I always feel a burst of summer joy when I bite into perfectly boiled corn—the kernels pop with natural sweetness and a touch of salt brings out their best.

This Perfect Boiled Corn on the Cob recipe captures that simple pleasure in under 10 minutes, making it a go-to for picnics, barbecues, or a quick weeknight side.

Why You’ll Love This Recipe

Pure corn flavor – salt (and optional sugar) enhances the corn’s natural sweetness

Quick prep – ready to eat in just 7–8 minutes of simmering

Customizable – finish with butter, salt, or cracked pepper to your taste

Consistently tender – crisp-tender kernels every time

Make-ahead friendly – cook in bulk and reheat without losing texture

What You’ll Need (Ingredient Highlights)

Fresh corn cobs – choose plump, golden ears for maximum sweetness

Sea salt – fine salt in the cooking water seasons kernels from within

Granulated sugar (optional) – amplifies natural corn sugars

Butter (optional) – adds richness and silky mouthfeel

Black pepper (optional) – freshly ground for a spicy finish

Pro Tips Before You Start

Shuck carefully – remove all silks before cooking for clean, easy eating

Keep water at a gentle boil – a rolling boil can damage kernels and leach flavor

Test doneness early – check at 5 minutes; overcooking turns kernels mealy

Ice bath option – shock corn in ice water if you plan to serve cold salads

Season while hot – butter, salt, and pepper cling best to warm kernels

How to Make Perfect Boiled Corn on the Cob

Step 1: Bring Water to a Boil

Fill a large pot halfway with water.

Add 1 Tbsp fine sea salt and, if using, 2 Tbsp granulated sugar. Bring to a rolling boil.

Step 2: Cook the Corn

Carefully lower the shucked corn into the boiling water.

Return to a boil, then reduce heat to maintain a gentle simmer.

Cover and cook for 5–7 minutes, until the corn turns a deeper shade of yellow and is crisp-tender.

Step 3: Drain & Season

Use tongs to transfer the corn to a platter.

Immediately brush or pat with butter, then sprinkle with additional sea salt and freshly ground black pepper, if desired.

Serving Suggestions

Serve alongside grilled meats or fish for a classic barbecue plate

Slather with herbed compound butter (garlic-parsley or chipotle-lime)

Slice kernels off the cob to top salads, tacos, or rice bowls

Variations & Substitutions

Mexican street corn – mix mayonnaise, cotija cheese, lime juice, and chili powder

Herb-infused – add sprigs of thyme or tarragon to the boiling water

Vegan option – finish with olive oil and nutritional yeast instead of butter

Spicy kick – dust with cayenne or smoked paprika after buttering

Storage & Leftovers

Refrigerate cooled corn in an airtight container up to 3 days

Reheat by briefly boiling ears for 1–2 minutes or microwaving covered for 30 seconds

Freeze kernels cut from the cob in freezer bags up to 6 months

FAQs

How do I choose the freshest corn?
Look for bright green, tightly wrapped husks and plump kernels visible through the silk.

Can I skip the sugar in the water?
Yes—the sugar is optional; salt alone will still enhance the corn’s natural sweetness.

Why doesn’t my corn taste sweet?
Corn loses sugar rapidly after harvest; buy the freshest available and cook promptly.

Is covering the pot necessary?
Covering helps maintain temperature and cook evenly, but you can leave it off if you check frequently.

Can I boil frozen corn on the cob?
Yes—add frozen ears to boiling water and extend cooking time by 2–3 minutes.

What’s the best way to reheat leftover corn?
A quick dip in boiling water or a 30-second covered microwave zap refreshes texture.

How long can I store cooked corn?
Store in the fridge up to 3 days; beyond that, kernels may become grainy.

Final Thoughts

This Perfect Boiled Corn on the Cob is simplicity at its finest—minimal ingredients, minimal effort, and maximum flavor.

Whether you enjoy it straight off the cob or incorporate the kernels into dishes, it’s a versatile staple that celebrates the sweetness of summer.