How Long To Boil Corn On The Cob

How Long To Boil Corn On The Cob

Boiling corn on the cob in water seems like an easy enough recipe, right? All you have to do is cook the corn in boiling water until it’s tender enough to be easily pierced with a fork, and then wait while you enjoy your perfectly cooked meal. Unfortunately, there’s more to it than that… it seems that many of us don’t know how long to boil corn on the cob! Learn how to boil corn on the cob the right way in this quick article.

Why is time so important?

  • Think about it. If you only have a few minutes to get ready for work in the morning, you’re much more likely to run around like a chicken with its head cut off than if you had, say, an hour and a half.

  • And that’s exactly what I did last week—I ran around all morning, frantically preparing for my day because I was over-scheduled. The result? My hair looked ridiculous and my outfit wasn’t ready by 6 am as planned.

  • As it turns out, time is incredibly important when it comes to planning a weekday breakfast. You see, if you have less than ten minutes before you need to get out of your house for work, then scrambled eggs are pretty much all you’re going to have time for.

  • If you have an hour or so before you need to rush off, that’s when you can take your time and enjoy a delicious breakfast. And now that I’ve found just the right amount of time for cooking corn on my cob, it is even more enjoyable than ever before.

How did I get this number?

There are several ways you could come up with a time that makes sense for cooking corn on the cob. A good starting point is anywhere from 4 minutes to 8 minutes after bringing your water to a boil, but since boiling times vary, I would recommend checking every minute or two. You want them cooked all the way through but not soft and falling apart. They should be tender and meaty and never crunchy or hard (and certainly never slimy).

I wrote my titles and descriptions first, outlining what I wanted to get out of each session. Then I started brainstorming ideas for copy, trying each approach and saving it all as a draft. After completing both writing sprints (an experiment), I was surprised by how much more natural it felt just to write about whatever came to mind without sticking strictly to one prompt or another. While these processes aren’t mutually exclusive, neither is necessary.

The most important thing to remember is not necessarily picking one particular strategy, but determining what you personally need in order to get words down. Regardless of your approach, it’s more important that you understand why and how each technique works than finding an isolated solution that won’t work for you.

Is there anything else I can do?: To take things a step further and really transform your writing habits, try using no titles or blurbs at all when drafting.

Is it really precise?

  1. If you’ve ever been told that it takes exactly six minutes for an ear of corn to cook, you’re probably wondering if there’s any truth in that rule. While it is indeed true that many ears can be cooked for between five and eight minutes (depending on their size), those numbers are merely averages. There’s a good chance your ears will finish cooking well before six minutes or after eight.

  2. It’s not that there’s no truth in any of these rules—it’s just that each one has a much bigger margin for error than most people realize. For example, if you want your corn to be thoroughly cooked and tender, but it cooks a minute too long or even two seconds too short, it could still be a little tough in parts.

  3. Similarly, if you’re trying to cook a certain number of ears at once, you need to make sure there’s enough room in your pot. If they’re too crowded Does anyone really do it this way?

  4. Is it really necessary to boil corn in that amount of water? Do you risk burning your corn by boiling too much water with it, or do you run a greater risk by using less? Can you really just throw some ears into a pot, bring it to a boil, and call it done? That doesn’t seem like cooking—it seems like following instructions.

how much water are they using?

Are they boiling their corn for an extended period of time? Do they make adjustments depending on their stove, or does it depend on what kind of corn is being used? These questions aren’t necessarily bad—they just show that there isn’t anyone’s right answer when it comes to cooking.

However, there is a way that works exceptionally well and cooks your corn perfectly every time. The instructions below provide a step-by-step walkthrough of how to make boiled corn that’s tender and flavorful. You might never cook corn any other way again after you try these directions!

Instructions ------------ 1. Place a large pot filled with enough water to cover your corn inside a larger pot. Add two tablespoons of salt and stir until dissolved. 2. Let come to a boil, and then add your ears of corn, either fresh or frozen. Fresh sweet corn will only need about four minutes in boiling water—frozen can take as long as eight minutes or more. 3.

