Don’t sweat something as simple as boiled corn on the cob. With this recipe, you will have a summery and nutritious vegetable side that’s fit for any meal.
If you are ever in doubt about what to serve with dinner, look no further than boiled corn on the cob. When you are at the store, these yellow beauties can be easy to dismiss because they look like a lot of work, but let me assure you, when you know how to cook corn on the cob, everything changes. You will want to serve it year-round with your favorite summer dishes.
Learning how to boil corn on the cob is easy. Read on for some helpful tips and tricks to make your boiled corn as delicious as can be!
Why You Will Love This Recipe //
- It’s easy to add different spices and seasonings to this dish to make it different every time you have it.
- It’s a super economical side to any barbecue or family dinner.
- Your children will love the corn on the cob like this. It is so much fun to eat and so sweet and delicious.
- It takes hardly any time at all for corn to cook.
- 4 heads of corn on the cob, de-husked and hairs removed
- 1 tbsp butter
- salt and pepper
How to Make Boiled Corn on the Cob // The Steps
Step 1: Begin by heating water in a pot until it reaches a rolling boil. As the water heats up, remove the husk and the silk strands from the corn cob. A clean kitchen brush or your fingers can help to remove any stubborn silk strands.
Step 2: Submerge the corn into the boiling water and then cover the pot. Allow the corn to boil for approximately 3 to 5 minutes.
Step 3: Carefully remove the cobs from the pot (I like using a long-handled tong).
Step 4: Serve the hot corn on the cob with a generous dollop of butter and sprinkle them with a pinch of salt and pepper.
Look for corn with bright green, moist husks and silk, and plump, shiny kernels. The fresher the corn, the better it will taste when boiled.
Yes, you can use frozen corn instead (but I recommend using fresh corn if you can!). You just need to thaw it. Keep in mind frozen corn is already blanched, so the cooking time will be slightly shorter.
I would say that removing the silk makes eating the corn much easier, but if you don’t mind pulling the bits of silk out of your teeth, feel free to skip this step.
It’s always better to undercook than overcook, because it’s easy to stick the corn back in the water for another minute or two. Once overcooked, there’s no rescuing the texture of your corn on the cob. You can test it by piercing your corn with a fork. You’ll want to achieve a tender texture.
Absolutely! Grilling corn on the cob adds a delicious smoky flavor and the char looks gorgeous. You can either grill it in the husk or in some foil to protect the kernels. Just remember that cooking times will vary.
The flavor combinations are endless when it comes to corn. Here are some ways you can change it up:
- Mexican-style corn on the cob: Elote is a popular food in Mexico in which the corn on the cob is coated in a combination of mayonnaise, sour cream, lime juice, chili powder, cotija, and cilantro.
- Asian-style corn on the cob: Brush your corn with soy sauce, sesame oil, or miso paste and top with sesame seeds and/or green onions for a flavorful dish.
- Spicy corn on the cob: Crank up the heat with chili powder, cayenne pepper, or crushed red pepper flakes. You can also go the extra mile and slather on some hot sauce or chili paste for a real kick.
- Garlic Parmesan corn on the cob: An easy way to pack in the flavor. Just coat your corn in garlic butter and sprinkle over some grated Parmesan cheese.
- Herbed corn on the cob: For a fragrant and tasty corn on the cob, sprinkle on your favorite herbs. This works great with thyme, rosemary, oregano, or basil.
Serving Suggestions //
This vegetable is versatile, so you can serve it with anything. Here are a few dishes your boiled corn on the cob would pair well with:
- Easy Weeknight Barbecue Chicken: This oven-roasted barbecue chicken recipe is a perfect weeknight meal. Easy to make, healthy and super delicious.
- Oven-Roasted Beef Brisket: Forget about a flank, sirloin, or tenderloin. This oven-roasted beef brisket is where it’s at, and our homemade brisket rub gets its chance to shine.
- Black Bean Sliders (Easy Vegan Sliders): Sliders are really the best and you could make a million different variations of this little burger. Plus, they’re vegan!
- Delicious Trout Recipe: A delicate fish with a powerful taste, this delicious trout is bathed in fresh garlic, zesty lemon juice, fragrant parsley, and a hint of white wine to be the centerpiece of a fantastic meal.
How to Store Boiled Corn on the Cob //
First, allow your leftover corn on the cob to cool before storing to avoid excess condensation. Then, wrap each cob individually and store them in an airtight plastic bag in the refrigerator. They will keep for up to 4 days. Don’t store your corn in the freezer because the texture will become unappetizing once defrosted.
Reheat your boiled corn on the cob in the microwave or in a boiling pot for a couple of minutes, or until warmed through. Then slather on the butter and enjoy!
How Long to Boil Corn on the Cob
- 4 heads of corn on the cob dehusked and silk removed.
- 1 tbsp butter
- salt and pepper
- Begin by heating water in a pot until it reaches a rolling boil. As the water heats up, remove the husk and the silk strands from the corn cob. A clean kitchen brush or your fingers can help to remove any stubborn silk strands.
- Submerge the corn into the boiling water and then cover the pot. Allow the corn to boil for approximately 3 to 5 minutes.
- Carefully remove the cobs from the pot (I like using a long-handled tong).
- Serve the hot corn on the cob with a generous dollop of butter and sprinkle them with a pinch of salt and pepper.