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The best corn on the cob on a platter sprinkled with salt and pepper.
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5 from 1 vote

The Best Way to Cook Corn on the Cob

Learn the Best Way to Cook Corn on the Cob and get tender, juicy kernels every time with this quick and simple boiling method. Then, just add butter, salt, and pepper, and enjoy!
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American
Servings: 5 - 10 servings
Calories: 118kcal
Author: Kadee & Desarae

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

Calories: 118kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1449mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 6.1mg | Iron: 0.5mg