Learn how to cook corn on the cob 6 different ways! Microwaving, boiling, steaming, pressure cooking, oven roasting, and the grilling method.
Ingredients
4earscorn
Instructions
Microwave
Place unshucked corn on a microwave-safe dish. Microwave for 4 minutes. Check and add more time as needed until kernels are tender, in 1-minute intervals. About 4 to 6 minutes total cook time.Allow corn to cool for at least 5 minutes before shucking. Remove the husk and silk, and serve immediately.
Boil
Add enough water to a large pot to cover the corn. Bring the water to a boil. Remove the husk and the silk from each ear of corn. Once the water is boiling, carefully add the corn to a pot. Cover and reduce the heat to medium. Cook until the kernels are tender, 6 to 8 minutes. Immediately serve corn.
Steam
Add enough water to the bottom of a pot so it does not rise above the steamer basket. Place the steaming basket into the pot and then the corn. Cover and heat on high; water should be steaming. Once the steam builds, cook the corn until the kernels are tender, about 4 to 6 minutes.
Instant Pot (Electric Pressure Cooker)
Remove the husk and the silk from each ear of corn. Add 1 cup (240ml) of water to the Instant Pot. Place the metal trivet in the pot, then add the ears or corn. Stack two ears on the bottom and two on top.
Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, and turn and lock the lid. Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 2 minutes using the "+" or "-" buttons.It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once the cooking time is complete, quick release the pressure. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray moisture around the pot, so be careful. Remove the lid, opening the top away from you. Remove the corn and serve immediately.
Oven Roasted
Set the oven rack to the center position. Preheat to 375ºF (191ºC). Remove the husk and the silk from each ear of corn. Place the shucked corn in the center of aluminum foil, large enough to cover the corn completely. If desired, place butter in the center, and sprinkle with salt and pepper.Tightly wrap and roast directly on the oven rack, butter side up, until kernels are tender, about 30 minutes. Allow cooling for at least 5 minutes before opening.
Grill
Preheat the grill over high heat at about 400 to 450ºF (204 to 232ºC). Carefully grease the cooking grates with oil, a paper towel, and tongs. Pull back the husk and remove the silk. Tie the husk back or remove it completely. Shuck the corn or remove the silk and leave one layer of husk.Brush olive oil over each piece of corn, and then sprinkle with salt. Add them to the grill and cover. Cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer to a plate to serve.