How Long to Boil Corn on the Cob for Perfectly Cooked Sweet Kernels

Getting Perfectly Cooked Corn on the Cob Every Time

Corn on the cob is a delicious summer treat that's fun to eat and full of sweet flavor. When corn is in season, there's nothing better than boiling up a big pot of it for dinner or for a barbecue side dish. But getting that corn cooked just right can be tricky. If you boil it too long, it gets mushy and loses its signature crunch. Undercook it and the kernels are practically raw. Follow this simple guide to learn how long to boil corn on the cob so it turns out perfectly cooked and sweet every time.

1. Look for Prime Corn

The first step in guaranteed delicious boiled corn is choosing the best ears at the market or farm stand. Look for ears with bright green husks that have plenty of visible kernels showing through when you peel back the leaves. The silk threads should look fresh and feel moist, not dry and brown. The kernels themselves should seem plump and release a milky juice when pierced with your fingernail. Avoid any ears with dried, shriveled kernels.

The perfect corn for boiling has a high sugar content, which means the kernels will be extra sweet and tender. Corn that is past its prime often has more starch, which can make it tough. In-season, freshly picked corn has the highest sugar levels.

2. Shuck the Corn

Once you get your prime corn home, you'll need to remove the outer husks and silk before cooking. First, peel away all of the thick green husks until you get down to the innermost light-colored layer. Then, holding the ear upside down, use your hands to remove all of the fine silk threads from the kernels.

Some people recommend soaking the corn in water before boiling to add moisture. But unless your corn is very old, this step is unnecessary and could wash away flavor. The kernels have enough natural moisture when the corn is fresh.

3. Boil the Corn

Now you're ready to cook the corn in boiling water. The exact timing will depend on how many ears you're making and how tender you like your kernels.

For 4 to 6 ears of corn, boil for 7 to 8 minutes. This timing ensures the kernels get heated through without becoming mushy.

For fewer ears, shorten the boiling time. For just 2 ears of corn, boil for 5 to 6 minutes. Check kernels for doneness starting at 4 minutes.

For more ears, you may need to go up to 10 minutes. Test doneness after 8 minutes. The more corn you add to the pot, the longer it takes for the water to come back to a boil.

Fill a large pot about two-thirds full with water and bring to a rolling boil over high heat. Carefully drop shucked corn in and put the lid on to return to a boil quickly. Set a timer according to how many ears you are cooking. The corn is ready when the kernels are tender but still have some crunch.

Tips for Perfect Boiled Corn

Follow these simple tips for getting the best results every time you boil corn on the cob:

• Add a pinch of sugar and salt to the boiling water. This seasons the kernels and helps maintain sweetness.
• Leave corn in the pot after turning off heat. Letting it sit for 5 to 10 minutes more allows kernels to finish cooking gently.
• Serve corn immediately for maximum tenderness. Kernels will toughen up if left to sit too long.
• Slather with butter and sprinkle with salt and pepper. This adds flavor and moisture.
• Refrigerate any leftovers quickly and serve within a day or two. The sugars in corn start converting to starch after harvest, quickly making kernels lose sweetness.

Choosing Alternate Cooking Methods

While boiling and eating corn on the cob is a classic summer tradition, there are other ways to cook this tasty vegetable if you're looking for some variety.

Grilling

Grilled corn picks up delicious charred flavor from the grill. Leave corn in its husk while grilling to steam and cook kernels while adding smoky flavor. Grill over medium heat for 15 to 20 minutes, turning occasionally.

Roasting

Roast shucked corn with olive oil, salt and pepper in the oven at 400°F for 15 to 20 minutes for caramelized kernels. The sugars will brown slightly for deeper flavor.

Microwaving

Microwaving is the quickest cooking method. Cook shucked ears in the microwave for 3 to 4 minutes per ear. Just make sure corn is placed evenly around the edges of the turntable for even cooking.

Sautéing or Stir-Frying

To sauté, slice kernels off the cob and cook in olive oil over medium-high heat, stirring occasionally, until browned in spots. To stir-fry, do the same in a wok or skillet with a little sesame oil. This gives the corn a toasted flavor.

Enjoy Your Perfectly Cooked Corn on the Cob

Now that you know exactly how long to boil corn on the cob for tender, juicy results, you can enjoy this summer treat all season long. Boil up a big pot for your next backyard cookout or side dish and impress everyone with your skills. Just be sure to serve it up right away while kernels are at peak sweetness!

FAQs

How do I know when corn is in season and best for boiling?

The peak season for sweet corn is summer, usually from July through September. Look for plump, bright yellow kernels at farm stands and markets. The kernels should release a milky juice when pierced.

Does corn need to be soaked before boiling?

Soaking is not necessary if the corn is very fresh and in-season. The kernels will have enough natural moisture. Soaking could wash away flavor.

Can I grill or roast corn instead of boiling it?

Yes, grilling and roasting are delicious alternatives to boiling. Grill in husks for 15-20 minutes, turning occasionally. Roast shucked corn at 400°F for 15-20 minutes.

Is it better to boil corn with or without the husk?

For boiling, remove all the husks and silk threads so the water can circulate around the kernels. Leaving on part of the innermost husk can help retain moisture.

How long will cooked corn on the cob last in the fridge?

Leftover boiled corn is best eaten within 1-2 days. The sugars start converting to starch quickly, making kernels lose sweetness faster than other veggies.