How to Boil Corn on the Cob


Photo Credit:epicurious

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

i dont really like this im just trying to get the stars to 3
Perfect every time. This is my go-to recipe for the sweet corn I grow in my garden and also corn from the farmers market.
Nobody Talks About The Cooler Method , For A Crowd !!! Place Corn In The Bottom Of Cooler , Shucked , De-silked , Cleaned Or Not , Add Boiling Water Just To Cover , Close Lid , Wait 10 To 15 Mins. Your Ready To Eat !!! If Not Cleaned , Use Cob End As A Handle And Cut Thru The First Row Of Corn , Then Grab The Other End , The Silk End And Squeeze Like A Blackhead And Pop , Out Comes The Clean Corn , Just Like A Big Ol’ Pimple !!!
Kansas City , Home Of The Chiefs !!!
@BACHMANDENI – I CONCUR with EVERYTHING you have said and guess what, I’m from IOWA, too! The absolute EASIEST way if you want to shuck and boil: remove the husks, place room temp whole ears in a pot of water on stove. Set a timer for 15-20 minutes on MedHigh (oven variation) and let them get to a boil, spinning them a few times so cooking is even. That’s it! NEVER FAIL and EVERYONE can enjoy without worrying about teeth OR being soft. They can also season how they like it. I use this method for every type of corn for regular meals any time and the response I get from EVERYONE is “Good corn!” I, too, LOVE corn on the grill, in the husk, roasted, etc. But I have an affinity for reductive “recipes” even MORE, ones that are so basic and easy, they are NO FAIL and CONSISTENT. I put leftover ears in fridge and they can be reheated easily. K.I.S.S. Method from IA
Straight from the garden, husked and I followed the epicurious recipe to the letter since it was my first time growing and cooking them. I used pure butter but not too lavishly. when they had their five minutes I took them out and after buttering them I sprinkled lightly with salt and pepper. What a delightful breakfast! I would definitely make these again.

Melbourne, Australia
I am 82 (years) I don’t say old, and I refuse to go cutesy and say young. Just 82. I grew up in between Granby (PO address) and Grand Lake. My father taught me to cook corn. He put them, husk and all in a container and covered them with well water (artesian-like, pure and unadulterated) and there they sat either until dinner, that day or the next. Then he threw them (as is) in the oven. We did not grill, anything. It was a fire danger, and it just ‘wasn’t done’. I’m not sure whether they even had grills then. When the Corn was ready, you had to husk it yourself, and the inside threads (I don’t think I even know what they are called) came off with the husk, very few if any had to be cleaned off before eating. I still cook my corn as my father did. All of the husking and looking for bad Kernels and knifing them out is so much bunk. I still don’t have a grill, but I do have darn good corn.
Margaret Johnson
Golden Co
None of these reviews were helpful. A review of a recipe is supposed to say “I made this and it needed/didn’t need [x]”. Thanks for nothing, people.
FFS. It is corn. Boil some water. Throw the corn in. Cover. Turn off the heat. Salt and sugar do not matter.
I’m sticking to what my Kentucky grandmother taught me 60 years ago: shuck the corn, boil 8-10 minutes in salted water. The corn is either sweet or not–save your sugar for something useful.
I have read time and again to never, under any circumstance, add salt to the water as this toughens the corn. Sugar, sure…but never, ever salt…
Montreal, QC
I bought some locally grown corn today and cooked it this evening per your instructions and they were delicious. I will keep making it this way. It was easy and the corn cooked perfectly.

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