Cook Corn

There are many different yet simple ways to cook corn. Corn on the cob can be boiled, microwaved, grilled, steamed, or baked, while loose kernel corn is usually boiled, steamed, or microwaved. Keep reading to learn more about your preferred cooking method.

Ingredients

Makes 4 servings

• 4 fresh ears of corn OR 2 cups (500 mL) frozen corn kernels
• Water
• Butter, salt, and pepper (as desired)

Steps

Boiling Corn on the Cob

1. Boil a large stockpot of water. Meanwhile, prepare the corn cobs by removing the husks and silks.
   • The exact amount of water you need will vary depending on how large each ear of corn is. Make sure that you use enough water to completely cover the ears of corn once they are submerged.
   • Note that you can add up to 1 tsp (5 mL) salt to the water if desired, but it is not needed.
   • To remove the husks, snap off the stem of the corn with your hands. Pull the stem over the length of the corn to peel off the husks still attached to it. Remove the remaining husks by peeling them off with your fingers.
   • Rinse the husk-free corn cobs under running water. Rub your hands over the corn to loose and free as many of the silky threads you spot clinging to the corn.
2. Transfer the corn to the boiling water. Cover the pot and let it return to boiling.
   • Use tongs to dunk the corn into the water. Avoid using your hands to transfer the corn since doing so may result in burns.
   • If the boiling slows or stops after you place the corn in the stockpot, allow the water to reach a boiling point again before timing the cooking process.
3. Cook for 3 to 8 minutes. The corn should be "tender-crisp" when done.
   • "Tender-crisp" means that the corn is soft enough to press, but not mushy.
   • The precise amount of cooking time will vary based on the type of corn and how mature it is. Fresh corn and sweet corn usually cook fastest.
4. Remove and serve. Transfer the ears of corn to a layer of clean paper towels and let drain for 30 to 60 seconds before serving.
   • The corn will be hot, so you may want to wait a few minutes before biting into it.
   • Corn is usually served with a drizzle of butter.

Microwaving Corn on the Cob

1. Place an ear of corn in a microwave-safe dish. You will need to cook the corn one ear at a time, but the instructions are the same for each ear.
   • Do not remove the husk. The corn will cook better in the microwave if left in the husk during the cooking process.
2. Microwave the corn for 5 minutes. The microwave should be set on high power or full power.
   • Let stand in the microwave for 1 to 2 minutes to avoid burning yourself with the steam.
3. Transfer the corn to a cutting board. Cut of the stem end using a sharp kitchen knife.
   • Use oven mitts or a towel when removing the corn from the microwave.
   • As you cut, you should also remove the first row of kernels. Make sure to cut through the husk completely.
4. Slip the corn out of its husk and serve. Use oven mitts or a towel to grab hold of the corn from the uncut top end. Gently shake the ear, allowing the corn to slip free.
   • The ear of corn should slip out of the husk easily. Usually, even the silks will remain left behind inside the husks.
   • You can serve the corn with butter and salt, or however you prefer it.

Grilling Corn on the Cob

1. Preheat your grill to medium-high heat. Meanwhile, remove the husks and silks from your ears of corn.
   • If using a gas grill, set all the burners to medium-high heat and allow the grill to preheat for 5 to 10 minutes.
   • If using a charcoal grill, allow a thick layer of coals to burn until white ash begins to form over the surface.
   • Husk the corn by snapping off the stem and pulling it over the length of the corn, thereby removing the husk attached to the stem. Peel away the rest of the husk with your fingers.
   • Rinse the ears under running water to remove most of the loose silks.
2. Brush the corn with olive oil. Use a basting brush to apply a thin coat of olive oil to the surface of each ear of corn. Use no more than 1 Tbsp (15 mL) olive oil per ear.
   • You could also use melted butter instead of olive oil.
3. Transfer the corn to the grill. Cook for 6 to 10 minutes.
   • Turn the corn occasionally to ensure even cooking and prevent burning.
   • The corn is done once the majority of the kernels begin to brown lightly. It will also be charred in some spots, especially near the smaller kernels.
4. Serve as desired. Remove the corn from the grill and transfer each ear to a serving platter. Let cool until you can handle it comfortably with your bare hands.
   • Butter and salt are frequently served with corn, but if you used butter on the corn before grilling it, you may find that you do not need to add more.

Steaming Corn on the Cob

1. Boil water in the bottom portion of a steamer. Husk and de-silk the ears of corn as you wait.
   • If you do not have an actual steamer, you can use a large stockpot and perforated metal colander instead. Make sure that the metal colander can rest on the lip of the stockpot before attempting to use it, however. The basket portion of the colander should not dip below the halfway point of the stockpot.
   • Snap off the stem of the corn and pull it over the length of the ear, removing the attached husk. Peel the rest of the husk away with your fingers.
   • Rinse the corn under cool running water, scrubbing it gently with your hands. This should remove the majority of the silks.
2. Transfer the corn to the steaming basket. Cook for 8 to 12 minutes.
   • Use tongs to transfer the corn into the steaming basket. Using your hands could result in burns.
   • The exact cooking time will vary depending on how mature the corn is. Fresher corn cooks quicker than older corn.
   • The corn is done once the kernels feel tender but not mushy.
3. Serve warm. Remove the corn from the steamer with your tongs and let rest for a minute or two before enjoying.
   • Season with butter and salt, if desired.

