Perfect Boiled Corn

6 servings Prep: 5 m Cook: 12 m Total: 17 m Beginner
5.0/5 (2)
Perfect Boiled Corn
Perfect boiled corn starts with fresh corn and ends with careful timing—this basic side dish pairs beautifully with any Cajun meal, from barbecue to seafood boils. Try it alongside Classic Maque Choux for a corn-lover’s feast.
Over cooking corn is a very common mistake made when cooking fresh corn. My husband taught me how to cook this perfectly—boil for just 10-12 minutes with a touch of sugar for sweet, tender kernels. Now the only question we haven’t solved is the right way to eat corn on the cob—from right to left like a typewriter or biting the corn round and round.

Ingredients

6 servings
  • 6 ears of corn, shucked and cleaned
  • 1/2 tsp sugar
  • Water (enough to cover corn)
  • Salt and butter to taste

Step-by-Step Instructions

  1. Put water to boil in 5 quart container. Bring to a rolling boil.
  2. Add the sugar to the boiling water, then add the corn. Cover and boil for 10 to 12 minutes. Corn will be cooked but firm.
  3. Remove and season to taste with butter and salt.

Common Problems and Solutions

Q: Why is my corn tough and chewy?

A: You're likely overcooking it. Fresh corn only needs 10-12 minutes of boiling. Any longer and the sugars convert to starch, making kernels tough and less sweet.

Q: Should I add salt to the boiling water?

A: No, salt can toughen the corn. Add sugar to the water instead to enhance sweetness, then season with salt and butter after cooking.

Tips and Techniques

For the sweetest corn, cook it the same day you buy it or pick it. The sugars in corn begin converting to starch as soon as it’s harvested. If you can’t cook it right away, keep it refrigerated with husks on.

Ingredient Substitutions

  • fresh corn on the cob: frozen corn on the cob

Equipment Needed

  • 5-quart pot with lid
  • tongs for removing hot corn