Jamie's Sweet and Easy Corn on the Cob (2024)

You can’t go wrong with boiled corn on the cob — and this top-rated recipe is proof of that!

How to Cook Corn on the Cob

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

How Long to Boil Corn on the Cob

Six ears of corn on the cob should be perfectly boiled after about 10 minutes in the covered pot. It’s important to note that, when you follow this recipe, you’ll place the corn in the boiling water, cover the pot, and turn off the heat. The heat should not be on the entire time.

When Is Corn on the Cob Done Boiling?

You’ll know the corn on the cob is done boiling when the kernels are bright yellow and tender.

How to Boil Corn on the Cob

Simply bring the water (with sugar and lemon juice) to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. That’s it! Find the full, step-by-step recipe below with detailed instructions.

What to Serve With Corn on the Cob

Boiled corn on the cob pairs perfectly with all your standard summer fare. In need of some serving inspiration? Explore these mouthwatering recipe collections to learn what goes with corn on the cob:

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How to Store Corn on the Cob

If you have leftovers, you can store them in an airtight container or wrapped in foil in the refrigerator for up to five days.

Can You Freeze Corn on the Cob?

It’s best to freeze the corn on the cob before you boil it. For detailed freezing and thawing instructions, check out our step-by-step How to Freeze Corn on the Cob guide.

Allrecipes Community Tips and Praise

“Just perfect," raves one Allrecipes community member. “The lemon juice was a new tip for the corn and it is delicious. A great idea to turn off the heat - it does not overcook that way and is nice and tender.”

“I've made this recipe at least 10 times,” says Rick ab2006. “It really is perfect as written. If you have more than a few ears, bring the water back up to a slight boil. Turn off heat, lid on for 10 minutes. Drain and let it rest with the lid on until you want to eat. It holds well.”

“I've made this at least 50 times now,” according to Amber Tan. “It's my go to recipe for corn on the cob, and it's never failed me! I make it as written and put butter and salt over the top of the corn when done.”

Editorial contributions by Corey Williams