Wondering how long to boil corn on the cob? We’ve got you covered with this classic boiled corn on the cob recipe. Serve hot with lots of butter and salt.
After trying so many various ways of cooking corn on the cob, I came to the conclusion that my favorite way is boiled corn on the cob.
It’s not the easiest way to make sweet corn but I like the flavor and texture. Maybe it’s because that is how my mom always made it, so it is what is most familiar to me.
I can’t even remember how many times I’ve called my mom over the years to ask her low long to boil corn on the cob. Finally, I’ve got it here in a blog post, so I won’t have to keep asking her!
How To Boil Corn On The Cob
Peel, aka shuck, the corn on the cob and remove the silks. If you don’t like peeling corn on the cob, try grilling it with the husks instead.
Fill a large stock pot or Dutch oven about half full with water. Bring the water to a boil over medium heat. Add the peeled corn on the cob.
Cover and return to a boil. Cook for 5-7 minutes.
Remove the corn on the cob from the hot water and place on a platter.
One of my favorite tips for buttering sweet corn is to peel an inch or two of the paper off of one end of a cold stick of butter.
Then, hold onto the paper-covered end of the stick of butter and use it to easily butter the corn on the cob.
Frequently Asked
No, do not add salt to the water. The salt can toughen the corn. If you really want to add something, one of my best friend’s dads adds sugar to the water to sweeten the corn a bit more.
When the corn on the cob is fully cooked, the yellow color of the corn is more intense. The kernels are plumper and more tender. You can test it by pricking a kernel with the tip of a sharp knife. But most importantly, the corn needs to be hot. You can use tongs to grab an ear of corn out of the water to check if it is hot.
When making it for large family gatherings, we bring more than one pot of water to a boil and cook the corn in batches. Keep the water boiling so that the next batch of corn on the cob can be added immediately.
When making multiple batches of corn on the cob, place the hot, cooked corn on the cob in a large roasting pan and cover with foil. Place the pan in the oven that has been preheated to 180˚F.
How To Use Leftovers
How To Boil Corn On The Cob
Equipment
Ingredients
- 4 ears corn on the cob
- 4 teaspoon butter
- ⅛ teaspoon salt
Instructions
- Peel the corn on the cob and remove the silks.
- Fill a large stock pot or dutch oven about half full with water. Bring the water to a boil over medium heat.
- Add the peeled corn on the cob. Cover and boil for 5-7 minutes.
- Remove the corn on the cob from the hot water and place on a platter. Serve while hot with butter and salt.
Video
brooklyn grill says
Looks yummy and healthy. I will try to make this for my family. Thank you so much. I love it very much.
Meganjune Fleming says
You are sweet as corn!
Kara says
My boiled corn always turns out delicious with this easy to follow recipe! 😋
SSS says
“It’s not the easiest way to make sweet corn but I like the flavor and texture.”
If boiling water and dropping the corn in isn’t the easiest way to cook corn, I’m really curious what is.
Lisa M Harter says
You’re a real ass for saying that , you know? It’s not a recipe for foi gras or croquet monsieur or zabaglione, it’s CORN ON THE COB. You’re going to come on a website about Corn on the cob, call people trailer trash and then go all soy boy, worrying about plasticizers and germs? Hell, the butter and the GMO corn will probably take you out! nevermind the extra salt and FULL CUP OF SUGAR! I don’t guess people in the “flyover states” ( where people grow and truly appreciate corn on the cob, fresh picked and dripping butter), care too much about a little sugar, the occasional carcinogen, or for that matter, virtue signaling SOY BOYS! But take a tip from a native MINNESOTA girl: these farm-bred, bale-chucking cow-milking and yes cob-munching folks swim naked in creeks, light fires in their ICE HOUSES, ON THE ICE, in the middle of LAKE SUPERIOR, and wear shorts when the thermometer tips 40 degrees. Farenheit. And they will certainly kick cancer and salmonellas ass and send them down the road crying for their mommies, who probably live somewhere like Seattle or LA. next time don’t go for such low-hanging fruit, it’s not sporting and you end up looking like a real tool.
El says
Wow you tell them girl. Right on
Edward says
Well said! From from a man from California!
