How to cook corn on the cob

How to cook corn on the cob

Here are the best ways to cook corn on a cob. Easy ways to cook corn on the cob include frying, grilling, baking, and roasting.

Summer is all about corn, and nothing makes summer more enjoyable than gnashing your teeth into the first bite. Here, we have perfected the art of summer corn cooking. We do live in the American Midwest, after all!

There are many ways to cook corn on a cob. Each method has its pros and cons. These methods will help you choose the best one for you. We love grilled corn, but we also make it boiled and oven-roasted. Below is a tip for cutting corn from the cob. It’s genius! We like to make it in a variety of ways.

What is the best time to cook corn on a cob? Boil the corn in boiling water for 5 minutes. It can be grilled directly on the grates or wrapped in foil for 20 and 25 minutes. Keep reading for details.

The best way to cook corn on the cob

Corn on the Cob

This is a fundamental skill that everyone should know: Boiling corn on a cob. This is the easiest method. It’s a classic American side dish made with butter, salt and pepper. Summer is all about digging into juicy, golden morsels.

The pros: Delicious, juicy flavour. Simple method The cons: You have to wait for the water to boil before enjoying the flavour.

Total Time:20 Minutes (including water boiling).

Perfect Grilled Corn

How do you cook corn on the cob best? Grilled corn is the best! Grilled corn is smoky and tender. It’s sweet, crunchy, and charred. You haven’t yet lived if you don’t make grilled corn on a cob this way. ).

The best smoky flavour and crunchy texture

Con: You must have a grill. This cooking method requires you to turn the knobs.

Total time 30 minutes (including preheat)

Grilled Corn in Foil

Do you want a hands-free method to cook corn on a cob? The foil method is the best! The foil method allows you to “set it and forget” your corn while preparing the rest of your grilled meal. The corn is moist and tender and not charred or smoky like the grilled option.

Pros: Hands-off method once the corn has been husked

Cons: You will need a grill to get the same flavour and aroma as the above method.

Total time 30 minutes (including preheat)

Oven Roasted Corn On The Cob

Did you know that corn on the cob can be cooked in an oven? This is a great tip. It takes almost no time to prepare: it doesn’t even require husking! It will be perfectly moist when you roast it on the oven racks. One recipe tester said, “This is heaven!” It was perfectly cooked.

The pros: A completely hands-off method that produces delicious, moist flavours

Cons: A longer cooking time means that the flavour isn’t as good as grilled, but it tastes better than boiled.

Total time 40 minutes (including preheat)

Smoked Corn on a Cob

There aren’t many vegetables that can be perfect for smoking. The result is amazing when you add corn cobs. Every bite is a blast of sweet, salty, and buttery goodness. We guarantee that your guests will say “Wow” when you serve it to them.

The Flavor is Amazing!

Cons: The longest cooking method requires special equipment (a smoker).

Total Time:1 Hour (including preheat)

Seasoning corn on the cob:

After you have cooked your corn on the cob, it is time to top it! There are many great topping options for corn cobs. We prefer to stick with these simple flavours.

  • Butter and salt. The classic is the best! You can make it even more special by adding smoked paprika to the mix and finely chopped parsley.
  • Mexican street corn (aka Elote). Our favourite Elote recipe: Top the corn with lime cream and chilli powder and then crumble cheese on top.
  • Old Bay. This seasoning mix is great for corn and adds a huge flavour.
  • Feta and Parmesan and chopped fresh basil. Fresh corn can be made sing with a simple topping of butter, two pieces of cheese, and butter.

How to remove corn from the cob

Are you going to make a salad with your corn? It’s necessary to cut the corn off the cob. It’s messy if you’ve ever tried it before. This is How To Cut Corn Off the Cob. It collects these kernels into a neat pile.

  • Grab a bundt cake pan. Place the corn cob’s tip in the hole at the bottom of the pan. Securely hold the corn cob’s bottom with your non-cutting hands. (Don’t have one?) More.
  • Slice downwards. You can use a large chef’s knife to slice in a downward motion. The corn cob kernels will collect neatly in the bundt pan.


  • 4 to 8 ears of corn


  1. Boil: Add 1 tablespoon salt to a large saucepan of water. Could you bring it to a boil? It will take about 15 to 20 minutes. Plan accordingly. Remove the silk from the corn by shucking it.
  2. Once the water has boiled, add the corn cobs to the pot. Boil the corn cobs covered for five minutes until they are bright yellow and cooked through. Season with butter, salt, and pepper.
  3. Grill: Heat the grill to medium heat (375-450 degrees Fahrenheit). Peel the outer layers of the corn and keep them attached. Keep the corn on the cob, with the ends facing down. Once you are done, tie the leaves together using kitchen twine or string (see photos). This is an optional step, but it gives you a natural way to eat corn. You can shuck the corn. Apply oil to each corn cob with your hands. Cook the corn directly on the grill grates until it turns black. Cook the corn for 12-15 minutes, or until it is blackened on all sides. Serve immediately with butter, salt, and tied husks for easy eating.
  4. Grilled with foil: Heat a grill to medium heat (375-450 degrees Fahrenheit).
  5. The corn should be steamed. Each corn cob should be placed in an aluminium foil sheet. Use olive oil to rub it, and then sprinkle salt and pepper on top. Add a few thin pats of butter to the top (1/2 teaspoon per packet). Wrap foil around the corn, sealing it at the edges but not too tightly. Each packet should have a few holes punched. Place the packets on the grill grates. Grill for 20-25 minutes, turning once or twice until the corn turns bright yellow.
  6. Oven-roasted Preheat the oven to 350 degrees Fahrenheit. Use a knife or kitchen scissors to remove excess corn silk from each corn ear. Take out any husks that are not completely removed. Place the husk-covered ears directly on the oven grates. Space them evenly. Bake for 35 minutes. Allow the corn to cool in the oven for a few minutes before removing the husks. Season the corn as you like (we like butter, olive oil, Kosher salt and freshly ground pepper).

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