Cooking Corn On The Cob
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  • Food: Corn

  • Writer: Alice

  • Content-Type: Food Blog

Find out how to boil corn on the cob!

Corn is The BEST summer side dish that is sweet, juicy, and golden. Add some butter, salt, and pepper, and devour! I believe that all the corn on the cob I ate as a child is what inspired my love of seasonal cuisine.

My mother almost always served cooked corn with dinner throughout the summer. She would buy it from a neighboring farm stand, so it was always extremely sweet and fresh.

The juicy, golden kernels covered in butter and salt were so irresistible to me. My mouth still waters just thinking of the sweet corn from the summer.

It’s so simple to do and produces the sweetest, juiciest corn on the cob possible.

I don’t have any major tips or secrets because the recipe is so simple, but I will say this: the fresher your corn is, the nicer your corn on the cob will taste. Enjoy!


Cooking Corn On The Cob
Food: Cooking Corn On The Cob
Source: The Spruce Eats

I use a straightforward method to boil corn on the cob. There is only one item required: fresh sweet corn! As long as your pot is big enough to completely submerge all of the ears, you can cook however many ears you choose.

The corns should first be stripped of their husks. The silks, the fine threads that attach to each ear of corn, and the green corn husks should be thrown away. Boil some water in a big saucepan while you work.

Next, prepare it. It should be added to the boiling water and cooked until the kernels are soft and golden, uncovered.

The precise amount of time to boil corn on the cob depends on how much you’re cooking and how you like it.

I usually cook it for 3 to 5 minutes, which shouldn’t take too much longer than it does for the water to come back to a boil once the corn has been added.

When the corn is finished cooking before the rest of the meal, I turn off the heat and keep the corn warm in the hot water until I’m ready to serve it.

Lastly, eat! Corn should be taken out of the saucepan and placed on a serving dish. Serve it with butter, salt, pepper, or any additional seasonings of your choosing.


Butter, salt, and pepper are the simplest way to eat it, but there are other options as well. Here are some suggestions for varying it up:

  • Replace normal butter with compound butter. All four of these variants are excellent!
  • Put some delicious sauce on it, such as vegan ranch dressing or chipotle sauce.
  • Add some fresh herbs to it. I suggest chives, basil, or cilantro.
  • Enhance it. Sprinkle it with chili powder or smoked paprika.
  • Make it in the Mexican way. After it has been boiled, sprinkle it with crumbled Cotija cheese and spray it with adobo sauce from a can of chipotles.

Tell me about the variants you attempt!


Every time you boil corn using this simple approach, you’ll get tender, sweet, and juicy ears. They make the ideal summer side dish when accompanied by butter, salt, and pepper.

Prep Time: 10 mins
Cook Time: 5 mins
Serves: 4 to 8


  • 4 to 8 ears of fresh sweet cornshusks, and silks removed
  • Butter or compound butterfor serving
  • Sea salt and freshly ground black pepper


Cooking Corn On The Cob
Food: Cooking Corn On The Cob
Source: The Spruce Eats
  1. The maize is added after bringing a large pot of water to a boil. Cook for 3 to 5 minutes, or until it is soft and bright yellow, tossing regularly to ensure that it is completely covered. As an alternative, put it in a sizable pot with cold water. The corns should be barely soft after 1 to 2 minutes of boiling the mixture.
  2. With butter, salt, and pepper, drain and serve warm.