Description
Learn how to boil corn on the cob perfectly every time with this simple, quick method. This recipe ensures juicy, tender kernels bursting with natural sweetness, making it a classic summer staple and versatile side dish for any meal.
Ingredients
Main Ingredients
- Fresh Corn on the Cob: 4 ears with bright green husks and plump kernels
- Water: Enough to fully submerge the corn in the pot
- Salt: 1 pinch (optional, to taste)
- Butter: 2-4 tablespoons for serving
Optional Seasonings
- Black pepper: To taste
- Smoked paprika: To taste
- Fresh herbs (parsley, cilantro, thyme): For garnish or infusion
- Chili flakes: For a spicy kick
- Lime juice: A squeeze, for extra zing
- Honey or maple syrup: 1 tablespoon mixed with melted butter for glaze
- Garlic: 1-2 cloves minced (to infuse butter)
- Olive oil or nutritional yeast: For dairy-free serving option
Instructions
- Prepare the Corn: Start by removing the husks and silks from the corn cobs. Rinse the ears under cool water to wash off any leftover silk strands. Ensuring the corn is clean will help it cook evenly and taste fresh.
- Bring Water to a Boil: Fill a large pot with enough water to completely submerge the corn. Add a pinch of salt if desired, and bring the water to a rolling boil over high heat. Salt enhances flavor but is optional if you want pure corn sweetness.
- Add the Corn to the Boiling Water: Carefully place the prepared corn cobs into the boiling water using tongs. Make sure they are fully submerged for even cooking. Cover the pot with a lid to trap heat and speed up the cooking process.
- Boil for 7-10 Minutes: Boil the corn for 7 to 10 minutes, depending on the size and freshness of the ears. Avoid overcooking to prevent mushy kernels; fresh corn often cooks quicker and tastes sweeter.
- Remove and Serve Immediately: Using tongs, remove the corn from the water and place it on a serving plate. Serve right away topped with butter, salt, and your favorite garnishes for maximum flavor and texture.
Notes
- Use Fresh Corn: The fresher the ears, the sweeter and juicier your final dish will be.
- Don’t Overcook: Stop boiling as soon as the kernels turn bright yellow and tender for the best texture.
- Keep Corn Covered: Keeping a lid on your pot helps maintain consistent temperature and cooks corn evenly.
- Test Doneness: Pierce a kernel with a fork to check tenderness without waiting arbitrarily.
- Add Butter Right Away: Butter melts best and enhances flavor when spread on hot corn fresh from the pot.
- Prep Time: 5 minutes
- Cook Time: 7-10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn (about 90g)
- Calories: 99
- Sugar: 6g
- Sodium: 5mg (without added salt)
- Fat: 1.5g (without added butter)
- Saturated Fat: 0.3g (without added butter)
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg (without added butter)
Keywords: boiled corn on the cob, corn recipe, summer side dish, quick corn recipe, easy corn boiling