How To Cook Corn on the Cob

How to Cook Corn on the Cob

Here are the instructions for four different methods of cooking fresh corn on the cob (a printable copy of the recipe is available below). Bear in mind that cook times can vary with the variety of corn, size of the kernels, and level of freshness. No matter which method you choose, be vigilant and test for doneness.

How to Remove the Husks

1. The easiest way to husk your fresh corn is to start by holding the ear with the stem end facing down. Pull the husk and silks downward together, working your way around the ear. Next, remove any remaining silks by wrapping the ear in a damp paper towel and gently twisting it back and forth. You can also try rinsing the ear in cool water, but don’t go crazy – a few stray strands of silk won’t affect the flavor of your corn.

How to Steam

Steaming is our favorite method for cooking fresh corn on the cob because it’s the easiest way to achieve a tender texture and avoid overcooking.

1. Prepare the steamer: Add about 1-1/2 inches of water to the bottom of a pot with a steamer insert and bring it to a boil. Make sure the water is below the level of the steamer basket.
2. Add the corn: Add your corn to the steamer in a single layer if possible. If you don’t have enough room, you could rotate the corn halfway through the cooking time or steam your corn in two batches (recommended). To keep the corn warm while you cook the second batch, preheat your oven to 200°F, wrap the cooked corn in foil, and place it in the oven.
3. Steam: Most fresh corn will be fully cooked in about 5 to 8 minutes, but the variety and size of the kernels can make a difference and some ears may take longer. Corn is done when the yellow color becomes more vibrant and the kernels appear plumper. You can also pierce a kernel with the tip of a knife to test for tenderness. Be careful not to overcook corn as the kernels will become tough and chewy.
4. Serve: Remove the corn from the steamer with tongs being careful not to grip it too tightly. Brush with melted butter and season as desired.

How to Boil

Boiling corn on the cob is probably the most common way to prepare it. It’s an easy enough method, but it’s also a little easier to overcook the ears, so be sure to keep a close eye.

1. Get the water boiling: Fill a stockpot about 2/3 full with water and bring to a boil over high heat.
2. Add the corn: Using tongs, gently place the ears of corn into the water one at a time. Make sure they are all fully submerged.
3. Boil: Once the water returns to a boil, cook for 3 to 7 minutes, until the kernels appear plumper and their color is more vibrant. As with the steaming method, some varieties of corn may take a little longer. You can also pierce a kernel with the tip of a knife to test for tenderness. Avoid overcooking.
4. Serve: Use tongs to remove the corn from the pot, shaking off any excess water before transferring it to a serving platter. Brush with melted butter and season as desired.

How to Microwave

Microwaving corn on the cob is a quick, easy cooking method that yields great flavor and good texture with very little fuss, but every microwave is different and you may need to experiment a little to figure out a perfect cook time. Here are the steps for microwaving fresh corn on the cob:

1. Melt some butter: Choose a dish that will hold your ears of corn in a single layer and melt about 1 tablespoon of butter (cut into pieces) for each ear at 50% power. For best results, cook in 20-second increments until melted. Swirl the butter to thoroughly coat the bottom of the dish.
2. Add the corn: Add your corn to the dish and turn the ears to coat them in butter.
3. Cover and cook: Cover the dish with microwave-safe plastic wrap and cook on 80 to 100% power (depending on your microwave’s wattage) for 5 to 7 minutes.
4. Test for doneness: Check for doneness after 5 minutes. Corn is done when its color becomes more vibrant and the kernels appear plumper. Be careful not to overcook. You can also pierce a kernel with the tip of a knife to test for tenderness.

How to Grill

Fresh corn on the cob can be grilled in the husk or not. Either way, grilling corn takes a little longer than boiling, steaming, or microwaving.

• Soak the corn (for grilling in the husk only): If you want to grill your corn in the husk, you need to soak them for about 30 minutes first. Soaking serves two purposes. One is to keep the husks from burning on the hot grill, the other is to generate a little steam inside the husk to keep the kernels moist. Be sure to drain the ears well before placing them on the grill.
• Preheat the grill: Whether you plan to grill your corn on the cob in the husk or bare, preheat the grill to medium-high heat (about 400°F). Just before you’re ready to add the corn, oil the grates.
• Grill: Place the corn directly on the grill grates, cover, and cook until tender, turning with tongs every 5 minutes. Corn in the husks will take about 12 minutes, and corn with the husks removed will take about 8 minutes.
• Serve: Allow corn grilled in the husks to cool slightly to make it easier to handle. Serve with butter, salt, and pepper, or other toppings and seasonings of choice.