Description
A quick and simple recipe to boil fresh corn on the cob, resulting in crisp-tender, flavorful corn. This method uses water infused with salt and sugar to enhance the corn’s natural sweetness, making it perfect for a fresh summer side dish or snack.
Ingredients
Scale
Ingredients
- 6 cobs of corn, shucked and broken in half if desired
- 1 Tbsp fine sea salt, plus more to serve
- 2 Tbsp granulated sugar (optional)
- Butter (optional, to serve)
- Freshly ground black pepper (optional, to serve)
Instructions
- Prepare the water: Fill a large pot halfway with water and bring it to a boil. Add 1 tablespoon of fine sea salt and 2 tablespoons of granulated sugar (optional) to the boiling water to enhance the corn’s flavor.
- Add the corn: Place the shucked corn cobs into the boiling water. If desired, break the cobs in half for easier handling. Return the water to a boil after adding the corn.
- Boil the corn: Reduce the heat to medium, cover the pot, and let the corn boil for 5 minutes. The corn is ready when it is crisp-tender and the color deepens slightly.
- Remove and serve: Turn off the heat and carefully remove the corn from the pot using tongs. Place the corn on a serving platter.
- Season and enjoy: Serve the corn hot with butter, additional salt, and freshly ground black pepper if desired. For storage, let the corn cool and refrigerate in a covered container or zip-top bag to enjoy later.
Notes
- Boiling corn for 5 minutes preserves the crisp-tender texture; boiling longer can make it mushy.
- Adding sugar to the water enhances the natural sweetness of the corn but is optional.
- Serve immediately for the best flavor and texture.
- Leftover boiled corn can be refrigerated for up to 2 days.
- You can break the corn cobs in half before cooking to fit your pot and for easier eating.
Keywords: boiled corn on the cob, corn recipe, quick corn recipe, summer side dish, easy vegetable side