There’s nothing quite like biting into a warm, buttery ear of corn on a summer day. Whether at a backyard barbecue or a quiet dinner at home, corn on the cob is a seasonal favorite. However, many wonder how long to boil it for the perfect taste and texture. The secret lies in timing—boiling too long makes corn tough, while undercooking leaves it starchy. Fortunately, it’s easy to master with a few simple guidelines.

Boiling remains the best method for cooking corn because it’s quick, even, and requires no special equipment. It brings out the corn’s natural sweetness and keeps the kernels tender. For older adults or those cooking smaller portions, it’s also a gentle, low-effort option. Before boiling, husk the corn by peeling off the green leaves and silky threads. Then trim the ends if needed and place the corn in a large pot filled with water—just don’t salt it yet, as that can harden the kernels.

The ideal boiling time depends on the type of corn. Freshly picked corn needs just 3–5 minutes in boiling water, while supermarket corn or slightly older ears take 6–8 minutes to reach optimal tenderness. Frozen corn on the cob, which doesn’t require thawing, should boil for 8–10 minutes. No matter which type you’re cooking, always keep a lid on the pot for even heat and check doneness with a fork or a quick taste.

For even better results, avoid overcrowding the pot and always season the corn after it’s cooked. A popular Southern tip is to add milk and butter to the boiling water to enhance flavor and give the corn a creamy texture. This trick works wonders for both taste and presentation.

If you have leftovers, store them wrapped in foil or plastic in the fridge for up to three days. Reheat by boiling for a minute or microwaving with a damp paper towel. Whether fresh or frozen, corn on the cob is a treat made even better when cooked just right—juicy, sweet, and ready for a buttery finish.