Learn how to boil corn on the cob! Sweet, juicy, and golden, it’s the BEST summer side dish. Top it with butter, salt, and pepper, and dig in!

I think my love of seasonal cooking comes from all the corn on the cob I ate as a kid. In the summer, my mom served boiled corn on the cob with dinner almost every night. She’d pick it up from a farm stand nearby, so it was always super-sweet and fresh. I couldn’t get enough of it – the juicy, golden kernels coated in butter and sprinkled with salt. To this day, the thought of that summer sweet corn makes my mouth start watering.

I’ve posted recipes for steamed corn on the cob and grilled corn on the cob in the past, but I’ve never shared my method for how to boil corn. I love it because it’s SO easy, and it yields the sweetest, juiciest corn on the cob you can make. The recipe is really straightforward, so I don’t have any big tips or tricks, but I will say one thing: the fresher your corn is, the better your corn on the cob will be. Enjoy!

How to Boil Corn on the Cob

My method for how to boil corn on the cob is simple. You only need 1 ingredient: fresh sweet corn! You can cook as many ears as you’d like, as long as your pot is large enough for all of the ears to be fully submerged.

First, remove the husks from the corn. Discard the green corn husks and the silks, the thin strands that cling to each ear of corn. While you work, bring a large pot of water to a boil.

Then, cook the corn. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden. Exactly how long to boil corn on the cob will vary based on how much you’re cooking and how you like your corn. I typically go for 3-5 minutes, which shouldn’t be much longer than the time it takes for the water to return to a boil after you add the corn. If the corn is done before the rest of the meal is ready, I turn off the stove, leaving the corn in the hot water to keep warm until I’m ready to serve it.

Finally, eat! Remove the corn from the pot and transfer it to a serving platter. Serve it with butter, salt, and pepper, or whatever fixings you like.

Boiled Corn on the Cob Serving Suggestions

I love adding grilled corn to tacos and salads, but whenever I’m boiling corn, I’m almost always going to eat it off the cob. The simplest way to enjoy it is with butter, salt, and pepper, but your options don’t end there. Here are a few ideas for changing it up:

• Use compound butter instead of regular butter. Any of these 4 variations would be fantastic!
• Drizzle it in a yummy sauce, like chipotle sauce or vegan ranch.
• Sprinkle it with fresh herbs. I recommend cilantro, basil, or chives.
• Spice it up. Dust it with smoked paprika or chili powder.
• Make Mexican-style corn on the cob. After boiling corn, brush it with adobo sauce from a can of chipotles and top it with crumbled Cotija cheese.

Let me know what variations you try!

Round out the meal with cookout fare like veggie burgers, black bean burgers, or BBQ jackfruit sandwiches and a fresh summer salad. Or, serve your cooked corn on the cob as a side dish with whatever you’d like!

More Favorite Corn Recipes

If you loved learning how to boil corn, try one of these summer corn recipes next:

How to Boil Corn on the Cob

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Serves 4 to 8

Learn how to boil corn on the cob! This easy method for boiling corn yields tender, sweet, and juicy ears every time. Served with butter, salt, and pepper, they’re the perfect summer side dish.

• 4 to 8 ears fresh sweet corn, husks and silks removed
• Butter or compound butter, for serving
• Sea salt and freshly ground black pepper

Cook ModePrevent your screen from going dark

• Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender.

• Drain and serve warm with butter, salt, and pepper.