This is the easiest and Best Way to Cook Corn on the Cob! For perfectly tender and juicy corn kernels, the trick is boiling the corn in plain water. Once you try it, you’ll never want to make it any other way again!
Why You’ll Love This Recipe
- Super Simple: If you’re wondering how to cook corn on the cob, it’s so easy! Simply husk, add to boiling water, remove, and season.
- Family Favorite: Both kids and adults love boiled corn! Plus, it pairs with almost any main dish.
- Customizable: When you cook fresh corn, you can season it any way you’d like. I use a simple combination of salt and pepper, but feel free to experiment with your favorite seasonings to change up the flavor.
If you love corn, check out this elote en vaso, potato corn chowder, and creamed corn from scratch next.
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Ingredients
- Corn: You’ll need to remove the husks first. I leave mine whole and use a large pot, but if you don’t have one that’s wide enough, you can break each ear in half if needed so that it fits.
- Seasoning: Use salted or unsalted butter, whichever you prefer. To make it dairy-free, use plant-based butter. You also need salt and pepper for seasoning the corn after it's cooked.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
⭐️ Bonus Topping Ideas: Add more flavor to your corn by topping it with Parmesan cheese or drizzling on some ranch dressing or chipotle sauce. It’s also tasty with fresh herbs, such as parsley, chives, or cilantro.
How to Make Corn on the Cob
Here’s everything you need to know to learn how to boil corn on the cob. To get started, remove the husks and clean the corn. Then, add water to a large stock pot and bring to a boil.
- Step 1: Add the corn. Place the ears of corn in the boiling water and boil for 10 minutes.
- Step 2: Remove the corn. Use tongs to carefully remove the hot corn from the pot of water.
- Step 3: Butter the corn. Spread butter onto the ears of corn while they’re still hot.
- Step 4: Season the corn. Sprinkle salt and pepper onto the buttered corn and enjoy! You can even top your corn with this Baja corn sauce for a twist on Mexican street corn.
Expert Tips
- Don’t salt the water: Cooking fresh corn in salted water can make the outer skins of the kernels tougher. For tender, juicy corn, stick to plain boiling water. This is the best way to cook corn on the cob!
- Remove immediately: When the time is up, use tongs to take the corn out of the water right away. Letting it sit in hot water for too long can overcook the kernels and make them chewy.
- Storing: Place leftover corn in an airtight container and store in the refrigerator for up to 3 days.
Serving Suggestions
- Corn is the perfect pairing for your favorite main dishes! Try it with this bone-in chicken in the Instant Pot or herb crusted salmon.
- Experiment with different seasonings like chili powder, smoked paprika, Old Bay seasoning, Cajun seasoning, or everything bagel seasoning. You can also swap the regular salt for truffle salt, garlic salt, or seasoned salt.
- Use your boiled corn in this summer corn salad at your next get-together. Simply allow the cobs to cool and then trim them off to prepare the salad.
Recipe FAQs
I find boiling the corn for 10 minutes to be the perfect amount of time for the kernels to become plump and tender.
Yes! After cooking, allow the corn to cool completely, and then store it in the fridge without the butter and seasonings. Reheat the plain corn by placing it into hot water for a few minutes, and then add the butter, salt, and pepper. You can also wrap the corn in foil and warm it in the oven instead.
After much testing, I've found the best way to cook perfectly tender, juicy corn on the cob is to place into boiling water without any salt added.
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The Best Way to Cook Corn on the Cob
Ingredients
for over a bonfire
- 5-10 corns on the cob in husks
- sea water or- water and later add 1-2 TBS of salt
- for over a stove top
- 5-10 corns on the cob fully shucked and clean
- large stock pot of water
- 1-2 Tablespoon sea salt
topping:
- 1 tall tin can like the "family size" soup cans
- 2-4 cubes 1-2 cups of butter
Instructions
For over bonfire
- .Bring water to boil, salt (if not sea water) and add corn, in their husks, to the pot. boil for 10 minutes.
- melt butter over fire in can
- retrieve corn from water, pull back husks. Do not rip off, instead holding by the husks dip into butter.
For over stove top
- when water boils, add salt. then add corn.
- boil for 10 minutes
- butter and serve.
Video
Notes
- Save the salt for after cooking. Boiling the corn in unsalted water yields the best results.
- Don’t leave the corn sitting in the hot water when it’s done cooking. Be sure to remove it right away so that it does not continue to cook, as this can make it chewy.
- Leftover corn on the cob will keep for up to 3 days when stored in an airtight container in the fridge.
Nutrition
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Emily Kemp says
What an amazing idea and so simple!