If there’s one thing that says “summer” to me, it might just be corn on the cob. When my family visited my grandmother in Michigan every summer, “Doo-Dah” would bring us corn on the cob for the requisite family cookout. My dozens of cousins and second cousins (well, close to dozens) and I sat in the yard, shucking the corn and taking off as much of the silk as we could, happily anticipating the feast ahead.
A few short hours later would find us happily munching the kernels off of the cobs, which we had buttered and sprinkled with salt. Delightful!
My father taught me how to eat the corn neatly so it wouldn’t get stuck in your teeth, by popping the kernels off one row at a time using your bottom teeth, rather than digging in with a CHOMP! It works, and has the added benefit of a typewriter joke. Finish the line of corn, say “Ding!” and start over. Well, that’s what my dad does anyway.
He also taught me the delights of eating leftover corn, still cold from the fridge, with a sprinkle of salt. It’s one of my favorite summertime treats to eat corn this way, so I usually get extras so I can intentionally have leftovers.
Unfortunately, when I moved out on my own, I discovered that I wasn’t actually sure about the right way to cook corn on the cob. I tried microwaving it, boiling it endlessly, seasoning the water with a variety of things… but nothing was ever quite right.
So after reading about a dozen “recipes” and formulas for corn on the cob, the guy and I settled on this method (which is a conglomeration of a couple different ones), which turned out to be a happy discovery. THIS is how corn on the cob shoud be!*
- Fill your pot with water.
- Add 1/4 cup to 1/2 cup of sugar.
- Drop in your corn.
- Bring everything to a boil, making sure the sugar is dissolved in the water.
- Boil for no longer than 8 minutes.
- Remove from the water and let it cool enough for handling and eating.
- Handle it and eat it.
It was perfect! Well, almost perfect. It was early-season corn and not the best I’ve ever had, but it was delicious and cooked properly! With just a smear of butter and a few shakes of salt, it was delicious with our dinner of tomato pie.
And I had my 2 ears of leftover corn reserved in the fridge for later, when I enjoyed them cold, and sprinkled with salt.
Now that you’ve got such an easy delicious recipe for corn on the cob, don’t forget it!
*Unless it’s grilled, which is equally as delicious, and always a special treat. I LOVE grilled corn on the cob.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
The PREP SOUNDS GOOD HOWEVER,i PREFER TO EAT THE CORN ONE ROW AT A TIME USING ONLY THE TOP TEETH…WORKS GREAT FO ME.
Thanks! You are wonderful. Appreciate the tip on using bottom teeth…gonna try that one.
I cook corn severa ways, but did you know that you could fry fresh corn with a little hot pepper? after you take the corn off the kernel you place it in a frying pan and fry it with hot pepper and salt. We usually fight on who will eat more…..
[...] the corn (boiling or grilling both work – be sure not to overcook), and then cut the corn off the [...]
[...] with enough cold water to cover every ear of corn being cooked. (If you would like the corn to be sweeter, feel free to add a bit of sugar to the water). Bring the water to a [...]
I also do they same method. Being raised in Wisonsin,my grandmother always did the same. Yes to all you nay sayers the corn is sweet enough. And don’t think it wasn’t fresh picked off the farm. But this does add a little extra to it. And… brings back memories of 30+ years ago loving my grandmothers cooking. So you don’t have the family memories you don’t have to add milk and sugar. But we do
I agree with others, no sugar needed, the corn should be plenty sweet.
I usually do this, drop ears of corn into COLD water in pan, turn on heat to medium high, cover. When water comes to a boil turn off the heat and remove the ears. They will be crisp and sweet, the way I like them.
Nothing worse to me than a soggy ear of corn that has been in the water too long.
Need to cook 3 dz ears at once. Thought boiling in electric roaster best. But how long will it take? Do I divide between two roasters? No directions in manual.
You don’t need white sugar in your freaking water. Sacrilege!
I wonder if adding sugar to the water adds calories. That maybe a stupid question but I don’t know. I have never heard of it but I am going to try it. thanks.
I, too, had no clue how to cook corn-on-the-cob. I stumbled upon this recipe a year ago, and now I constantly receive compliments on how great “my” corn-on-the-cob is. Of course, I always make sure to give credit where credit is due, and mention this website. Thanks for the sweet tip!
I use half water and half milk for added taste and moisture.
