Here is How to Cook Corn on the Cob. The BEST way to cook corn on the cob is by boiling corn on the cob. It's easy and it makes the perfect sweet corn.

How to Cook Corn on the Cob

Course: Side Dish
Cuisine: American
Keyword: boiled corn, corn on the cob
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 178kcal
Author: Becky Hardin - The Cookie Rookie
How to Cook Corn on the Cob: We have mastered all the tips and tricks for how long to boil corn on the cob, what to add in to make the corn extra tender and delicious, and fool-proof ways to cook to perfection EVERY time. This Perfect Corn on the Cob is our very favorite Summer Side Dish.
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Ingredients

  • 8 ears corn-on-the-cob silk removed, husks pulled and tied back *see note.
  • 2 tablespoons granulated sugar
  • Water
  • Butter optional, see below

Instructions

  • Fill a pot, about the same height as the length of the corncob, with water. Add sugar, stir and bring the sugar water to a boil. Set the prepared ears of corn in the boiling water with the tied back husks leaning against the sides of the pot. Boil the corn 1 minute then remove the ears with tongs. (The husks soften in the boiling water, so try to keep them out of the water and do not pull on the husks when removing the ears from the water.)
  • Set the corn on a serving plate.
  • If buttered corn-on-the-cob is desired, butter a slice of bread then rub the ear of corn across the bread to butter it evenly. **See note for alternate method.
  • Salt & pepper, to taste.
  • Enjoy!

Video

Notes

*Note: This results in a beautiful presentation for serving corn-on-the-cob, but the easiest method of cooking corn-on-the-cob is to completely remove the husks and silk from the corn, if desired.
**Note for instant buttered corn: Add 2 tablespoons of butter to the boiling sugar-water before adding the corn.

Nutrition

Calories: 178kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Sodium: 27mg | Potassium: 486mg | Fiber: 3g | Sugar: 17g | Vitamin A: 6.7% | Vitamin C: 14.8% | Calcium: 0.4% | Iron: 5.2%