How to boil corn on the cob for a sweet, juicy, tender summer side dish to impress at BBQs, potlucks, cookouts, and mid-week meals! Including choosing, shucking, and how long to boil corn on the cob (fresh or frozen) for perfect results!
Corn on the cob, when in season, is one of my favorite summer vegetable sides (along with zucchini). Whether you grill, roast, microwave, or boil it, cooking corn on the cob is a guaranteed way to have happy bellies every time. This time, though, I’m focusing on boiled corn on the cob, including choosing the freshest corn, shucking it in seconds, and how long to boil corn on the cob (from fresh or frozen) for perfect corn every time.
Once cooked, corn on the cob is super sweet, fresh, juicy, and versatile enough to add to so many meals. Enjoy it plain or slather it up with butter and a sprinkle of salt. Boiling corn on the cob is the best way to cook corn on the cob for the juiciest corn of all. And all with minimal time (under 10 minutes!) and effort.
What’s in This Post
How to Choose Fresh Corn on the Cob
When choosing fresh corn sold in their husks, there are several tips to help you choose the best cobs from a farm stand, farmers’ market, or grocery store.
- First, look for corn with tight, bright green husks that are firm and heavy for their size. Avoid any dry, cracked, and yellow or brown-looking husks.
- Next, inspect the silks/tassels. This is the hairy/fluffy bit on the top of the corn. It should be light gold/brown and slightly sticky with a sweet smell. Avoid it if it’s dry, dark, mushy, or smells moldy.
- Also, give the cobs a feel, trying to check that there are no gaps in the kernels and they feel plump with no soft spots. As a last tip, I also recommend checking for any wormholes or other signs of bugs.
I don’t recommend peeling back the husk to peek at the corn, as the corn will start to dry out immediately and lose flavor and freshness.
To Store Fresh Corn
Once you bring the corn home, I recommend storing it in the fridge even if you plan to use it on the same day. In any case, refrigerate the corn in an airtight Ziplock bag in a crisper drawer with the husks on to maintain freshness for 2-3 days.
Quick Way to Shuck Corn
Though shucking corn can be an annoying task, there is one method I often use to get the job done in practically seconds.
- Simply use a sharp knife to cut off the root end of each cob.
- Then, using a firm grip on the other end of the corn, pull and twist the husk slightly, so the corn just slides out on the other end.
How to Boil Corn on the Cob
You can prepare this recipe for boiling sweet corn in just 3 simple steps.
First, remove the husks and silks from the fresh sweet corn (as written above).
Meanwhile, bring a large pot of water to a boil. Optionally add sugar (not salt!).
Why use sugar? Salt can cause the corn to harden and/or shrivel as it extracts the liquid from within the corn. In comparison, a small amount of sugar helps to bring out the natural sweetness in boiled corn. You can also optionally add a tablespoon of lemon juice.
How Long Do You Boil Corn on the Cob
Once boiling, add the corn, ensuring they’re fully submerged, and cook for between 3-5 minutes, turning/stirring once halfway, until the corn is tender and bright yellow. If it’s from a supermarket, it may take up to 10 minutes as the corn is older.
The sweeter and fresh the ear of corn is, the faster it will cook. To check, use the tip of a sharp knife.
Then, remove the corn from the water with tongs, top with your favorite toppings (like butter and salt & pepper), and enjoy! How to cook corn on the cob in boiling water is that easy.
How to Boil Frozen Corn on the Cob
When using frozen corn on the cob, it should take between 5-8 minutes to become tender. Keep an eye on the cobs to avoid overcooking them.
To Keep It Warm
If the corn is ready before the rest of your meal, switch off the heat and leave it in the hot water to stay warm. Alternatively, drain the corn, and place it on a large baking tray covered in foil. Keep warm in the oven at 200ºF/95ºC until you’re ready to serve.
Serving Suggestions
Whenever I’m boiling corn on the cob, it’s to be eaten straight from the cob, so there are a few ways I like to dress it up.
- With butter and salt.
- With compound butter – like this herbed butter, roasted garlic butter, or lemon garlic butter sauce.
- Plus a sprinkle of fresh herbs – like cilantro, parsley, basil, or chives
- A dash of seasoning – like paprika, chili powder, tajin, etc.
- Sprinkle over some cheese – parmesan, cheddar, crumbly feta, or cotija cheese.
- Use a drizzle of sauce – like chimichurri or Ranch dressing.
