Boiled Corn on the Cob Recipe (2024)

FAQs

How long should you boil corn on the cob? ›

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

Brown sugar will add a hint of molasses flavor to corn, while granulated sugar gives a pure, sweet taste. When done, sprinkle liberally with salt and butter for the perfect salty sweet side dish.

Each method has its advantages. For large batches, boiling is hard to top. For quick, no-muss no-fuss corn on the cob, the microwave is miraculous. And grilling has a cool factor and perhaps a little edge when it comes to flavor.

When cooking fresh corn in boiling water, skip the salt. Almost 15 years ago we found that cooking fresh corn in salted water made the skins of the kernels tougher than those of corn cooked in plain water. Back then we attributed the toughening effect to the presence of the calcium used in the salt's anticaking agent.

If your corn is still hard, tough, or even chewy after it's boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn't boiling for too long. Another reason might be the freshness of your corn.

Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.

Corn water has even more starch than pasta water, which means it is even more of an asset for particular kinds of dishes. One thing you can do right away with corn water is to keep it boiling, add salt, and toss in some pasta. Let it simmer until al dente, and then you'll have extra starchy, luscious noodles to enjoy.

If you enjoy perfectly tender corn, you might wonder how long to boil it. The answer depends on its freshness and sweetness, as well as whether it's still on the cob, in its husk, or shucked into kernels. Over-boiling can result in an unpleasant mushy texture and reduce its antioxidant activity (1).

Do you boil corn before taking it off the cob? ›

Blanch the Corn

You can skip this step if you plan to cook and serve the corn right away. However, blanch the ears first if you want to freeze cut corn. Before cutting corn off the cob: Bring a large pot of water to boiling.

Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes.

Keeping the husk on the cobs helps to slow the drying-out that occurs once corn kernels are exposed. If you're planning to eat the corn in the next day or two, immediately put the unhusked, loose ears into your refrigerator to keep them fresh. Coldness slows down the sugar-to-starch conversion process.

If you want to add a bit more flavor to your corn, try brushing it with garlic salt, fresh herbs, lime juice, and parmesan cheese before grilling. If you want to make sure your corn is cooked through, you can pre-boil it for about 5 minutes before grilling. For even cooking, never cook more than 4–5 ears at once.