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3. Drop the Corn in the Water: Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water. 3. Cook the Corn: Cover the pot with a lid and lower heat to medium. Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes. 4. Serve the Corn: Serve corn immediately with butter and flaky salt.
1. Boil It Up. Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the outer husk and silk from the corn.Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes.For corn thatâs a few days old, go for six to eight minutes.ither way, fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn thatâs a few days old, go for six to eight minutes.