Corn is the ultimate summer vegetable, and this easy no boil method is the secret to perfectly cooking corn on the cob every time. No boiling, no extra sugar, just fresh sweet tender corn on the cob.
This is my favorite method for making corn on the cob, it’s so simple but so smart. Instead of worrying about over cooking corn in a big pot of boiling water, use this no boil method for plump juicy kernels every time. The corn comes out perfectly sweet and tender after a short hot water bath! I use this technique for cooking the corn in my Black Bean and Corn Salad.
How to Make Corn on the Cob
- Start with fresh corn on the cob. The fresher, the better!
- Remove the husks, silks and stems.
- Fill a 6 quart dutch oven or pot 3/4 full with hot water, this will help it come to a boil faster, cover and bring to a boil over high heat.
- Remove lid, turn off the burner and carefully place between 6 and 8 ears of corn in the hot water, depending on their size.
- Replace lid and let set in hot water for 10 minutes.
- Remove corn and serve with butter and coarse kosher salt.
Corn on the Cob
There is nothing better than fresh corn on the cob. It’s the perfect side for a summer BBQ or a busy weeknight dinner and it’s at it’s peak season during the summer. Best served with butter and plenty of coarse kosher salt, I like to pair it with grilled meat, like carne asada or chicken.
How to Choose the Best Corn on the Cob
The best corn on the cob recipe starts with picking the best corn!
- The silks at the end should be brown and not black or slimy.
- The cobs under the husks should feel plump with no holes or missing kernels.
- The husk should look and feel fresh with no brown spots.
This no boil cooking method makes the perfect corn on the cob every time.
- 6 ears corn husks, silks and stems removed
- butter for serving
- kosher salt for serving
Fill a 6 quart dutch oven or pot 3/4 full with hot water, this will help it come to a boil faster, cover and bring to a boil over high heat.
Remove lid, turn off the burner and carefully place between 6 and 8 ears of corn, depending on their size, in the hot water. Replace lid and let set in hot water for 10 minutes. Remove corn and serve with butter and coarse kosher salt.
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