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
