Summer is synonymous with corn on the cob, and nothing beats that initial sweet bite. Here, I’ve perfected the craft of corn cooking. After all, living in Indiana means embracing the Midwestern corn season!
There are multiple techniques for preparing corn on the cob, each with its advantages and disadvantages. Explore these methods below and choose what suits you best. My top pick is the perfect grilled corn, yet I also prepare boiled and oven-roasted when I’m not in the mood to ignite the grill.
## Duration for Cooking Corn on the Cob
Here’s a brief overview of the timing, then scroll down for my methods:
– **Boil it for 5 minutes** in boiling water.
– **Grill it shucked, directly on the grates for 12 to 15 minutes** at medium-high heat, or wrapped in foil for 20 to 25 minutes.
– **Roast it in the oven for 35 minutes** on a baking sheet.
– **Microwave it for 5 to 6 minutes** with a damp paper towel.
## How To Cook Corn on the Cob: My 5 Approaches
### How to Boil Corn on the Cob
Boiling is the technique everyone should be familiar with: straightforward, dependable, and nearly foolproof.
1. Add 1 tablespoon kosher salt to a large pot of water and bring it to a boil. This usually takes around 15 to 20 minutes, so plan ahead.
2. Shuck the corn, removing the silk.
3. Once the water is boiling, add the corn cobs to the pot. Boil covered for 5 minutes, until golden and fully cooked. Season with butter, salt, and pepper.
### How to Grill Corn on the Cob
If you were to ask for my favorite, this is it. Grilled corn offers a smoky, slightly charred, and sweet flavor all together. Here’s how to do it:
1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling back the outer layers one by one, keeping them attached and facing downward. Optionally, use kitchen twine to tie the leaves together, creating a natural handle.
3. Apply oil evenly over each corn cob. Place the corn directly on the grill grates and cook until it starts to blacken, then rotate.
4. Cook for a total of 12-15 minutes, ensuring all sides are blackened.
5. Serve right away with butter and sea salt, using the tied husks as a handle for easy eating.
### How to Cook Corn in the Microwave
Some evenings, you crave corn and want it immediately. The microwave is the quickest method:
1. Place a damp paper towel under and over the corn cobs. Microwave on High for 4 minutes.
2. Take off the paper towel and check that the kernels are golden yellow and fully cooked on all sides. Rotate the cobs and continue microwaving in 2-minute increments until the kernels are bright yellow all over, depending on the number of cobs and your microwave’s power. Cooking 1 to 2 cobs takes about 4 to 5 minutes, while 3 to 4 cobs takes about 8 to 10 minutes.
### How to Oven Roast Corn on the Cob
Roasting corn requires almost no preparation, and you don’t even need to husk it first. Here’s how to proceed:
1. Preheat your oven to 350 degrees Fahrenheit.
2. With a knife or kitchen scissors, cut away the excess silk from each ear of corn. Remove any loose outer husk pieces.
3. Place ears with husks intact directly onto the oven grates, spacing them evenly. Bake for 35 minutes.
4. Take the corn out of the oven and let it cool slightly before peeling off the husks. Season as desired (I enjoy butter or olive oil, kosher salt, and freshly ground pepper).
### How to Smoke Corn on the Cob
If you own a smoker, you must try smoked corn on the cob! The flavorful combination of smoky, sweet, buttery, and salty is unbelievable. Here’s what you need to do:
1. Preheat your smoker to 300°F. Prepare wood chips or chunks following the manufacturer’s instructions. Any smoking wood type will do — my preference is hickory.
2. Shuck the corn by peeling back the outer layers one at a time, keeping them attached and facing downward. Afterward, use kitchen twine to tie the leaves together, although this is optional and serves as a handy handle for eating the corn. Alternatively, simply shuck the corn.
3. Place the corn cobs