What is the ideal boiling

Corn on the cob is a summertime staple, and boiling it just right ensures a juicy, tender bite every time. Start with the freshest corn—look for green, snug husks and full, plump kernels. Avoid ears with dry husks or brown spots, as these indicate aging corn that may turn out tough. Boiling time depends on the corn’s freshness: very fresh corn needs just 4–6 minutes, slightly older corn about 6–8 minutes, and large or mature ears should be boiled for 8–10 minutes. Always remember, fresher corn cooks faster and stays sweeter.

To boil, husk and rinse the corn, then add it to a pot of boiling water—about one quart per ear. Reduce to a simmer once the corn is added and cook based on its condition. After boiling, use tongs to remove the ears and let them cool briefly before serving. While delicious plain, toppings like butter and salt, Parmesan, chili and lime, or herb-infused butter can elevate the flavor. You can also go all out with a Mexican street corn twist using mayo, cotija cheese, and chili powder. With the right prep and timing, boiled corn becomes a delicious, foolproof summer favorite.