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Classic Corn on the Cob

Corn on the Cob

I have great childhood memories of eating corn on the cob. My mom had those little corn-shaped picks we used to stick in either end of the corn to hold it while we ate. And my grandfather never ate it straight from the cob. Instead, he slowly and methodically sliced it off the cob. My sister and I used to drool, watching him, and after we quickly ate our portions he would generously share his sliced corn off the cob with us. It didn't work if my mom sliced it off the cob for us and put it on our plates. Somehow, the corn from my grandfather's plate tasted better, and we only wanted that.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 10 cups water
  • 4 large ears corn on the cob
  • Margarine (optional)
  • Salt (optional)


1. Place water in a 6-quart stockpot, cover and bring to a boil.

2. Shuck the corn; remove the husk and silk (remove stubborn silk under cold running water) and break or cut off any remaining corn stalk.

3. Once the water is boiling, add the corn, cover, turn off heat and let stand 3 to 5 minutes.

4. Use tongs to remove corn. Serve with margarine and salt on the side, if desired.

Tips: Don't add salt to the water because it toughens the kernels.