Perfect Corn on the Cob
Get the secret to the best corn on the cob! It’s so easy and fast, you’ll never make corn on the cob another way again.
People have told me this recipe has changed the way they’ll make corn on the cob forever, and I agree! It is deliciously crunchy, sweet, and popping with all the best texture and flavor that fresh corn has to offer.
The Secret to the Best Corn on the Cob
To make this corn on the cob, follow these steps:
- Husk the corn: remove the outer leaves and inner silk from the corn cobs.
- Fill a large pot about 1/2 to 2/3 full with water: use a pot large enough to also add the corn cobs without the water spilling over.
- Add white vinegar and sugar and bring to a boil: these ingredients enhance the sweet crisp tenderness of the corn so that the juicy kernels literally pop after cooking.
- Add the corn: make sure the corn is fully submerged in the water.
- Bring the water to a boil again: over the years, I’ve skimped on this step a bit and the corn still turns out great (even if the water doesn’t come to a full boil again).
- Immediately remove the pot from the heat, cover and let the corn sit in the steaming water for 10 minutes (or up to an hour!).
➡️ In case you missed it: the secret is the vinegar and sugar! These ingredients are critical for the best corn on the cob.
Never EVER cook fresh corn in salted water. The result will be a gummy-textured corn, and it will make you sad. Always salt corn on the cob after cooking!
A Few More Notes About Corn on the Cob
Here are a couple of additional tips so you can make the best corn of your life:
- In-season, fresh corn is a must! Peel back the husks on a few ears before you buy to make sure the corn kernels are firm and fresh-looking and not wrinkled or withered.
- This recipe can be made with fewer ears of corn or more ears of corn. Just use a pot large enough (or split between several pots).
- Don’t listen to the naysayers that tell you letting the corn sit in hot water will ruin it. I have made corn on the cob with this recipe/method dozens and dozens of times over the years, and it is perfect every.single.time…even when the corn has rested in the steaming water for up to an hour.
Mostly: get ready to experience corn on the cob like never before! After cooking, drain the corn, brush with butter and sprinkle with salt. Best corn ever!
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.
—Bill
Perfect Corn on the Cob
Ingredients
- 7 ears of corn, husked and silky threads removed
- 4 to 6 quarts water
- 2 tablespoons sugar
- 2 tablespoons white vinegar
Instructions
- Bring the water, sugar and vinegar to a boil in a large pot.
- Add the husked corn, submerging all the ears of corn in the water. Continue cooking on medium-high or high heat for 5 to 10 minutes. Once the water comes to a full boil, remove from the heat, cover the pot and let the corn sit in the hot water for 10 minutes or up to an hour.
- If after 5 to 10 minutes of cooking the water hasn't come to a full boil but the water IS hot and steaming, it's still fine to remove from the heat, cover, and let sit for 10 minutes.
- Drain the corn and serve with butter and salt.
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
This recipe was first posted July 2010; updated in 2016 and 2025 with with new photos, recipe notes, etc.
I have been searching for the best recipe for frozen corns. I looked in a several recipe of how to make frozen Coe nicer as once it gets frozen, they really get dried and can not enjoy the sweetness and mouthful juicy corn any longer. Vinegar and sugar, it all make sense scientifically, no salt! Your recipe hit my logic so hard and I decided to go with your recipe tonight. Thank god, you are so genius! All my guests were impressed.
I was looking for a new way to cook my corn and came across your recipe. Love it and so did my friends.
Ha!! Exactly the same 2 ingredients I add to the water when boiling corn on the cob!! My grandmother told me that “secret” about 20 years ago!! Our corn is always very good & sweet 🙂
just made it. It is good, but i much prefer salty buttery corn
Holy moly was this delicious!! I don’t think I can say in polite company how many ears of this corn I could eat, but it’s A LOT!! I’ve long been a believer in submerging the corn in boiling water, covering the pot and removing from heat, and letting it set for 10 minutes. We’ve always loved it that way, and I didn’t think it could be any better…till now. Something about the vinegar and sugar just made the most unbelievably delicious, sweet, CRISP corn on the cob! I followed your directions exactly, letting it come to a full boil after each step, and after it was finished I slathered the ears in butter and sprinkled with kosher salt and fresh ground black pepper. Can’t say enough how delicious it was, thank you so much!
