About this recipe

Sweet, juicy corn on the cob boiled to tender perfection and finished with butter and salt. This is the gold-standard home method — simple, reliable, and crowd-pleasing every time. Whether it's a summer cookout side or a weeknight dinner staple, perfectly cooked corn needs nothing more than a few pantry basics to shine.

Instructions

1. 1

   Fill a large pot with enough cold water to fully submerge all the corn — typically about 4 quarts. Do not add salt (it can toughen the kernels). If using, stir in the sugar and white vinegar, which help enhance sweetness and keep the corn tender.

2. 2

   Shuck the corn: peel back and remove all the outer husks, then rub off any remaining silk strands with your hands or a damp paper towel. Rinse the ears under cold water.

3. 3

   Bring the pot of water to a rolling boil ^[over high heat].

4. 4

   Carefully lower the corn into the boiling water using tongs. Make sure all ears are fully submerged — you can snap ears in half if your pot is small.

5. 5

   Cook the corn for 3–5 minutes for fresh, sweet summer corn, or up to 7 minutes for starchier or older corn. Do not overcook — the kernels should be bright yellow and just tender when pierced with a knife tip. Fresh corn is already tender and needs minimal cooking; you're mostly heating it through.

6. 6

   Use tongs to remove the corn from the water and let it rest for 1 minute so it's cool enough to handle safely.

7. 7

   Serve immediately with softened butter, salt, and freshly ground black pepper. Roll the cob directly over a stick of butter on a plate, or use a pastry brush to coat evenly. Eat right away — corn is best hot off the pot.