Check out this quick recipe guide to learn how long to boil corn on the cob. All you need is salted water and fresh corn. It’s a crazy easy summer staple.
Boiled corn on the cob is a welcome side dish at any BBQ or potluck. I love the tender, juicy kernels as they pop with each bite. And let’s not forget about the slather of unsalted butter on top! Despite how simple the recipe is, there can be a lot of confusion, especially when it comes to knowing how long to cook corn on the cob. Consider this your one-stop quick guide to learn once and for all everything you need to know for delicious boiled corn glory!
Growing up in Ukraine, it was usually easier to boil corn rather than grill it (although we did love our grilled corn on the cob, too!). We loved the flavors of super softened boiled corn so we boiled it for extra long (45 minutes). A lot of people may be shocked at the cook time and may think it becomes rubbery, mushy, or leathery, but in our frequent experience, this is how my family always did it and I think it yields the best corn!
How To Boil Corn on the Cob
Boiling corn starts with properly cleaning the fresh corn, boiling water, and then just waiting. Soon enough you’ll be enjoying spectacular yellow kernels of juiciness.
- Trim the cob ends: The corn kernels on the edges of the cob are smaller, drier, and harder. With a sharp knife, slice off the cob ends.
- Shuck corn: Instead of ripping away at the husk (the outer leaves) of each ear of corn, use a knife to slice down the center to make removing the husk super easy. Peel away the husk and remove all the corn silks.
- Submerge the corn: Place the cleaned corn into a large pot of salted water. If needed, cut the cobs in half to make smaller portions.
- Boil the corn: Bring the water to a boil over high heat on the stove and cook the corn for 45 minutes, or until the kernels turn bright yellow and are tender. Use tongs or a colander to remove the cobs from the water. Brush on melted butter and salt for extra flavor.
Prep ahead tip: If you’re cooking for a large party or just like to stay ahead of the game, shuck and clean the corn a day in advance.
Tips for the Best Boiled Corn on the Cob
Ok, ok… so what makes this corn on the cob “the best” in my opinion? Personally, I think it’s because it is so low-effort (no need to constantly check for over-grilled/burnt kernels) and I think it is the easiest way to get juicy kernels each and every time.
- Eat corn within two days of purchase: The longer corn sits, the more it loses its fresh sweetness, so cook it soon after buying!
- Opt for fresh sweet corn: Sweet corn is by far the best type of corn for boiled corn on the cob, so make sure you get the sweet variety! Also, look for green, tightly wrapped husks and brown and sticky tassels (the silk popping out of the top of the husk). If the husk is yellowing and browning or the silk tassels are dry, you know right away that the corn is old.
- Boil the corn over a long period of time: Many recipes state that 10-20 minutes of boiling is enough, but I believe a long boil makes all the difference when it comes to tender kernels.
- Sear corn on an open flame (optional): To add a nice smokey flavor to your corn, place the boiled cobs over an open flame for 2-3 minutes on each side. Hello, pretty grill marks!
Hot tip: If it’s the right season, stop by your local farmers market or farm stands for fresh corn. The natural sweetness of that corn is unbeatable!
Serving Boiled Corn on the Cob
Boiled corn on the cob fits into almost any spread. Its sweetness is an especially welcome contrast to savory, grilled meats (making it a tried-and-true side dish at BBQs). Pair it with grilled ribeye, grilled tilapia, or burgers. If you want to serve the corn with more flavor variations, consider topping it with fresh herbs (parsley, basil, cilantro, chives), chili powder, paprika, black pepper, and/or a spritz of lime juice.
Another great way to serve the corn is by removing the kernels and adding them to a variety of salads, soups, and salsas. Mexican street corn salad, tacos (don’t forget the cotija cheese and cilantro!), white bean chicken chili, and black bean and corn salsa are all great options.
Storing Boiled Corn on the Cob
This corn on the cob recipe is for four cobs, which is perfect in my family of four. In case you have leftovers, or you decide to double the recipe to have leftovers, check out these storage guidelines for best results.
- Refrigerator: Store leftover corn on the cob in an airtight container in the fridge for up to five days.
- Freezer: To freeze leftover corn on the cob, let it cool completely. Then, place the cobs on a baking sheet lined with parchment paper and pop them into the freezer for a couple of hours. Once frozen, wrap each cob tightly in plastic wrap and store for up to three months. To thaw, let the cobs sit on the counter for a couple of hours.
Reheating tip: If you like warm kernels, zap the corn in the microwave for 45 seconds. Or, pop the cob on the grill for 2-3 minutes per side or until the kernels turn golden brown.
