Perfect Corn on the Cob
With two {everyday} secret ingredients, you won’t believe how easy it is to make the most perfect corn on the cob on the planet!
Corn on the cob is the main reason summer exists, in my opinion.
Roadside stands of fresh, delicious corn on the cob are popping up everywhere in my area and the sight makes me so very happy.
Since I believe our family loves corn on the cob more than any other family on the planet (concluded through a very scientific survey), I want to share the secret to cooking perfect corn on the cob, and if you never learn another thing from here, I hope this tip will carry you through the rest of your culinary adventures.
Here it is. Brace yourself.
Whatever you do, absolutely, positively, do not cook the corn in salted water.
There. That’s it. Well…almost. The secret to perfectly cooked corn on the cob is to cook the corn in water that has been enhanced with two special ingredients – sugar and vinegar. Just a touch of each.
The result is juicy corn kernels that literally pop off the cob and sprinkle morsels of sweet, buttery corn all throughout your mouth when you take a bite.
And so with that description lingering in your mind, I ask you – is it a crime to tell your 6-year old child that corn on the cob is full of grasshopper spit so that he/she will willingly hand over their ear of corn?
Just wondering.
One Year Ago: Shrimp Stir-Fry with Coconut Curry Sauce
Two Years Ago: Easy and Delicious French Bread
Recipe Source: Mel’s Kitchen Cafe
This recipe was first posted on July 5, 2010 and has been updated with new photos.
Perfect Corn on the Cob
Ingredients
- 7 ears of corn, husked and silky threads removed
- 4-6 quarts water
- 2 tablespoons sugar
- 2 tablespoons white vinegar
Instructions
- Bring the water, sugar and vinegar to a boil in a large pot. Gently add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature; have patience and persevere.
- Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to an hour before serving.)
113 Comments on “Perfect Corn on the Cob”
That’s the way I do it, but it’s ready after 5 minutes.
I have been making corn this way now for 10 years after seeing this. It is beyond awesome! Thank you!
I love this recipe and use it a the time. Today I’m cooking 18 ears of corn…should I use more vinegar and sugar?
Yes, I’d probably double the sugar and vinegar
Corn came out great. A very stressless way of cooking it! Thank you.
For perfect corn-on-the-cob, FIRST refrigerate your corn if you’re not going to eat it right away. Corn loses 50% of it’s sweetness at room temp! After cleaning your corn, boil plain water in large pot. Once the water is boiling, put the corn in. (don’t pack the corn into the pot) Bring it back up to a boil, and THEN cook for another TWO MINUTES ONLY! NOT ten minutes or an hour, yikes! THE LONGER YOU COOK CORN, THE TOUGHER IT IS!!
Your corn will be crunchy, sweet, yummy, and NOT soggy. We grow sweet corn on our farm, and this is how we always cook it.
No idea why you should put sugar, salt or vinegar in the water….
Betsey, what’s the website for your food blog? You should write your recipes there…
Maybe you should try out this method and compare it to yours? I have always boiled corn in plain water but when I buy corn at supermarket, I don’t always know how fresh or what variety it is. So after boiling corn in plain water and it tastes tough and plain, I the next day boiled same corn with vinegar and sugar and it came out tasting much better.
This recipe makes the best corn ever! Instead of adding everything after the water boils, I put it all in the pot and then bring it to a boil. It still turns out great! I’ve used white vinegar, white wine vinegar, apple cider vinegar, and lemon juice. All work well. I also let it sit in the water until I clean up after supper…and sometimes longer so I can eat some over the sink later.
I remember seeing this post years ago, but I don’t remember the vinegar! I have always used a spoonful of sugar in the water and my corn turns out perfect. Now I need to add vinegar next time and see if it makes it even better! Thanks Mel!
I tried this method and it was great, I have tried other ways but I was not happy the result the corn, but this is a winner, my go to way to cook corn.
I learned a new trick (new to me anyway). To remove all the silk after shucking your corn on the cob, lightly brush with an (unused) toothbrush. Wala it really works.
Could this be done in the instant pot? Would you cut the vinegar and sugar down to maybe 1 tsp?
I’m not sure, Becca – worth a try! I’d probably keep the vinegar and sugar the same unless the quantity of water/corn in the IP is that much smaller.
Hmmm, this didn’t work for me at all. After 55 minutes on high on a large pot sized burner the water still hadn’t come to a boil. Aluminum stock pot and the rest by the numbers. The water never boiled before or after adding the corn. Any suggestions on what may have happened?
I will add that it still turned out perfect… so 5 stars it is!!!
Hey Paul, sorry for the delay in responding. I’m glad it still worked out for you! Not sure why the water never came to a boil again. That’s odd!
Probably because the pot was too big for the burner it was on. I have that problem now since only the too small burners on my flat top stove are working.
I’ve been making corn like this for a few years now. The only difference was that instead of vinegar, I was using lemon juice and a little more sugar. I tried it today with apple cider vinegar, and it was just as good, and I guess a little cheaper because fresh lemons are not always affordable for a dish like this, Good Recipe. Also, it really doesn’t make too much difference how long you leave it in the pot…..it just keeps it warm.
