18 min • How to Cook Corn on the Cob on the Stove • Loaves and Dishes
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What screams summer more than delicious corn on the cob? Nothing! Knowing How to Cook Corn on the Cob on the Stove is essential summer knowledge, and we are fixing to throw down!
How to Cook Corn on the Cob on the Stove
While it might seem self explanatory, it really isn’t. You need corn on the cob skills in spades and I’m here to show you the basics!
Just like cooking Frozen Corn on the Cob, Fresh corn on the cob has it’s own instructions.
These are the tips and tricks that my own mom taught me about how to cook corn on the cob on the stove and I’m sharing her knowledge with you.
Here’s What You’ll Need:
The Basics
- Corn on the Cob
- 6-8 Quart Stock Pot
- Vegetable brush (or some patience)
- Sharp knife
- Butter, salt and pepper
Making It the PRO way
- Milk
- other seasonings (paprika, old bay, crumbling cheese, etc.)
Here’s How You Do It
- Start water to boiling
- Remove the ends of the corn with the knife
- Remove the shucks
- Brush or pick away the tassels
- Drop into the boiling water and boil until done (see recipe and below for tips).
PRO TIPS:
- Add a stick of butter and 3 cups of milk to the boiling water to add a ton of flavor to your corn.
Frequently Asked Questions (FAQ’s)
Yes, if you have picky eaters or want to avoid wasting any corn, cut the ears into 4″ long pieces. This helps those who have smaller appetites or who have a full plate otherwise.
You’ll want to use sweet corn (either white or yellow or bicolor) for the best corn on the cob experience.
You can keep cooked corn on the cob covered in the refrigerator for up to 4 days.
This corn is often mushy if you freeze it once it has been completely cooked by boiling and so I don’t recommend it. The corn is still edible, it’s just that the texture is completely off.
Tips and Tricks for Perfectly Cooked Stove Top Corn on the Cob
- To understand how much corn on the cob to prepare, figure a whole ear per person. The exception to this is if you have a full menu of other items, you have eaters who have delicate appetites or folks who aren’t avid corn on the cob eaters. If any of that is true, cut back to half a cob per person and cut the corn into half before cooking.
- When selecting corn at the store or farm stand, look for corn with moist and green shucks and tassels that aren’t completely dried out. Pull the shuck back just a bit and look at the kernels. If the kernels are caved in on the top, find other corn.
- Corn should have a fresh corn smell. If it smells acidic or “off” then go for something different because that corn is past its prime.
- Keep corn refrigerated until you are ready to use it.
- When cleaning the corn, especially if you purchased the corn from a farmer who doesn’t spray his fields for bugs, you’ll want to remove the top 10% of the cob before removing the shucks. This is often where corn worms live and it’s best to just avoid seeing them altogether.
- Cutting that top end off also makes it easier to get as many of the tassels as possible off.
Cooking…
- Set the water on to boil right away before starting any other job and put a lid on the pot. You’ll need enough water to cover all of the corn in boiling water. Usually this is about 5-6 quarts.
- Add the salt to the water when setting it on the heat. If you are following the “pro tips” for the corn, go ahead and add the butter too but wait to add the milk until you are ready to add the corn.
- Make a note to yourself about the color of the corn when you are adding it to the boiling water because when it changes color and becomes more bright, it is done.
- It takes about 10 minutes or less of boiling for your corn to be done.
- Adding the salt, butter and milk to the water gives it a ton of flavor.
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Can You Give Me a Hand?
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- 4 ears corn sweet (yellow, white or bicolor)
- 1 tbs salt
- 4 tbs butter optional
- 3 cups whole milk optional
-
Fill a 6-8 quart stock pot with water and set on the stove to heat on high on a large burner. Place the lid on the pot for quicker boiling. Add 1 tbs salt.
-
Shuck corn (see tips below) and remove strings (tassels). Add the butter to the water if you are using the optional ingredients.
-
When the water is boiling, add the corn to the stock pot. If using optional ingredients, add milk now.
-
Allow water to return to a boil and reduce heat to medium (keep water boiling). When the corn changes color (deeper, richer color), remove corn from the water with tongs and place on a platter. Allow to cool for a few minutes before serving.
- To understand how much corn on the cob to prepare, figure a whole ear per person. The exception to this is if you have a full menu of other items, you have eaters who have delicate appetites or folks who aren’t avid corn on the cob eaters. If any of that is true, cut back to half a cob per person and cut the corn into half before cooking.
- When selecting corn at the store or farm stand, look for corn with moist and green shucks and tassels that aren’t completely dried out. Pull the shuck back just a bit and look at the kernels. If the kernels are caved in on the top, find other corn.
- Corn should have a fresh corn smell. If it smells acidic or “off” then go for something different because that corn is past its prime.
- Keep corn refrigerated until you are ready to use it.
- When cleaning the corn, especially if you purchased the corn from a farmer who doesn’t spray his fields for bugs, you’ll want to remove the top 10% of the cob before removing the shucks. This is often where corn worms live and it’s best to just avoid seeing them altogether.
- Cutting that top end off also makes it easier to get as many of the tassels as possible off.
- Set the water on to boil right away before starting any other job and put a lid on the pot. You’ll need enough water to cover all of the corn in boiling water. Usually this is about 5-6 quarts.
- Add the salt to the water when setting it on the heat. If you are following the “pro tips” for the corn, go ahead and add the butter too but wait to add the milk until you are ready to add the corn.
- Make a note to yourself about the color of the corn when you are adding it to the boiling water because when it changes color and becomes more bright, it is done.
- It takes about 10 minutes or less of boiling for your corn to be done.
- Adding the salt, butter and milk to the water gives it a ton of flavor.
Nutrition Facts
How to Cook Corn on the Cob on the Stove
Amount Per Serving
Calories 211
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg17%
Sodium 1904mg79%
Potassium 280mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 649IU13%
Vitamin C 1mg1%
Calcium 230mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This week, a loved one hurt my feelings so badly that I have literally cried about it for 3 days. If I think about it, I’ll tear up again.
When I see this loved one again, I will have to address it and that is painful all by itself. At the same time, I feel like he didn’t mean it like I took it and yet, he should have known better as it is a sensitive subject.
All of that said, I still have to dig deep into my heart and find a way to forgive. I’m sure that I too have trampled all over someones feelings with careless words and deeds. I know I have.
Ever consider the ways that we have trampled over Jesus’ feelings? Yeah, Thank God we are forgiven already. (and before you start sending me harsh emails and comments about how “that isn’t how this verse is intended”, I know it isn’t, but it is getting me to a good place, alright? Maybe don’t judge me so harshly?).
Luke 6:37
Do not judge, and you will not be judged. Do not condemn, and you will not be condemned. Forgive, and you will be forgiven.