How to Make Corn on the Cob

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.

5 from 7 votes

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Perfect Corn on the Cob Recipe

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This no boil cooking method makes the perfect corn on the cob every time.

Course: Side Dish

Cuisine: American

Keyword: How to Cook Corn on the Cob

Servings: 6

Calories: 77 kcal

Author: Melissa

Ingredients

• 6 ears corn husks, silks and stems removed
• butter for serving
• kosher salt for serving

Instructions

1. 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.

2. 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.

Nutrition Facts

Perfect Corn on the Cob Recipe

Amount Per Serving

Calories 77 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 14mg1%

Potassium 243mg7%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 6g7%

Protein 3g6%

Vitamin A 170IU3%

Vitamin C 6.1mg7%

Calcium 2mg0%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.