Corn on the cob takes only 5-7 minutes to cook in boiling water, so set your timer and observe as overdone corn will become tough and chewy.
Assemble your ingredients. Start by shucking and removing silk from the corn with your fingers, then by salting water and heating it to boiling.
Cooking Time
If your corn becomes tough, chewy, or sticky after boiling it, it could be due to overcooking or insufficient fresh produce. Luckily, the solution is straightforward – bring the water back up to boil again and add your corn for about one or two more minutes before taking a sample bite to see if anything needs correcting.
Suppose you don’t have time to boil corn in a pot; microwave it instead. Microwave times for corn on the cob tend to be shorter than boiling it; however, this still depends on your microwave strength and how many ears of corn you cook.
Start by filling a large pot with enough water to cover all your ears, then place it on the stove to bring to a boil. When boiling is complete, salt generously before gently dropping each ear of corn into the boiling pot for 3-5 minutes of cooking time.
Slow cookers offer another method for making delicious corn on the cob. When selecting this option, ensure your slow cooker has a lid to prevent steam from escaping and create dry, tough corn kernels.
One fast and straightforward method of making corn on the cob in the oven is by preheating it to 400degF, then coating each ear of corn with butter before seasoning it with salt and pepper. After completing this step, tightly wrap each cob in foil before placing it on a baking sheet and baking it in the oven until tender (about 30 minutes). When done, take it out of the foil wrapper before serving! For optimal results, it’s also beneficial to shuck your corn two or three days ahead and store it tightly covered before placing it into the oven; remembering this step will prevent drying before cooking. This step must be completed before placing your cob into foil!
Microwave
If you want the convenience of corn on the cob without needing to boil a pot of water, using your microwave is a quick and efficient solution. It saves time while simultaneously cooking multiple people, and this method may leave some kernels dry.
To prevent this from happening, wrap the ear of corn in a damp paper towel before microwaving it – this helps simulate its natural state and retain moisture, yielding delicious, juicy and tender results. You may also shuck it before microwaving; use an oven mitt, as its steam will become too hot to handle safely!
Place an ear of corn on a plate or in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for three minutes (if the corn doesn’t appear cooked through, add 30 seconds more) until tender.
Your microwave can prepare up to four ears of corn simultaneously. When ready, please remove it from the microwave and allow it to sit for several minutes before cutting off its bottom end (stem end) and removing its husk and silk.
Microwaving times depend on several factors: your microwave’s wattage, size/thickness of corn kernels, and desired level of softness. If unsure how many watts yours has, check the manufacturer’s website.
Once the corn has cooled to room temperature, cut it from each cob using a serrated knife, carefully peeling away its husk and silk to expose its inner core. Slather on butter before seasoning it with salt and pepper before serving alongside summer salads or main courses such as BBQ Ribs or Sloppy Joes.
Oven
Oven-roasting corn on the cob is one of the healthiest ways to enjoy it, turning its starchy starches into sweet and juicy bites while providing you access to seasonings unavailable from boiling or grilling it. Oven-roasted corn is perfect for adding herbs such as butter, salt, black pepper, or any number of flavorings not otherwise possible with traditional methods – you can top your serving off with butter mixed with garlic chili powder or smoked paprika that you can spread directly onto each bite before cooking it further!
Preparing oven-roasted corn is much simpler than boiling or grilling it. First, preheat your oven to 400 degrees Fahrenheit; wrap each ear of corn individually in a piece of aluminum foil large enough to contain it; spread approximately one tablespoon of flavorful butter on each piece; place all foil-wrapped corn on a baking sheet and cook it until tender, which usually takes around 30 minutes (return it halfway through its cook time if possible).
Once your corn is finished, please remove it from the oven and allow it to cool for a few minutes before serving it. Peel back its husk and pull away silks. For an extra flavor boost, sprinkle parmesan cheese, cotija cheese, or sour cream before finishing your plate with citrus juice such as lemon or lime for additional zingy flavors!
Corn on the cob is an easy and healthy treat for parties, barbecues, and family dinners. Make it ahead and refrigerate it for up to three days; remembering to remove its husks and silk before eating will prevent soggy corn kernels or turning brown, and any leftover seeds can even be frozen for later consumption! A cup of corn on the cob contains approximately 230 calories while providing significant fiber, vitamin C, and potassium content; its preparation makes this nutritious side dish suitable with just about any main course dish served alongside it!
Grill
Grilling corn adds an inimitable charred crust you can’t get from the oven or microwave cooking, creating the ideal complement to BBQ favorites like veggie burgers and vegan hot dogs. For optimal results, place directly onto grates with frequent turns between each turning session; this gives crisp, charred kernels with tender kernels while still leaving your cobs fresh for eating! Just be wary not to overdo it so as not to end up with mushy seeds or dry, blackened husks!
To use this technique, ensure the grill is set at medium-high heat – between 375 to 450 degrees. Shuck and remove silk, if present. Thoroughly wash husks with water before pulling them back over each cob. Next, soak them for at least 20 minutes to avoid burning when they go onto the grill and give extra moisture so the corn inside steams as it grills.
Once your husks have been unwound, place the corn cobs onto a grill and cook for 15 minutes, turning every 3-5 minutes so that all sides become lightly browned and charred. Remove the corn from the grill and let it cool slightly before unwrapping it.
Instead of placing corn directly on the grill, an alternative method involves wrapping it in foil before placing it. While this doesn’t add as much smokiness or char, this approach works great when time is short or when cooking at a campsite or campfire pit.
Once your grilled corn is complete, you have many different sauces or seasoning options to customize its taste to your preferences. A classic combination might include brushing it with butter and adding salt and pepper for flavor; chefs like Tim Byres and Sheldon Simeon suggest taking it one step further by including vinegar or an acidic sauce.
