American
Classic Boiled Corn on the Cob
Fresh sweet corn needs only a short boil to turn hot, juicy, and crisp-tender. Butter, flaky salt, and black pepper finish this simple summer side without covering up the corn's natural sweetness.
Gluten-FreeDairy-FreeHigh CarbHigh VeggiesQuick WeeknightOne Pan
At a Glance
- Time
- 15 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Choose corn with bright green, tightly wrapped husks and moist golden-brown silk. Bring the water and kosher salt to a full rolling boil in a large pot while you shuck the corn, pull away the silk, and trim any long stems.
- Lower the corn into the boiling water with tongs. Do not crowd the pot; the cobs should be mostly submerged and the water should quickly return to a boil.
- Boil uncovered for 4 to 5 minutes, just until the kernels brighten and taste hot, juicy, and crisp-tender. Very fresh corn may be ready closer to 3 minutes; avoid cooking it past tenderness or the kernels can turn soft and waterlogged.
- Lift the corn out with tongs and let the excess water drain off. Brush each hot cob generously with butter, then finish with flaky salt and black pepper and serve immediately.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written, aside from normal label checks.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: The corn is naturally gluten-free. For dairy-free, brush the hot corn with extra-virgin olive oil or dairy-free butter instead of regular butter.