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A pile of 5 ears of grilled corn on the cob, on a beige plate.
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5 from 1 vote

How to Cook Corn on the Cob

Ever wondered how to cook corn on the cob? Here's how to grill, smoke, boil, roast, microwave, and cook corn in various other ways!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 1 Cobs
Calories: 77kcal
Author: Marie Porter

Ingredients

  • 1 Ear Fresh Corn Use as many as you need.
  • Butter, Salt, etc To dress your corn after cooking it.

Instructions

Boiling Corn on the Cob

  • For corn that is nice and fresh, bring a pot of water to a boil, then add your shucked ears of corn. Allow to cook for 3 minutes, and remove.
  • For corn that may be a little past its prime, add a bit of milk - about ½ cup - to your boiling water, along with a couple tablespoons of sugar. This will help bring the corn back to a sweeter taste when served.

Steaming Corn on the Cob

  • Simply cover the bottom of your steamer with a few inches of water, and arrange your shucked ears of corn on the steamer’s rack.
  • Steam for 5-10 minutes, or until just heated through.

Microwaving Corn on the Cob

  • Place your unshucked cob in the microwave and heat it on high for 2-3 minutes.
  • Alternatively, you can steam your shucked corn in a glass bowl.
  • Add a couple inches of water to the bottom of a glass cooking dish, then arrange your already-shucked ears of corn in the bowl.
  • Cover with plastic wrap, cut a few slits in it, and microwave for 4-6 minutes.
  • Once the time is up, carefully remove the plastic wrap -while the slits were put in the plastic to allow steam to escape, there will still be a fair amount of steam remaining in the bowl. Don’t burn yourself!

Oven Roasted Corn on the Cob

  • Place corn - still in the husk - directly on the oven rack and roast for 30 minutes at 350F.
  • Much like microwaving, this also steams the cob within its casing.

Smoking Corn on the Cob

  • To smoke corn on the cob, you'll want to remove the corn silk. So, pull the outer husk down, but not all the way OFF the corn.
  • Remove the silk, and soak the de-silked ear of corn in a bucket of cold water for at least an hour, preferably 2+ hours.
  • Prepare a fire in your smoker, using whatever flavour wood chips you would like. We tend to use hickory chips, and preheat the temp to 325°F.
  • Replace the corn husks, place cobs into your smoker, leaving space around each.
  • Allow to smoke for 15-30minutes or so, then remove from smoker. 15 minutes results in a lightly cooked corncob, smoking for longer will cook the corn more and impart more smoke flavour.
  • Carefully peel back the husk of each cob of corn, brush with butter (Try a compound butter!), and replace the husk once more.
  • Return cobs to the smoker, and allow to smoke for another 30-45 minutes, or until done. Serve with more butter.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg