How to Cook Corn on the Cob

Corn on the cob is hands-down one of summer’s hand-held edible treasures. It’s practically ready-to-eat, and requires little time and effort to yield maximum flavor. If you’ve never cooked picnic-perfect corn, then get husking, baby! This post will teach you how to cook corn on the cob six delicious ways (and how to mix it up for endless summer food joy!).

Jump to:

• How to Buy Fresh Corn
• Is Corn Healthy?
• Method 1: How to Cook Corn on the Grill (Naked)
• Method 2: How to Cook Corn on the Grill (In Husks)
• So, Husks or No Husks?
• Method 3: Air Fryer Corn on the Cob
• Method 4: How to Boil Corn
• Method 5: How to Cook Corn in the Instant Pot
• Method 6: Sautéed Corn
• Seasoning Suggestions for Corn on the Cob
• How to Cook Corn on the Cob
• Ratings

Anyone else get giddy when you walk into the grocery store and they have that giant bin of corn for the first time that year? If I wasn’t guaranteed multiple injuries, and probably a lifetime ban from Safeway, I’d dive in like it was a ball pit.

Oooh. Or what about that first bite of grilled corn once you’re in the midst of peak season? Butter in all the nooks and crannies. Sweet, crunchy kernels. Strands wedged in between your two front teeth. Well, maybe not that last part… but even so, there’s nothing quite like corn on the cob.

It’s a perfect summer side dish on its own, dripping with butter, or sliced off the cob and tossed into endless corn salad combinations, so what are you waiting for? Get husking, baby! Let’s learn how to cook corn on the cob!

How to Buy Fresh Corn

First of all, fresh corn doesn’t stay fresh for very long. It actually starts to lose sweetness the moment it’s harvested! This is why farm stand corn tastes so darn good – it’s literally at it’s peak.

Don’t purchase corn too far in advance. Ideally, purchase the day you’ll cook it, for immediate use, but no more than a day in advance.

When selecting fresh corn on the cob, start with visual cues to pick the freshest cobs. The husks should be bright green and with pale yellow silks. Avoid dark, browning silks or overly-faded husks – those are older ears. 

Look for husks that are wrapped tightly around each cob. Then peel them back a bit to check the kernels for firmness – avoid any that are mushy, brown, and, of course, moldy. Aim for ears that are plump and full from end to end.

Is Corn Healthy?

*asdksgbsdafh…* I mean, that’s a relative question if I ever heard one.

Does corn “have nutrients,” thereby rendering it “nutritious?” Yes. Corn is full of good stuff! Minerals like potassium and magnesium, B and C vitamins, and plenty of fiber – 4.6g per serving.

However, the fiber doesn’t even come close to offsetting the carbohydrate value, which sits around a whopping 41g per serving. Studies have shown our tasty little yellow friends can cause spikes in blood sugar. And we’re not even going down the corn byproducts/GMO rabbit hole. Nothing good ever came out of that hole!

But weigh that against the sweet combination of serotonin, dopamine, oxytocin, and endorphins released in your body when you bite into a fresh, sweet ear of summer corn and tell me it’s not “good for you.” Corn is definitely a case for responsible sourcing and moderation.

Method 1: How to Cook Corn on the Grill (Naked)

Crunch + Char = Corn Heaven. Our personal favorite way to cook and eat corn on the cob, grilling yields a more complex flavor profile. It can also yield more burnt fingers so be careful! Bonus: corn is super easy to manage on the grate and requires very little tending.

1. SHUCK & CLEAN. Shuck the cobs, then run under cool water to remove any clinging silks. Pat very dry.
2. SEASON. Rub each ear of corn with 1 teaspoon olive oil, then season to taste. We like salt and pepper, but feel free to go bold with a little chili powder, paprika, and garlic powder.
3. PREHEAT. Prepare grill for medium high heat (375°F – 400°F).
4. GRILL. Place cobs on grate in a single layer. Grill 10-12 minutes, make a quarter rotation every 3-4 minutes until lightly charred.
5. SEASON AGAIN. Remove from the grill, season, and add butter to taste. Seasoning options below.

Grilled corn is a sweet and smoky base for summer salads. Use naked grilled corn to make this grilled zucchini salad or this simple grilled corn salad with peppers and basil. We like grilled corn in husks to make our tomato corn salad – the charring doesn’t compete with the tangy buttermilk dressing. And if you’ve got leftovers grilled corn, whip up ricotta toast with corn salsa the next day!

Method 2: How to Cook Corn on the Grill (In Husks)

Not a fan of char? Keep the husks on for tender corn on the cob that still has a firm bite. This method takes slightly longer to cook, but it’s a great way to serve if you’re at a backyard BBQ. (No fingers or flies all over your cobs!) Bonus: the silk will slide away easily after cooking using this method.

1. SOAK. Optional: Soak the corn for at least 30 minutes, and up to several hours.
2. PREHEAT. Prepare grill for medium high heat (375°F – 400°F).
3. GRILL. Place corn on grate in a single layer. Grill 15-18 minutes, make a quarter rotation every 4-5 minutes until the husks are lightly charred.
4. SHUCK & SEASON. Remove from the grill and clear away husks and silk. Season and add butter to taste. Seasoning options below.

So, Husks or No Husks?

It’s personal preference! With the husks, you’ll have less of a char on the corn. We largely prefer the char for flavor, so we tend to grill corn “naked” if eating right off the cob. To me, there’s no difference in tenderness or moisture retained between the two.

Do I Have to Soak Corn in Husks?

We don’t! We’ve tested this both ways – throwing the corn straight onto the grill, and soaking the husks first. We found no difference in flavor or moisture retention, and the husks still charred either way. When camping, for example, there’s no opportunity to soak the husks, so skipping it makes sense and saves time.

