Mazorca de maíz hervida
Corn on the Cob is summer's easiest side: plump ears of sweet corn simmered in a pot of lightly sweetened water until the kernels turn juicy, tender, and bright yellow. Boiling is faster and more forgiving than grilling, keeping the corn milky so it never dries out, while a spoon of sugar in the water coaxes out every bit of natural sweetness. Finish each ear with a swipe of butter and a pinch of flaky salt for a five-minute crowd-pleaser.
Shuck 4 ears of fresh corn and pull off every strand of silk, then bring a large pot of water to a rolling boil and stir in a tablespoon of sugar (skip the salt, which can toughen the kernels). Lower the ears in with tongs, cover, and once the water returns to a boil cook for 4 to 6 minutes, just until the kernels are plump and bright yellow; drain and blot the ears, then serve hot with softened butter, flaky salt, and a few grinds of pepper.
- Don't salt the boiling water heavily; a spoon of sugar keeps the kernels sweet and tender, while too much salt can firm up their skins.
- Start timing only after the water returns to a full boil, and stick to 4-6 minutes for fresh corn, longer just turns it mealy.
- Blot the ears dry before buttering so the butter clings to the kernels instead of sliding off.
Equipment
- Large stockpot
- Tongs
- Chef's knife
- Cutting board
- Colander
Ingredientes
For boiling
- large ears of fresh corn, husks and silk removed
- 3 L water, or enough to fully submerge the corn
- 12 g granulated sugar, optional; brings out the corn's natural sweetness
To serve
- 56 g unsalted butter, softened, for slathering
- flaky sea salt
- freshly ground black pepper, optional
Elaboración
- PASO01
Peel back and discard the husks from each ear, then rub off the fine silk threads with a dry paper towel or a vegetable brush. Snap or trim any bare stalk so the ears fit your pot, and give them a quick rinse under cool water.
- PASO02
Fill a large stockpot about two-thirds full with water, enough to submerge all the corn, and bring it to a rolling boil over high heat. Stir in the sugar, which dissolves in seconds and gently amplifies the corn's sweetness. Leave the salt out of the pot for now.
- PASO03
Using tongs, lower the ears into the boiling water one at a time. Cover the pot, let the water come back to a boil, then cook fresh corn for 4 to 6 minutes. Don't wander off, overcooking turns sweet kernels starchy and chewy.
- PASO04
The corn is ready when the kernels are plump, glossy, and deep yellow, and one pops tender when pressed with a fork. Older or extra-large ears may need an additional minute, so taste a kernel to be sure.
- PASO05
Lift the ears out with tongs and let them drain in a colander for a few seconds, or rest them on a clean kitchen towel. Blotting off the surface water helps the butter cling instead of sliding away.
- PASO06
Slather each hot ear with softened butter, then finish with flaky sea salt and a few grinds of black pepper. Serve right away, while the corn is steaming and the butter is melting into the kernels.
Make ahead
You can boil the corn up to a day ahead: cool it quickly, wrap, and chill, then rewarm in hot water just before serving. To hold cooked corn for a party, keep the drained ears in the covered pot of hot (not boiling) cooking water for up to 20 minutes without overcooking.
Storage
Refrigerate leftover cooked corn in an airtight container for up to 3 days. Reheat whole ears by dipping them in simmering water for 1 to 2 minutes, or cut the kernels off the cob and warm them in a skillet with a little butter.
Variations
Milk-and-butter bath
For a richer, sweeter ear, add 1 cup (240 ml) whole milk and 2 tablespoons of butter to the boiling water along with the sugar. The dairy rounds out the flavor and gives the kernels a faint creaminess, a nod to the classic sweet-corn boil. Adds dairy.
Dairy-free and vegan
Skip the butter and brush each hot ear with good olive oil or a plant-based spread, then season with salt, pepper, and a squeeze of lime. Keeping butter out of both the pot and the finish makes this fully vegan.
Garlic-herb butter
Mash the softened butter with a grated garlic clove, chopped parsley or chives, and a pinch of salt. Roll each drained ear in the herb butter for a savory, aromatic upgrade.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Preguntas frecuentes
How long should I boil corn on the cob?
Fresh, in-season boiled corn on the cob needs only 4 to 6 minutes once the water returns to a boil. Start timing after the boil resumes, and pull the corn as soon as the kernels are plump and bright, longer cooking just makes them tough and starchy.
Should I add salt to the water?
It's best to leave salt out of the pot. Salt in the boiling water can slightly toughen the kernel skins, so season the corn after cooking instead. A spoonful of sugar in the water is the better addition for sweeter boiled corn on the cob.
Can I make boiled corn on the cob with frozen corn?
Yes. Add frozen ears straight to boiling water without thawing and cook 5 to 8 minutes, until heated through. Frozen corn is picked and blanched at peak ripeness, so it makes reliable boiled corn on the cob out of season.
Why does some corn taste sweeter than others?
Sweetness depends mostly on freshness and variety, since the sugars start converting to starch the moment corn is picked. Cook it as soon as possible after buying, and stir a little sugar into the water to boost the natural flavor.
How do I store and reheat leftovers?
Refrigerate cooked ears in an airtight container for up to 3 days. Reheat by dipping them in simmering water for 1 to 2 minutes, or slice the kernels off the cob and sauté them in butter.
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