Golden ears of corn dripping with butter are one of summer’s simplest pleasures. Fresh sweet corn reaches its peak in mid-summer, and knowing how to boil it properly helps you achieve juicy, crisp-tender kernels every time.

When selecting corn, look for bright green husks that are tightly wrapped around the cob and slightly damp to the touch. Avoid husks that are dry, yellow, or loose, as they often indicate the corn is no longer at its freshest. For the best flavor and sweetness, keep the corn refrigerated until you’re ready to cook it.

Boiling corn is quick and straightforward. Remove the husks and silk, then place the cobs into a pot of rapidly boiling water. Skip the salt, as it can toughen the kernels. Once the water returns to a boil, cook the corn for 3 to 5 minutes, depending on its freshness. Avoid overcooking, as it can make the kernels soft and mushy. Remove the corn with tongs and serve immediately, or leave it in the hot water for a few minutes to keep it warm before serving.

The finishing touches are what make boiled corn truly irresistible. A generous spread of herb butter with parsley, chives, and garlic is a timeless choice, while flavored butters such as basil, Cajun spice, or cilantro-chili add a delicious twist. With this simple method, you’ll enjoy fresh, buttery, perfectly cooked corn that’s sure to become a highlight of any summer meal.