Nothing screams summer more than perfectly cooked corn on the cob. We’ve grown up eating it at every BBQ party, and now it’s time to make it for yourself and your friends!
With how versatile corn on the cob can be, there are many different ways to cook it, and we’re here to talk about it!
Boiling Your Corn
If you’re a beginner, your first instinct might be just to boil corn. For that, you need to get the timing right so that it doesn’t over-boil and turn to mush.
A fresh husk of corn doesn’t need more than 5 to 10 minutes to boil, depending on its size. Usually, the sweeter and fresher it is, the less time it takes to boil corn.
If you have shuck corn on your hand, your job is easy as done! Just boil it and serve it right away. However, if you’re dealing with corn husks, you’ll have to remove them first, unlike when you have to grill them.
As for frozen corn, whole and shacked kernels take longer than fresh corn.
Frozen corn on the cob takes about 5 minutes, while separated kernels become tender in under 5 minutes. Make sure to use a large pot that can hold enough boiling water to cover the corn cob.
When it comes to boiling corn, you might be tempted to season the water a little with some salt. But the calcium salt can harden the boiled corn and pull the moisture from it. You can add some sugar to it later for some fresh sweet taste. Or better yet, slather a little butter on it while it is hot and steamy!
Oven-roasted Corn on the Cob
You can’t go wrong with corn, but you can make it better by roasting it instead of simply boiling it.
Roasting it gives the fresh ears of corn a browning, and some crispiness, enhancing the flavor overall. Also, since you won’t have to use the grill for this, it cuts your prep time in half.
Don’t be afraid of the husk. Once you roast it to the right temperature, you can shuck it with ease. All you need to do is trim the top of the corn and remove the first layer of husk. Then place it in the middle of the oven at 350 Fahrenheit for half an hour.
The husk will shrivel up and pull away very easily, but it will also give the corn a subtly sweet and caramelized taste. If you like your corn a little more on the brown side, feel free to take off the husk completely, so more of the kernels are exposed.
Using Aluminum Foil
Another method of roasting your corn to perfection is by using aluminum foil. Wrap each cob in a 6-inch piece of foil, and add half a tablespoon of butter to it. Take your tightly wrapped corn and roast it for half an hour at 375 Fahrenheit, and enjoy!
Air fried Corn
Recently, there has been a boom in air fryer sales, and for a good reason!
This simple appliance makes cooking so effortless, so why not use it for your corn? When your kitchen is already hot enough, using an air fryer will control the temperature.
Preheat the fryer to 4000 Fahrenheit before placing the corn inside.
It’s best to use cooking spray here as it’ll cover all sides. Season with salt, pepper, paprika, and whatever your heart desires, and leave it in for 10 minutes. Flip it halfway through, and then you wait.
When your kernels are charred and tender, that’s when you can butter it up and serve! You can sprinkle some parmesan cheese too!
If your air fryer can’t fit in whole cobs, use a sharp knife to cut it into smaller pieces.
Grilled corn is a summer specialty, so even if it takes some extra prep time, it’s worth it! The smokey and charred flavor is definitely superior.
Start by carefully removing the husk of your corn and then wrap it in some foil. Place some butter and an ice cube on the corn, yes, an ice cube, and grill it over high heat for 20 minutes.
Removing the corn husk can dry it out, which is why the ice cube is needed. It’ll stop your corn from becoming un-chewable.
Don’t know how to season it? Try slathering it in a sauce of feta cheese, mayonnaise, sour cream, guajillo chili powder, some garlic, and lime for the perfect Mexican street corn recipe!
Lastly, we have a few options for the lazy clan. This works well if you just want to cook corn for 1 or 2 people.
It might start out weird but trust the process. Take your unhusked corn and wrap a damp paper towel around it. Next, simply microwave it for 3 minutes.
Everyone’s microwave is a little different, so start out with 2 minutes, and cook it for longer if needed.
You can cook 4 ears at once, but that might take you longer to cook. Try to eat corn made in the microwave immediately. But if you have some leftover corn, either way, you can store it in an airtight container for 3 days.
Bonus Method: Butter Bath Corn
The butter bath corn is as American as it gets. You fill a large pot with 4 cups of milk or water, add 1 stick of butter and boil 6 halved shucked corn cobs in it until it’s tender. This will take about 8 minutes while giving you perfectly plump kernels.
Make sure to add a generous pinch of salt to the butter bath, or just salted butter instead for added flavor.
If you’re not a fan of the charred flavor, this is a good option, while it might not be the healthiest. But at least it’s relatively quicker!
Cooking corn is quite simple. Depending on the method you choose, your prep time can fluctuate from 8 to 30 minutes!
Corn is a beginner-friendly food; you can leave it on the stove or in the oven without worrying about it. Just check on it midway, and make sure to turn its side for an even cook. Happy eating!