How To Cook Corn On The Cob Boiling Corn On The Cob

What’s in Boiled Corn on the Cob?

It’s not too late in Summer to make this favorite Summer Side Dish recipe. As long as you can get fresh produce, this recipe for boiling Corn on the Cob is a must-make.

Corn: There’s nothing like fresh sweet corn! Gently pull back the top of the husk just enough to see the kernels. If they look plump and juicy, you’ve picked a good ear. If they look withered or deflated, choose another ear. Sugar: Just a hint of sugar helps bring out the natural sweetness of the corn. You can skip this if you like your corn more savory. Water: Of course, for boiling corn, we need water!

Pro Tip: For instant buttered corn, add 2 tablespoons of butter to the boiling sugar-water before adding the corn.

Variations on How to Cook Corn on the Cob

How to Bake Corn on the Cob: How to Grill Corn on the Cob:

How to Store and Reheat Stovetop Corn on the Cob

Store leftover corn on the cob in an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F oven in a covered baking dish with 2 tablespoons of water in the bottom for about 5 minutes.

How to Freeze Fresh Corn on the Cob

Freeze corn on the cob tightly wrapped in plastic wrap in a Ziplock bag for up to 6 months. Let thaw overnight in the refrigerator before reheating. I like to cut the corn off the cob before freezing it so I have corn kernels ready for soups and stir-fries!

What to Serve with the Best Corn on the Cob

This tender, sweet corn pairs well simply with a little butter and salt. Add a bit of your favorite seasoning, like ranch or Creole seasoning for a bit of a kick. A bit of honey butter would also be delicious! Top it with sour cream, cheese, and taco seasoning for an easy street corn! Corn on the cob makes a great side to grilling classics like BBQ chicken, St. Louis ribs, pork chops, or grilled ribeyes.