How To Boil Corn
If there’s one cooking technique you need to know for the summer season, it’s how to boil corn. Today, you’ll learn two easy ways – first, the traditional method and, second, the well-flavored way. Either way, this golden grain is always satisfying!
If you want that perfectly sweet corn taste without sacrificing that glorious crunchy bite, I’ve got you covered. In fact, I’ve got you double-covered! I’m going to share the most common method for boiling corn with you, plus my top-secret flavor-infusing method. I guess it’s not top-secret anymore, though, is it? 😜
You can look forward to corn with a tropical twist if you opt for the extra-flavor method. The coconut milk always brings back so many of my favorite childhood summer memories! You’re gonna love it.
Content…The Perfect Summer Dish |
Boiled Corn – the Perfect Summer Dish
Corn is always sweet and plentiful in the summertime, so it becomes super economical to buy. Load up at the grocery store next time you go because nothing says summer like a good cob of corn. I love yellow corn or bicolor corn, but these recipes will work with any kind of corn you find in the produce section.
Recipe Ingredients
- Corn – Corn is the only ingredient you need for the basic corn boiling method! I have to say that during peak season in the summertime, corn boiled in plain old water and sprinkled with a dash of salt is surprisingly delicious.
- Coconut Milk – For the flavor-packed version, coconut milk soaks extra flavor into each cob as it simmers.
- Creole Seasoning – This spice mix is my favorite because it adds extra flavor and the perfect amount of heat. Try my homemade Creole seasoning recipe for the win.
- Thyme – An aromatic herb that pairs perfectly with the sweet notes of corn on the cob.
- Garlic Butter – This ingredient is optional, but I highly recommend it for finger-licking good corn…literally. 😅
How to Boil Corn
Plain Boiled Corn
Boil the Corn
- Prepare the Water – Add water to a large pot, followed by corn, and salt, if desired.
- Boil – Bring to a boil and cook for 5-7 minutes, until it reaches the desired doneness. If you like your corn kernels crisp and fresh, then cook for a shorter time.
Serve the Corn
- Drain – Once the corn is cooked to your liking, drain the water and carefully put them on a plate with tongs.
- Serve – Let the corn cool slightly and serve with garlic butter.
Corn Boiled in Coconut Milk
Boil the Corn
- Heat Coconut Milk – Add coconut milk and water to a large pot, followed by fresh corn, Creole seasoning, thyme, and salt and pepper to taste.
- Simmer – Cook for about 5-7 minutes, depending on how you like your corn. If you want your corn slightly chewy and more tender, cook it for a few extra minutes.
Serve the Corn
- Drain – Once the corn is cooked to your liking, drain the liquid and carefully remove it with tongs, placing it on a plate.
- Serve – Let the corn cool slightly and serve with garlic butter.
Tips and Tricks
- Made too much corn on the cob? Don’t worry. Transform your leftovers by cutting the kernels off the cob and using them in any recipe that calls for corn. The flavor of your homemade boiled corn will beat canned or frozen corn by a long shot.
- Don’t be afraid to taste test. If you want to make sure the corn is cooked to your desired level of tenderness, give it a taste test when it’s looking about right. Do so carefully, though, because it will be very hot fresh out of a pot of boiling water!
- Love corn on the cob but hate getting messy? Buy yourself some corn on the cob holders. These little handles pierce the ends of the corn and keep your hands clean while you eat – especially useful if you just doused your corn on the cob with a healthy dose of homemade garlic butter.
Serving and Storage Instructions
There’s nothing like fresh hot corn on the cob boiled in coconut milk. Unless, of course, you roast it.😉 I hate to admit it, but at times I just make a huge pot of corn, and that’s all I eat. I know you understand.
Honestly, I’ve never had leftovers. However, if you do, you can wrap them nice and tight with plastic wrap so they don’t dry out. Alternatively, you can take a sharp knife and, cutting away from yourself, cut off all the corn and store it in an airtight ziplock bag. It should last 4-5 days in the fridge.
FAQs
Technically, you can boil the corn with the husk on. However, the husk probably has some pesticide residue on it. Plus, it would take forever to cook the corn with the husk. Instead, shuck the corn, wash it with running water, and remove the silk before boiling it.
As always, it’s all about your preference. But generally, you can enjoy perfectly cooked boiled corn in just 5-7 minutes for optimal juiciness, sweetness, and crunch. But if you want a crunchier bite, you can cook it for a shorter time.
I’m glad you asked. The best way to tell if the corn is fully cooked is when you see the corn kernels are intensely yellow, plump, and tender. To test if they’re tender, gently prick a kernel using the tip of a sharp knife.