More Simple Veggie Side Dishes
- Air Fryer Kale Chips – Simple, crunchy kale chips
- Roasted Cauliflower Steaks – Tender roasted cauliflower
- Oven-Roasted Asparagus – Classic roasted asparagus
- Pickled Mushrooms – Tangy pickled mushrooms
Recipe
Instructions
- Clean the corn on the cob by removing the husks and silks.
- Place the corn in a large pot. Fill the pot with water, ensuring the corn in fully submerged. Season with salt.
- Bring the corn to a boil and cook it for 45 minutes. Drain and enjoy!
I'm so confused about this. Recipe after recipe online say between 5 & 10 minutes. My Dad always said starches need to boil for 20 minutes. Now this recipe is claiming 45 minutes. I think I'm going to have to buy a bushel and test every recipe to come up with a conclusion. *Sigh*
I will include this one in my tests 🙂
Hey Howard, It honestly boils down to personal preference. This is how my mom made corn, and I prefer it much more tender than most. I would love to hear your feedback after you've tested a few different recipes on what you prefer!
I also love long-boiled corn! Thanks for sharing this! Many clearly needed reminding that there are many ways to cook corn!
I was surprised to see the comments below. My grandma boiled corn for a long time and many of her generation in North America did too or at least knew that it's an option that unlocks a slightly different flavour.
And to address the silly comments! Long-boiled corn doesn't turn into mush, doesn't turn rubbery, and doesn't turn into leather.
Definitely everyone should have it the way they like it! But there's nothing wrong with a 45 minutes boil, I find it delicious 😋
100% agree with Johnathan.
All do what works for you, great to get many constructive views for me to try at home for my family.
(45 mins works best for me 😁)
Thank you so much for sharing your experience! It's wonderful to hear that long-boiled corn brings back memories of your grandma's cooking. There's definitely a unique flavor that comes from boiling corn for an extended time, and I love it!
45 minutes! It would be mush! Corn shouldn't touch the water for more than 3 minutes. That's THREE minutes.
100%! Corn boiled much more than 3-4 minutes becomes leather. I think the author hasn’t tested great corn on the cob.
Hi Andrew, lol... I love this comment, made me smile. We grew corn fields in Ukraine and it was my summer dessert growing up. I think we all have preference and this is the way I always loveeed it! Thanks stopping by 🙂
Hey Lloyd, I understand there are other preferences and methods, but this is my version and the way I enjoy corn. 🙂
Not to be rude but you described everything NOT to do boiling corn. You don't add salt to the water it toughens it up and you add the corn to boiling water, Not let it heat up in it. And its only around 5 mins you need. Turns out tender and juicy. Not sure why you are spreading false information!??
Hi Max, I'm sharing the way my family and I enjoy boiled corn. I'm sure there are other methods out there, but this is how I like it. 🙂
"Some recipes claim that 10-20 minutes of boiling is enough" is a pretty odd statement given that the vast majority of recommendations seem to be to boil it for 5 minutes or less. It is EXTREMELY unusual to boil corn for 45 minutes. It's fine if you like it that way, but I'm pretty sure most folks would find corn to be much too mushy for their liking when it's been boiled that long.
Hi Mg, thank you for sharing. We love the way it tastes after a long boil, you can cook it for a shorter amount of time of course! 🙂
Everyone likes different things. My Mom boiled corn a long time. I personally like it cooked about 4 minutes. Different ways for different tastes 😋
Very true, Kathy! Thanks for the comment 🙂
45 minutes seems really excessive! Everywhere else I look at says 4 to 5 minutes. I usually do go a little longer than that maybe seven or eight minutes. But I can’t imagine needing to boil it for 45. Seems like a waste of time and resources.
Hi Scott, I think it depends on the flavor you are looking for. I grew up with corn that was boiled for a long time so I love the texture of very cooked corn. But if you want to, you can boil it for a few minutes. Thanks for sharing your feedback.
45 minutes is not the same as 4-5 minutes. If you're too lazy to type, get somebody else to do it. Or get a job.
Have you tried cooking this long before you started attacking? Yeah, that is really something what you said.
I have had it both ways, and I have enjoyed both. It does not come out soggy and water logged.
Dayna, how rude!! Natasha, you are being very kind, answering this person.
Hi Dayna! I understand why you would think it's a typo since many corn recipes are done in like ten minutes. However, this isn't a typo..we find that 45 minutes of boiling yields the most tender, juicy corn. It's well worth the wait!