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Four ears of corn are served on a plate for a side dish.
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How to Boil Corn

Learn How to Boil Corn so that the kernels come out crisp and tender but not tough! Corn is shucked to remove the husks and silk, then boiled to perfection in this simple recipe. Enjoy the corn on the cob with butter, or use in a variety of nutritious Summer dishes! 

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 corn on the cobs
Calories 77 kcal
London Brazil


  • 4-5 ears of corn on the cob
  • water
  • butter or oil, optional
  • salt optional


Shucking Corn:

  1. Cut and remove the stalk ends from the ears of corn.
  2. Peel back the husks to expose the corn, but do not completely remove them. Grab them from the untrimmed end and pull to remove all of the husks and silky strands in one go.
  3. Alternatively, you can microwave the ears of corn for 1-2 minutes. Grab the husks from the untrimmed end and pull away from the cob until the husks and silky strands are removed.
  4. Pick off any additional strands that remain.

Boiling Corn:

  1. Bring a large Dutch oven or pot of water to a boil.
  2. Add peeled corn cobs to the pot of water and let it return to a boil.
  3. Once boiling, reduce heat to medium and boil corn for 4-5 minutes if you're adding it to another recipe that will be cooked, or 7-8 minutes if you'll be eating it immediately. Flip the corn over halfway through cooking.

  4. Corn is ready when it can be easily pierced with a fork. Remove corn using tongs or a slotted spoon. Place on a paper towel or dish towel to let drain.

  5. Serve corn on the cob with butter and a sprinkle of salt. Enjoy!

Recipe Notes

Expert Tips and Tricks

  • Shuck in one piece. Remove the husk and silks all in one go by pulling them off from the tip.
  • Microwave it to shuck with ease. Heating up the corn softens the husks and makes it even easier to shuck it.
  • Boil just long enough. Don't over cook the corn or it will turn out tough instead of crisp and tender.
  • Use a whole stick of butter. A pat of butter will slide all over the hot corn. Instead, remove the end of the wax paper from a stick of butter and slide it up and down the cobs to completely coat them.
  • Serve with corn cob holders.  These help to limit the mess and makes eating it really fun!
  • Blanch before freezing.  It's best if you freeze cooked corn to preserve the taste and texture.

Meal Prep and Storage

  • To Prep Ahead: Boil the corn and store for up to 24 hours before serving. Corn loses its freshness over time, not to mention it won't have as good of a texture.
  • To Store:  Seal in an airtight container for up to 3-4 days in the refrigerator.
  • To Freeze: Corn can be frozen either on the cob or off as corn kernels. Remember it's important to partially freeze first so they don't end up sticking together. Freeze the corn in an airtight container for up to 4-6 months.
  • To Reheat: Warm the corn in the microwave for one minute. Or, wrap in aluminum foil and reheat in oven at 300°F for 5-10 minutes.
Nutrition Facts
How to Boil Corn
Amount Per Serving
Calories 77 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 14mg1%
Potassium 243mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 168IU3%
Vitamin C 6mg7%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.