and how you like your corn. I typically go for 3-5 minutes, which shouldn’t be much longer than the time it takes for the water to return to a boil after you add the corn. Remove the corn from the pot and transfer it to a serving platter. Serve it with butter, salt, and pepper, or whatever fixings you like.