Perfect Corn on the Cob

Perfect Corn on the Cob

12 reviews, 4.5 star(s). 82% would make again

Ready in 15 minutes

A simple recipe that is a terrific side dish. Posted to the site as a RecipeLink anchor, since it's such a common summertime side dish.


4 ears Fresh corn
1 large -- Equipment: Stock pot --
2 teaspoons Sugar; (not salt, thanks commenters!)
Butter; for topping once cooked
salt; for topping once cooked

Original recipe makes 4 Servings



Husk corn, being sure to remove all strands.

Bring to boil an ample amount of water in a stock pot. Add corn, turn down to medium and make sure cover allows venting to prevent boil-over.

Boil for approximately 5-6 minutes. Take out of the water and serve hot.

Verified by stevemur
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Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

I'd never thought of or heard to add sugar instead of salt. Makes a big difference in the taste. Had to share this to FB for all the July 4th cookouts that'll be happening this weekend!
ekho 10m ago

wolfmama 2y ago

I mix half water half milk with sugar, i find it gives it a way better taste!
AngieT20 3y ago

I agree that adding sugar rather than salt to the water replaces the sugars lost after corn has been picked (credit "Cooks" magazine...a really great source!). If we add sugar to the water, though, thenwe have to boil rather than steam it for the sugar to get back where it should be. Otherwise, spot on!
Mercere 3y ago

Roll in butter and then in paprika and parmesan cheese
dmelissaaverett 4y ago

Very good recipe! Thanks
pgapro 5y ago

IF you are going to boil it, be sure not to put salt in the water--it makes it tough. What IS good is putting a couple of tablespoons of sugar in the water before putting in the corn. Brings out the sweetness of the corn, but does not make it taste extra sweet.
kumayama 6y ago

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