Here’s how to prepare corn on the cob: my top 5 techniques! Try these simple approaches to make it boiled, grilled, oven roasted, and more.
Summer is synonymous with corn on the cob, and there’s nothing quite like sinking your teeth into that initial sweet morsel. Here, I have perfected the skill of cooking corn. After all, we reside in Indiana, where Midwestern corn season is celebrated!
There are multiple ways to cook corn on the cob, each with unique advantages and disadvantages. Explore these methods below and select what suits you best. The ideal grilled corn is my absolute favorite, but I opt for boiled and oven roasted when I’m not in the mood to fire up the grill.
How Long to Cook Corn on the Cob?
Here’s a quick overview of the timing, then scroll down for my methods:
– Boil it for 5 minutes in vigorously 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 Techniques
How to Boil Corn on the Cob
Boiling is the technique everyone should master: straightforward, dependable, and tough to mess up.
1. Add 1 tablespoon kosher salt to a sizable pot of water and bring it to a boil. This takes around 15 to 20 minutes, so plan accordingly.
2. Shuck the corn, taking off the silk.
3. Once the water is boiling, add the corn cobs to the pot. Boil covered for 5 minutes, until bright yellow and fully cooked. Season with butter, salt, and pepper.
How to Grill Corn on the Cob
If you ask me for my top choice, this is it. Grilled corn is smoky, slightly charred, and sweet all together. Here’s how to do it:
1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by pulling down the outer layers one at a time, leaving them attached and facing downwards away from the cob. Optional: Use kitchen twine or string to tie the leaves together and create a natural handle for eating the corn.
3. Rub oil evenly on each corn cob with your hands. Place the corn directly on the grill grates and cook until it starts to blacken, then turn.
4. Cook for 12-15 minutes total, until blackened on all sides.
5. Serve right away with butter and sea salt, using the tied corn husks as a handle for easy consumption.
How to Cook Corn in the Microwave
Some evenings you crave corn and want it instantly. The microwave is the quickest method:
1. Place a damp paper towel under and on top of the corn cobs. Microwave on High for 4 minutes.
2. Remove the paper towel and verify if the kernels are bright yellow and thoroughly cooked on all sides of the cobs. Rotate the cobs and continue to microwave in 2-minute increments until the kernels are bright yellow all around, depending on how many cobs and your microwave’s power. Cooking 1 to 2 cobs takes about 4 to 5 minutes, while 3 to 4 cobs requires about 8 to 10 minutes.
How to Oven Roast Corn on the Cob
For roasting corn, there’s nearly no preparation, and you don’t even need to husk it first. Here’s what to do:
1. Preheat an oven to 350 degrees Fahrenheit.
2. With a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer layers of husk.
3. Lay the ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
4. Remove the corn from 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 have a smoker, you absolutely must try smoked corn on the cob! The smoky sweet, buttery, salty taste is amazing. Here’s how to do it:
1. Preheat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s instructions. Any kind of smoking wood will do — I prefer hickory.
2. Shuck the corn by peeling down the outer layers one at a time while keeping them attached, facing downwards away from the cob. Once finished, tie the leaves together using kitchen twine or string (see the photos). This step is optional, but it’s useful for creating a natural handle for eating the corn.