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 of corn. Juices would go flying, butter would drip down my chin and each bite was filled with a sweetness you get only from farm-fresh corn.

What I didn’t realize then was that my mom had a secret for cooking the best corn on the cob. I like my corn cooked but still with a bit of a crunch. There’s nothing worse, in my opinion, than mushy, soft kernels. 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. Here’s how to cook corn on the cob so it’s perfectly plump, juicy, sweet and just a little bit crunchy.

How long do you boil corn on the cob?

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

Ingredients for Corn on the Cob

Taste Recipes

• Corn: Before learning how to cook corn on the cob, take the corn out of the husk and remove the stringy silk. There are two ways to shuck corn effectively: by hand or 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, though, and doesn’t require much hand or arm strength. Remove the leftover silk from the corn with a brush or rubber glove or with your fingers.
• 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, but 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 the salt, and plenty of it, after the corn is done cooking.

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

Taste Recipes

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.

Editor’s Tip: Have you ever boiled cobs with milk? It’s a southern specialty! Learn how long to boil corn on the cob with milk, just as Southerners do.

Step 3: Drain the corn

Taste Recipes

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: Finish with salt and butter

Taste Recipes

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

Taste Recipes

How to Serve Corn on the Cob

• Slather with compound butters: Once you pull the corn out of the water, ditch the regular butter and spread on flavored butters instead. From spicy to blue cheese-flavored to garlic and Parm butter, we have lots of flavored butter recipes to try.
• Finish with herbs: After slathering on the butter—flavored or not—sprinkle minced fresh herbs, like cilantro, chives or basil, on top.
• Turn them into elote: Mexican street corn, also known as elote, is one of the best ways to dress up a freshly cooked corn on the cob recipe. A tangy mixture of mayo and sour cream is spread all over the corn, then it is topped with cilantro, lime zest and juice, garlic, chili powder and lots of Cotija cheese.

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 two days.

Can you make corn on the cob ahead of time?

No, it’s not recommended to prepare a corn on the cob recipe ahead of time. It’s best to cook the ears as close as possible to the time you’re planning on eating. It can be stored in the fridge for a few days after cooking, but there’s nothing like freshly cooked corn while the kernels are still juicy, plump and warm.

Corn on the Cob Tips

Taste Recipes

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 opening at the top. The silk should be golden or light brown and silky 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, try 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 helps slow 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. 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 seven ways to cook corn on the cob: grilling, roasting, slow-cooking, air-frying, microwaving, boiling and steaming the corn. 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.