If you WANT to soak the corn in the husks, about 30 minutes should do the trick. Fully submerge the corn under water and set a heavy plate on top to keep them submerged.

Do I Have to Remove the Silks?

Again, we don’t bother removing the silks before grilling corn in the husks. I’ve done it, and frankly, it’s a pain to remove the silks then rewrap the husks. Once cooked, the silks slip right off.

Method 3: Air Fryer Corn on the Cob

Want the char but don’t have a grill? You’re in luck if you’ve got an air fryer. Air Fryer corn is a quick and easy indoor method that will get you as close as possible without charcoal or an open flame. Break cobs in half to fit into your basket – or to spread the joy out for more diners.

1. SHUCK & CLEAN. Shuck the cobs, then run under cool water to remove any clinging silks. Pat very dry.
2. SEASON. Rub each ear of corn with 1 teaspoon olive oil, then season to taste.
3. AIR FRY. Arrange in a single layer in the air fryer basket. Cook at 375°F for 12 minutes; turn once halfway through for even browning.
4. SEASON & SERVE. Remove from the air fryer. Season and add butter to taste. Seasoning options below.

Chef’s Tips

• Slice the cobs in half, depending on your air fryer size and type.
• Preheat the air fryer for 5 minutes if required (check manufacturer instructions).
• Season with olive oil before cooking, and butter after. Butter tends to burn in the air fryer.

Method 4: How to Boil Corn

We’ve got you covered for classic corn too! If you’re looking for tried and true, the secret is boiling for five minutes – and five minutes only – in salted water that “tastes like the sea.” Even if you love grilled corn, this method is so perfect it might convert you.

1. SHUCK & CLEAN. Shuck the cobs, then run under cool water to remove any clinging silks. Pat very dry.
2. BOIL. Fill a large pot with water (one quart per cob). Boil over high heat, then add salt. Be liberal with salt, as it will season the corn from the inside out. The water should be salty like the sea (think pasta water).
3. COOK. Add corn to boiling water. Cook 5 minutes, or until the water returns to a boil.
4. SEASON & SERVE. Remove corn with tongs. Season and add butter to taste. Seasoning options below.

Chef’s Tips

• Use about 1 quart of water for each cob of corn.
• The corn is cooked through once the water re-boils after adding the raw corn. Super easy!
• Season the water with at least 1 tablespoon kosher salt per four quarts. It should be salty like the sea, and will season the corn from the inside out.

Method 5: How to Cook Corn in the Instant Pot

Bust out the Instant Pot if you want steamed but not soggy corn in a fraction of the time. Get tender but firm kernels by using our top tested trick – alternate layering for better steam circulation!

1. SHUCK & CLEAN. Shuck the cobs, then run under cool water to remove any clinging silks.
2. ADD WATER. Pour 1 cup water into the inner pot for the 6-quart model, or 1.5 cups for the 8-quart model.
3. LAYER CORN. Layer corn in the instant pot, alternating the directions to allow for air circulation.
4. PRESSURE COOK. Pressure cook on high for 2 minutes, then do a quick release.
5. SEASON & SERVE. Remove corn with tongs. Season and add butter to taste. Seasoning options below.

Chef’s Tips

• Stagger the corn cobs for good air circulation.
• Trim the ends slightly to fit into your instant pot.
• Additional ears of corn (or fewer) do not require an adjustment to cook time. The 6-quart instant pot will accommodate four ears of whole fresh corn. The 8-quart Instant Pot will accommodate 6. Cut the corn in half to accommodate even more, but do stagger the layers to ensure good air circulation.

Method 6: Sautéed Corn

Simple sautéed corn is a delicious way to enjoy fresh corn, cob-free. We love sautéed corn and zucchini, but solo sautéed corn is incredibly sweet and versatile as a side dish. It’s also a flavorful base for preparing Mexican street corn salad or roasted corn salsa. Sautéing ensures each kernel is evenly cooked on all sides for maximum flavor. Eat it on its own as a side with fresh basil, or mix it in an array of other dishes!

1. SHUCK & CLEAN. Shuck the cobs, then run under cool water to remove any clinging silks.
2. SLICE. Use a sharp chef’s knife to slice the kernels from the cobs.
3. HEAT FAT. Heat a large skillet over medium high heat. Melt the butter until it foams, then add olive oil and heat 30 seconds more.
4. SAUTE. Add corn, toss to coat in fat, and saute undisturbed for 4 minutes, until lightly charred. Toss, then saute 4 minutes more. Taste the corn for texture – saute undisturbed for 2-3 minutes more if not cooked through.
5. SEASON & SERVE. Season, then stir in the fresh basil. Serve immediately.

Chef’s Tips

• To strip corn from the cob: trim one end of the cob so you can stand it upright. Then run the edge of sharp knife along the cob to release the kernels. 
• For a good char, saute undisturbed, tossing every 4 minutes or so.
• Use a large 12″ skillet for more direct contact (and therefore more charring and more flavor).

Seasoning Suggestions for Corn on the Cob

CLASSIC: Salt and butter. Doesn’t get much better than that!

HERBY: fresh corn and fresh herbs are an incredibly good combination. We love fresh basil, but parsley, sage and rosemary are nice options too.

MEXICAN: a squeeze of lime, a dash of cayenne pepper, chopped cilantro, and queso fresco or cotija crumbled cheese.

“CACIO E PEPE:” use salted butter, lots of freshly cracked pepper, and lightly sprinkle with grated parmesan cheese.

OLD BAY: coat corn with butter and sprinkle on Old Bay (any seasoned salt will do, really). Just be mindful it is seasoned salt so no need for extra.

Do you love fresh corn as much as we do?!? What’s your favorite way to cook corn on the cob? Leave a comment and a rating below.

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