Stovetop Boiled Corn on the Cob
6 shucked ears into unsalted water for exactly 4 minutes, then rolled in butter and salt — the sweet-summer classic that takes zero technique.
- Cook temp
- 212°F
- 100°C · preheat
- Total time
- 12 min
- 5 prep · 4 cook · 2 rest
- Rest
- 2 min
- Before slicing
The Foolproof Way to Make Boiled Corn on the Cob · America's Test Kitchen
America's Test Kitchen shows dropping shucked corn into boiling water, turning off the heat, and covering to gently cook the kernels.
- Target //Cook at 212°F (100°C) rolling boil for 4 mins.
- Doneness //Cook until visual doneness cue is met. Rest 2 mins before slicing.
- Golden Rule //Add 1/2 cup whole milk to the water for a Southern trick — the milk makes the corn extra sweet and creamy without adding time. Sounds odd, tastes incredible.
- Family Tweak //Cut cooked ears into 1-inch cobettes with a sharp knife for young kids — they're easier to hold and less messy than a full ear. Butter each cobette individually.
Ingredients
- 6 earsFresh Sweet Corn on the Cob, shucked and silked
- 6 quartsCold Water, UNSALTED
- 4 tbspSalted Butter, softened
- to taste Flaky Sea Salt, Maldon or similar
- to taste Black Pepper
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Get to the point
- 1
Boil 6 qts UNSALTED water in a 12-qt stockpot (salt toughens fresh corn).
- 2
Add 6 shucked ears; return to boil, cook exactly 4 minutes.
- 3
Remove with tongs to a platter; roll each in softened butter.
- 4
Sprinkle with flaky sea salt and eat within 10 minutes.
Step by step
Tap a step to cross it offBring UNSALTED Water to a Rolling Boil
12 minFill a 12-qt stockpot with 6 quarts of cold water and cover. Bring to a full rolling boil over high heat (10-12 minutes). Do NOT salt the water — salt toughens the corn kernels.
WhySalt water tougens the outer kernel skin. The instinct to salt any boiling water is wrong for corn — save the salt for the table.
Shuck and Silk the Corn
5 minPeel back the husks and remove all the silk threads from 6 fresh ears of sweet corn. A damp paper towel wiped down each ear catches the last stubborn strands.
WhyFresh corn from a farmstand is best 4-6 hours after picking — the sugars start converting to starch immediately. Grocery store corn is fine but never as sweet.
Drop Ears In and Time 4 Minutes
4 minUse tongs to lower all 6 shucked ears into the boiling water. Cover with a lid, return to a boil (about 90 seconds), then set your timer for exactly 4 minutes.
Why4 minutes is calibrated for fresh sweet corn. Older corn or frozen ears need 5-6 minutes. Overboiled corn gets tough and squeaky — this is the top corn-cooking mistake.
Pull Corn to a Platter
When the timer beeps, immediately use tongs to lift each ear onto a large platter. Do not linger — corn continues cooking in the pot after the timer.
WhyKeep the water at a boil in case you want a second round. Corn straight from hot water into cold air is the perfect thermal transition — no ice bath needed.
Roll in Softened Butter
On a small plate, spread 4 tbsp softened salted butter into a flat pool. Roll each hot ear in the butter until every kernel glistens. The heat of the corn melts the butter into the kernels.
WhySoftened butter rolls onto every kernel; a hard stick just melts off the ear. Set the butter out 30 minutes before you shuck the corn.
Finish with Flaky Salt
Sprinkle each buttered ear with flaky sea salt (Maldon) and a few grinds of black pepper. Serve immediately — corn on the cob is best within 10 minutes of coming out of the water.
WhyFlaky sea salt crunches on the buttered corn — kosher or table salt disappears. This is the one dish where the salt shape matters.
- Dad pro tip
- Add 1/2 cup whole milk to the water for a Southern trick — the milk makes the corn extra sweet and creamy without adding time. Sounds odd, tastes incredible.
- Kid & toddler adjustment
- Cut cooked ears into 1-inch cobettes with a sharp knife for young kids — they're easier to hold and less messy than a full ear. Butter each cobette individually.
- Serve with
- Grilled burgers, brats, or hot dogs · BBQ ribs or pulled pork · Cold potato salad or coleslaw
- Reheating
- Warm cold cooked corn in a covered dish with 1 tbsp water in the microwave for 90 seconds. Cut kernels off the cob and reheat in a pan with butter — better as a scattered side than a whole ear.
- Calories
- 145
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 6 g
Nutrition source: USDA FoodData Central #170287 (sweet corn) and #173410 (butter). Cook-time basis: Tested on 6 ears fresh sweet corn shucked, in 6 qts unsalted boiling water in a 12-qt stockpot for exactly 4 minutes, then rolled in a plate of softened butter and flaky salt.
Frequently Asked Questions
How do I pick fresh corn at the store?
Look for tight bright-green husks, gold silks (not brown), and heavy weight for size. Peel back an inch and check for plump, milky kernels all the way to the tip.
Can I microwave corn in the husk?
Yes — 4 minutes per ear in the husk. The silk peels away with the husk in one motion, no shucking needed. Different flavor (steamier), same time. Great shortcut.
How do you reheat leftover stovetop boiled corn on the cob without ruining the texture?
Warm cold cooked corn in a covered dish with 1 tbsp water in the microwave for 90 seconds. Cut kernels off the cob and reheat in a pan with butter — better as a scattered side than a whole ear.
How do I adapt this meal for picky kids or toddlers?
Cut cooked ears into 1-inch cobettes with a sharp knife for young kids — they're easier to hold and less messy than a full ear. Butter each cobette individually.
What are the best side dishes to serve with this?
Recommended sides include Grilled burgers, brats, or hot dogs, BBQ ribs or pulled pork, Cold potato salad or coleslaw.