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Whole corn on the cob boiled until sweet and tender, a simple Mexican street food classic. This vegetarian, healthy snack is a fresh, family-favorite treat enjoyed plain or with toppings.
Fill a large pot with 2 quarts of water and add 2 tsp salt. Bring the water to a rolling boil over high heat.
Carefully place the 4 corn on the cob into the boiling water. Reduce the heat to medium-high to maintain a gentle boil.
Boil the corn for 10–15 minutes, turning occasionally with tongs to ensure even cooking and tenderness.
Check for doneness by piercing a kernel with a fork; it should be sweet and tender but not mushy.
Remove the corn from the pot, let excess water drip off, and serve immediately with lime wedges on the side.
