How to Cook: Corn on the Cob Print Recipe Print Recipe


Not only do I love corn on the cob, but I love how easy it is to prepare.

I remember as a kid, our job was to shuck the corn. My sister and I would sit on the porch with big paper bags, peeling back husk after husk. Can’t always say it was an enjoyable job, but I’m sure we never complained… yeah, right.

Shopping for corn…

I was at the market with my mom, shopping for dinner a while back. She walked over to the corn, peeled back part of the husk just a bit and poked her forefinger right into one of the kernels. If it squirted back at her, she put it in the cart.

That nice little squirt means they are nice and sweet, ready to be cooked.

Cooking corn…

Corn really only needs a few minutes to cook. That was news to me when I first start cooking corn. Thanks to my mama and grandma, this is their no fail “how to cook corn” method.


How to Cook: Corn on the Cob


  • 2 ears of corn
  • 1/2 teaspoon sugar
  • Butter – optional
  • salt + pepper


Fill a large pot with water – big enough to hold the ears of corn. Mix in sugar.

Bring water to a boil. Add corn, bring back to a boil [maybe a minute or two] and then immediately take off the burner and put the lid on. Sit for 5 minutes.

With a pair of tongs, remove corn and place on a serving dish.

Serve with the option of butter and salt + pepper.



Serves 2

*Please do not copy & paste this recipe. Thank you!


Other great corn recipes

Raw Sweet Corn and Lime Salad

Grilled Corn, Tomato and Avocado Salad

Black bean, corn and avocado salsa

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  • Averie Cooks

    Ive been going to town on corn on the cob the past week…fell in love with corn all over.  Lol

  • Warm Vanilla Sugar

    Corn on the cob is such a perfect summer treat. Great “how to”!

  • Sara @ The Little Bite

    I’m in love with fresh, raw sweet corn.  Not the kind you’ll find at the grocery store, but the corn you pickup at a stand on the side of the road.  Corn actually grown by a real, life farmer!  It’s fantastic raw!  

  • Cheryl

    too funny we both shared corn today!!  We just can’t get enough of it here!  Your corn pics are beautiful Lisa

  • Liz Tesar

    Can you do a tutorial on how to grill corn on the cob?  I never know how long to cook it…

  • Marla Meridith

    This corn looks SPECTACULAR!! xo

  • Anonymous

    a friend of mine just did one, here ya go!

  • Brian Samuels

    Butter is optional? 😉  Looks great, darling!  Love the shots!

  • Aida Mollenkamp

    Lisa – I love the font you used for the “corn on the cob!”

  • Nealey @ Dixie Caviar

    Lovely photos! The only way my fiancé will eat corn is if it’s cooked the way his mother taught him—in the microwave. (Which is odd, because he won’t touch *anything* else that has been cooked in that thing.) Needless to say, it’s a foolproof method! Sometimes mother’s do know best…

  • Bev @ Bev Cooks

    THAT. is some sexy corn on the cawwwb, gurl. 

  • Sylvie Shirazi

    Mmm…nothing better than a big pat of butter on a warm ear of corn on the cob!

  • Val

    Great method and I appreciate that you mentioned that corn doesn’t need to be cooked for long. So many people think it should be like canned corn’s texture is — mushy!

  • The Healthy Apple

    So pretty, Lisa! I love serving corn on the cob in the summer. Hope you had a great weekend!

  • Kim

    What’s the sugar for?

  • Anonymous

    help bring out the sweetness in the corn 🙂

  • Anonymous

    Thanks, Amie! Hope you had a wonderful weekend as well!

  • Anonymous

    that is too funny! yes, they sure do 🙂

  • Anonymous

    a pregnant woman who writes for a healthy food blog – butter becomes optional 🙂

  • Kadee Gray

    I really enjoy cooking/grilling corn but lately I’ve seen signs at smaller markets that ask you not to peel the husk back. Do you have any other methods of how to choose corn if the stores as you to not peel it? 

  • Anonymous

    Corn is like the food trifecta: Cheap, Healthy, Yummy. I’m so glad it’s back in season. I recently started roasting is, just smeared with butter and wrapped in foil at 425.Only because I’ve been roasting tomatoes just about every day and the oven was anyway 🙂

  • Stephanie Caprino

    That looks so yummy!
    I didn’t see where you would add the sugar…to the water? Sprinkled on top?

  • Anonymous

    oops! just fixed it – you add it to the water 🙂

  • Anonymous

    Oops, just now realized I left it out of the directions. You add it to the water 🙂

  • Kate Curnes-Ramos

    I spent many an evening on the porch peeling husks too!