How to Cook Corn on the Cob (6 Ways!) – Jessica Gavin

Recipe to cook corn on the cob

Video Recipe to cook corn on the cob

Learn how to cook corn on the cob in 6 different ways! Microwaves, boiling, steaming, pressure cooking, roasting in the oven, and grilling are different methods of transforming grains into sweet and tender snacks.

Table of Contents How to cook corn on the cob Corn in the microwave on the cob Corn boiled on the cob Steamed corn on the cob Instant corn in the cob oven Toasted corn on the cob Grilled corn on the cob Buy corn How is corn stored on the cob?

  1. How

  2. is corn
  3. prepared on the cob?
  4. Health Benefits of
  5. Corn

  6. Corn recipes to try
  7. How to cook corn on the cob (6 ways!) Fresh

sweet corn is a staple vegetable enjoyed year-round, but peaks during the warm summer months. No wonder they always show up during outdoor meals and barbecues. It’s also not surprising that it’s a favorite hand garnish. You get the benefits of a vegetable with the flavor of a dessert!

Corn on the

cob can be prepared in the microwave, on the stove, in the instant pot, roasted in the oven and on the grill. The most important question is when to peel the peel and silk, before or after cooking? You’ll soon find out!

How to cook corn on the cob Cooking corn transforms

raw starches and pectin in plant cell walls into juicy, sweet, crunchy snacks. According to Cook’s Illustrated, the ideal internal temperature range is 150 to 170ºF (66 to 77ºC). This can be achieved using various cooking techniques.

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The method you choose is based on what is most convenient, how many people are served, and what flavor profile is desired. Grilling and baking are the most practical methods of feeding a crowd and adding flavor. Microwaving, steaming, boiling, and pressure cooking provide similar textures, giving plump, juicy grains. No matter how you like it, I have a technique for you to master.


in the microwave on the cob

  • Place the cob unshredded in the microwave
  • .

  • Cook for 4 minutes and add longer if necessary until the grains are tender
  • .

  • Cool the corn for 5 minutes before removing the husk and silk.

Boiled corn on the cob

  • Fill a large pot with enough water to cover
  • the corn.

  • Bring to a boil. Throw away
  • the corn. Add corn to

  • boiling water, cover and reduce heat to medium
  • .

  • Cook the corn until the grains are tender, 6 to 8 minutes.

Steam corn on the


Add water to a pot,

  • so that it does not rise above
  • the steam basket.

  • Place the steaming basket and then
  • the corn in the pot.

  • Cover the pot and heat over high heat until the hot water begins to vaporize
  • .

  • Cook the corn until the grains are tender, about 4 to 6 minutes.

Instant Pot Corn

on the Cob

  • Shuck the corn
  • .

  • Pour the water into the pressure cooker and place a trivet
  • on top.

  • Place the corn in the pot, stacking two on top
  • .

  • Cook on high pressure for 2 minutes
  • .

  • Quickly release pressure
  • .

  • Carefully remove the lid and serve immediately.

Baked corn on the cob

  • Preheat oven to 375ºF (191ºC).
  • Throw away
  • the corn. Place

  • each ear of corn on a piece of aluminum foil. Place
  • the butter in the

  • center and sprinkle with salt and pepper
  • .

  • Wrap tightly and roast directly on the oven rack, butter up
  • .

  • Cook until the grains are tender, about 30
  • minutes.

  • Let the corn cool for at least 5 minutes before opening.
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Grilled corn on the cob

  • Preheat the grill over high heat (400 to 450ºF / 204 to 232ºC).
  • Crush the corn or remove the silk and leave a layer of husk
  • .

  • Brush the corn olive oil with olive oil, and then sprinkle with salt. Roast and
  • cover. Cook for 8 to 12 minutes, turning the corn every 2 to 3 minutes to carbonize each side.



Fresh corn tastes sweetest right after harvest, so buy locally or at a farmer’s market if possible. Look for corn with a tight outer green husk that is not dry and lots of silk. Take a look at the tip of the ear to see the firm, plump pimples.

Silk should also have moisture locked. If you see small holes in the shell, avoid them, they are from worms! But do not remove all the shells. As corn dries, natural sugars begin to turn into starch and don’t taste as good.

How is corn stored on the cob?

Store corn in the refrigerator in its husk. Be sure to wrap it tightly in a plastic bag, as dry air is the enemy. If the beans are dried, they will taste starchy. Going a step further, you can wrap the cobs in damp paper towels and then place them inside a plastic bag to keep them moist. Eat corn on the cob within 3 days.

How is corn prepared on the cob?

Depending on how you cook the corn, simply remove the husk and remove the silk. Wash and then dry if you are roasting in the oven or grilled. Corn husk can be left on for methods such as the microwave and on the barbecue. Some people like to peel the shell and remove the silk, while others leave it intact. Choice of cooks.

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kernels or Zea mays are low in fat, fibrous and a complex carbohydrate with starch. Eating directly from the cob provides a sustained source of energy and nutritional benefits. One serving is noticeable in potassium, magnesium and vitamin C levels.

Yellow pigmentation provides antioxidants called lutein, which is good for eye health, and zeaxanthin for skin health. It has a higher amount of insoluble to soluble fiber, providing digestive benefits. If available, try to buy organic corn for the most nutritious crop.

Corn recipes to try

  • Roasting corn to make corn
  • Making a Mexican Street Corn Salad Add some

  • to a vegetable salad
  • Mix in the

  • dough for the cornbread
  • Stir some in the cauliflower

corn soup

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