How Long Do You Cook A Spoon Roast

corn on a platter

Ralph Smith

Few foods scream summer like fresh corn on the cob—especially when it's perfectly cooked, slathered in butter, and sprinkled with a few shakes of salt and pepper. But many people don't know how long to boil corn—it's actually less time than you might think! When fresh corn is in season, it's sweet and juicy and doesn't need much cooking at all. You can even eat it raw (it's good, we promise!). Summer corn doesn't need a lot of toppings to be delicious either, but it can also be a blank canvas for whatever you like: Load it up with herbed butter, shredded cheese, or your favorite spices, like chili powder or everything bagel seasoning. Or go big on bacon: Purée softened butter in a food processor with crumbled cooked bacon and pickled jalapeños to make a cowboy-style bacon butter. There are so many fun ways to serve it! (And don't get us started on all the cute corn holders out there.) You really can't go wrong with fresh corn—as long as you don't overcook it. Not sure how long to boil corn? Or how to choose it in the first place? Read on for tips and tricks!

What's the Best Kind of Corn to Buy?

Don't be shy about peeking under the husk at the store: The top few inches of a corn cob can tell you whether the corn is fresh or not and if the kernels are juicy. Look for little to no missing kernels and make sure that they look shiny and plump. If there are lots missing or if the tip of the corn is bare or brown, it's best to leave it and search for another ear.

How to Prepare Corn for Boiling

Once you're ready to cook, remove the husks and silks—nobody wants those strings in their way as they take a bite of corn! This can be a messy job, so it's best to go outside and work over a trash can or bag. Starting at the tip, grab the husks and as much of the silks as possible and pull down in a few swoops until everything is removed. Rub off any extra strings with your hands before cooking—it can be a tedious job, but it's worth it! If you're grilling corn, you can keep the husks on, but you'll still want to pull them back and remove the silks.

How to Boil Corn

Now, the most important part! Start with a large pot of water and salt it generously like you would a pot of pasta water. Some chefs like to say that it should be salty like the sea! Don't be stingy—you really want the water to flavor the corn as it cooks. (Don't worry: Your corn won't taste overly salty.) Once you've salted the water, bring it to a boil, then lower in the ears one at a time using tongs. The water will stop boiling after the corn is added, so return it to a boil, then cook it for four minutes. That's it! Four minutes is just enough to make your corn bright yellow, juicy and crunchy—if you cook it much longer, the kernels start to get mushy. Set a timer—four minutes is shorter than you think!

Yields: 8 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 15 mins

Kosher salt

ears of corn, shucked

Butter, for serving

Black pepper, to taste

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Bring a large pot of generously salted water to a boil. Carefully add the corn and return the water to a boil. Cook until the kernels are tender but still crunchy, 4 minutes. Drain. Serve corn with butter, salt and pepper.

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