What to Serve with Boiled Corn
Boiled corn makes a fantastic side to just about any meaty main dish. I love to serve it with Southern fried chicken – always a classic – or salmon burgers. 😋 I’ve also paired it with steak tips and garlic mashed potatoes.
Corn on the cob boiled in coconut milk is so flavorful that I sometimes have it for a guilt-free afternoon snack. Yum!
More Mouthwatering Corn Recipes to Try
Conclusion
Are you ready for summer corn season? I cannot wait to hear your thoughts about these two corn boiling methods. Let me know which way you tried and how you liked it! I always love reading your comments.
Watch How to Make It
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This blog post was originally published in June 2020 and has been updated with additional tips and a video.
How to Boil Corn
Ingredients
Plain Boiled Corn
- 4-6 ears of corn, shucked
- Water, enough to cover the corn
- Salt, to taste
- Homemade garlic butter (optional)
Corn cooked in coconut milk
- ½ -1 12-ounce can coconut milk
- Water, enough to cover the corn
- 4-6 ears of corn
- 1 tablespoon (12g) Creole seasoning
- 1-2 sprig thyme
- Salt and pepper, to taste
- Homemade garlic butter (optional)
Instructions
Plain Boiled Corn
- Add water to a large pot, followed by corn, and salt, if desired.
- Bring to a boil and cook for 5-7 minutes, or until it reaches the desired doneness. If you like your corn kernels crisp and fresh, then cook for a shorter time.
- Once the corn is cooked to your liking, drain the water and carefully put then on a plate with tongs.
- Let the corn cool slightly and serve with garlic butter.
Corn Cooked in Coconut Milk
- Add coconut milk and water to a large pot, followed by fresh corn, Creole seasoning, thyme, and salt and pepper to taste.
- Cook for about 5-7 minutes, depending on how you like your corn. If you want your corn slightly chewy and more tender, cook it for a few extra minutes.
- Once the corn is cooked to your liking, drain the liquid and carefully remove it with tongs, placing it on a plate.
- Let the corn cool slightly and serve with garlic butter.
Tips & Notes:
- Shuck the corn good! Shucking corn can get messy, so I recommend doing it over a trash can or outside. Starting at the top of the corn, grab the husks and pull them down, grabbing as much as possible. Repeat until corn is completely shucked. Rub off any lingering strings.
- To get the best corn, go for the corn with green husks tightly wrapped around the top part of the cob.
- To test if the corn is tender, gently prick a kernel using the tip of a sharp knife.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I loved this two recipes very much! I boiled the corn more then 7 min.
Thank you, Stephanie!
This looks delicious! I’m trying the coconut milk!
Awesome! Do let me know how it works out for you.
I can’t wait to try the coconut milk version. Sounds amazing.
Tastes Amazing too :). I am sure you will love it. Looking forward to your feedback.
Parece una tontería, Quién no ha cocido maíz? Pero es que tú le has dado una vuelta de tuerca con esta receta con leche de coco. Es fantástica! Me muero por probarlo. Besitos y cuidaros mucho preciosa.
Espero que te guste el pequeño giro en esta receta.
That’s interesting and can’t wait to try and taste the flavoured ones. I love corns
Hi Ayite! I am really looking forward to you trying this recipe. I am sure you will love it. Let me know how it turns out for you :).
I use milk to boil corn but I’ve never tried coconut milk!!! Sounds delicious! Thank you!
Hello! Yes, I used to add regular milk, too, but this coconut milk is truly a gem.
Corn can be eaten uncooked. I prefer steam heating, long enough to heat and eat, +/-6 minutes. I test by breaking a kernel with a fingernail. If it “squirts” when broken, heat and eat.
Thank you for these variations. I always boil my corn with milk sugar salt & butter and it comes out perfect and juicy but I will definitely try the coconut milk next time.
Yes, please. I’m excited for you to try this method. Please let me know how it works for you. Enjoy!
Thanks for posting in these crazy times.
I confess, I have never made any of your recipes. I subscribe, and read your descriptions and salivate at my desk at work. I daydream about cooking them for about 3 minutes and then order a sandwich at the local corner market….Still, those 3 minutes are worth it and I thank you for posting during these tumultuous times! Thanks!
Thank you so much for acknowledging that, Marjorie :)! I agree the times we live in now are crazy, but I know people are looking forward to these recipes, even if it is just to salivate over at their work desks lol 🙂 . It is comforting and for a second, you can forget all the anxiety caused by everything going on around us. We will get through this.
On the other hand, I am really looking forward to you trying this recipe :). If you get a chance to, let me know how it works out for you!
Love corn. I’m going to try it tonight
I found that salt tends to toughen corn when boiling, so I add a big spoonful of sugar to the water.
Thanks for the idea, never tried sugar. Will definitely try it next time I make corn.
Nice!! Thanks for sharing , Christine :).