Go Back
–+ servings

Perfect Boiled Corn on the Cob

This simple boiled corn on the cob recipe yields sweet, tender kernels every time. A classic side dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 1
Course: Quick Meals, Side Dish
Cuisine: American
Calories: 143
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 ears corn on the cob, husked and cleaned
  • 1 tablespoon sugar optional
  • 1 Meyer lemon, juiced optional, California-grown preferred

Method
 

  1. Fill a large pot about three-quarters full with water and place it on the stove over high heat.
  2. Bring the water to a rolling boil. If using sugar and lemon juice, stir them in as the water heats. Once boiling, carefully add the ears of corn.
  3. Turn off the heat, cover the pot with a tight-fitting lid, and let the corn sit for 11 to 12 minutes.
  4. Remove the corn from the water using tongs. Serve hot with butter and a sprinkle of salt to taste.

Nutrition

Calories: 143kcalCarbohydrates: 31gProtein: 5gFat: 2gSodium: 15mgFiber: 4gSugar: 9g

Notes

For extra flavor, add a sprig of fresh thyme or a bay leaf to the water. Leftover corn can be stored in the fridge for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 30 seconds. Avoid overcooking; the residual heat will continue to cook the corn after you turn off the stove. This method works best with fresh, in-season corn. Serve with a squeeze of extra lemon juice and flaky sea salt.

Tried this recipe?

Let us know how it was!