Corn on the Cob

When I was a kid, there were nights we had nothing but fresh corn for dinner. And there was nothing better than sinking my teeth into that first ear. Juices would go flying, butter would drip down my chin, and each bite would be filled with a sweetness you get only from farm-fresh corn.

Over the years, I cooked corn on the cob many different ways—steamed it, boiled it, you name it. I loved them all, but nothing beat Mom’s version. What I didn’t realize then was that my mom had a secret for cooking the best corn on the cob. Here’s how to cook corn on the cob my mom’s way, so that it’s perfectly plump, juicy, sweet and just a little bit crunchy.

How long do you boil corn on the cob?

The easiest answer is 10 minutes. You’re not boiling the corn in water that’s over active heat, though. After you add the corn to the boiling water, cover the pot and immediately turn off the heat. Let the corn sit undisturbed for 10 minutes. At that point, your corn is ready.

Ingredients for Corn on the Cob

• Corn: Before cooking corn on the cob, remove the husk and the stringy silk. There are two ways to shuck corn effectively: by hand and in the microwave. Hand-shucking takes a little muscle, but it’s nice to have that connection with your ingredients. Using the microwave is very effective, and doesn’t require much hand or arm strength. Remove the leftover silk from the corn with a brush or with your fingers (a rubber glove can provide extra grip).
• Water: Pour 1 quart of water per ear into your largest pot. The more room, the better. In fact, if you’re cooking a lot of corn, go ahead and use two or more pots.

Directions

Step 1: Bring the water to a boil

In your largest stockpot, bring the water to a full rolling boil.

Editor’s Tip: In your quest to learn how to cook corn on the cob, you may have seen that many recipes say to add salt or sugar to your boiling water. Don’t bother. The corn isn’t going to be in the water long enough to absorb either, so don’t waste it. I add salt—plenty of it—after the corn is done cooking.

Step 2: Add the corn and take the pot off the heat

Add the shucked corn to the boiling water. Cover the pot with its lid, and remove the pot from the heat. Let the corn sit, covered, in the water for 10 minutes.

Step 3: Remove the corn

Carefully drain the water from the pot, or remove the cobs from the water using tongs.

Editor’s Tip: Not ready to serve your corn on the cob just yet? You can let the corn stand in the water for an additional 10 minutes without it overcooking.

Step 4: Garnish the corn

If desired, top the cooked corn with butter and salt.

How to Serve Corn on the Cob

• Slather it with compound butter: Ditch the regular butter and spread the corn with flavored butters instead. I suggest something earthy, savory and pungent, like garlic lemon butter, cilantro lime butter or garlic chive butter.
• Finish it with herbs: After slathering on the butter, sprinkle the corn with minced fresh herbs like cilantro, chives or basil.
• Turn it into elote: Mexican street corn, aka elote, is one of the best ways to dress up freshly cooked corn on the cob. A tangy mixture of mayo and sour cream is spread all over the corn, which is then topped with cilantro, lime zest and juice, garlic, chili powder, and lots of Cotija.
• Turn it into esquites: If you love all the topping ideas of elotes but not the idea of holding a messy cob, strip the corn kernels off the cob and mix them with the toppings to make esquites. They’re great served right out of the bowl, but you can also toss them in a Mexican street corn pasta salad or scoop them onto a grilled elote flatbread.
• Simmer the cobs in milk: It’s a southern specialty! Boil corn on the cob with milk just as Southerners do.

How to Store Corn on the Cob

Allow corn on the cob to cool completely to room temperature, then transfer it to an airtight container. Corn on the cob can be kept in the fridge for up to four days.

Can you make corn on the cob ahead of time?

You can make corn on the cob ahead of time, but it’s best to cook the ears as close as possible to mealtime. Corn on the cob can be stored in the fridge for up to four days, but there’s nothing like a bite of freshly cooked corn when the kernels are still juicy, plump and warm.

Corn on the Cob Tips

How do you pick the best corn?

To pick the best corn at the grocery store, make sure the husks are bright green and a little damp. Next, look at the tassel—that is, the silk poking out of the husk at the top. The silk should be golden or light brown and smooth to the touch. It should also smell a bit sweet. If the tassel is black, dry or mushy, the corn is probably old. Lastly, give the corn a gentle squeeze. You should be able to feel plump corn kernels underneath the husk. If there are any mushy spots, pick another ear of corn.

How should you store corn before cooking it?

We recommend chilling fresh corn before cooking it. Chilling the corn right after picking it slows down the sugar-to-starch conversion. If your farmers market just piles the corn on a table in the sun, keep walking. Only buy ears that are on ice or in a cooler. You get bonus points if you bring your own cooler to transport the corn home.

How else can you cook corn on the cob other than boiling?

There are likely unlimited possibilities, but these seven ways to cook corn on the cob are the most reliable: grilling, roasting, slow-cooking, air-frying, microwaving, boiling and steaming. During the summer, it’s particularly popular to grill corn to get that flavorful char on the outside and infuse the corn with a smoky flavor. If you don’t want grill marks on your corn, grill the corn in its husks.

What do you serve with corn on the cob?

Serve corn on the cob alongside impressive mains and one or two other sides to round out the plate. You’re using the stovetop for the corn, so your grill is fair game. Fire it up and grill burgers, ribs and/or barbecue chicken. For a vegetarian option, whip up homemade veggie burgers or grilled portobellos. Complete the spread with summer side dishes like pasta salad, baked beans, or grilled nectarines with burrata and honey.

Watch How to Make Corn on the Cob

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