This Is How Long It Takes to Boil Corn on the Cob
There's no denying that corn on the cob is a summer staple! It's a must-have BBQ side dish and the star ingredient in some of our favorite corn recipes. But while grilled corn is particularly tasty in Ree Drummond's grilled corn salsa, there are times when boiled corn is the way to go. In fact, once you learn how long it takes to boil corn, you can master all the fun ways to serve it. Load it up with herbed butter, shredded cheese, or your favorite spices, like chili powder. Or go big on bacon with Ree's recipe for spicy bacon butter. Of course, you can also cut it off the cob to toss in a big corn salad for the ultimate summer side dish. Once you master the basics, you can enjoy this boiled corn dozens of different ways.
Do you start corn on the cob in boiling water or cold water?
Boil the water first, then add the corn. For safety, be sure to use tongs to lower each cob into the water so there's no splashing.
How long do you boil corn on the cob?
It's actually takes less time than you might think! In fact, during the summer when fresh corn is in season, you don't need much time at all. (The sweet and juicy corn kernels can even be eaten raw!) Once the water has returned to a boil, set your timer to four minutes. Once done, the kernels should be tender but still crunchy. If you cook the corn much longer, the kernels can start to get mushy.
Why is my corn still hard after boiling?
If your corn is still hard, tough, or even chewy after it’s boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn’t boiling for too long. Another reason might be the freshness of your corn. Since corn is a summer vegetable, you'll often find loads of it piled up at farm stands. Look for local corn, when possible. And don't be shy about peeking under the husk: The top few inches of a corn cob can tell you whether the corn is fresh or not and if the kernels are juicy. Look for little to no missing kernels and make sure that they look shiny and plump. If there are lots missing or if the tip of the corn is bare or brown, it’s best to leave it and search for another ear.
Is it better to boil corn with or without husk?
Unlike grilling corn, which can be done with the husks on, boiling corn is best when shucked—nobody wants those strings in their way as they take a bite of corn. Once you're ready to cook, remove both the husks and silks by shucking the corn. This can be a messy job, so head outside and work over a trash can or bag. Starting at the tip, grab the husks and as much of the silks as possible and pull down in a few swoops until everything is removed. Rub off any extra strings with your hands before cooking—it can be a tedious job, but it's worth it.
Yields: 8 servings
Prep Time: 10 mins
Total Time: 15 mins
Ingredients
Kosher salt
8
ears of corn, shucked
Butter, for serving
Black pepper, to taste
Directions
Bring a large pot of generously salted water to a boil. Carefully add the corn and return the water to a boil. Cook until the kernels are tender but still crunchy, 4 minutes. Drain. Serve corn with butter, salt, and pepper.
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