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Boiled corn on the cob arranged on a serving board and served as an appetizer.
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Boiled Corn on the Cob

Learn how to boil corn on the cob in just 10 mins for sweet, juicy corn every time.
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4

Equipment

  • Large Pot
  • Tongs
  • Microplane

Ingredients

Classic Corn on the Cob

  • Corn on the Cob4 ear
  • Sugar(optional if using older or frozen corn)2 tsp
  • Butter2 tbsp
  • Salt½ tsp
  • Black Pepper(optional)⅛ tsp

Creamy Garlic Sauce

  • Mayonnaise3 tbsp
  • Greek Yogurt(or sour cream)3 tbsp
  • Garlic(grated)1 clove
  • Lemon Juice1 tbsp
  • Salt⅓ tsp

Instructions

  1. Remove the husks from the corn ears and pull away all the silk.
  2. Bring a large pot of water to a full rolling boil. If using older or frozen corn, add the sugar to the water at this stage. Add the corn, making sure it’s fully submerged, cover, and return to a boil.
  3. Lower the heat slightly so the water stays at a steady boil. Cook the corn for 3-7 minutes, depending on how fresh it is. See Note below for exact timing.
  4. If making the creamy garlic sauce, whisk all the sauce ingredients together while the corn cooks. Skip this step for the classic version.
  5. Pierce a kernel gently – it should be tender and release a little milky juice. Once ready, remove the corn immediately and transfer to a serving platter.
  6. Top the hot corn with butter and a sprinkle of salt. Serve it classic, add the creamy garlic sauce, or finish with any of the variations shared earlier in the post.

Notes

How long to boil corn on the cob depends on its freshness:
  • Very fresh corn: 3 minutes
  • Typical supermarket corn: 4 minutes
  • Older corn: 5 minutes
  • Frozen corn: 7 minutes
Frozen corn doesn’t need thawing. Add it straight to boiling water so it cooks evenly and stays juicy.
Skip salting the water, as it can toughen the skins of the kernels. Seasoning the corn after cooking helps keep a better texture.
Sugar is optional. Add it to the water only when using older or frozen corn to support natural sweetness.
Avoid overboiling. Corn, even frozen, only needs a few minutes – cooking it too long makes the kernels dull and starchy.
Remove the corn as soon as it’s ready. Leaving it in hot water keeps it cooking and quickly reduces sweetness.
Serve right away. Corn is at its best when hot, juicy, and freshly cooked.

Nutrition Information

Serving Size: 150 g

PER SERVINGAVG. QTY*%DV**
Calories190 kcal10%
Protein5 g10%
Fat9 g14%
Saturated2.6 g13%
Unsaturated6.3 g16%
Trans0.1 g
Carbohydrate25.5 g9%
Dietary Fiber2.7 g11%
Sugars7.2 g8%
Sodium230 mg10%
Cholesterol11 mg4%

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.

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