How to Boil Corn on the Cob

During summer, there’s nothing like fresh ears of corn slathered in butter and sprinkled with salt. And learning how to boil corn on the cob couldn’t be easier! For those of you who have ever wondered, “how long do you boil corn on the cob?”—we’ve got you covered.

Pair your corn on the cob with one of these easy summer recipes for a perfect warm weather meal.

How to Pick the Best Corn on the Cob

When picking corn on the cob, look for bright green husks wrapped tightly around the corn. When you pick up each ear, it should be slightly damp, too. Skip the ones that are yellow, dry or loosely wrapped. Here are more tips on how to pick corn.

After you bring the corn home and before you begin cooking, keep the ears cold to keep your sweet corn, well, sweet.

How Long Do You Boil Corn on the Cob? 

Sweet corn peaks mid-summer, so you’ll find the freshest corn on the cob during that time. Whether you buy it directly from the farmer or your local grocery store, take note of how sweet the variety is. The freshest corn and super sweet varieties may require a shorter cooking time, while older corn may take longer to become tender. Either way, you only need 3 to 5 minutes!

How to Boil Corn on the Cob

Ingredients

• Ears of corn
• One quart of water per ear of corn

Directions

Step 1: Prep the corn

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Remove the husks and silk. Cut out any blemishes with a sharp knife.

Step 2: Place corn in boiling water

Once your pot of water is boiling, add the cobs. Cover the pan and let the water return to a boil.

Editor’s Tip: Never boil your corn in salted water! It can make the kernels very tough.

Step 3: Boil 

Boil the corn until tender, 3-5 minutes. Remember, the cooking time will depend on the variety and maturity of your corn.

Step 4: Enjoy!

Turn off the heat and carefully remove the cobs with tongs. You can keep the remaining corn warm in the water for another 10 minutes without it becoming too tough. Or, place the corn on a platter and cover it with a dish towel. This keeps most of the heat in.

Have you ever boiled cobs with milk? Learn how to make corn on the cob with milk and butter for the ultimate summer side dish.

What to Put on Corn on the Cob

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Piping hot sweet corn is even better with a thick pat of herb butter. Each variation below makes about half a cup. If you have an abundance of herbs, make a few batches and freeze for up to six months.

• Classic herb butter: Combine 1/2 cup softened butter, 1 tablespoon minced fresh tarragon, 1 tablespoon minced fresh parsley, 1 teaspoon minced fresh chives, 1 minced garlic clove and 1/4 teaspoon coarsely ground pepper.
• Rosemary, hazelnut and lemon butter: Combine 1/2 cup softened butter, 1/4 cup chopped toasted hazelnuts, 2 teaspoons minced fresh rosemary, 2 teaspoons grated lemon peel and 1/2 teaspoon coarsely ground pepper.
• Basil butter: Combine 1/2 cup softened butter, 3/4 cup minced fresh basil, 1 teaspoon lemon juice, 1 teaspoon coarsely ground pepper and 1/4 teaspoon garlic salt.
• Blue cheese, walnut and sage butter: Combine 1/2 cup softened butter, 1/4 cup crumbled blue cheese, 1/4 cup chopped toasted walnuts, 1-2 tablespoons minced fresh sage, 2 minced garlic cloves and 1/2 teaspoon coarsely ground pepper.
• Cilantro-chili butter: Combine 1/2 cup softened butter, 3 tablespoons minced fresh cilantro, 2 teaspoons chili powder, 1 teaspoon coarsely ground pepper and 1/4 teaspoon salt.
• Cajun butter: Combine 1/2 cup softened butter, 1 teaspoon minced fresh thyme, 1 teaspoon brown sugar, 1 teaspoon chili powder, 1 minced garlic clove, 1/2 teaspoon cayenne and 1/4 teaspoon coarsely ground pepper.

After you master this method for boiling corn, we’ve got more tips for making perfect corn on the cob—and even more flavored butter recipes.

Planning to cook corn all summer? Here are other methods for how to cook sweet corn, including how to grill corn, how to cook corn in the microwave, how to make air-fryer corn on the cob, and more.

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Jalapeno Popper Mexican Street Corn One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating, and spicy jalapeno kick. If you're feeling wild, sprinkle these with some cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe Editors Tip: There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—to keep your corn fresh, check here how to freeze corn so your harvest (or purchase from the farmer's market) will last long after peak season.

Easy Grilled Corn with Chipotle-Lime ButterGrilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Taste of Home

German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

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Maryland Corn Pops Recipe photo by Taste of Home

Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

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Chip-Crusted Grilled CornFor my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

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Taste of Home

Grilled Sweet CornSince we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

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Taste of Home

Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland

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Carolina Crab BoilThis pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

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Taste of Home

Spicy Corn KabobsCorn on the cob becomes a tangy delight when grilled, dotted with sour cream and cheese, and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

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Grilled Spicy Corn on the CobDuring a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas

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Taste of Home

Slow-Cooked Corn on the CobI like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California

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Taste of Home

Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Taste of Home

Baked Chili-Lime CornTart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri

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Taste of Home

Grilled Corn with DillI like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania

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Taste of Home

Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

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Bacon-Wrapped CornAfter one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska

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Herbed Grilled Corn on the CobI'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

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Taste of Home

Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

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Chipotle Lime Corn CobsIn Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. This is my family’s take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California

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Taste of Home

CazuelaI learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

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Taste of Home

Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

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Garlic Pepper CornI've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida

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Grilled Street CornMexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas

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Corn on the Cob with Lemon-Pepper ButterRoasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

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Basil Grilled Corn on the CobCorn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

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Taste of Home

Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

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Taste of Home

Spiced Grilled CornThe wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen

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Fiesta Grilled CornWe love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

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