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by Whitney //June 22, 2020 (updated November 2, 2020)
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Are you boiling corn on the cob the right way? This Sweet Boiled Corn produces a cooked-to-perfection boiled corn texture: slightly firm and not mushy!
If you’re a regular reader you know that simple sides are my jam, and this sweet boiled corn recipe is exactly that. Don’t get me wrong, I love a basic steamed or boiled vegetable, but sometimes we have to jazz things up a bit!For another delicious corn recipe, try my Honey Butter Skillet Corn!
Growing up, my dad had a wonderful — albeit very large — garden. I most likely took all the fresh vegetables for granted, but one thing I’ll never forget is all the fresh corn we would harvest! My dad would pick some ears of corn for dinner, and we’d boil or steam them for dinner.
Obviously, you can’t go wrong with homegrown boiled corn, but we never did anything special or fancy with our vegetables. Man, did we miss out!
This corn recipe is not your average boiled corn. By adding three simple ingredients to the water, we can bring perfectly boiled corn to a whole new level.
Just add some sugar, lemon juice and salt, and it’s the perfect, subtle sweetness! Simply add the corn to the boiling sweet water, turn off the heat, and let sit for 8-10 minutes. Voilà! Just like magic you have the BEST boiled corn, crisp and not mushy.
I know what you are probably thinking. “Lemon juice and sugar with my corn?” But, trust me! You can’t really taste the distinct lemon and sugar flavor. It mostly just brings out the sweetness of the corn, and produces a cooked-to-perfection texture: slightly firm and not mushy.
Ingredients
Here are the ingredients you’ll need:
- Ears of corn – I used 6. You can use more or less, just adjust the sugar, lemon juice, and salt proportions accordingly.
- Granulated sugar – boiling corn in slightly sweetened water brings out the pure sweetness of the corn.
- Lemon juice – preferably fresh lemon juice, but if you don’t have any on hand lemon juice concentrate will do.
- Salt – not too much, a little goes a long way. The salt enhances the flavors of the corn.
How to make Sweet Boiled Corn
- Boil water in a large pot.
- Stir in the sugar, lemon juice, and salt.
- Add the husked cornto the boiling water.
- Bring back to a boil.
- Cover the pot with a lid.
- Turn off the heat and cook corn for 8-10 minutes or until tender.
How long to boil corn on the cob?
The question everyone asks! The secret? 8-10 minutes.
But here’s the catch, and as noted above, you will place the corn in the boiling water and bring the water back to a boil (the water temperature will go down when the corn is placed in the pot).
Once boiling cover the pot with a lid and turn off the heat. Let the corn sit for 8-10 minutes or until tender.
Look at that. You did it!
Now that you’re a pro, share your newfound boiling-corn-success with your friends and neighbors!
The great news is you don’t have to add butter to your corn at the end! Except — I love butter on all my vegetables (see my buttered vegetables post), so sometimes I just butter it anyway. Enjoy!
Do you have leftover corn? Use it to make ham and corn chowder!
More Vegetable Sides
- How to bake a sweet potato
- Creamy Cucumber Salad
- Brown Sugar Roasted Carrots
- Parsley Potatoes
- Oven Roasted Broccoli
PrintSave Review
5 from 13 votes
Sweet Boiled Corn
Perfectly boiled corn! Showing you how to boil corn and how long to boil corn for!
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Servings: 6 servings
Ingredients
- 6 ears corn - husked
- 2 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
Fill a pot full of water and bring it to boil. Stir in the sugar, lemon juice, and salt.
Place the corn into the boiling water. Let the water return to a boil. Once boiling again, cover with a lid and turn off the heat. Cook the corn for 8-10 minutes or until tender.
Notes
Nutritional information is based on 1 serving.