Smiley says
Lol I wish I would have seen the person’s post that you’re replying to. But everything you said makes sense. I can’t believe this person is going into so much BS when it’s corn on the cob OMG get a life
ed says
please don’t tell people to open the end of the ear to look at the corn. imagine people doing that to bananas or any other vegetable. i’ve even seen people poke their nail into the kernel. one can usually tell if the cob is filled out by just feeling the end through the husk. if it’s not knobby feeling, it is fine.
R says
I’m sorry – what exactly is “knobby” feeling?
Lisa M Harter says
Oh try ELOTE. Grilled corn slathered in mayo, lime juice, cotija or parmesan cheese, chili powder and cayenne if you like. It’s delicious. Mexican street corn.
Brooke says
I always have to call my mom to ask how long to boil the corn as well. This is exactly how she does it, and it’s always been my favorite as well!
I do have a nit picky thing to comment on. When you’re buying corn, you shouldn’t be able to see the tassel. That’s actually the top of the corn plant. You would however be able to see the silks, which is more like what you’re describing, anyways.
GE says
One way I found to make perfect hot buttered Corn on the Cobb is to boil it in water that has 1 tbs of sugar, and take a ziplock baggie and place a stick of butter in the zip lock bag. After the corn has cooked for about 5-6 minutes in boiling water remove the corn with tongs and place them immediately into the baggie with the butter. The baggie will fit about 4-6 ears and the heat of the corn will melt the butter. Shake it around while letting the now liquid butter coat the corn ears. Feel free to add salt if you would like or you can simply add that after you remove the ears from the baggie, just before you eat it. Some like to add salt, cheese and even a little Cheyenne pepper. Left over ears can remain in the baggie and stored in the frig. for tomorrow. Just reheat in the micro-wave and voila!
Megan says
Great idea! I’ll definitely try this method.
Shawna Manno says
Sounds good thks
Beth says
What a fantastic idea! Now I’ll be hunting down my large ziplocks THEN cooking the corn a customer just gifted to me!
Carrie Lamm says
Thank you that’s a nice cheap idea. I don’t know how many times I’ve had corn on the cob LOL and this is just a simple way. Thank you for sharing.
Carrie
Iowa
TR Negri says
I add a cup of sugar to my boiling water so the corn is super sweet major.
R says
Did you mean a full cup of sugar!
George S says
The question was asked about cooking sweet corn for a crowd. This is a simple and fool proof recipe that most campers know about, but apparently for some reason it isn’t mentioned here.
Cooler Corn
12 ears of sweet corn with silk and leaves removed (called shucking in the Midwest)
2 quarts of boiling water
Place in the bottom of a squeaky-clean large insulated picnic cooler. Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and do not open for 30 minutes.
Loren,on a farm says
Not everyone lives in a trailer park.Did you make sure the plastic in your “squeaky-clean”cooler could take the boiling water temperature and would not release carcinogenic byproduct into your food?”Apparently for some reason it isn’t mentioned here”.Good job!!
Jamie says
U are funny, I really needed that laugh! TY .
Shawna Manno says
That’s rude?Not everyone lives in a trailer park mo ur a kind.person!!not
Lisa M Harter says
You’re a real ass for saying that , you know? It’s not a recipe for foi gras or croquet monsieur or zabaglione, it’s CORN ON THE COB. You’re going to come on a website about Corn on the cob, call people trailer trash and then go all soy boy, worrying about plasticizers and germs? Hell, the butter and the GMO corn will probably take you out! nevermind the extra salt and FULL CUP OF SUGAR! I don’t guess people in the “flyover states” ( where people grow and truly appreciate corn on the cob, fresh picked and dripping butter), care too much about a little sugar, the occasional carcinogen, or for that matter, virtue signaling SOY BOYS! But take a tip from a native MINNESOTA girl: these farm-bred, bale-chucking cow-milking and yes cob-munching folks swim naked in creeks, light fires in their ICE HOUSES, ON THE ICE, in the middle of LAKE SUPERIOR, and wear shorts when the thermometer tips 40 degrees. Farenheit. And they will certainly kick cancer and salmonellas ass and send them down the road crying for their mommies, who probably live somewhere like Seattle or LA. next time don’t go for such low-hanging fruit, it’s not sporting and you end up looking like a real tool.
