If you are lucky enough to still be able to get the last of summer's sweet corn, do yourself a favor and cook it over the stove in a pot of boiling water. This easy method couldn't be simpler and the results couldn't be finer!
Fresh corn on the cob can be a wonderful addition to any barbecue or special touch for a weeknight meal. It is delicious grilled, but my favorite method is so simple and consistent. When I want a bunch of corn done right, I love to boil it. There's no messy husk to attend to and the flavor is pure!
Related: How To Shuck Corn Quickly & Cleanly
This method can easily cook more than four ears of corn — just make sure you have a very large pot for cooking adequately.
How To Cook Corn on the Cob
What You Need
4 ears of corn, shucked
Salt and butter, optional garnish
Forks or tongs
- Shuck the husks. Shuck your corn husks into the compost, then rinse off the corn.
- Boil the water. Heat a large pasta pot full of water to boil.
- Drop the corn in the water. Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water.
- Cook the corn, covered, over medium heat. Cover the pot with a lid and lower heat to medium.
- Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes.
- Serve the corn. Serve corn immediately with butter and flaky salt.