Corn on the cob (foolproof recipe)
Do you know the best secret for perfect, sweet corn on the cob? This simple, foolproof recipe will give you the tastiest boiled corn on the cob every time!
Servings: 5
Calories: 94kcal
Ingredients
- 4-5 ears of corn on the cob husks and silk removed
- 1 tablespoon salt
- 2 tablespoons white sugar
- 2 tablespoons freshly squeezed lemon juice
- extra salt and butter for serving
Instructions
- Boil the water: Fill a large pot with plenty of water and add the sugar, the lemon juice and the salt (the pot should be large enough so that the temperature of the water won't drop too much when you add the corn). Bring to a boil.
- Shuck the husks: Shuck the corn husks and remove the silk. You can rinse with water if some of the silk remains.
- Boil the corn: Add the corn to the boiling water and cover the pot with the lid (if the corn don't fit in the pan break it in half). When the water returns to a boil turn off the heat and let the corn cook for 7-8 minutes.
- Serve: Serve the corn immediately with butter and salt.
Video
Notes
If you want to boil more ears of corn make sure you have a large enough pot. If you use a small pot and a lot of corn, the corn will bring down the water temperature and it will need more time to cook.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Nutrition
Calories: 94kcal
