How to Cook Corn on the Cob

4.69 from 16 votes

This corn on the cob is so tender and juicy, with a perfect balance of sweetness and saltiness. The secret is to cook it in a pot of boiling water for just a few minutes, then add a knob of butter and some salt and pepper. Serve immediately with your favorite toppings!

Prep Time10

Cook Time2

Total Time12

Course: Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

8 ears corn on the cob silk removed, husks pulled and tied back (see note).
2 tablespoons granulated sugar
Water
Butter optional (see note)

Instructions

Fill a large pot, about the same height as the length of the corncob, with water.
Water
Add sugar, stir, and bring the sugar water to a boil. Set the prepared ears of corn in the boiling water with the tied-back husks leaning against the sides of the pot.
2 tablespoons granulated sugar
Boil the corn for 1 minute, then remove the ears with tongs. (The husks soften in the boiling water, so try to keep them out of the water and do not pull on the husks when removing the ears from the water.)
8 ears corn on the cob
Set the corn on a serving plate.
If buttered corn-on-the-cob is desired, butter a slice of bread then rub the ear of corn across the bread to butter it evenly. Season with salt and pepper to taste.
Butter

Video

Notes

Note: This results in a beautiful presentation for serving corn-on-the-cob, but the easiest method of cooking corn-on-the-cob is to completely remove the husks and silk from the corn, if desired.
For instant buttered corn: Add 2 tablespoons of butter to the boiling sugar-water before adding the corn.

Storage: Store corn on the cob in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition