Boiled Corn On The Cob

  • Yield : 4
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 7m
  • Ready In : 15m
Related Recipes:
  • Gluten-Free Breaded Fried Fish

  • Gluten-Free Fried Fish

  • White Chocolate Macadamaia Nut

    White Chocolate Macadamia Nut Cookies

  • Southern Style Cornbread

  • Self-Rising Cornmeal

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 medium ear without salt or butter

It takes only minutes to cook corn on the cob. Corn is one of the fastest cooking whole grains.

Corn is at its best and sweetest during the summer. You know corn is abundant when stores advertise 3, 4, 6, and even 10 ears for $1.

Yes, corn on the cob requires a little preparation verses canned and frozen corn, but there is nothing like the taste of fresh corn on the cob.

One of the simplest ways to cook corn is in boiling water. You can salt the water, if desired, or add salt at the table.

Depending on the size of your pot, you can double the recipe. Like cooking pasta, use a large pot with plenty of water for best results and faster cooking times.



  • 2-3 quarts (liters) cold water
  • 4 ears of corn, husk and silk removed
  • Salt to taste
  • Ground black pepper to taste
  • Butter or margarine

Method of Preparation

Step 1

In a 5-6 qt/L pot, bring water to a rapid boil over high heat.

Step 2

Carefully add corn and return to a boil. Cook 6 to 7 minutes or until tender.

Step 3

Remove cooked corn using tongs or drain water from pan. Serve immediately and season to taste.