The easiest way to cook the best corn on the cob is boiling! Learn how to boil corn on the cob the whole family will love in this simple tutorial.
To Boil The Corn:
- 4–8 ears of corn on the cob
- a large pot of water
- 1/2–1 Tablespoon salt
Optional Toppings To Try:
- salt & pepper, to taste
- honey butter
- chili butter
- herb butter
- mayo, cilantro, parmesan or cotija cheese, chili powder, and lime
- Start Bringing The Water To A Boil. Start by filling a large pot or Dutch oven with water. You’ll want the water at least 5-6 inches deep, but make sure you have at least 2 inch of room at the top of the pot to allow for bubbling & adding the corn. Let the water come up to a boil on medium-high heat on the stove while you prep the corn, if you haven’t aready.
- Shuck & Prepare The Corn. If you haven’t already, remove the outer green leaves and corn silk (thin, wispy fibrous strings). Discard these, then rinse off the corn to remove any extra debris. If desired, cut the corn cobs in half with a sharp knife for smaller portions.
- Salt The Water. When the water is boiling, add a generous sprinkle of salt (1/2-1 Tablespoon of kosher salt) to the water.
- Cook The Corn. Use tongs to carefully lower 3-4 corn cobs or sections into the hot water at a time. (Try not to over-crowd the pot or the water won’t circulate as well.) Allow the corn to boil 2-4 minutes, rotating the corn as needed so the water touches all sides. Carefully use the tongs to remove the corn and set aside on a plate. Repeat until all corn has been cooked.
- Serve the corn warm with butter, salt, pepper, parmesan or cotija cheese, chili powder, lime wedges, or your favorite toppings. (If you need to cook multiple batches, put the corn on a plate and cover with aluminum foil to keep warm while you cook the rest of the corn)
- Store. Keep leftover cooked corn in an airtight container in the fridge 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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