How To Cook Corn on the Cob: A Complete Guide

Although corn is readily available year-round, there’s nothing like the flavor of fresh corn in summer when it’s at its peak. Versatile and easy to prepare, fresh corn can be steamed, boiled, microwaved, grilled in the husks (or not), or cut from the cob for delicious soups, salads, and salsas.

Notes From the MGC Kitchen

Below, you’ll find instructions for five different ways to cook fresh corn on the cob (printable copy below). We’ve used all of them multiple times over the years. At one time steaming was our go-to method, but lately we’ve been favoring microwaving our corn in the husk. Whichever method you choose, remember that cook times can vary with the variety of corn, size of the kernels, and level of freshness, so always keep a close eye and test for doneness.

Shopping For Fresh Corn

Choosing the best ears of corn is relatively simple: select those with the most vivid color, the fewest blemishes, and the smoothest kernels (no wrinkly, dull, or dry kernels). Fresh corn will always be at its sweetest and most flavorful when cooked the same day it’s picked, but it can be stored for a day or two.

To maintain maximum freshness, store your corn with the husks on. Place the ears in plastic bags and store the bags in the refrigerator (preferably in the vegetable crisper). The husks and plastic bags help to retain moisture and the refrigeration will slow down the conversion of the corn’s natural sugars to starch, a process that will diminish its flavor over time. Always plan to cook fresh corn on the cob within two days.

How to Clean Fresh Corn (Removing the Husks)

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 you don’t need to go crazy – a few stray strands of silk won’t affect the flavor of your corn.

Steamed Corn on the Cob

Steaming is a good method for cooking fresh corn on the cob because it’s easy 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.

Boiled Corn on the Cob

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 you’ll want to watch it carefully.

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.

Microwaved Corn on the Cob in the Husk

Microwaving corn on the cob is a quick, easy cooking method that yields great flavor and good texture with very little fuss. This method is our favorite because it’s so easy to remove the husk after cooking.

1. RINSE THE CORN: Lightly rinse each ear of corn under cool running water to remove any dirt. Pat dry with paper towels.
2. PLACE IN THE MICROWAVE: Arrange a maximum of 4 ears directly on the microwave turntable, leaving a little space between them. If you want to cook more than 4 ears, you’ll need to work in batches.
3. MICROWAVE: Microwave on high for 4 minutes for the first ear of corn. Add 2 minutes for every additional ear, up to 10 minutes total. Note: Every microwave is different and you may need to experiment a bit with this timing.
4. TRIM THE STEM: Remove the corn from the microwave, and as soon as it’s cool enough to handle, use a sharp knife to cut the stem end off about 1/2 inch past the actual stem. This will enable you to slip the corn out of the husk.
5. REMOVE THE HUSK: Once you’ve trimmed the stem, grasp the ear from the top, and shake up and down until the corn slips out of the husk. There should be very little silk attached.

Microwaved Corn on the Cob (In Butter)

If you purchase fresh corn that’s already had the husks removed or prefer not to use the microwave-in-husk method above, you can instead microwave your corn on the cob in butter. Here’s how:

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 Cook Corn on the Cob on the Grill

Fresh corn on the cob can be grilled in the husk or fully cleaned. Either way, grilling corn takes a little longer than boiling, steaming, or microwaving.

1. 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.
2. SOAK THE CORN (FOR GRILLING IN THE HUSK ONLY): If you want to grill your corn in the husk you need to soak it for about 30 minutes first. Soaking serves two purposes: one is to keep the husks from burning on the hot grill and 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.
3. GRILL: Place the corn directly on the grill grates, cover, and cook until tender, turning with tongs every 3 to 4 minutes. Corn in the husks will take about 12 minutes, and corn with the husks removed prior to grilling will take about 8 minutes.
4. 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.