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How to Cook Corn on the Cob
Fresh corn cooks in boiling salted water for 4-6 minutes until kernels are tender but still have bite. Don't add sugar to the water—good corn doesn't need it. Drop the ears in when the water returns to a rolling boil, then pull them out the moment they're done.
- Total time: 15 min
- Hands-on: 10 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 1 tbsp salt
Step by step
- Prepare the corn. Peel back the husks and remove all silk threads. Snap off the stem end if it's long. Rinse under cold water to remove any remaining silk.
- Boil the water. Fill a large pot with enough water to cover the corn completely. Add 1 tablespoon of salt per quart of water. Bring to a rolling boil over high heat.
- Add the corn. Drop the corn ears into the boiling water using tongs. The water will stop boiling momentarily—that's normal. Cover the pot to help it return to a boil faster.
- Cook until tender. Once the water returns to a boil, cook for 4-6 minutes. Fresh, young corn needs less time. Test by piercing a kernel with a knife tip—it should be tender but not mushy.
- Remove and serve. Lift the corn out with tongs and let excess water drain for a few seconds. Serve immediately with butter and salt, or your preferred toppings.
Tips & troubleshooting
- Choose corn with bright green husks and moist silk—dry husks mean old corn
- Press a kernel with your fingernail; it should release milky juice, not clear liquid
- Cook corn the day you buy it for the best sweetness and texture
- Never add sugar to the cooking water—it masks the corn's natural flavor
- Don't overcook; mushy corn can't be fixed
- Save the cooking water for making cornbread or as vegetable stock
Variations
- Grilled corn. Soak husked corn in water for 30 minutes, then grill over medium heat for 15-20 minutes, turning every 5 minutes until kernels are lightly charred.
- Steamed corn. Place corn in a steamer basket over 1 inch of boiling water. Cover and steam for 8-10 minutes until tender.
- Microwave corn. Wrap each ear in damp paper towels. Microwave on high for 3-4 minutes per ear. Let stand 2 minutes before unwrapping.
- Oven-roasted corn. Wrap corn in foil with butter and seasonings. Roast at 425°F for 20-25 minutes, turning once halfway through.
Questions
- How do I know when corn is perfectly cooked?
- The kernels will be bright yellow and tender when pierced with a knife tip. They should give slightly under pressure but still have some firmness. Overcooked corn becomes mushy and loses its sweet flavor.
- Can I cook corn ahead of time?
- Cook it just before serving for the best texture and flavor. If you must cook ahead, undercook it slightly and reheat in the microwave for 30-60 seconds, or dip briefly in hot water.
- Should I add anything to the cooking water?
- Salt is the only addition you need—about 1 tablespoon per quart of water. Skip the sugar, milk, or butter in the water. These don't improve the corn and can create a mess.
- What's the best way to remove silk from corn?
- Pull off the husks first, then use a clean kitchen towel or paper towel to rub away the silk threads. A soft vegetable brush also works well for stubborn strands.
- How long can I keep cooked corn on the cob?
- Eat it within 2 hours if left at room temperature. In the refrigerator, cooked corn keeps for 3-5 days wrapped in plastic. Reheat gently to avoid making it tough.