Perfect Corn on the Cob (2 Easy Methods)

There are plenty of ways to cook corn on the cob, but after testing two popular methods side by side, we found a favorite.

Both methods produced sweet, tender corn with very little effort, but Shirley Corriher's technique gave us kernels that were just a little sweeter, slightly firmer, and less watery. It's the method we'll be using from now on.

This recipe was inspired by Shirley Corriher's CookWise (click here to see the book on Amazon). We also tested the popular America's Test Kitchen method (click here to watch their YouTube video) and were impressed with how simple and reliable it was.

Both methods produce sweet, tender corn with very little effort, but after tasting them side by side, we found ourselves coming back to Shirley's version every time.

It's also the method we use in our Corn Salad recipe, where sweet, crisp kernels really make a difference (click here to see our Corn Salad recipe).

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Ingredients

Method 1 - Shirley Corriher's Honey Method (Leeloo's Favorite)

6 ears fresh sweet corn, shucked and silk removed
Water (enough to completely cover the corn)
1/3 cup honey

Method 2 - America's Test Kitchen

6 ears fresh sweet corn, shucked and silk removed
4 quarts water

10 mins

Prep Time:

4 mins

Cook Time:

14 mins

Total Time:

Tags:

Servings:

Sides

Course:

Human

Human or Dog:

Published:

July 30, 2026

Instructions

Method 1 - Shirley Corriher's Honey Method (Leeloo's Favorite)

1. Fill a large pot with water, using enough to completely cover the ears of corn once they're added later. Stir in the honey.

2. Cover the pot and bring the water to a rolling boil.

3. Carefully add the shucked ears of corn.

4. Leave the lid off, and do not reduce the heat. Allow the water to return to a rolling boil.

5. Once the water returns to a boil, cook the corn for 4 minutes.

6. Remove and serve with butter, salt, and pepper if desired.

Method 2 - America's Test Kitchen

1. Bring 4 quarts of water to a rolling boil in a covered pot.

2. Carefully add the shucked ears of corn.

3. Turn the burner off immediately.

4. Cover the pot.

5. Let the corn sit for 10 minutes.

6. Remove and serve with butter, salt, and pepper if desired.

Notes/Variations

Notes:

🐾 What We Found: We tested both methods side by side and were impressed with each one. The America's Test Kitchen technique is incredibly simple and produced sweet, crisp corn every time. Shirley Corriher's honey method, however, gave us corn that tasted just a little sweeter and had a firmer bite. We also found the kernels weren't quite as watery after cooking. Neither method is difficult, but if we're choosing one for our kitchen, Shirley's version wins.

Dog Commentary:

Leeloo: Sometimes the smallest changes make the biggest difference.

Bobby: Especially when one of those changes is adding butter.