Classic Boiled Corn on the Cob
Sweet, juicy corn on the cob boiled just until the kernels turn bright and tender, then slathered with butter, salt, and freshly cracked black pepper. Simple, fast, and dependable.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 6 ears of corn
Steps
Before you start
- Use the freshest corn you can find, ideally cooked the day it was bought; sugars turn to starch as corn sits.
- Take the butter out 30 minutes ahead so it is soft enough to spread.
- Choose a pot large enough to hold all 6 ears fully submerged, or cook in two batches.
- Do not salt the cooking water; salt can toughen the kernels. Season after cooking.
Husk the corn
- Pull the husks and all the silk strands off each ear.
- Rub each ear with your hands or a damp paper towel to remove stray silk.
- Snap or cut off the stem end and trim any dark tip so each ear is clean.
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Ready when: Kernels are bare, pale yellow, and free of silk.
Tip: Husk over a bowl or trash can to keep silk off the counter.
Bring water to boil
- Pour about 5 quarts (4.75 liters) of cold water into a 12-quart (11-liter) pot, enough to cover the ears by about 1 inch (2.5 cm) once added.
- Cover and bring to a full rolling boil over high heat, about 10 minutes.
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Ready when: Large bubbles break constantly across the whole surface.
Tip: Do not add salt to the water; it can make the kernels tough.
Boil the corn
- Using tongs, lower the ears into the boiling water.
- Cover the pot.
- When the water returns to a boil, uncover, reduce heat slightly to keep a steady gentle boil, and cook for 5 minutes.
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Ready when: Kernels turn bright, deep yellow and look plump; a kernel pierced with a knife tip releases milky juice and tastes tender-crisp.
Tip: Do not boil longer than 7 minutes or the kernels turn starchy and tough.
Drain the corn
- Lift the ears out with tongs and let the excess water drip off for 10 to 15 seconds.
- Set them on a platter or clean kitchen towel.
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Ready when: Ears are steaming and no longer dripping.
Tip: Handle with tongs; the cobs are very hot.
Butter and season
- While the corn is hot, spread about 1 tablespoon of softened butter over each ear so it melts into the kernels.
- Sprinkle the ears with the salt and freshly cracked pepper, dividing evenly (about ¼ teaspoon salt and 1/8 teaspoon pepper per ear).
- Serve immediately.
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Ready when: Butter has melted into a glossy coat over every kernel.
Tip: Roll each ear in the melted butter on the plate to coat any bare spots.
Good to know
Tips
- Choose ears with bright green, snug husks and plump kernels that squirt when pressed with a fingernail.
- Add 1 tablespoon of sugar or ½ cup (120 ml) of milk to the water if the corn is older and less sweet.
- Keep the pot lid on while waiting for the first boil to save time and energy.
- Season while the corn is piping hot so the butter melts and the salt sticks.
Storage & reheating
Best eaten right away. Cool leftover ears completely, wrap tightly, and refrigerate up to 3 days. Freeze whole ears or cut-off kernels in airtight freezer bags up to 6 months. To reheat, simmer in hot water for 2 minutes or microwave wrapped in a damp paper towel for 1 minute per ear.
Substitutions
- unsalted butter → salted butter or olive oil. If using salted butter, reduce the added salt to ¾ teaspoon total.
- fresh sweet corn → frozen corn on the cob, thawed. Boil 6 to 8 minutes, until hot and tender.
- flaky sea salt or kosher salt → fine table salt. Use half the amount (¾ teaspoon total) since it is denser.
- black pepper → smoked paprika or chili powder. Use ½ teaspoon total for a smoky or spicy twist.
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Find more like this
- Meal
- Dinner
- Cuisine
- American
- Main ingredient
- Corn
- Method
- Stovetop
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginner
- Season
- Summer BBQ Sides