This is the best method for fresh cooking corn on the cob that results in perfectly sweet, tender and juicy corn that isn’t tough or overcooked. The ideal weeknight side dish during corn season or any time of year!
One of my favorite parts about summer is corn season! Corn on the cob is one of my favorite sides, and my boys eat it up, too. It helps that locally grown produce is always available at D&W Fresh Market. Using D&W Pick-Up saves me time, and using this trick I learned from a corn farmer saves me even more. I figured it was about time I shared with you all the best way to cook corn on the cob!
What You’ll Need
- Corn on the cob: White or yellow sweet corn will work for this method.
- Large pot: A large pot or stock pot will work best so you don’t overcrowd the pot.
- Salt & pepper: Simple seasonings to boost natural flavors.
- Toppings of choice: If you’d like to make your own herb butter like I did, you’ll need some butter, salt, and minced fresh herbs, like parsley or dill.
The Best Way to Cook Corn on the Cob
Start your corn on the cob by taking your ears of corn and fully remove the husks and silks.
Bring a large pot of water to a boil, then add the fresh corn. Don’t add more than about 4-5 at a time (depending on the size of your pot). Then boil the corn for 3 minutes, just 3 and no more!
If you want to serve with some fresh herb butter, which I highly recommend, finely mince some dill or parsley.
Then stir into some softened butter until evenly incorporated.
Take your cooked corn on the cob and top with your herb butter or other favorite toppings, serve, and enjoy!
Ways to Season your Corn
- Making your own herb butter is fairly easy, and it is delicious on corn! I love to use parsley, basil, or dill.
- Especially if you’re serving your corn with some classic BBQ dishes, brushing your corn with some BBQ sauce is fantastic!
- For more of an Italian flair, brushing the corn with some pesto is also tasty.
- Keep it simple and classic with just some butter, salt, and pepper!
Frequently Asked Questions
You’ll know your corn is done cooking as the color should become brighter, and the kernels will soften.
Raw corn on the cob will float, so it should float as you add it to the pot.
To keep your corn warm, you can put it back in the hot water, but I wouldn’t leave the corn in the water as it will continue to cook and could get mushy!
Main Course Ideas
- Chicken Salad Sliders
- Garlic Rosemary Lamb Chops
- Za’atar Spiced Grilled Chicken
- Herbes de Provence Grilled Porterhouse Steak
- Easy Roasted Spice-Rubbed Pork Tenderloin
Eat It, Like It, Share It!
Did you try this method and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
See what’s in season at your local D&W Fresh Market! Try and support local farmers, and if they’ve got corn, tell me your favorite way to dress it!
No fork required.
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The Best Way to Cook Corn?
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Ingredients
Instructions
- Bring a large pot of water to a boil then add in husked corn cobs. Cook for 3 minutes total and remove from pot.
- To make the herb butter, mix together the softened butter and fresh herbs in a small bowl along with a salt and pepper to taste. Spread over corn to serve. Alternatively, it's also delicious brushed simply with barbecue sauce.
Nutrition
Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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