Learn how to boil corn in just a few easy steps for juicy, buttery, sweet corn on the cob. It’s the perfect BBQ side dish for the summer!
Boiled Corn is the ultimate Summer Side to go with all your favorite cookout and picnic main dishes. If you want to throw your corn on the BBQ instead, check out my Grilled Corn recipe.
Sabrina’s Boiled Corn Recipe
Boiling corn is a quick and easy cooking method that you can use to achieve perfectly flavorful and juicy corn every time. Each bite is bursting with an amazing buttery, sweet taste and I love it in the summer when the corn at it’s freshest. And you won’t believe how simple it is to make. You just prep the corn by removing the husks, then boil for about 10 minutes. Husking and removing the silk is usually a pain, but it doesn’t have to be with my easy tips below!
Recipe Card
Ingredients
- 10 cups water
- 2 tablespoons butter
- 1 tablespoon kosher salt
- 8 ears sweet yellow corn
Instructions
- Add the water, butter and salt to a large pot and bring to a boil.
- Add the corn with tongs to the pot of water, boiling the corn for 10-12 minutes before removing from the boiling water and letting cool for 5 minutes.
Nutrition
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Chef’s Note – Husking Corn
It’s always annoying when you have little pieces of corn silk stuck to your cobs. To avoid this, start by tearing the green husks off, then remove as many of the silks as you can. To get off the remaining silk, put on a rubber glove and rub your hand over the ear of corn. The friction from the rubber will help take off the last of the stubborn pieces.
Table of contents
Can this be made ahead of time?
If you want to make this recipe ahead of an event and keep it fresh for later, boil and drain the corn according to the recipe instructions. Let cool, then wrap each ear in aluminum and store it in the fridge for 3-4 days before reheating and serving.
How to Store
- Store: Let the ears cool, then wrap each cob in foil and place them in an airtight container to keep in the fridge for 3-4 days.
- Reheat: Preheat your oven to 400 degrees. Add some water to the bottom of a baking dish and place the remaining cobs on the baking sheet. Tent in aluminum foil to keep them from drying out, and reheat for 5 minutes.
- Freeze: Let the corn cool, and place the cobs in a freezer bag to keep them fresh in the freezer for up to 6 months.
Slow Cooker Boiled Corn
To make slow-cooker corn on the cob, add 2/3 cup water to your slow cooker. Rub the corn ears with melted butter and season with salt and pepper. Then, place them in the crockpot. Cover and cook for 3-4 hours at high heat. Discard the hot water and serve.
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