How to Cook Corn on the Cob

There are plenty of dishes in which corn shines alongside other ingredients — there’s cornbread, corn salsa, corn chowder, and corn casserole, to name a few. But as delicious as these recipes can be, sometimes you can’t go wrong with a simple corn on the cob. With its snappy texture and mildly sweet flavor, there’s just something so satisfying about eating the juicy kernels directly off the cob without any utensils. But if you’re unfamiliar with how to cook corn on the cob, you’ve come to the right place.

For corn on the cob that will be the highlight of any summer barbecue or family gathering, start by selecting the freshest corn at the grocery store. Look for the ones that are still encased in the husk, with green, moist leaves and light brown corn silk (the fibrous, hair-like layer that peeks out the top).

Once you’ve picked out the perfect corn for your corn on the cob, try to cook it as soon as possible. Corn loses moisture and sweetness as it ages, with sugars turning into starch, making the kernels tougher and less sweet. But don’t worry — when it comes to actually cooking corn on the cob, the process is simpler than you may expect, and there are several ways to go about it.

Ahead, learn how to cook corn on the cob with four different methods.

How to Boil Corn on the Cob

Perhaps the most common way to cook corn on the cob is by boiling it in a pot of hot water. For this method, start with a pot that’s tall enough to accommodate your corn cobs. Then, fill it with just enough water to fully cover the corn, and bring it to a boil. Add some sugar to the water if you want to bring out the natural sweetness of the corn. Bon Appétit recommends 1/4 cup of sugar per four quarts of water.

Some people choose to shuck their corn before putting it in the water, however this isn’t a necessary step. It’s actually easier to remove the corn silk and leaves after the corn has been cooked, plus, it helps trap in the flavor as it boils. Corn on the cob floats in water, so it’s best to cover the pot as it’s boiling. This will prevent steam from escaping, ensuring any exposed kernels fully cook through.

How Long to Boil Corn on the Cob

You’ll know your corn on the cob is done cooking when the kernels go from a pale white color to a vibrant shade of yellow. If the husks are still on and you can’t see the color of the kernels, use your nose as a guide, as cooked corn has a very distinct, sweet smell. Relying solely on a timer may not be the most accurate approach, because cooking times range from two to 10 minutes based on the corn’s age and whether it’s husked or not.

If you boil corn without the husk, it generally takes only two to five minutes max to cook all the way through. If you leave the husk on, however, it takes a bit longer — up to 10 minutes — because the extra layer of insulation slows the cooking process. Also, the fresher the corn is, the faster it’ll cook, due to its lower starch content. Older corn, on the other hand, will take longer because the kernels need more time to soften and break down the starch.

How to Grill Corn on the Cob

Grilling corn on the cob is a convenient option if you already have the grill going or plan to serve it at a barbecue. Set the grill to medium high heat, then place it on the grill with the husk still on. The husk protects the kernels so they don’t burn, but if you want your corn to have a smokier flavor, remove the thicker, outer leaves and leave the inner ones and the corn silk. This will still keep the kernels from burning, but will allow the corn to have more of a flame grilled taste.

As the corn is grilling, remember to rotate it around as it cooks. Give each side about four to five minutes or at least until the leaves have browned and begun to char. To ensure more even cooking, keep the lid of the grill on, which will both trap in the heat and amp up the smoky flavor.

How to Cook Corn on the Cob in the Oven

If you plan to season your corn on the cob, cooking it in the oven may be your best bet. While you can technically cook it similar to how you would in a grill, by placing the ears of corn directly on the oven rack, another approach allows you to infuse it with added flavor.

Start by removing all of the leaves and silk, then rest each cob on a sheet of aluminum foil. At this point you can coat the corn in butter, salt, or whatever seasoning you prefer, such as garlic powder, Tajín, or parsley, and then wrap it up in the aluminum foil. Repeat this process as necessary for as many cobs you have, then place them all on a baking tray. Crank up the oven to 425°F, and let the corn cook for about 20 to 25 minutes.

How to Cook Corn on the Cob in the Microwave

When cooking only one or just a few corn cobs, using the microwave can be much more convenient than preheating the whole oven or firing up the grill. But while microwaving cooks corn quickly, it can also dry it out and make it tough. The best way to avoid this is to trap the moisture in by keeping the husks intact, and wrapping the whole cob in a damp paper towel.

After about four minutes, give the corn a gentle squeeze. The kernels should feel plump and juicy but not soft. If they’re still hard, continue microwaving in one minute increments until the corn is fully cooked. Let your corn cool slightly before shucking and cutting into smaller segments.

Kalea Martín writes primarily about food and cooking for PS, but as a former figure skater and hockey player, she covers fitness, too. Prior to becoming a lifestyle writer, Kalea covered hotels, restaurants, and travel for Luxos Magazine in Milan and worked in marketing at HarperCollins Publishers.