For grilled corn: Cook shucked ears 3 to 5 minutes and unshucked ones 10 to 12 minutes; any longer and corn can lose its juiciness and become gummy, says Karen Adler, coauthor of Red, White, and ’Que.

For boiled corn: Cook 4 to 6 minutes, depending on your texture preference (the shorter, the crunchier).

"The longer corn is off the stalk, the blander it becomes. To find the freshest ears, look at the husks and the silks, which should both be bright. Pass on the ones with silks that are limp or trimmed off." —J. Kenji López-Alt, author of The Food Lab and managing culinary director at


Next Story