Baking Corn on the Cob

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the husks and silks from each ear of corn as the oven preheats.
   • To remove the husk from an ear of corn, snap off the stem using your hands. Pull the broken stem down over the ear, stripping away any husk attached to it. Peel the rest of the exposed husk away with your fingers.
   • Rinse each corn cob under running water, scrubbing gently with your hands to remove any visible silks. Pat dry with paper towels.
2. Season the ears with butter. You can also add a little salt and pepper, if desired.
   • Use plenty of butter. Spread at least 1 to 2 Tbsp of melted butter over each ear.
3. Wrap each ear in aluminum foil. Each ear must be completely wrapped inside its own sheet of aluminum foil.
   • If you are worried about butter leaking out from the aluminum foil, place a flat baking sheet or jelly-roll pan beneath the wrapped ears of corn to catch any dripping butter.
4. Bake the corn for 20 to 30 minutes. Most ears of corn will only take 20 minutes to cook, but larger ears may need as many as 30 minutes.
   • Place the corn on the middle rack of your oven to ensure the most even cooking.
5. Remove and serve. Let the cooked ears of corn rest for 2 to 5 minutes before carefully removing the aluminum foil. Serve once they are cool enough to touch.

Boiling Corn Kernels

1. Boil water in a medium saucepan. Meanwhile, measure out your frozen whole corn kernels.
   • You can add up to 1 tsp (5 mL) of salt to the boiling water, if desired, but the salt is not necessary.
   • The corn does not need to be thawed prior to use.
   • You could also use canned corn kernels instead of frozen corn. Note that the amount of time needed to boil canned corn is significantly less than the amount of time needed to boil frozen corn. Additionally, canned corn should be drained before you add it to the boiling water.
2. Add the corn to the boiling water. If the boiling decreases or stops, let the water come up to a boil again. After it returns to a rolling boil, reduce the heat to medium-low.
3. Cover and cook. Frozen whole kernels of corn should simmer for 5 to 10 minutes. Drain once finished.
   • Canned corn should only boil for 1 to 3 minutes.
   • Once finished, the corn should be hot and tender but not mushy.
4. Serve as desired. Do not refreeze corn kernels after cooking them.
   • If desired, you can mix the cooked corn kernels with butter, salt, and black pepper. You can also use other seasonings, like parsley, according to your own tastes.

Steaming Corn Kernels

1. Simmer water in a steamer. Fill the lower part of a steamer with water and heat, on the stove, over medium heat until the water steams and starts to simmer.
   • Do not boil the water.
   • Do not fill the steamer high enough for water to slip up through the holes of the steamer basket.
   • If you do not have a steamer, you could use a stockpot and a metal colander with fine holes. Make sure that the colander fits over the lip of the stockpot without falling in.
2. Add frozen corn kernels into the steamer basket. Spread the kernels out into a single layer.
   • Canned corn kernels can also be used, but they will finish cooking in a much shorter amount of time. They may also be soggier once finished.
   • You do not need to thaw frozen corn kernels before use.
3. Cook for 9 to 10 minutes. Allow the corn to steam for 9 to 10 minutes without covering it. Drain once finished.
   • Canned kernels will only need to steam for 3 or 4 minutes.
4. Serve. Steamed corn can be served with butter and salt as well as other seasonings.

Microwaving Corn Kernels

1. Place corn kernels in a microwave-safe dish. Spread frozen corn kernels into an even layer in the dish.
   • Canned corn kernels can also be used, but there are some differences in the cooking method and length.
   • Frozen corn does not need to be thawed prior to cooking.
2. Add 2 to 4 Tbsp (30 to 60 mL) of water. Stir the water into the corn to disperse it throughout.
   • Note that this step is only needed if using frozen corn kernels. You do not need to add water if using canned corn, but you should not drain the canned corn before use.
3. Cover the dish with plastic wrap. Use a fork to poke a few holes into the plastic wrap, providing ventilation.
   • Only use plastic wrap that is safe to use in the microwave.
   • If the dish has a cover, you could use that instead of the plastic wrap. Make sure that the cover is placed on the dish loosely so that the corn is still ventilated.
4. Microwave for 4 to 5 minutes. If using canned corn, only microwave the dish for 1 to 2 minutes.
   • The exact length of time varies depending on how much wattage your microwave has. A lower-powered microwave will need longer time, while a higher-powered microwave will need less time.
   • If you hear popping sounds as the corn cooks, stop the microwave early.
5. Drain and serve. Drain the cooking liquid from the corn and season as desired with butter, salt, and pepper.

Charcoal Grilled Corn on the Cob

1. Cut the tip of each ear of corn off. Soak the corn in the husks in a sink or a big pot in {{safesubst:#invoke:convert|convert}} of tap water for about an hour.
2. While they're soaking, prepare your outdoor charcoal grill. Add enough coals for an hour of cooking.
3. Place the corn still in the husks on the grill. Cook for about an hour, turning occasionally, allowing the husks to char.
4. Remove the husks.
5. Add butter, salt and pepper to taste. Serve immediately.

Things You'll Need

• Stove, oven, grill, or microwave
• Tongs
• Large stockpot
• Sharp kitchen knife
• Steamer
• Aluminum foil
• Baking sheet or jelly-roll pan
• Paper towels
• Microwave-safe dish
• Plastic wrap
• Fork

Related Articles

• Cook Ears of Corn
• Cook Corn in the Microwave
• Microwave Corn on the Cob
• Cook Corn Without Shucking
• Roast Corn

Sources and Citations

See also

• Cook Corn on the Cob
• Cook Corn in the Microwave
• Cook Frozen Corn
• Microwave Corn on the Cob
• Steam Corn
• Boil Corn on the Cob
• Grill Corn on the Cob
• Cook Corn Without Shucking