The Best Ways to Cook Corn on the Cob: 7 Delicious Techniques to Try This Summer
Is there anything more iconic than biting into sweet, buttery corn on the cob during the summertime? Whether you’re hosting a backyard BBQ, heading to a picnic, or just looking for a satisfying side dish, corn on the cob is the ultimate warm-weather comfort food. But here’s the thing—not all corn on the cob is created equal. The method you use to cook it can completely change its flavor, texture, and overall eating experience. Whether you like it smoky and charred, soft and sweet, or perfectly crisp-tender, there’s a technique that’s just right for you.
Let’s break down the 7 best ways to cook corn on the cob, including expert tips and flavor-boosting tricks for each method.
1. Boiling: The Classic Crowd-Pleaser
Why It’s Great:
Boiling is the go-to method for quick and easy corn. It preserves the corn’s natural sweetness and tenderness, and it’s nearly foolproof—even for beginners.
How to Do It:
Bring a large pot of salted water to a boil.
Add shucked corn and boil for 5–7 minutes.
Remove with tongs and serve immediately with butter, salt, and pepper.
Pro Tips:
Add a splash of milk and a spoonful of butter to the boiling water for extra creamy, sweet corn.
Don’t overcook—this can make corn tough and chewy.
2. Grilling: Smoky, Charred, and Flavorful
Why It’s Great:
Grilled corn on the cob brings out a smoky depth and slight caramelization that boiling can’t match. It’s perfect for summer cookouts and pairs beautifully with spice rubs or flavored butters.
How to Do It:
In husks: Soak corn (with husks) in water for 15 minutes, then grill for 15–20 minutes, turning occasionally.
Without husks: Brush corn with oil or butter and grill directly over medium-high heat for 10–12 minutes, rotating for even charring.
Pro Tips:
Try Mexican-style street corn (elote) by slathering grilled corn with mayo, lime, Cotija cheese, chili powder, and cilantro.
Don’t be afraid of a little char—that’s where the flavor lives.
3. Steaming: Gentle and Nutrient-Preserving
Why It’s Great:
Steaming preserves more of the corn’s nutrients compared to boiling and results in crisp-tender kernels that aren’t waterlogged.
How to Do It:
Place shucked corn in a steamer basket over boiling water.
Cover and steam for 6–10 minutes until kernels are tender.
Pro Tips:
Don’t overcrowd the steamer basket—leave room for steam to circulate.
Add fresh herbs (like thyme or rosemary) to the steaming water for subtle flavor infusion.
4. Microwaving: Fast and Surprisingly Delicious
Why It’s Great:
This method is perfect for busy weeknights or solo meals. Microwaving corn in the husk steams it from the inside out, making it juicy and easy to shuck.
How to Do It:
Place 1–2 ears (in husks) in the microwave.
Microwave on high for 3–4 minutes per ear.
Let cool slightly, then slice the base off and squeeze the cob out—no silks!
Pro Tips:
Be cautious when unwrapping hot corn—the steam can burn.
Brush with garlic herb butter immediately after cooking for a flavor boost.
5. Roasting: Deep Flavor and Slight Crispiness
Why It’s Great:
Roasting corn in the oven caramelizes the natural sugars, giving it a nutty, slightly roasted taste. It’s an excellent method if you want hands-off cooking with a gourmet touch.
How to Do It:
Preheat oven to 400°F (200°C).
Place corn (in husks or wrapped in foil with butter) on a baking sheet.
Roast for 25–30 minutes, turning once.
Pro Tips:
For extra flavor, slather the corn with compound butter before wrapping.
Try roasted corn with smoked paprika, lemon zest, or Parmesan.
6. Slow Cooker: Set-It-and-Forget-It Simplicity
Why It’s Great:
Cooking corn on the cob in a slow cooker is perfect for parties or feeding a crowd. The corn comes out tender and evenly cooked, and stays warm for hours.
How to Do It:
Add shucked corn to the slow cooker with a bit of water or broth.
Cook on high for 2–3 hours or low for 4–5 hours.
Keep on warm until ready to serve.
Pro Tips:
Add a stick of butter and herbs to infuse flavor.
Try flavored oils (like garlic or chili oil) for a gourmet twist.
7. Sous Vide: Restaurant-Quality Precision
Why It’s Great:
Sous vide corn on the cob is cooked at a precise temperature, locking in moisture and sweetness while creating a buttery texture that’s hard to beat.
How to Do It:
Preheat water bath to 183°F (84°C).
Vacuum seal or ziplock corn with butter and seasonings.
Sous vide for 30–45 minutes.
Finish with a quick sear in a hot pan or on the grill (optional).
Pro Tips:
Use fresh herbs, garlic, or flavored butters in the bag for maximum impact.
Great option for prepping ahead for parties or fine dining meals.
Flavor Ideas: Beyond Plain Butter
No matter how you cook it, corn on the cob is a blank canvas for bold flavors. Here are some favorite topping ideas:
Mexican Street Style: Mayo, Cotija, lime juice, chili powder
Herb Butter: Mix softened butter with chives, thyme, or parsley
Spicy Sriracha: Butter, Sriracha, lime zest
Parmesan Garlic: Melted butter, grated Parmesan, garlic powder
Asian-Inspired: Sesame oil, soy sauce, green onions, toasted sesame seeds
Whether you're a traditionalist who loves a quick boil or an adventurous cook looking to try sous vide, there’s a perfect corn-on-the-cob technique for you. With just a few ingredients and the right method, you can elevate this humble vegetable into a seasonal showstopper.
Next time you grab a few ears of corn at the farmers’ market or grocery store, remember: how you cook it matters just as much as the quality of the corn itself.