How to Boil Corn. (So it turns out crisp and flavorful!)

Want to boil some fresh summer corn? It’s easier－and quicker－than you think. A quick boil gives you corn that’s sweet, flavorful, and crisp.

Years ago, I saw a method for cooking corn in Martha Stewart Living Magazine that changed how I boiled corn. 

The recipe said to boil fresh summer corn for exactly two minutes. Not a minute longer. Before that, I boiled the corn for around 10 minutes.

I gave the two-minute boil a try and WOW. The corn was sweet, crisp, and so flavorful.

The reason for this is simple. The longer you boil corn, the more the natural sugar converts to starch. This makes the corn mushy and flavorless. 

A quick boil preserves everything that’s wonderful about an ear of summer corn. Here’s how to do it.

Start with Really Fresh Corn

1. The best place to buy summer corn is from a farmer who grows it. If you don’t live near a grower, check out your local grocery store. 
2. Choose corn with a soft, green husk and plump silk that feels heavy for its size. If the husk is dried out, the corn is older and won’t taste as good. 
3. Don’t shuck at the store. Some stores let you shuck the corn before you buy it. Skip this. While it’s tempting to do the messy task of shucking corn at the store, the corn can dry out before you cook it. Instead, bring the corn home in the hull and remove it right before cooking. 

Shuck it right before boiling. (No, you don’t need a microwave!)

Remember: it’s best to shuck the corn right before you cook it.

1. Pull off the leaves. Start at the top of the ear. Firmly pull the leaves off, a few at a time until there are no leaves left.
2. Remove as much silk as you can. Corn silk－those thin strands that are under the hull－can be a pain to remove. After removing the leaves, run your fingers, or a paper towel, down the corn. Get as many as you can. Even with the best effort, there’s usually a few silks that cling to the corn.

Does microwaving corn make it easier to shuck?

Some folks love to microwave corn for a few minutes before removing the hull. While this might make the corn a little easier to shuck, it also cooks the corn. If you’re going to boil your corn, skip microwaving it.

Cook it the day you buy it (if possible). 

For the absolute best flavor, buy corn the day you plan on boiling it. I usually make a run to the farm stand a few hours before dinner. I do this because corn loses flavor the longer it sits. 

There are some great stories from growers about how they’d bring a pot of water to a boil, run outside to pick the corn, and race it back to the house. This meant the time from picking to pot was minutes.

Most of us aren’t lucky enough to experience this. But we can boil our corn soon after buying it. 

If life happens and you can’t cook corn the same day, store it in the refrigerator until you’re ready to cook.

How to Perfectly Boil Fresh Corn Every Time

I like to cook it right before serving. This way it goes from the pot to the plate in just minutes. 

1. Bring a large pot of water to a boil. You want the water to cover the corn. 
2. Add a little sugar to the water. About a teaspoon of sugar in the water enhances the corn’s flavor. 
3. Carefully place the corn into the boiling water. Cover the pot and cook for two minutes. Use a timer for this step. 
4. Remove the corn and enjoy. I always have softened butter and salt on the table for serving.

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How to Boil Corn

This quick method for boiling corn takes only two minutes. The corn comes out crisp, sweet and flavorful every time. For this recipe, use fresh summer corn.

Cook Time 2 minutes

Total Time 2 minutes

Servings 4 servings

Ingredients

• 4 ears of corn, shucked
• sugar

For Serving

• butter
• salt

Instructions

1. Bring a large pot of water to a boil. You want the water to cover the corn by about a half-inch.
2. When the water reaches a boil, add about a teaspoon of sugar. Carefully place the corn into the boiling water. Cover the pot. Boil for two minutes.
3. Remove the corn from the water. Serve with butter and salt. Enjoy!