Jessica A says
yess i use this method for outdoor park barbecues 🙂 just make sure the cooler is made with a really durable/thick and heat safe plastic and you’re good to go! It’s a super efficient way to make multiple batches at a time.
Shawna Kelson says
O-mazing! I like how you didn’t push recipes or even mention them really until after you you explained how to make boiled corn..most cooking websites fill you with crazy information and advertisements you dont even want while trying to get to the answer you need in the first place…makes me not want to buy whatever they are pushing even more! So thank you and I will be sure to go to the gunnysack more often and see what else you have in store! Checking it out right now
Julie says
Thank you for sharing, I usually put the corn in the pot, then when its boiling I let it boil for about 30 minutes, its usually separates I don’t like it then. I’m GB going to try your way, thank you
Julie says
Thank you for sharing, I usually put the corn in the pot, then when its boiling I let it boil for about 30 minutes, its usually separates I don’t like it then. I’m GB going to try your way, thank you
Samantha says
Thank you. Not only a great recipe, but also very thorough from the farm to the family!
Kim Rivard says
About buttering your corn. I use the little tray that comes with a George Forman grill to catch the grease. Just fill the tray about half way up with butter, it is the perfect size for a cob of corn. Just roll and salt and you are ready to enjoy buttered corn on the cob.
Cindy C says
A great idea and another use for something in the kitchen!
Emily Z. Ezmirelda says
I learned, from a family friend, many years ago, to put the corn cobs in a microwave, still sheathed in the husk. Simply remove the protruding threads, if you wish. Sit the cobs on microwave safe cookware, and set on high, for two minutes per whole cob. Leave it inside the oven, for a few minutes, to cool. The heat, inside the husk, will contain steam, which keeps the cooking process going, gently, while cooling. When you are able to touch the cob, comfortably, remove, de-husk it, and use in your desired manner. Leave it cool entirely, then freeze, whole and bare, in bags, or scrape the grains off, with a sharp knife, to add to cooking. em~ Central Queensland, Australia.
Tonia says
Thanks for sharing! I’m so excited for corn on the cob season!
Jack Dale says
Roll your corn on a stick of butter.
GE says
One way I found to make perfect hot buttered Corn on the Cobb is to place a stick of butter in the zip lock bag. After the corn has cooked for about 5-6 minutes in boiling water remove the corn with tongs and place them immediately into the baggie with the butter. The baggie will fit about 4-6 ears and the heat of the corn will melt the butter. Shake it around while letting the now liquid butter coat the corn ears. Feel free to add salt if you would like or you can simply add that after you remove the ears from the baggie, just before you eat it. Some like to add salt, cheese and even a little Cheyenne pepper. Left over ears can remain in the baggie and stored in the frig. for tomorrow. Just reheat in the micro-wave and voila!
Mark Dillon says
Not much to add ,cooking corn is basic. But when it comes to buttering the corn ,I learned my method that I saw in a movie 1979 (Breaking Away). Butter a piece of bread and just hold and roll your ear of corn in the bread. Do a couple of ears and toss the bread.
Jennifer Edmisten says
The buttered bread method is the way my mom always did it. Makes buttering the corn so easy. Stick a fork in the stalk end so you don’t burn your fingers when rolling it in the piece of bread.
Nataly says
Tonia, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Ellery says
Tonia, thank you! I just made this recipe tonight and everyone loved it! Very easy and delicious! Thank you!
Sanchez says
Good job and thanks for sharing
Jeanne Brunk says
I learned to fix corn on the cob from a good friend years ago. Shuck corn, clean off silks, lay flat in large kettle, add cold water, just to cover the corn. Cover and put on high heat. When water comes to boil, the corn is done. Pour water off and put lid back on. Corn will stay hot for quite a while. You can do any amount of corn this way, just need to have a big enough pot. I do just 2 ears for us and set a timer, takes about 10 to 15 minutes usually.
Tonia says
Thank you for the tips! I will have to give that a try.