Boiling Corn on the Cob – Everything you Need to Know
Corn is a perfect side dish, it’s easy to prepare and delicious to eat on its own, with a smattering of butter and salt. Corn can be served with almost any meal and is fun to eat straight from the cob. It’s also delicious when removed from the cob in recipes like corn salad, creamed corn, corn succotash, and more!
How to choose the best corn?
Safeway makes it so easy with its 4 packs of pre-packaged fresh corn that are half shucked. You can see exactly what you are getting and you don’t have to worry about getting bad corn.
In the summer months, the corn is locally sourced, so you can feel good about supporting local farmers as well.
If you are choosing fresh corn on the cob in the husk, I like to peel back the tip of the husk to see the corn. If the cob is missing a lot of corn or it looks discolored, I choose another.
Look for full kernels, and it may be mixed yellow and white, white or yellow. The corn gets its bright yellow color after it’s cooked.
Remove the corn from the husk and remove all the silk threads before cooking.
If you are serving a crowd and want to halve the ears, you can snap the corn in half with your hands. So much easier than using a knife.
How long to Boil Corn on the Cob?
For the perfect boiled corn, bring a pot of water to a roiling boil. Use 1 quart of water per cob. Add sea salt to the water. Add the corn and as soon as it returns to a boil, the corn is done. This takes about 4-5 minutes. Turn the heat off and cover the pot with a lid.
Let the corn sit in the hot water until you are ready to serve. Ideally, you no longer than 20 minutes, otherwise the corn will become soggy and overly starchy.
Remove the corn from the hot water and place it on a plate or platter.
Add slices of butter, salt, and pepper and serve immediately.
How to Slice the Corn Kernels off the Cob
You can also slice the kernels off the cob to serve the corn in a salad or on the side.
If you have kids in braces – they can’t eat the corn on the cob, and since I’ve had kids in braces for the last five years, I’ve become proficient at slicing the kernels off the cob.
Simply hold the corn on a large cutting board with a flat end on the board. Run a chef’s knife along the cob, removing the kernels and letting them fall onto the board. Easy peasy!
Recipes using fresh corn:
Guacamole Burger With Roasted Corn Salsa
Pan-Seared Scallops With Sweet Corn and Poblano Chiles
Scalloped Corn Casserole Recipe
Elotes Recipe & Grilled Mexican Street Corn
Grilled Mexican Street Corn Salad Recipe
Perfectly Boiled Corn on the Cob
- 4 ears of corn silks and husk removed
- 1 quart of water
- 1 tablespoon sea salt
- salt and pepper to taste
- For the perfect boiled corn, bring a pot of water to a roiling boil.
- Use 1 quart of water per cob. Add sea salt to the water. Add the corn and as soon as it returns to a boil, the corn is done. This takes about 4-5 minutes. Turn the heat off and cover the pot with a lid.
- Let the corn sit in the hot water until you are ready to serve. Ideally, you no longer than 20 minutes, otherwise the corn will become soggy and overly starchy.
- Remove the corn from the hot water and place it on a plate or platter.
- Add slices of butter, salt, and pepper and serve immediately.
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