The corn I get from a local farmer is so sweet naturally I wouldn’t dream of adding sugar. I put it in boiling water for a minute or two and that’s it! No salt no butter. Perfection. I’m glad I live in the garden state. 🙂
I always do 1/2 water and 1/2 milk and it comes out so amazing
Had to try it!! Have always added salt…had to hide the salt so no one could add … Best corn in cob will always cook this way.
Best corn I’ve ever had…………….great recipe! Thank you!
What is GRASSHOPPER SPIT? I read this several times in your mail. Please explain and give recipe. Thanks.
I made your corn tonight and it was excellent. My two children and favorite husband loved it! Thanks!
I’m just curious, but what did your less than favorite husband think of it? You must have a very interesting household.
I’m trying this tonight.
This is very similar to they way I boil corn on the cob but instead of vinegar, I use fresh lemon juice. It’s from an old Betty Crocker cookbook of my mom’s. Maybe it’s the acidity? Who knows but in 16 years if making it this way, it’s never failed me!
This was deeeeeelicious!!!
Very clever, I never thought of cooking corn like this before and we make a lot of corn in my house. I have a great recipe for cojita corn http://thatszogood.wordpress.com/2011/02/25/cojita-corn-on-the-cob/ that would taste great using this cooking method first! thanks for sharing 🙂
Love the method! I’m sharing it on my blog (www.mimisfitfoods.com) tomorrow. I’ve linked back to your blog for all the credit! FABULOUS!
Thanks, Amy D.!
We loved this recipe and it’s now our go-to way to make corn! Thanks so much!!!!
ever since i’ve read this tip, i’ve been cooking my corn on the cob this way and we’ve never had any leftover. love love love it! it’s so juicy. thanks again for another wonderful tip
Thanks, Sarana!
my mother always added sugar and white vinegar to ears of corn. A friend asked me why add vinegar and I had no idea. What does the vinegar do for the corn? Thank you.
Paul – to be honest, I don’t know the answer. My guess is the vinegar somehow aids in retaining moisture and creating juicy corn, but that’s just a guess.
Just tried this tonight and it was great. Usually our corn (with salted water) turns out yellow and good, but not FANTASTIC. Well, our corn came out looking beautiful and white and tasted so crisp-tender and great. Thanks for the suggestion!
Chavah – glad you liked corn cooked this way…thanks for letting me know!
I grew up with sugar while DH had the salt water growing up. My way won (31years now) How do you tell when it’s done? I smell it…when it’s done it smells like sweet corn. It is also a beautiful tastey yellow.
I’ll have to try the vinegar, never heard of that.
When my boys were 6 they would eat the corn covered in grasshopper spit so that wouldn’t work though now they wouldn’t believe me.
i tried this last week and i’ll never eat corn on the cob any other way again!!!!!! YUM!!!!
renee – glad you liked it, thanks!
I’ve cooked it in even parts of water and milk. Very juicy and sweet!
I hope you will try Veronica’s microwave tip. I know it sounds crazy, but it is the best way to cook corn. Even with our family of 6, we can quickly get all ears to the table.
I love this corn…I just made it for the whole fam (including in-laws) and everyone said it was the best corn on the cob they have ever had. I love your tips and blog and I love you for posting the most yummy recipes! Mmmmm!
Steph – so glad this corn really worked out well for you and the clan! Your comment was fantastically sweet. Thanks!
Perfect…but I wouldn’t expect less from you !!
great tip and make the corn as soon as possible after picking, as the natural sugar turns into starch once its picked…..(I’ve actually been known to speed home and put the pot of water on the stove to boil while peeling the corn)! Do you think a policeman would forgive me for that?
I have never cooked it in anything but plain water. I am excited to try it this way! I love your witty posts:)
Grasshopper spit? I bet the boys loved that!
Oh, I love sweet corn! I will have to try your method next time we have it. I always know I will get fantastic results from your recipes!
