Easy Boiled Corn on the Cob
Boiled corn on the cob cooked in sweetened, buttered water — juicy and tender in 15 minutes. The no-salt method keeps the kernels soft and flavorful.
Servings: 6
Ingredients
- 6 ears corn husks and silk removed
- 1 –2 teaspoons sugar optional
- 2 tablespoons butter
- Up to 1 cup whole milk optional
- Salt and black pepper for serving
Instructions
- Remove the husks and silk from the corn. Cut the ears in half if needed to fit your pot.
- Fill a large pot with enough water to cover the corn and bring it to a boil.
- Add the sugar and butter. If using milk, add it now.
- Add the corn, reduce the heat to medium, cover, and cook until tender. White corn usually takes 5–7 minutes, yellow corn 10–15 minutes, and bi-color corn 15–20 minutes.
- Remove with tongs, brush with butter, and season with salt and black pepper. Add fresh dill if desired.
Video
Notes
- For a creamier flavor, add up to 1 cup of whole milk to the cooking water.
- To keep the corn warm before serving, turn off the heat and leave it in the hot water for up to 40 minutes.
Nutrition
Calories: 80kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 13mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 6.1mg | Calcium: 2mg | Iron: 0.5mg
