Boil Corn on the Cob

Enjoy a simple, classic summer side dish with this easy boiled corn on the cob recipe.

Made with just one main ingredient and ready in under 20 minutes, this method delivers juicy, tender corn every time, perfectly cooked and ready to serve with butter and salt.

Corn on the Cob Ingredients

• 4 ears of fresh corn, husked
• 20 cups of water (enough to cover the corn)
• 1 tsp salt (optional, can toughen kernels slightly)
• 1 tbsp butter (optional, for serving)
• Sea salt or flaky salt (optional, for serving)

Boiled Corn on the Cob Calories

Each serving of boiled corn on the cob contains 110 calories. It has 4 grams of total fat, including 2 grams of saturated fat, which accounts for 5% and 10% of the daily value, respectively. There are 5 milligrams of cholesterol (2% DV) and 590 milligrams of sodium, contributing 26% of the daily value. The corn provides 18 grams of total carbohydrates (7% DV), including 2 grams of dietary fiber (7% DV) and 6 grams of total sugars, with no added sugars. It also contains 3 grams of protein, 260 milligrams of potassium (6% DV), and 0.5 milligrams of iron (2% DV). This recipe contains milk.

How to Boil Corn on the Cob

Step 1: Prepping the Corn

Remove the husks and silks from the corn. Break the ears in half if necessary so they fit in your pot.

Step 2: Boiling the Water

Fill a large pot with 20 cups of water. Bring it to a rolling boil over high heat. Add a teaspoon of salt if desired, but note that salt may slightly toughen the corn.

Step 3: Cooking the Corn

Add the corn to the boiling water. Cover the pot, reduce the heat to medium, and simmer for 7–10 minutes. Cook time may vary depending on the size and freshness of the corn. Kernels should be tender and plump.

Step 4: Serving the Corn

Using tongs, carefully remove the corn from the water. Serve hot with butter and a sprinkle of flaky salt if desired.

Corn on the Cob Recipe Variations

• Lime & Chili: Brush corn with melted butter, squeeze fresh lime juice, and sprinkle with chili powder.
• Parmesan Garlic: Add grated Parmesan and minced garlic over buttered corn.
• Mexican Street Corn: Slather with mayo, sprinkle with cotija cheese and chili powder, and top with cilantro.
• Herb Butter: Mix softened butter with parsley, thyme, or dill for a herby twist.

Corn on the Cob Servings

This classic corn on the cob is delicious on its own, but you can elevate it by serving it with:

• A smoky BBQ platter with grilled chicken or ribs
• A juicy veggie burger or black bean patty
• A crisp garden salad with vinaigrette for a light meal
• Fresh salsas or tossed into cold pasta salads using leftover kernels

If you’re exploring summer cookout ideas or easy corn on the cob serving tips, these combinations bring out its sweet, savory flavor and make every bite more satisfying.

How to Store a Boiled Corn on the Cob?

Once the corn has cooled completely, wrap each ear tightly in foil or place them in an airtight container, then refrigerate for up to 3 days. To reheat, simply boil the corn briefly or microwave it until warmed through—just enough to bring back its fresh, juicy texture.

You can also freeze cooked corn (on or off the cob) for longer storage. Wrap tightly and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I boil corn with the husks on?

Yes, but it takes longer. For quicker cooking, remove husks before boiling.

Can I freeze boiled corn?

Absolutely. After boiling and cooling, cut kernels off or freeze on the cob, wrapped tightly.

Why does salt make corn tough?

Salt can draw moisture out of the kernels, making them less tender during boiling.