How to Cook Corn on the Cob - Three Easy Methods

It's corn on the cob season. Here are three easy ways to enjoy this great side dish. Grilled corn on the cob, microwave corn on the cob or oven roasted corn on the cob... your choice.

As an Iowan, I claim genetic superiority in all things corn. You will love all three methods. I have published all of these before but this is your Spring reminder.

Rating

All corn gets a 5

Notes: I should mention boiled corn. Very easy, just not my normal method. Boil water in large pan. Some people add a little sugar (about 1/4 cup per large pan). Drop the husked and cleaned corn in for about 8 minutes. That's it. OK, now it's four methods.

First Grilled Corn on the Cob
This is my preferred method for that little bit of char but a little fussier and is only a fit if you are already grilling.

Naked Grilled Corn (Link to original post) by DrDan at 101 Cooking For Two August 19, 2010

Ingredients:
Ears of corn, husked and cleaned
vegetable oil
salt,  pepper and butter to taste

Instructions:

1) Husk and clean corn
2) Brush with vegetable oil.

3) Salt and pepper to taste. You can do this here or after grilling

4) Grill over medium high to high heat for 8-10 minutes turning and moving around every 2-3 minutes.
5) Cook until some kernels are starting to char.
6) Salt, pepper and butter to taste.

Now Microwave/Oven  Corn on the Cob
I somewhat prefer the grilled corn but this is just so darn easy. The oven method is great if your cooking something else. Just toss them in when you have about 30 minutes to go. The microwave method if you're moving fast.

Easiest Corn on the Cob (Link to original post) by DrDan at 101 Cooking for Two July-20-2012

Microwave Corn On the Cob

Your ingredients... Corn. I picked two ears since this is "Cooking For Two"

 Toss the amount of corn you want in a microwave on high for 4 minutes per ear (2 ears = 8 minutes).

Oven Corn on the Cob

Toss them in preheated 350 degree oven for 30 minutes total. As many ears as you want for 30 minutes total.

Remove from microwave or oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels. Helpful tip: while you still have the knife in your hand, slide the knife between the ear of corn and the husk and cut a couple of slits in the husk about 1 inch up two sides. The next step will be so much easier.

Squeeze the corn out of the husk. It will come out clean.

Don't you love my piggie corn skewers.  Mine are "imported from Iowa". But you can get them from Amazon at this link Charcoal Companion Pig Corn Holders, 4 Pairs.

How to Cook Corn On the Cob - Three Easy Methods

by Dan Mikesell May-24-2013

It's corn on the cob season. Here are three easy ways to enjoy this great side dish. Grilled corn on the cob, microwave corn on the cob or oven roasted corn on the cob... your choice.

Ingredients

• any amount of fresh corn on the cob
• salt, pepper and butter to taste
• if grilling vegetable oil

Instructions

For Grilled Corn On the Cob1) Preheat grill to medium high. Husk and clean corn.2) Brush with vegetable oil. Salt and pepper to taste here if you want but it works better at the end.3) Grill over medium high heat for 8-10 minutes turning every 2-3 minutes. 4) Cook until some kernels are starting to char. Salt, pepper and butter to taste and serve.Microwave and Oven Corn On the Cob1) Preheat oven to 350 if doing oven method.2) DO NOT husk corn. Microwave: put the corn in a microwave and cook for 4 minutes per ear. Oven: place any number of ears in the oven for 30 minutes total.3) Remove from microwave or oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels. Helpful tip: while you still have the knife in your hand, slide the knife between the ear of corn and the husk and cut a couple of slits in the husk about 1 inch up two sides. The next step will be so much easier.4) Squeeze the corn out of the husk. It will come out clean.

Details

Prep time: 1 mins Cook time: 10 mins Total time: 11 mins Yield: as many as you want

Updated

May 24 2013

Dan Mikesell