Corn on the cob is a summer staple and we are going to teach you how to make it perfectly, so it’s tender, juicy and delicious. Tips and Tricks on How to Boil Corn on the Cob so you can enjoy it all summer long!
One of my favorite things to eat during the summer is fresh corn on the cob. It’s so delicious and you only need some butter and salt to dress it up. Warm corn on the cob slathered with dripping butter? Yes, please, sign me up!
It’s such a classic summer side dish and I’m showing you how to boil corn on the cob so it’s sweet, tender, and perfectly cooked! Serve it up with baked beans, burgers, and cold lemonade for a summer dinner everyone will love!
Only 3 Ingredients for Boiling Corn on the Cob!
Fresh summer corn is so delicious you don’t need a lot to enjoy it. You definitely don’t want to cover up its natural flavor and sweetness! For boiled corn on the cob all you need is:
- Fresh corn on the cob
How to Boil Corn on the Cob
- You will need to remove the husks (the outer leaves) and then remove the silk that is inside.
- Fill a large pot halfway with water and bring it to a boil. Once it’s boiling, place the corn in the water.
- Cover the pot with a lid and boil it for five to seven minutes. Drain it and then coat each ear with the butter and sprinkle them with salt. Serve warm!
This is probably the number one question I get about cooking corn on the cob! Fresh corn is already really tender so it doesn’t need a long time to cook. For the best results only boil it for five to seven minutes. It’s just long enough to warm it up and lightly cook the kernels.
It seems like a good idea, but you don’t want to cook it in salted water. The salt will make the kernels tough and chewy – not good! So, wait to salt the corn until after it is done cooking. It will be tender and delicious!
Yes, you can over boil it and you will know if you’ve done this because the corn will be mushy instead of firm. I recommend cooking it for five to seven minutes for best results!
Yes, you can! During the summer I love fresh corn but when it’s not in season you can buy frozen corn on the cob and boil it. It will cook in the about the same amount of time as fresh, so five to seven minutes!
Yes, you can dress it up if you want! Beyond butter and pepper, you can add other seasonings like onion or garlic powder, dried herbs or fresh herbs like parsley or cilantro. Or try a seasoning mix like Italian seasoning or chili seasoning.
You can also sprinkle the corn with cheese – grated Parmesan cheese is really good!
Whatever seasoning or toppings you add should be added after the corn is cooked.
How long do the leftovers last?
Store it in an airtight container and it will keep in the refrigerator for up to five days.
Summer is the perfect time to make some boiled corn on the cob! It’s one of my favorite easy side dishes – we eat it on repeat all summer long! I think you will, too, once you try it. Enjoy!
Does fresh corn on the cob need to be refrigerated?
Fresh, raw and uncooked corn should be stored in the refrigerator at all times. Unshucked corn (or corn with the husk still on it) will last for 1-2 days in the refrigerator. If you have shucked the corn it should be used the same day for best results.
More Summer Recipes
Looking for even more delicious summer dishes? Be sure to try these recipes, too!
- Easy Taco Dip is the perfect appetizer or side dish for summer potlucks and BBQs! It’s loaded with sour cream, taco seasoning, salsa, cheese, lettuce, tomatoes & black olives!
- Tender, juicy, tangy steak with roasted tomatoes make my Balsamic Steak Kabobs the ultimate dinner during the summer!
- If you need a delicious summer cocktail you have to try my John Daly drink. It’s a classic spiked lemonade and iced tea drink that will cool you off when it’s hot out!
MORE RECIPES YOU’LL LOVE!
- Shrimp Boil Ingredients
- Homemade Chocolate Chip Pancakes
- Best Macaroni Salad
- How to Cook Hot Dogs in Air Fryer
- Strawberry Pie Recipe with Jello
- Chef Salad Presentation
- Air Fryer Chicken Thighs Bone In Skin On
- Crock Pot Italian Chicken Recipe
- Poppyseed Chicken Casserole
- Spaghetti in Crock Pot
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- 4 ears corn on the cob
- 4 tsp butter
- ⅛ tsp salt
- Remove the husk and silks from the corn on the cob.
- Fill a large pot half full with water. Bring the water to a boil over medium heat.
- Place the peeled corn on the cob in the pot. Cover the pot and return to a boil. Boil for 5-7 minutes.
- Remove the corn on the cob from the pot and place on a platter. Serve with butter and salt.