- Make Elote – slather the corn in mayo or Mexican crema with a little lime juice, cotija and/or parmesan cheese, and a dash of cayenne/chili powder or tajin.
You can then enjoy the boiled corn on the cob alongside burgers and other BBQ fare, salads, and most protein + carb + veggie style dishes (i.e., sausages with mash and boiled corn).
You can cut leftover corn from the cob and then use it to add to cowboy caviar, corn salad, and other salads. This includes regular and grain-based, like a quinoa salad or pasta salad.
How to Store Boiled Corn on the Cob
Make ahead/Store: You can boil, cool, and store the boiled corn on the cob for between 3-5 days in an airtight container in the fridge.
Freeze: I prefer just to blanch the corn for a minute or two rather than fully cooking it before freezing corn (that way, it will finish cooking when you heat it from frozen). Freeze the whole corn on the cob or individual corn kernels. Flash freeze them, not touching, until solid, then transfer to a Ziplock and store for between 4-6 months. More tips here.
How to Reheat Boiled Corn on the Cob?
You can reheat the boiled corn on the cob in a microwave covered with a damp paper towel and heat it in 20-second intervals until warm.
Alternatively, pop it back into boiling water long enough to become warm.
OR preheat the oven to 300ºF/150ºC and reheat the corn wrapped in foil for 5-10 minutes.
More Simple Vegetable Side Dishes
- The perfect sauteed asparagus
- Grilled cauliflower steaks
- 5-minute sautéed sugar snap peas
- Roasted cabbage steaks
- Crispy fried squash
If you try this recipe for boiled corn on the cob, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
How Long to Boil Corn on the Cob
Ingredients
- 3 corn on the cob the fresher the better
- 1 tablespoon sugar optional – to bring out the sweetness of the corn
Instructions
- Remove the husks and silks from the corn (check the blog post for the method).
- Meanwhile, bring a large pot of water to a boil. Optionally add sugar (not salt!).Why use sugar? Salt can cause the corn to harden and/or shrivel as it extracts the liquid from within the corn. In comparison, a small amount of sugar helps to bring out the natural sweetness in boiled corn. You can also optionally add a tablespoon of lemon juice.
- Once the water is boiling, add the corn and ensure it is fully submerged. For fresh corn, boil it for between 3-5 minutes. For frozen corn, it will take between 5-8 minutes. The corn is ready when it's bright yellow and tender. Note that supermarket corn that is older may take up to 10 minutes to cook. The sweeter and fresh the ear of corn is, the faster it will cook. To check, use the tip of a sharp knife.
- Remove the corn from the water with tongs, top with your favorite toppings (like butter and salt & pepper), and enjoy!
To Keep It Warm (optional)
- If the corn is ready before the rest of your meal, switch off the heat and leave it in the hot water to stay warm. Alternatively, drain the corn, and place it on a large baking tray covered in foil. Keep warm in the oven at 200ºF/95ºC until you're ready to serve.
Storage Instructions
- Make ahead/Store: You can boil, cool, and store the boiled corn on the cob for between 3-5 days in an airtight container in the fridge.Freeze: I prefer just to blanch the corn for a minute or two rather than fully cooking it before freezing corn (that way, it will finish cooking when you heat it from frozen). Freeze the whole corn on the cob or individual corn kernels. Flash freeze them, not touching, until solid, then transfer to a freezer-safe bag and store for between 4-6 months.How to Reheat Boiled Corn on the Cob?You can reheat the boiled corn on the cob in a microwave covered with a damp paper towel and heat it in 20-second intervals until warm.Alternatively, pop it back into boiling water long enough to become warm.OR preheat the oven to 300ºF/150ºC and reheat the corn wrapped in foil for 5-10 minutes.
Notes
- Use fresh sweet corn: The fresher the corn, the sweeter and juicier it will be. Use organic where possible, too, for the most flavor.
- To save time: You can use pre-shucked and prepared corn cobs to save time, though they won’t taste as fresh and sweet.
- If you don’t plan to use all the fresh corn immediately: I recommend blanching it to freeze for later.
- Be careful not to overcook it: Otherwise, the corn can become mushy. I recommend using a timer and adjusting the time based on the size and freshness of the corn.
- Can you boil corn unpeeled? Yes, you can, though it may need an additional minute or two. Once cooked, remove the husk and enjoy. I prefer to shuck the corn right before cooking, though.
- Optionally, add milk: Adding a cup of milk instead of some water to the pan will help bring out its natural sweetness without using sugar.
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