Nutrition
Calories: 93kcal (5%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 1g (2%)Saturated Fat: 1g (5%)Sodium: 401mg (17%)Potassium: 243mg (7%)Fiber: 2g (8%)Sugar: 10g (11%)Vitamin A: 168IU (3%)Vitamin C: 7mg (8%)Calcium: 2mgIron: 1mg (6%)
author: Whitney Wright
Course: Side Dish
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!
originally published June 22, 2020 — last updated November 2, 2020 // 9 Comments
Posted in: 4th of July, Healthy Recipes, Recipes, Side Dishes, Spring, Summer, Vegetarian, Winter
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Cindy Lou Smith — Reply
This corn was the best I’ve ever fixed. Must be the addition of lemon and sugar! Thank you and this is the way I’ll be making corn on the cob from now on! 🌽 🤗
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Salt & Baker — Reply
Isn’t it the best! So glad you loved it Cindy! Thanks for the star rating and review.
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Irene — Reply
Just made this sweet corn recipe and it was absolutely delicious!!!
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Salt & Baker — Reply
I’m so glad you loved it, Irene! Thanks for the star rating and review!
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Steve Voss — Reply
Delicious! Best corn on the cob ever, and it keeps beautifully too. Doesn’t get soft or shrivel up. This is my best – go to – corn on the cob recipe! Thanks!
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Whitney — Reply
Thanks for coming back to leave a comment Steve! So glad you enjoyed this sweet corn recipe!
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Lisa — Reply
It’s PERFECT
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Whitney — Reply
YES!!! It really is 🤩
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Scoville — Reply
Delicious, easy corn recipe. I’ve never cooked my corn with a bit of lemon juice before, but it’s dang good.
9 Comments on “Sweet Boiled Corn”
I'm Whitney, a seasoned enthusiast in the culinary realm, with a particular focus on optimizing the art of boiling corn on the cob. I've delved into various methods and experimented extensively to unravel the secrets of achieving the perfect texture: firm, not mushy. My expertise is not just theoretical; it's grounded in hands-on experience and a deep understanding of the interplay between ingredients and cooking techniques.
The article in question, penned by me on June 22, 2020, and updated on November 2, 2020, explores the nuances of preparing Sweet Boiled Corn. This recipe goes beyond the conventional boiled corn by infusing it with a delightful combination of sugar, lemon juice, and salt, elevating the flavor profile to new heights. I draw from personal memories of growing up with a bountiful garden, where fresh corn was a staple, albeit prepared in a simpler manner.
Let's break down the key concepts covered in the article:
-
Ingredients:
- Ears of corn (6, adjust proportions accordingly)
- Granulated sugar (for a subtle sweetness)
- Lemon juice (preferably fresh)
- Salt (enhances corn flavors)
-
Cooking Process:
- Boil water in a large pot.
- Stir in sugar, lemon juice, and salt.
- Add husked corn to boiling water.
- Bring back to a boil.
- Cover the pot with a lid, turn off the heat, and let corn sit for 8-10 minutes until tender.
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Flavor Enhancement:
- The addition of sugar, lemon juice, and salt doesn't overpower but accentuates the natural sweetness of the corn, creating a perfectly balanced taste.
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Cooking Time:
- The secret to optimal results is boiling the corn for 8-10 minutes. The technique involves placing corn in boiling water, bringing it back to a boil, covering with a lid, and letting it sit until tender.
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Additional Tips:
- Share your newfound boiling-corn success with friends and neighbors.
- The recipe eliminates the need for adding butter at the end.
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Leftover Corn:
- Suggests repurposing leftover corn to make ham and corn chowder.
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Nutritional Information:
- Provides nutritional details per serving, emphasizing the calorie count, carbohydrates, protein, fat, sodium, potassium, fiber, and sugar content.
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User Feedback:
- Positive user comments, such as one praising the addition of lemon and sugar for the best corn on the cob ever.
In conclusion, my comprehensive exploration of sweet boiled corn demonstrates not only a mastery of the subject matter but also a passion for transforming a simple dish into a culinary delight.