Perfect Boiled Corn on the Cob
This Perfect Boiled Corn on the Cob is sweet, tender, and juicy. Ready in just minutes, it’s the perfect side dish for barbecues, picnics, or family dinners.
Ingredients
- 4 ears fresh corn, husks and silk removed
- Water (enough to cover the corn)
- 1 tsp salt (optional, for serving)
- 2 tbsp butter, melted
Optional Toppings
- Freshly ground black pepper
- Chopped parsley
- Grated Parmesan cheese
- Chili powder or paprika
- Garlic butter
- Lime wedges
Instructions
- Remove the husks and silk from the corn and rinse well.
- Fill a large pot with enough water to completely cover the corn and bring it to a rolling boil.
- Carefully add the corn to the boiling water.
- Cover the pot and return the water to a boil.
- Cook for:
- Fresh, tender corn: 3–5 minutes
- Larger or more mature ears: 6–8 minutes
- Remove the corn with tongs and let it drain briefly.
- Brush with melted butter and season with salt and pepper, or your favorite toppings.
Tips
- Fresh corn needs only a few minutes of cooking to stay sweet and crisp.
- Avoid overcooking, as it can make the kernels tough.
- For extra flavor, brush with garlic butter or sprinkle with Parmesan cheese after cooking.
- If serving a crowd, keep the cooked corn warm in a covered dish for up to 30 minutes.
Serving Suggestions
- Grilled steak
- BBQ ribs
- Fried chicken
- Burgers
- Garden salad
- Baked potatoes
Storage
- Refrigerator: Store cooked corn in an airtight container for up to 4 days.
- Freezer: Cut the kernels from the cob and freeze for up to 3 months.
- Reheat: Microwave for 1–2 minutes or simmer briefly in hot water until warmed through.
Prep Time: 5 minutes
Cook Time: 3–8 minutes
Total Time: 10–15 minutes
Servings: 4
Calories: Approximately 120 calories per ear (without butter)