How to boil corn on the cob to keep it sweet and tender?

Boiling corn for sweet, tender results

Start with very fresh ears and minimal cooking time to preserve natural sugars and a crisp-tender texture. Bring a large pot of water to a rolling boil, then gently add the husked ears. Salt the water lightly if desired—too much can draw moisture out and dull sweetness.

Cook for 3–5 minutes depending on ear size and freshness. Fresh, just-picked corn cooks fastest (closer to 3 minutes); older corn may need up to 6. Immediately remove the cobs and plunge them into an ice-water bath for 30–60 seconds if you want to stop cooking for later service; otherwise, serve hot right away.

Tips for best results:

• Use plenty of water so the temperature drops less when corn is added.
• Avoid overcooking: long simmering turns kernels mushy and starchy.
• For extra flavor, add a splash of milk or a knob of butter to the boiling water, or toss cooked cobs with compound butter.

Quick serving ideas:

• Classic: butter, salt, and cracked black pepper.
• Herb finish: chopped parsley, chives, and lemon zest.
• Spicy: chili powder or smoked paprika with lime.

What to avoid: simmering for more than 8 minutes, salting the water heavily, or covering the pot tightly while boiling for long periods. Those practices can cause starch breakdown or reduce the bright, sweet flavor of fresh corn.