How to Cook Corn on the Cob (6 Ways!)

Prep: 10

Cook: 20

Total Time: 30

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 90kcal

Learn how to cook corn on the cob 6 different ways! Microwaving, boiling, steaming, pressure cooking, oven roasting, and the grilling method.

Microwave the Corn - Place unshucked corn on a microwave-safe dish. Microwave for 4 minutes. Add more time as needed until kernels are tender, in 1-minute intervals. The total cooking time is about 4 to 6 minutes, larger ears will need more time.
Cool then Shuck - Allow the corn to cool for at least 5 minutes before shucking. Remove the husk and silk before serving.

Boil the Corn - Remove the husk and silk from each ear of corn. