Corn on the cob is a traditional, beloved fare loved the world around. The only thing that can ruin it is not cooking corn on the cob well. Fortunately, cooking corn on the cob is pretty easy to do, and there are actually a few options to choose from. Here’s how.
Cooking Corn On The Cob – Boiling
Boiling corn on the cob is probably the one way everyone knows, or at least is what first comes to mind when people think about cooking corn on the cob.
Boiling corn on the cob is simple. Just husk or shuck the ears, remove the silk (rinsing in a strong stream of cold water helps, and there are also some handy tools out there for the job), and then place the ears of corn into boiling water. Just be sure to:
- Use a pot large enough to hold all of your corn without any being left standing above the water – there should be some spare space in the pot of water.
- Bring the water to a full rolling boil BEFORE adding the ears.
- Once boiling, add the ears and cover the pot.
- If the boil has slowed after adding the corn, bring it back to a boil before timing the cooking.
- Boil for 10 minutes.
And that is all there is to cooking corn on the cob by boiling. Do note, though, that if you prefer your corn a little crisper or a little more well-done then you may adjust the boiling time up or down to your preference, but take care not to overcook too much or it will be rubbery.
Cooking Corn On The Cob – Steaming
Steaming is another option and usually results in a crisper corn that preserves much flavor and nutrition.
- Prepare ears as for boiling.
- Bring your steamer pot of water to a full boil.
- Place your ears of corn in the steamer basket above the water.
- Steam for about 15 minutes with the cover on.
Cooking Corn On The Cob – Grilling
Grilling is a less-known way to cook corn on the cob, but lends a great flavor and is much simpler when you are already grilling other foods and courses.
Preparation for grilling corn is a little different. You will be grilling your corn with the husks left on.
- Prior to cooking, cut off the silk that is sticking out the end of the ears.
- Place the corn, husks on, in a large bowl or pot of water to soak.
- If necessary, weight with a heavy bowl or plate to keep the ears under the water.
- Soak for a minimum of 15 minutes; longer is okay.
- Cook on the grill for 20 to 30 minutes, depending on the heat and your desired level of doneness.
- Turn ears every 5 minutes on a gas grill, every 10 to 15 if cooking on charcoal.
- Alternatively, for campfire cooking, you can soak the ears for an hour or more and bury in hot coals to roast.
When cooking corn on the cob by grilling or campfire, soaking is a must. Soaking the corn allows the corn to steam inside its husks and prevents burning (do expect, though, that some charred ends or burnt husks might occur, and that’s okay, too).