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

Cook:5

Total:10

Servings:4

Equipment

Large Pot
Tongs
Microplane

Ingredients

Classic Corn on the Cob

Corn on the Cob 4 ears
Sugar (optional if using older or frozen corn) 2 tsp
Butter 30 g
Salt ½ tsp
Black Pepper (optional) ⅛ tsp

Creamy Garlic Sauce

Mayonnaise 3 tbsp
Greek Yogurt (or sour cream) 3 tbsp
Garlic (grated) 1 clove
Lemon Juice 1 tbsp
Salt ⅓ tsp

M - US

Instructions

Remove the husks from the corn ears and pull away all the silk.
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.
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.
If making the creamy garlic sauce, whisk all the sauce ingredients together while the corn cooks. Skip this step for the classic version.
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.
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: approx.

150 g

PER SERVING

AVG. QTY*

%DV**

Calories

190

kcal

Protein

Fat

- Saturated

2.6

- Unsaturated

6.3

- Trans

0.1

Carbohydrate

25.5

- Dietary Fiber

2.7

- Sugars

7.2

Sodium

230

Cholesterol

* 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.