4 Absolutely Brilliant Ways to Cook Corn on the Cob
Nothing signals the arrival of summer like sweet corn when it’s fresh, hot, and slathered with butter and salt. Today, I want to share with you four brilliantly delicious ways to cook fresh corn on the cob that are sure to thrill and delight you, your family, and guests, too.
Corn on the cob is a summer staple that should be part of every summer celebration and backyard cookout because not only is fresh corn relatively cheap when it’s in season, it’s quick and easy to prepare, too! But first, let’s talk about how to start with the best ears of corn.
Choose the best
There you are in front of a pile of freshly picked, in-the-husks, sweet corn. You want to select ears with these characteristics:
- Bright green husks that are tightly wrapped and mostly intact.
- The stem area where it was cut from the stalk should be sticky and moist. If this is really dry, it’s old corn.
- Check the tassels. They, too, should be slightly sticky, moist, and silky.
- Peel back a small area of the husk to check for wormholes and brown spots. Avoid.
Best Ways to Prepare Fresh Corn
There must be as many ways to prepare fresh corn on the cob as there are people who love to eat it. These are my favorites:
1. Stovetop
You have to try this. Just let me warn you—it sounds insane, but once you prepare corn on the stovetop this way, you’ll never go back. It’s a family heritage recipe I got from a self-avowed corn snob who grew up on a farm in Iowa.
- Remove husks and silk from 6 ears of fresh corn.
- Fill a pot about 3/4 full with water and bring to a rolling boil.
- Stir in 2 tablespoons white granulated sugar and 1 tablespoon lemon juice.
- Carefully place corn in the water, cover the pot, and turn off the heat.
- Check after 10 minutes to see that the corn is tender. If not, return the lid and allow it to sit for a few more minutes.
2. Microwave
Some time ago, the following great reader tip showed up in my mail, complete with photos! I tried Dick’s method right then and there and wow, it is so slick!
I have demonstrated this to friends and family many times since, and always to rave reviews not only for the surprising finale but for the perfectly cooked corn, too!
“I wish to share a sweet corn trick with you and your readers that allows one to cook fresh corn in the husk, in the microwave. I am including a few photos to demonstrate.” Dick
- Cut through the husk right up to—not through—the cob at the stem end (where the ear was attached to the stalk), and all the way around.
- Microwave on high, 3 minutes per ear. Example, if you have two ears, microwave for 6 minutes.
- Remove from the microwave carefully, then grasp and pull the corn right out of the husks.
- No muss, no hairy corn silk!
NOTE: In photo #3 above , Dick has the “cut end” of the corn in his left hand, and in #4 he has turned the ear of corn around putting the “cut end” into his right hand, pulling the husks off with his left hand.
Easy Corn Handles
Instead of scurrying about to locate a pair of corn “handles” for every person at the table, use 3.5″ or longer bamboo skewers or candy apple sticks—one or two per ear, depending on the cob size. Insert into the flat, cut end, kinda’ like a lollipop. There! So much easier for you and your guests, too.
3. Roast
Consider this amazing method to roast corn on the cob—in the husks. No prep, no soaking required. Oh my, you must give this a try! Roasting in the husks gives the corn a mysteriously subtle, indescribably delicious flavor that is just fabulous.
Here’s the routine:
- Fire up the grill to medium heat or 350° F.
- Place corn with husks intact directly on the grill grate, leaving a bit of space between cobs for heat circulation.
- Close cover.
- Using tongs, carefully turn corn after five minutes
- Roast for 25-30 minutes, turning every 5 minutes until hot and tender, making sure to close the cover between turns.
- Remove corn and allow to cool slightly before peeling away charred husks.
4. Grill
Nagi at RecipeTinEats.com has a different way of preparing corn on an open grill. She insists, and I trust Nagi, “This is the most effortless BBQ side dish ever!”
- Get the grill going and crank it up to very hot.
- Peel husks and silk off of the corn.
- Place corn on the open grill—no oil required.
- Cook for 10 minutes, turning every couple of minutes until you see little charred bits, and the kernels are tender when pierced with a knife but still juicy. Overcooked corn, says Nagi, is shriveled, dry, and sad! Don’t do that.
- During the last minute of cooking, brush with melted butter and roll the corn around.
- Serve with softened butter, salt, and sprinkled with parsley if desired.
Question: Do you have a favorite brilliant way to cook corn on the cob? Tell us about it in the comments below. Thanks for sharing!Â
Since I’m a widow, I don’t eat a lot of sweet corn at one time. So I use the potato pouch. I have been able to put up to 4 smaller ears in it, microwave for 6 minutes. Usually it’s only 3 larger ears for 5 minutes. My husband taught me to use a piece of bread to butter the corn. You put a lot of butter in the middle part of the bread and rub the corn in it.
Ever since the funny guy on YouTube microwaved the corn and slid the ear out clean, we haven’t gone back to shucking and boiling water.
When I was a kid, we’d start the water heating before going out to pick the corn. We never overcooked it. It doesn’t take long: kinda like shrimp! LOL
We received our first corn of the season in our Carolina Crate from Lowe’s Foods. We couldn’t find an existing CSA in our area, but this is the next best thing. We pick up a box of fresh, local produce at the store, and it includes items from several varied farms.
Here’s to Good Eatin’ Y’all!
For microwave corn, Here’s an easy way: 1) Throw the whole ear in the microwave at 6 minutes per ear.(Trim the tassel end if needed to fit microwave). 2) When done, throw it on the plate. (The husks will keep it warm until time to eat.) 3) Fold the husks and tassel back to make a handle for holding the corncob. 4) Spritz with “Can’t Believe Its Not Butter” spray. Salt, and eat.
Cooking in the husk is easy, convenient and a good way to remove all the silk. Unless…there is a worm inside! Icky.
My only way to cook our corn! Best way to husk and de-silk corn is to cut the end of the corn off – just as the widest part begins to narrow. Cook in a pressure cooker for 3 minutes. Remove corn and shake the ear from the tassel end, wearing some gloves or wrap it in a towel. The husk and all silk will come off in your hand and the corn will be clean as a whistle! Found this trick on YouTube and it REALLY works!!
Wonderful ideas! Think I will try Mary’s stove top version!
I remove the husk and silk, rub some butter on them, wrap in foil and put on the grill. Love them, and they stay warm for a long time.
We use the microwave method, but now I’m going to use my InstantPot. one year, for a large family gathering we used a small “ice chest”. we stripped the corn and cleaned it, then poured boiling water over it in the cooler, close the lid and it cooks and stays warm for quite a while.