You’re all forgetting to add some fresh ground pepper after the butter and salt! In fact, if anything, I’d skip the salt in favor of pepper!
J.D IS MY Freind
Thanks! We can never have too many friends!
This was without a doubt the best corn I have ever eaten!!! THANK YOU!!! Who knew perfect corn on the cob could be so easy, simply delicious!!!
I have found that the best way to cook corn on the cob is to steam it. Same method as most above, but I just put about an inch of water in the pan, then the corn, and turn heat on high and start to time corn when the water boils.,.. About 8 minutes. It takes too long to boil a big pot of water. I use to put sugar in the water, but the corn is so sweet any more that I don’t bother now.
A very good post
Best. Recipe. Ever. And just in time for Memorial Day (am also using grilling suggestions posted above for my guests who like it that way). Thanks!
If you’re going to grill your corn, cooking it in the husk makes the corn tast like husk. I suggest shucking the corn then sticking in salt water to brine, this will keep the corn nice and moist and then give toy those beautiful grill lines we all love so well.
I put in a tablespoon of salt or so and only boil for three minutes. Turns out great every time!
I just googled instructions for boiling corn on the cob and you came up and so glad you did….followed your easy instructions…and Best…BEST corn on the cob so far that I’ve ever eaten! Thanks so much
That’s funny. I always get teased for eating my corn on the cob like that but that’s how I have always eaten it. Everyone always remarks on how clean my cob is when I’m done.
Here’s an Easy and tasty Recipe
Cowboy Sausage :
2 Beef Sausages
1 Can of Honey Barbecue Sauce
1/2 to 1 Cup Brown Sugar
Cut Sausage into small rounds (like little coins)
warm up frying pan…once warm.. (no Oils
…add Sausage
now add 1 bottle of Barbecue sauce
bring sauce to a boil
reduce heat and add Brown Sugar
Stir
turn pan to Frying
as it’s beginning to Fry stir
remove pan from heat altogether
It is done
Serve with a side of Bush’s Maple & Brown Sugar Beans
The Brown Sugar gives the barbecue sauce thickness and makes a Sweet and Tangy BBQ Sauce You’ll Love It !!
and thanks soo much for the Corn Recipe it was delicious who’d a thought Sugar and Corn
Mmmmmmmmmm !!
I love this!!!! I never knew about adding sugar in water n almost couldn’t believe my eyes. I tried it. And I love it. Thanks
Ditto!!! Thanks much!!
Excellent – thanks for this. Hadn’t got a clue how to do this until I read this page.
Best way to cook corn in my experience is on the grill. Yes i realize this sounds insane but bear with me a minute. take your corn, pre shucked, add just a smidgin of oil to the outside( i prefer olive) now set on the grill i recommend using the top section of the grill or anyplace thats hot but not in direct path of the flames. let the corn cook for about 20mins making 1/4 turns every so often. the corn gets steamed inside of its all natural package, this is key because it traps moisture but it also lets some out, the perfect balance. remove from the grill, shuck , season if desired and enjoy
Twas the best corn I've ever put to mah pallette.
I was raised in Des Moines. As a rule, the fresh corn out of the field, was soooooooo….. good!!!!!!!!! Should have paid more attention to what my mother was doing! Oh well; let's try to figure out what she was doing. I realize that the corn I'm cooking now is'nt the corn my mother was cooking from that corn that was grown from that great Iowa soil. But here goes!! Scott
Finally a simple corn on the cob recipe that is basically foolproof! The corn was absolutely delicious!
wasn't sure if it was as basic as this, but it was. thanks for a helpful post.
This is exactly the way I cooked the corn last night. After it came to a second boil with the corn in it I covered it for about 5 minutes, it was delicious.
Brenda
Well, I shucked my corn the night before so it would save me some time come sunday morn. Wasn't sure if I was supposed to soak it in water in the fridge or just simply place it in the fridge covered until ready to cook the next day????????
here in southeastasia, my dad buys the Japanese Sweet Corn variety. we just rinse the whole ear with tap water to remove the dust/debris. put them in a pot with water and bring to a boil and boil them for about 10 mins. then carefully shuck it (the silk usually comes off quite easily).
butter and salt to taste. perfect.
