Golden ears of corn dripping with butter is a delicious summertime treat. We've got the secret formula for how to boil corn on the cob so it's juicy and crisp-tender every time.
During summer, there’s nothing like fresh ears of corn slathered in butter and sprinkled with salt. And learning how to boil corn on the cob couldn’t be easier! For those of you who have ever wondered, “how long do you boil corn on the cob?”—we’ve got you covered.
Pair your corn on the cob with one of these easy summer recipes for a perfect warm weather meal.
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How to Pick the Best Corn on the Cob
When picking corn on the cob, look for bright green husks wrapped tightly around the corn. When you pick up each ear, it should be slightly damp, too. Skip the ones that are yellow, dry or loosely wrapped. Here are more tips on how to pick corn.
After you bring the corn home and before you begin cooking, keep the ears cold to keep your sweet corn, well, sweet.
How Long Do You Boil Corn on the Cob?Â
Sweet corn peaks mid-summer, so you’ll find the freshest corn on the cob during that time. Whether you buy it directly from the farmer or your local grocery store, take note of how sweet the variety is. The freshest corn and super sweet varieties may require a shorter cooking time, while older corn may take longer to become tender. Either way, you only need 3 to 5 minutes!
How to Boil Corn on the Cob
Ingredients
Ears of corn
One quart of water per ear of corn
Directions
Step 1: Prep the corn
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Remove the husks and silk. Cut out any blemishes with a sharp knife.
Step 2: Place corn in boiling water
Once your pot of water is boiling, add the cobs. Cover the pan and let the water return to a boil.
Editor’s Tip:Â Never boil your corn in salted water! It can make the kernels very tough.
Step 3: BoilÂ
Boil the corn until tender, 3-5 minutes. Remember, the cooking time will depend on the variety and maturity of your corn.
Step 4:Â Enjoy!
Turn off the heat and carefully remove the cobs with tongs. You can keep the remaining corn warm in the water for another 10 minutes without it becoming too tough. Or, place the corn on a platter and cover it with a dish towel. This keeps most of the heat in.
Have you ever boiled cobs with milk? Learn how to make corn on the cob with milk and butter for the ultimate summer side dish.
What to Put on Corn on the Cob
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Piping hot sweet corn is even better with a thick pat of herb butter. Each variation below makes about half a cup. If you have an abundance of herbs, make a few batches and freeze for up to six months.
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
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Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan
A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
I'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. This is my family’s take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
Alexa is a writer who believes there’s always room for ice cream. Based in Milwaukee, she enjoys exploring the city, tackling new recipes and planning her next trip.
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