A simple and delicious method to prepare corn on the cob that always comes out tender and flavorful. I can boil, grill, or microwave it depending on my mood and time, and each way brings out a slightly different but equally tasty result.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ears of fresh corn, husked and cleaned
Water (for boiling method)
Salt (optional, for boiling method)
Butter (optional, for serving)
Fresh herbs or seasonings (optional)
Directions
Boiling Method:
I fill a large pot with water and add a little salt if I want. Once the water boils, I add the corn and cook it for 7-10 minutes until the kernels are tender. After draining, I let it cool slightly and then add butter or any seasoning I like.
Grilling Method:
I preheat my grill to medium-high, peel back the husks, remove the silk, then pull the husks back and soak the corn for about 15 minutes. Once it’s ready, I grill it for 15-20 minutes, turning it occasionally. I love the smoky, slightly charred flavor it gets before I serve it with butter and toppings.
Microwave Method:
I keep the husks on and microwave one ear for 4-5 minutes. If I add more ears, I increase the time slightly. Once done, I let the corn cool, remove the husks and silk, and then season it to my liking.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 7-10 minutes (boiling) or 15-20 minutes (grilling) or 4-5 minutes (microwave for 1 ear)
Total Time: 15-30 minutes
Servings: 4 servings
Calories: About 90 kcal per serving (without butter)
Variations
I sometimes sprinkle chili powder and lime juice for a Mexican-style twist. Another favorite of mine is parmesan and garlic butter for a richer taste. For a lighter option, I drizzle olive oil and add fresh herbs like parsley or basil. I also enjoy making a smoky paprika butter when I grill corn.
Storage/Reheating
If I have leftovers, I wrap the corn in foil or store it in an airtight container in the fridge for up to 3 days. When reheating, I either microwave it with a damp paper towel to keep it moist or warm it in the oven at 350°F wrapped in foil. I avoid boiling again because it can make the kernels mushy.
FAQs
How do I know when the corn is fully cooked?
I check by piercing a kernel with a fork. If it’s tender but still has a slight snap, it’s ready.
Can I cook corn without removing the husks?
Yes, especially when microwaving or grilling. The husks help lock in moisture and flavor.
Should I add salt to the boiling water?
I sometimes do, but it’s optional. The corn is naturally sweet, and butter or seasonings after cooking usually add enough flavor.
Can I freeze cooked corn on the cob?
Yes, I let it cool, wrap it tightly, and freeze for up to 3 months. When ready, I reheat it in the microwave or oven.
What toppings go best with corn on the cob?
I love butter and salt, but I also enjoy experimenting with parmesan, chili powder, fresh herbs, or flavored butters.
Conclusion
Cooking corn on the cob doesn’t need to be complicated. I can boil it for speed, grill it for flavor, or microwave it for convenience. However I make it, it’s always a satisfying side dish that highlights the freshness of sweet corn. With a few variations and toppings, I can turn it into something unique every time.
Recipe:
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The Best Way to Cook Corn on the Cob
- Total Time: 15-30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A versatile and simple method to cook corn on the cob using boiling, grilling, or microwaving. Each method brings out a slightly different but equally delicious flavor, making it a perfect side dish for any occasion.
Ingredients
4 ears of fresh corn, husked and cleaned
Water (for boiling method)
Salt (optional, for boiling method)
Butter (optional, for serving)
Fresh herbs or seasonings (optional)
Instructions
- Boiling Method: Fill a large pot with water and add a little salt if desired. Bring to a boil, add the corn, and cook for 7-10 minutes until tender. Drain, cool slightly, and serve with butter or seasonings.
- Grilling Method: Preheat the grill to medium-high. Peel back husks, remove silk, then pull husks back over corn. Soak for 15 minutes. Grill for 15-20 minutes, turning occasionally, until kernels are tender and slightly charred. Serve with butter and toppings.
- Microwave Method: Keep husks on and microwave one ear for 4-5 minutes. Add 1-2 minutes more per extra ear. Let cool, remove husks and silk, then season to taste.
Notes
For extra flavor, try chili powder and lime juice for a Mexican twist.
Parmesan and garlic butter add a rich, savory taste.
Olive oil with fresh herbs makes a lighter version.
Smoky paprika butter pairs perfectly with grilled corn.
Store leftovers wrapped in foil or in an airtight container for up to 3 days.
Reheat in the microwave with a damp paper towel or in the oven at 350°F wrapped in foil.
- Prep Time: 5 minutes
- Cook Time: 7-20 minutes (depending on method)
- Category: Side Dish
- Method: Boiling, Grilling, or Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 90
- Sugar: 6g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
