My Dad’s Simple Trick for the Sweetest Corn on the Cob

Corn is naturally sweet. In fact, the type of corn that is most commonly cooked and eaten is called sweet corn. 

But that does not stop some from using ingredients that help make it a little sweeter. Many cook corn on the cob with lots of salt and seasonings—or on the grill. And while I like these versions as much as the next eater, sometimes simple, sweet corn hits the right spot.

How My Dad Makes Sweet Corn

I always remember my dad saying, “If you want to make the sweetest corn, use sugar.” Then, he would throw about two tablespoons of sugar into a pot of boiling water, give that a stir and place the corn into the pot. You don’t even need salt, he would say.

I love salt, though, so I add it to my corn any chance I can get. If you boil your corn as my dad recommends, salt should really be used for finishing touches. You don’t need to add any to the pot. 

Just before you serve the corn, add anything you want to it, like butter, salt, herbs, or seasonings.

How to Make Jamie’s Sweet and Easy Corn on the Cob

Jamie’s Sweet and Easy Corn recipe uses only two ingredients, besides corn, and it only has two steps.

You can probably guess one of the ingredients: white sugar. The other? Lemon juice, which adds another sweet touch, but also some acid to enhance the flavor of the corn. 

First, bring the water to a boil and add in sugar and lemon juice. Then, place your corn in the pot, cover, stop the heat, and let stand for about 10 minutes. 

The corn will come out pretty close to perfect. Of course, some corn will be different than others, but you’ll know your corn is done when the kernels get plumper, tender, and the color turns to an even brighter yellow.

This recipe is that easy, so if you don’t have a grill or want to try a new way of cooling corn, this recipe belongs in your kitchen.

Community Praise

Jamie’s recipes, which he actually got from his mother-in-law, has over 450 five-star ratings as well as over 300 reviews from the Allrecipes community.

• “I’ve made this at least 50 times now,” according to Amber Tan. “It’s my go to recipe for corn on the cob, and it’s never failed me! I make it as written and put butter and salt over the top of the corn when done.”
• “Cooks perfectly!” says Danielle Copeland Bethke. “But as other comments said, it seems best to let the water come back to a boil after you put the corn in the pot of boiling water, and then turn the heat off and cover for 10 minutes. Awesome!”
• “Followed directions to the letter, and this was tasty!” says Mrs. Price. “We really enjoyed it! So much easier than wrapping and putting on a grill and it getting over cooked! I would recommend keeping a little longer in the hot water for a less firm corn, but I enjoyed it as it was!”