Hi Mel- I made your corn recipe last night, and I have to say that it was the best boiled corn I have ever had! I was leary about the vinegar, but you could not taste it at all (and even my vinegar hating son didn’t notice it!). Another fabulous tip/recipe from you that I will be making from now on! Thanks so much! 🙂
P.S. Did you know that Shrek reads your blog? 😉
Kim – I’m so glad the corn turned out well! And yes, good ol’ Shrek is a personal friend of mine. Don’t worry, he’s harmless! 🙂
I agree!! this is how I always make my corn…well- other than nuking it for a quick fix!! hoorah for corn season!
Mmmm I love corn season! I will def. have to try that technique. Ive never heard of adding stuff to the water, so I will be curious to see how it differs in taste!!!
Love it! Thanks for the tips. I’m going to try this tomorrow.
I have a serious love affair with corn on the cob as well. I cant wait to try this method and see how it compares to all the other methods people swear by 🙂
just the other day, i saw a gal getting ready to eat an ear of corn sans butter. methinks she must be an alien, no? 🙂
I usually only cook 2 ears of corn at a time since it’s just the hubs and me and the best way for that is to just stick them in the microwave, husk and all, for a few minutes. The husks keep the moisture in and I love them this way without anything else added. But I will do your way when we need a big batch for a family barbecue, which is usually once a year. And who is this Shrek person???? Is that one your pals goofing around?
Grasshopper spit is quite tasty.
Mel, this sounds so good. I can’t wait to try it………native corn around here is almost ready-I’ll be hanging on to this recipe for the first batch. 🙂
This sounds great! We’ve been grilling corn on the cob almost weekly. I’ve made a tomato-corn relish to put over grilled salmon and I’ve made a corn chicken chowder too with any left over grilled corn I have.
I have always done milk and honey in my corn water. I think the next time I will have to try the sugar and vinegar. Thanks for the good tip!
I always grew up with sugar and milk in the water, YUM! I will have to see if I notice any difference using your method.
What an interesting idea, the sugar and vinegar. We’re in the habit of steaming our corn – 8 minutes if it’s fairly young, otherwise 10 min.
Love corn on the cob–summer isn’t complete without it!
Just bought some corn this morning…will definitely try the sugar and vinegar thing today!
Mel, you crack me up. Grasshopper spit. I love it. I do have a question. If I want to freeze the corn, do I still cook it the same way? And then what is the best way to reheat. I have never frozen cobs before.
Kim – I’ve only ever frozen corn once it has been cut off the cob but I’ve never frozen cobs of corn. You might try googling the answer to that one. I usually just cut the corn off the cob (after it has been boiled) and store it in freezer-safe ziploc bags. Then reheat gently in the microwave to serve.
Per the Ball Blue Book of Preserving–to freeze corn on the cob, blanch it by boiling for six to nine minutes (the bigger the ear, the longer the blanching time) then plunge into ice-cold water to cool, then drain and freeze in freezer bags. Cook as usual (without thawing), just shorten the cooking time by a few minutes. Takes just as good as fresh.
Our local farm market has a “corn countdown” I just checked the website, only one week to go! I can’t wait…. I think I may freeze and bag some this year.
Wow…what a great tip! I have been cooking several dozen ears of corn a week! My family loves corn salad (fresh corn cut off the cob, a little oil and vinegar, garlic and fresh herbs). I have been grilling the corn (trying to keep my kitchen cool in our 90 degree plus weather here in Maryland), but I love corn cooked on the stove, too. I have had people tell me to add sugar and milk to the water, but I would have never thought to put vinegar in the water. I am definately going to try this tonight!
About the salt- what negative effect does that have on the corn? Whenever I blanch vegetables, I always salt the water, so I am curious why you advise not to when cooking corn. That said, every single tip you have ever shared has always been spot on, so I am sure that there is a good reason! 😉
Oh- I love the grasshopper spit trick! I may have to try that with my children the next time we fight over the last piece of corn! 🙂 I hope you had a great 4th of July holiday, Melanie. Thanks for sharing!
Hey Kim – the main negative effect of salt is that it draws out the moisture of the corn and can make it dry and chewy. I know a lot of people that have boiled their corn in salt for years and swear by it but the times I have tried it, it has left the corn pithy and dry. I think it must be a corn thing because I add salt to my peas and broccoli when I steam/cook them.
I love corn in sugared water – it is the best!