how much time does it take to boil corn in cooker

Boiling time for corn varies depending on freshness, size, type, and amount being cooked. It can take anywhere from 2 to 10 minutes depending on the type.

If you enjoy perfectly tender corn, you might wonder how long to boil it. The answer depends on its freshness and sweetness, as well as whether it’s still on the cob, in its husk, or shucked into kernels.

This article explains how long you should boil corn to yield a toothsome yet tender bite.

Here are some high-level boiling times for types of uncooked corn. Note that these times will vary based on freshness, size, type, and amount being cooked. The typical boil point of water is 212°F, or 100°C .

With fresh corn, you’ll want to boil it for a shorter time than other kinds of corn. Generally, sweet, fresh corn will not need to boil any longer than 5–10 minutes.

When boiling fresh corn, consider the season, too. The freshest corn is found at the height of summer, especially at farmers markets.

The sweeter and fresher the corn, the less time it takes to boil due to its higher moisture content (2).

Corn can be grown to favor genes that produce sweeter kernels. This type is usually sold as sugar-enhanced or super-sweet corn and can be up to eight times sweeter than its normal-sugar counterpart (3).

Another factor affecting the cooking time is whether the corn has been husked. Boiling it in its husk may take longer.

To boil unhusked corn, submerge it in boiling water and cook it for 10 minutes. Before removing the husk, wait for the ears to cool enough to handle them or use tongs. You will notice that the husk is easier to remove from a cooked cob than an uncooked cob.

If already husked, place the ears of corn in boiling water and remove them after 2–5 minutes, depending on the freshness and sweetness. The freshest, sweetest kind will take no longer than 2 minutes to boil.

An alternative method involves bringing a pot of water to a boil, turning off the heat, adding the unhusked corn, and covering the pot. Remove after 10 minutes. This will produce a tender, yet toothsome bite.

Once boiled, enjoy your sweet corn on its own, with some butter and salt, or in one of these corn-centric recipes:

Generally, you’ll want to boil frozen corn longer than fresh corn. Frozen, shucked kernels also cook quicker than frozen corn on the cob. Add either to boiling water and cook the shucked kernels for 2–3 minutes or until tender and frozen cobs for 5–8 minutes or until tender.

If you have a hankering for corn in the dead of winter, you might opt for the frozen version. Frozen varieties are also convenient to use in stews and soups, or when you simply don’t have access to fresh corn.

Unsurprisingly, frozen cobs take longer to boil than their fresh counterparts. Add them to boiling water, lower the heat, and cook them for about 5–8 minutes.

Keep in mind how much corn you’ll be boiling. The more you add to a batch, the longer the boiling time.

Generally, 4 medium ears measuring 6.8–7.5 inches long (17–19 cm) each need about half a gallon (1.9 liters) of water in a large pot to boil through.

Lastly, use plain or slightly sweetened water instead of salted water when boiling to avoid hardening the kernels.

Prepping corn for boiling is easy, whether you choose to boil it unhusked, husked, or off the cob. Here are some tips:

Fresh corn tastes best. But to enjoy a perfect ear of corn, you need to know how to pick the freshest from the bunch.

To increase your chances of choosing a fresh ear of corn, purchase corn in-season at your local farmers market or farm stand. The less time it takes to get from the field to your kitchen, the fresher your corn will be.

Corn starts to lose moisture within an hour of picking and continues to lose moisture the longer it is stored (5).

Feel along the length of the ear of corn. The corn should be firm, and kernels should feel plump. Note any spaces where kernels might be missing.

Look for light brown or gold, shiny silk at the top of the ear of corn, and avoid corn with black, mushy silk. The husk should be bright green, damp, and wrapped tightly against the cob.

A dried-out yellow or brown husk is a sign the corn has been stored for a while. The bottom stalk-end of the corn should be pale, not brown.

When boiling corn, consider its freshness and sweetness, as well as whether it’s frozen or husked. Fresh, sweet, unhusked corn will boil the fastest, while husked or frozen cobs will take the longest.

Whichever type you use, resist the temptation to salt the boiling water, as this may harden the kernels.

Most of the corn planted in the United States is genetically modified, also known as GMO. To learn more about GMOs and identify which of the foods you eat have been modified using genetic techniques, check out our article on the evidence-based pros and cons of GMOs.

Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available.

Start cooking: Close the cooker and set it to cook on high pressure. Cooking times may vary, but a general guideline is to cook the corn for about 4-6 minutes. Natural release: Once the cooking time is complete, allow the cooker to release pressure naturally for a few minutes.

Already two days of the hyped long weekend is almost getting over. Nothing of my plans happened though… I was wanting to clean the whole house inside out, but I have not even started. Friday and Saturday is going to fly off in a jiffy and it’s back to office and school. Sigh… It has been a horrible week for those in Chennai due to the heavy rainfall obstructing life and bringing it to a complete halt. Things don’t look so good, though the news say that the rains have halted and hopefully things will get better. It is Allah’s tests in many ways – how much we wish for rain, but when it continuously rains, the way it can dislodge life is unimaginable. My thoughts are with all my blogger friends who are struggling to get back to their normal life schedules soon, InShaAllah….

I have not heard of anybody who doesn’t like corn. I have a mad bunch at home, who will clean up cobs and cobs of corn! Hehe…. Now being season and available at a very low cost in the market, it means that I have to keep buying it till it disappears from the vegetable aisles! The abba and daughters fight over the last bit, which makes me want to buy it whenever I see it. Something that really erked me was when I shared the picture of my cooked corn over Whassup and a friend commented, “You know this is GMO?” Darn… What can we eat in this world if we really go to see in that terms? Unless and until we grow it in our own backyards, we are not assured of anything. Moreover, how can we be even sure that the seeds received from the market are not GMO? Leaving that aside…

Normally, corn is grilled and made, but since there is no grill at home, umma would always pressure cook corn in salted water. This ensures that by the time it is cooked, the corn is sufficiently salted and when you dig in your teeth, it pushes out a juicy texture! I guess this is the easiest way that you can enjoy your corn of cob… Off to the way I have learned to make it from umma… I don’t know if it is a recipe, but I am sure many of us, including myself, don’t buy stuff we may like just because we have no idea to cook!

In between my clicking, I just couldn’t resist digging in… hehe… Once the shot was done, I just slathered the butter all over, squeezed that lemon and finished it off! Yumm…

Generally, 4 medium ears measuring 6.8–7.5 inches long (17–19 cm) each need about half a gallon (1.9 liters) of water in a large pot to boil through.

Lastly, use plain or slightly sweetened water instead of salted water when boiling to avoid hardening the kernels.

Generally, you’ll want to boil frozen corn longer than fresh corn. Frozen, shucked kernels also cook quicker than frozen corn on the cob. Add either to boiling water and cook the shucked kernels for 2–3 minutes or until tender and frozen cobs for 5–8 minutes or until tender.

If already husked, place the ears of corn in boiling water and remove them after 2–5 minutes, depending on the freshness and sweetness. The freshest, sweetest kind will take no longer than 2 minutes to boil.

A dried-out yellow or brown husk is a sign the corn has been stored for a while. The bottom stalk-end of the corn should be pale, not brown.

How to Boil Corn on the Cob on the Stove! A Easy, Healthy Recipe!

FAQ

How long does it take to boil corn in a cooker?

Is 20 minutes too long to boil corn?

How long do you process corn in a pressure cooker?

How long to boil corn on the cob?

While you work, bring a large pot of water to a boil. Then, cook the corn. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden. Exactly how long to boil corn on the cob will vary based on how much you’re cooking and how you like your corn.

How long do you boil corn in a crock pot?

When the water is boiling, use tongs to add each ear of corn to the water. Add only 3 to 4 ears at a time to avoid overcrowding the pot and dropping the temperature of the water. Don’t leave the kitchen. Watch the corn closely so that you can remove it from the water the second it’s done cooking. Boil the corn for 3 to 5 minutes.

How long do you boil sweet corn?

Sweet corn should be boiled until the kernels turn bright yellow, about 3 to 5 minutes. Corn on the cob purchased locally tends to be fresher than ears procured at the grocery store, and therefore requires less time to cook, so keep a close eye.

How do you cook corn in a crock pot?

1. Boil a large pot of salted water. Fill a large pot with water until it’s about halfway full, then bring it to a boil over medium-high heat. Once the water is boiling, seasoning generously with salt (it should taste like the ocean). This is very important, as it will season the corn and bring out its natural sweetness. 2.