I’m wondering if anyone has tried this recipe and left the corn sit for an hour?
Just curious how that worked out? Was the taste as good? It would be great, if you are hosting a large group and want to get things ready early!
I regularly add a dash of vinegar to any water that will be used in steaming veggies since that tends to concentrate and bring out the sweetness (no clue why). Never tried it with corn, so it went into the Memorial Day pot today.
It was okay but not great. However, I didn’t have time to go to the farmers’ market, so it was the grocery store and at least a day old. If I end up in this situation again, probably would keep it at a boil for another minute or two before shutting it down. I suspect it will be fabulous with really fresh corn!
Why vinegar?? What purpose does it serve?? Ty in advance DD
Flavor, I think!
Lovvvved it! Easy, tasty, and kernals easily come off when biting into the cob! Even little one’s had no problems eating the corn. 2nds were handy!
How can something so simple be so PERFECT!
WOW! Excellent taste and easy recipe.
I meant to give this recipe 5 stars.
This turned out perfect. Great recipe Mel.
ok this is probably dumb,, but does husked corn mean husks on or off. I’m guessing off but maybe on is what makes it so good?????
Yes, it means the husks are off.
Off 🙂
The “husks” are the green leaves around the corn, like a nut has a shell. Shelled nuts mean no shells and husked means no leaves. You may know it as “shucked” for corn or oysters. Hope that helps!
I have seen corn smoked or grilled in husks. No question is dumb unless you don’t ask it. Most of the time someone else has the same question…
So grateful I discovered this corn on the cob recipe. I made it for our European friends at our BBQ and it was perfect! Everyone loved how it turned out! I’ve been using this method every since you posted. Thank you so much!
Easy to follow, I used plum vinegar and the corn turned out exquisite. Will certainly recommend the recipe to anyone looking for some buttery delicious corn on the cob.
Enjoy!
Did you add butter once finished to have a buttery taste ? I like to slice the corn off the cob , so I was wondering if I should add butter at the end ?
This corn is PERFECT!! I will never do it another way again!
We were about to cook up the corn the regular way, and I said, ” Wait! There’s another way… Let me find it”. Thanks, that was delicious and ‘popping’!
Loved it!!
Best corn ever! Thank you!
After many disappointing cobs of corn I finally decided to try this technique, and I’m blown away by how well it worked! Best corn I’ve ever made!
we just love corn on the cob we have it everyday while it’s in season I’ll have to try this way and no it’s not a crime ha ha ha
That is absolutely a crime! 😉
And this post couldn’t have come at a better time for me, as I was planning on boiling some corn tonight! Thanks!!
FINALLY! A method that resulted in perfect, tender, sweet, succulent corn. I can’t tell you how many times and different ways I’ve made corn and been disappointed with tough, chewy, bland kernels, including roasting in the leaves. I will not be straying from this method. Thank you!!!
Hi Mel,
If you really want to be a rock star in the kitchen … GRILL corn on the cob outdoors. Don’t shuck, just remove the guard leaves (the ones with the right-angle tips). Locate the tip of the ear and cut it off with a heavy knife. Flip the ear around and cut the end with the stalk off. Do not soak, spritz or apply any water. Place on grill. Turning occasionally, cook until the once green husk turns Death Valley khaki. When you pull the husk down you will note the silk comes off cleanly in two or three bundles. When you BOIL corn, the natural sugars dilute. When you roast corn, the natural sweetness is enhanced.
Hi Mel,
Just curious~ Have you tried cooking the corn in your IP? I have been using this method this summer and it is the best corn I have had! I will have to try adding these to the water in the IP.
I did try it once but it didn’t turn out as delicious as my tried-and-true stovetop method (although I think I cooked it too long). Also, my InstantPot isn’t big enough to do enough corn for my family so I haven’t used that method again – but I know a lot of people that use the IP as their go-to for corn!
What is an IP – instant pot? I’ve never heard of that. Does it have another name, or is it something new?
Yes, IP is Instant Pot. It’s been around for a few years.
I am so glad for this post, thank you!!! I knew I could be doing something to make it better and am very excited to try this method! Thanks for saving the dinner again, Mel!
Any tips for removing the silks? I shy away from making corn very often as it drives me crazy trying to get them off!
Good question, Marisa – I don’t really have any great tips except we shuck the corn outside and then I run my hands over the cobs several times quickly to get rid of any remaining silks. We never get rid of 100% of them, but it’s good enough to work for me.
I’ve had a run of bad corn experiences, so I’m excited to see this post. You never steer me wrong, Mel, so I’m going to try this and cross my fingers!
I realize this is an old post but I came here from the 2016 4th of July post. Try cooking your corn in the instant pot, pressure cooker. 2-3 minutes, on a trivet, over a couple cups of water, on high pressure and quick release. It will change the way you eat corn forever!