For 6 ears, to the water I add 1cup of sugar, 4 heaping tablespoons of salt, and 2 chicken boulion cubes. It is delicious. When cooled, I freeze the water & use it again, adding 1/2 cup of water, 2 tablespoons of salt and 1 chicken boulion cube. The same water can be frozen & doctored up several times. FYI: I am a professional Executive Chef !
I'm boiling the corn now. Our family will try eating it the way your father taught you– complete with “Ding”! I'm looking forward to it. Thank you!
thank you for your help i am a dad tryin to cook for the family since my wonderful wife is working late and she usually does all the cooking so thank you again
thank you for your help i am a dad tryin to cook for the family since my wonderful wife is working late and she usually does all the cooking so thank you again
My method is similar to #13′s.
Bring a pot of water to boil. Add sugar and salt to taste.
Drop in fresh cobs of shucked corn.
Cover pot and bring the water back to a boil.
Remove from heat drain immediately. Eat and enjoy!
The secret is to NOT OVERCOOK IT!
I am loving reading your recipes (found you just today via the granola bar recipe). One thought. My mother-in-law taught me to boil corn the way her mother taught her, and it is so quick and has never failed. Are you ready? It’s very complicated.
Put shucked corn in pot, cover with cold water, bring to a boil, and it’s done. Really. My sisters-in-law and I were a little skeptical, but she was right!
It has never failed me. And I’ve been cooking it this way for 16 years. It’s never been tough, either. So long as the corn is fresh and sweet, that is. And we are lucky enough to live where the corn is fresh.
You may need the sugar and other tricks for less than optimum stock, but maybe not. Try it. You might like it. Or you might not.
Thanks this sounds yummy. I like shucking the corn buttering it (salt too) and wrapping each piece tightly in foil. Then I throw it in the oven at 450 degrees and bake for 25 minutes.
I tried this yesterday for a birthday party cookout. I made about 20 ears, after boiling I put the ears into my Nesco roaster on warm. This was scrumptious!!!! Thank you so much for sharing! Wonderful technique!
Just wanted to say thanks for the easy recipe – I’ve always boiled it in plain water, but I tried the sugar tonight and it was absolutely the best corn on the cob that I can recall in my adult life! (Childhood always has that ‘never matched’ memory taste)…
=)
A ground misture of mont leaves,a hint of green chilli,green coriander leaves,salt and lime juice -all mixed and ground in the misxy,and brushed over the boiled corn gives a wonderful taste to it. You must adjust the green chilli as per your taste bud permits. In India, this type of eating corn is very famous.
I know you’re super busy at the moment, but I tried your corn “method” last night. Yum! Thank you for making my tummy happy
Hey Joyful,
I boil my corn with a bit of milk in the water–it brings out the sweetness. I use maybe 1/4 cup, if that (I just dump some in). And I add salt to the water–so I’m not adding too much to the cob at the table. Turns out so yummy!
That sounds yummy and I love your pictures!
At some point I’d love to hear your ‘recipe’ for grilled corn too because there are just so many versions of that.
My mom always puts sugar and milk in her corn water, mmmm. Everyone thinks I’m crazy when I suggest throwing in sugar so thanks for the corroboration.
Mmmmmmm, you have SO put me in the mood for corn and tomatoes! I have never had it cold out of the fridge (except in corn salsa or salad, etc.) but I’ll try it.
We have cooked it all kinds of ways, and my favorite is grilled. A few years ago a friend grilled it for us, just tossed on the grill (already shucked) until done, and it was great. I always assumed it needed to be in the shuck, or in foil, or buttered or marinated or something. But the easiest way turned out to be our favorite.
Helena, that sounds amazing! Does your friend wrap it in tin foil or just throw it on directly?
Liz, thanks so much! I didn’t serve any meat, but I guess you could! Maybe a grilled chicken breast or some homemade chicken salad would be a good match. Something not too heavy.
I really like the recipes that you have shared here. The corn & tomato pie sound like a really good dinner. Do you add any kind of meat dish to it or is the dinner a vege thing? I think corn & tomato pie will be on next week’s menu.
My favorite way to eat corn is grilled the way a college buddy of mine from Puerto Rico used to do it. Mix up some mayo and hot sauce (lots of hot sauce) and coat the corn with it. Grill until corn is done and all the sauce has browned–you don’t want any goopy bits on it. Before you take a bite, run a slice of fresh lime over it. Yum.