Perfectly Cooked Corn On The Cob
A Basic Skill To
Bring Out The Best Of The Best

This perfectly cooked corn on the cob recipe is for the stove top.  If you have a burner next to your grill, I encourage you to cook the corn on the burner, especially on a hot summer day.

Total Time: 35-45 Minutes
Prep Time: 10 Minutes  
Active Cook Time: 25-30 Minutes  
Serving: 4-8

Do you find that some basic cooking skills are so hard to get a grasp on?  In fact, these skills are the determined factors of a good cook or a good chef.

Cooking corn on the cob is one of the best examples.  Why?  Have you ever set out to the local market to purchase the best corn on the cob, anticipating that it would be nice, fresh, crisp, and sweet? Then, you realize it was chewy instead?  What happened?  It was overcooked.  How disappointing, huh?

Where the corn comes from and when they harvest it definitely makes a big difference in the quality.  With this method, you will bring out the best of it.

The other thing I want to emphasize....this recipe calls for Himalayan Pink Salt and Cane Sugar.  You may think that they are just fancy ingredients.  In fact, making this recipe countless time, I found that these two ingredients make a huge difference in taste.

Once you try them, you will know what I mean.  And you won't want to go back to regular salt and sugar.

Besides, they are 100% natural and provide more health benefits for you, especially the Himalayan Pink Salt.

So, learn this recipe and enjoy the corn on the cob this summer.

Are You Serving This in Upcoming Cookout?

If you are planning to serve this perfectly cooked corn on the cob at a cookout, you may be interested in this book, Competition BBQ Secrets 300 (degree) Hot & Fast.  This book was written by a nine-time-BBQ-competition-champion author.  I always love to look for great tips when it comes to food.  This is the kind of book that I love to dive into.

Being a "bug magnet" (yes, that's what my hubby called me), I don't grill too much outside, except I have to.  If you are interested in different cooking methods, especially grilling, this is a great book.  It goes hand in hand with all the tips I share here with you.

You will learn everything about BBQ inside and out.  It is more than just a recipe book.  It surely is a great read for cooking outdoors.

Perfectly Cooked Corn On The Cob Recipe and Instructions

Ingredients

6-8 Ears Corn on the Cob (husk removed)
1 teaspoon Salt (preferably Himalayan Pink Salt.  Otherwise, table salt is fine.)
1 tablespoon Sugar (preferably Cane Sugar.  Or, regular granulated sugar is fine.)

Instructions

1. Remove and discard husk.
2. Fill up the pot with water and the corns submerged into it.
3. Bring the water to a boil.
4. Add 1 teaspoon Himalayan Pink Salt and 1 tablespoon cane sugar.
5. Lower the heat and simmer with the lid on for 20 minutes and serve along with butter.

What Do You Do with the Leftovers?

It's common to have leftovers, especially after a big cookouts.  You may have known by now that sending the food into the garbage is the last thing I want to see or do.  So, here are a few tips for you to use this ingredient for different recipes.

Uncooked Corn

1. Seal them and freeze them for future use.  If you have any food sealer, seal the corn individually to prevent any air staying inside to cause freezer burn.  When you are going to cook them, cook them in boiling water when it is still frozen to keep it crisp tender.
2. Add the corn kernels into soup.  If cooking soup in the next couple days, I would highly recommend you to cut the kernels off each ear of corn.  Add them into the soup and cook.

Cooked Corn

There are plenty of ways to use cooked corn for immediate use in the next few days.  The one most important thing to do is to cut the kernels off from the corn on the cob first.

1. Make it a side dish.  Transfer the kernels to a microwave safe bowl with some butter, salt and pepper.  Warm it up in the microwave for 1-2 minutes (depending on the volume) and serve it along with any meals.
2. Put it in the salad.  Corns always give a good crunch in a salad dish.  Since it is cooked already, it is just the matter of which salad recipe you are going to add this ingredient in.
3. Add it into the soup.  Unlike the uncooked corn kernels, you will only add this ingredient into the soup just before serving.  The purpose is to warm it up, not overcooking it.

Serve This With: 

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Last Updated: June 28, 2024