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–+ servings

Perfectly Boiled Corn on the Cob

Boiling corn on the cob is a breeze, and this simple method yields sweet, tender kernels every time—a perfect side dish.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 1
Course: Quick Meals, Side Dishes
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 ears corn on the cob, husked and silks removed
  • 1 tablespoon sugar optional
  • 1 Meyer lemon, juiced optional, about 2 tablespoons juice

Method
 

  1. Fill a large pot about three-quarters full with water and place it on the stove over high heat.
  2. Bring the water to a rolling boil. If using sugar and lemon juice, stir them into the water as it heats. Once boiling, carefully add the corn ears.
  3. Turn off the heat, cover the pot with a tight-fitting lid, and let the corn sit in the hot water for 11 to 12 minutes.
  4. Remove the corn with tongs, drain briefly, and serve hot with butter and salt to taste. Enjoy!

Nutrition

Calories: 130kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 15mgFiber: 3gSugar: 10g

Notes

For extra flavor, add a bay leaf or a sprig of thyme to the boiling water.
To keep corn warm, leave it in the covered pot for up to 30 minutes.
Leftover corn can be stored in the fridge for up to 3 days; reheat in boiling water for 2 minutes.
If you don't have Meyer lemons, regular lemon juice works fine.
Avoid overcooking, as it can make kernels tough.
For a spicy kick, add a pinch of cayenne or smoked paprika to the butter.
Serve with lime wedges and cotija cheese for a California-Mexican twist.

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