Corn on the Cob Recipe
American · Side dish · 15 min total
Perfectly cooked corn on the cob is a summer staple. This simple boiling method yields tender, sweet kernels every time.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
155
kcal/serving
kcal/serving
Ingredients
- 4 ears fresh corn, husked and silks removed
- 1 tablespoon salt
- Water, enough to cover corn
- 2 tablespoons butter (optional)
- Salt and pepper to taste (optional)
Instructions
- Fill a large pot with enough water to cover the corn and add 1 tablespoon salt. Bring to a rolling boil over high heat.
- Add the husked corn ears to the boiling water. Cover the pot and return to a boil.
- Boil for 5-7 minutes for tender corn, or up to 10 minutes for softer kernels. Do not overcook.
- Using tongs, remove corn from water and drain briefly. Serve immediately with butter, salt, and pepper if desired.
Tips
- For extra flavor, add a splash of milk or a pinch of sugar to the boiling water.
- Leftover cooked corn can be cut off the cob and used in salads or salsas.
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