What if my timing isn’t exact?

I typically judge when my corn is done by smell and sight. When it’s starting to turn brown and you see steam, it’s a good sign that it’s ready. So, if you leave your ears in for a few minutes extra or remove them a little too soon, there isn’t much harm done—you just might have some slightly overcooked or undercooked corn!

If you are unsure whether your corn is ready, or if you want to know how much longer your corn should be in for maximum tastiness, there is an easy way to test for doneness: take a kernel and rub it between your thumb and index finger. If it’s tough, it isn’t done yet; but if it pops easily, pulls out those ears!

If your corn looks a little sad and wilted, don’t despair! This can be a side effect of boiling. Try placing it in a bowl of ice water for 5 minutes—this will perk it right up.

If you have extra time, leave your corn in boiling water for a few minutes after it’s done. This will help lock in moisture and keep it from turning dry and brittle. It can also be used as an excuse if you turn out not to like your ears—just tell people that they’re still cooking!

What about using a pressure cooker?

  • A pressure cooker is a time-saving tool that uses steam and pressure to cook meals much faster. For example, you can prepare corn on the cob in less than 10 minutes—that’s lightning speed compared with boiling it for more than 30 minutes!

  • Whether you have a stovetop or an electric pressure cooker, you still have some choices. For example, if you’re using a stove-top pressure cooker, can also adjust your cooking time depending on how much corn is in your pot.

  • And if your recipe calls for a special seasoning blend or sauce, it’s important to make sure they taste right with your new cooking method! Most importantly, be sure to follow all directions and safety precautions that come with your pressure cooker.

  • When using a pressure cooker for boiling corn, it’s important to know that there is no exact right or wrong time. Your corn will likely be done a few minutes before your timer goes off, so keep that in mind. And if you still have doubts about how long you should be cooking your ears of corn, remember—the potatoes are always best served undercooked!

Just the facts, ma’am.

To get your corn cooked without overcooking it, bring enough water to cover it by an inch or two and a couple of tablespoons of salt (or vegetable stock) per quart. Bring it to a boil and add your ears, then turn off the heat and let them sit for five minutes. That’s all there is to it!

There are lots of methods for how long you should boil corn, but we think that five minutes is about right. It’s not so long that your ears wind up overly tough and stringy. Five minutes gives them just enough time to cook through without getting mushy or too crunchy at their tips. After five minutes, drain them in a colander and serve with butter and salt if desired!

Just remember that a lot depends upon what kind of corn you’re using. Fresh corn straight off the cob should take less time. If you’ve left it sitting out and it dried out, you’ll need longer to cook it. Just keep an eye on your water as it boils and how much steam is escaping from your pot, and adjust your time as needed!

No matter how well you boil your ears, though, it’s probably going to take a few tries before you get them just right. And that’s OK! This is a great recipe for kids who want to help make dinner and learn what not-too-much and not-too-little look like in practice. You can even let them salt their own!

how long to boil corn on the cob

The cooking time will vary depending on your method, but we think five minutes is a safe bet. If you’re going with an aluminium pot, get one with a steaming basket; that way, when you flip your cobs over, they won’t slip through and fall into boiling water. Letting them steam for two minutes after boiling keeps them nice and crisp as well.

To keep the corn from getting soggy, use an ice bath after boiling it. Bring a large pot of water and 2 cups of ice cubes to a boil. Add corn, cover and remove from heat for 5 minutes. Using tongs, transfer corn to an ice bath until cool.

Once your corn is cooled, either serve it fresh (right out of the ice bath) or keep it in your refrigerator for a day. It’ll go great with a little butter and salt!

