This perfect boiled corn on the cob recipe is sweet, buttery, garlicky, and ready in less than 15 minutes. It’s the perfect side dish for your favorite summer meals.
Why This Recipe Works
Here’s why I think this is one of the best boiled corn on the cob recipes
- The corn cooks in one big pot, so it’s mostly hands-off.
- The corn is cooked perfectly every time, and it’s delicious with any summery dishes, including Cheesy Chicken Fritters
- The dish is topped with tons of fresh herbs for a bright, healthy flavor, just like our Keto Shrimp Scampi With Zucchini Noodles
- The entire side dish takes less than 20 minutes, including boiling the water! This is truly the best way to cook corn on the cob.
What Goes Into This Recipe
These are the simple ingredients for the best boiled corn on the cob recipe:
- Corn. Slice the husked corn cobs in half widthwise before boiling them.
- Butter. For tons of flavor to compliment the sweet corn.
- Garlic. Fresh garlic is your best bet for flavor.
- Herbs. Finish your easy boiled corn with a mixture of fresh parsley, basil and chives.
Here are a few simple swaps if you don’t have all of the ingredients for this garlic butter corn on the cob recipe:
- Use any herbs you like! I love oregano, dill, cilantro, or thyme.
- You can use clarified butter or ghee instead of butter, to make the recipe dairy-free.
- For extra flavor, feel free to add other spices, like chili flakes or cayenne for a bit of a kick.
How to Make Garlic Butter Corn on the Cob
Follow these steps to make the best boiled corn on the cob:
First, bring a large pot of water to a boil over high heat. While the water comes to a boil, prepare the corn by removing the husks and silks. Break each ear of corn in half by hand or with a sharp knife. When the water is boiling, carefully lower each piece of corn into the water.
Cook the corn for 3 to 5 minutes, stirring occasionally to keep the corn submerged. While the corn boils, melt the butter in a small saucepan over medium heat. Add the chopped herbs and garlic and stir to combine them with the butter. When the corn is done cooking, drain the water from the pot.
Transfer the cooked corn to a large bowl or serving platter. Drizzle the herbed butter over the top of the corn and season to taste with salt and pepper to serve. Enjoy!
I find that boiling corn is the best, quick, and easiest way to cook it. To do so, place the corn in a pot and fill it with water. Bring to the boil over high heat, then reduce the heat to a low and cook until tender, about 8-15 minutes. Time may vary depending on how fresh the corn is.
You can also cook corn on cob on the grill or roast it in the oven. Here’s how:
1. Preheat the oven to 425°F (220°C). Bash each corn with the herbed butter.
2. Wrap each piece of corn individually in parchment paper or aluminum foil, then place on a baking sheet.
3. Bake in the preheated oven until the corn is soft, about 20-25 minutes, turning once halfway through cook time. Carefully remove the foil once it’s done cooking and serve.
Grilled corn on the cob:
1. Preheat your grill to medium-high.
2. Grill the corn, turning it often, until charred all over, about 10-15 minutes.
3. Brush the corn with herbed butter.
This depends on how fresh the corn is. On average, about 5 minutes, but it can take anywhere between 3 to 15 minutes.
The corn is done cooking when the kernels are bright yellow and fork tender.
Try this easy vegetarian side dish with a shrimp salad.
After the corn is done cooking, season it with salt to taste, then pour over the garlic herb-infused butter.
Keep these tips in mind when making this perfect boiled corn on the cob recipe:
- You can boil the corn in salted water, just like you would do with pasta. It’ll make it flavorful and need less seasoning later on.
- Cutting the corn in half makes it easier to fit into the pot and to toss with the herbed butter later on.
- You can serve the boiled corn on the cob hot or at room temperature.
- Store leftovers in an airtight container in the fridge for up to four days. It’s delicious on a salad.
More Summertime Corn Recipes
- Mexican Street Corn Salad (Esquites Recipe)
- Tuna Pasta Salad With Corn, Capers and Olives
- Zucchini Noodles Pasta with Pesto and Grilled Corn
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Boiled Corn on the Cob
- 1 Saucepan
- 6 ears corn - husks and silk removed, halved
- 1/2 cup butter
- sea salt and ground pepper - to taste
- 2 cloves garlic - minced
- 1 handful parsley - minced
- 1 handful basil - minced
- 1 handful chives - minced
- Bring a large pot of water to a boil.
- To prepare the corn, remove the husks and the silks from the corn and discard. I like to break the corn in half, it'll make it easier the combine with the flavorings later on.
- Carefully place the corn into the boiling water. Cook for 3 to 5 minutes, stirring occasionally to make sure the corn is submerged, or until the corn is tender.
- Meanwhile, prepare the butter-herbed flavorings.
- Melt the butter in a small saucepan over medium heat.
- Chop a handful of parsley, basil and chives, and add them to the melted butter. Add in the minced garlic and stir to combine.
- Once the corn is done cooking, remove it from heat and drain. Transfer to a large bowl or a rimmed serving platter. I've placed it on a skillet for serving, as it just looks nice.
- Pour the herbed melted butter over and season to your taste with salt and pepper.
- Buy fresh corn with the husk on for the best flavor.
- Slicing or breaking the corn in half makes this garlic butter corn on the cob recipe easier to cook and serve.
- If the corn is too hot to touch after cooking, let it cool for 5 or so minutes before adding the garlic butter and serving.
- You can use any mixture of herbs to season your boiled corn on the cob.
- For kids, you can slice the kernels off the cob after cooking to make this a bit easier to eat.
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