Enjoy your fresh and tasty corn! If you try out any of these methods, let us know what you think in the comment below. Also, if there’s a method we didn’t cover or you have any great tips for boiling corn, share them in our comments as well! We always love hearing about ways people enjoy their food!

how long to boil fresh corn on the cob

  1. It will take approximately 20 minutes for each pound of corn to cook in a pot that has been filled with water. If you are using frozen corn kernels, then add about 15 minutes for each pound. Frozen corn takes longer to cook than fresh because it takes longer for it to thaw and heat up inside.

  2. You may think you will be able to tell when your corn is done based on looking at it, but it’s not that easy. The colour of both fresh and frozen corn can vary from bright yellow to a darker shade that is brown or even orange, depending on how long it has been sitting in your freezer. A meat thermometer is a better indicator of knowing when corn is done.

  3. To test your corn, pierce a kernel with a knife. Pull out your thermometer and take its temperature. If it’s under 200 degrees Fahrenheit, your corn is not ready yet, and you should wait another five minutes or so before testing it again.


Many Americans think that boiling corn on the cob is an easy process. In fact, many think it’s as simple as just dropping corn in boiling water for about a minute and then eating. But many don’t realize that it takes time for water to boil and that by following that method, they end up with slightly raw or even completely uncooked corn. So how long should you boil your corn?

Frequently Asked Questions(FAQs)

Here are some important points to know.

1 How long should cob corn be boiled?

Boil the corn for 4 to 5 minutes, or until the kernels are bright yellow and crisp-tender. With tongs, carefully remove from the water to a serving tray, then warmly serve.

2 How do you tell whether boiled corn on the cob is done?

Corn mostly on cob is cooked when the golden colour deepens, the kernels get plumper, and the kernels should feel tender, but it’s a subtle change (you can poke one with a sharp knife if you must).

3 Can corn on the cob be overcooked?

Corn on the cob that has been overcooked is still edible; it is simply chewy. A batch of overcooked corn will be mushy, whereas the greatest corn-on-the-cob recipes provide you with crunchy, sweet corn to sink your teeth into.

4 How long should I cook unfrozen corn on the cob?

Boil shucked corn on the cob for 3 to 5 minutes, or until the kernels are bright yellow and yet have a crisp, sensitive texture.

5 What qualities distinguish nice corn on the cob?

Choose ears that feel firm to the touch and have vibrant green husks that appear wet. The silk tassels—the strands that resemble hair and protrude from the top of the corn—should also be clean. A little browning on the top is acceptable, but if they are completely dried out or brown, put them back.

6 Why is my boiled corn so hard?

The corn is too old, has had time to dry out, and has allowed some of its sugars to convert to starches, which is the most likely cause of that bland, starchy, diluted chalk water flavour and hard, dense texture.

7 Do you boil corn with a cover or without one?

Bring a big pot of water to a boil as you work. Cook the corn next. The corn should be added to the boiling water and cooked, with the lid off, until the kernels are soft and golden.

8 Before cooking, can corn on the cob soak in cold water?

Method 2: Stovetop corn cooking Initially, cold water Put the corn that has been shucked in a big pot. Put cold tap water on top of it. Place the saucepan on the burner with the lid on.

9 why corn on the cob shouldn’t be boiled?

While boiling corn on the cob might seem like a good way to prepare it, but this isn’t the case. When corn is boiled, part of its folic acid and other nutrients are lost, and instead of acting as beneficial vitamins, they seep into the water.

10 In water, does corn float?

I cover the saucepan since maize tends to float on the surface of the water. This speeds up the process of cooking the corn and bringing the water back to a boil. The water will need to return to a boil for around 3 to 4 minutes. Corn ears should be quickly removed from the water once it starts to boil again.


You can boil corn as long as you want, but cooking it for too long will cause it to lose flavour and turn into mush. If you’re trying to impress guests or just enjoy a meal with friends and family, keep in mind that four minutes per ear is usually enough time for people who prefer their kernels soft and easy to bite through. For firmer grains, try five minutes; while they might not be at their best right out of a pot, they’ll soften after being cooled down.

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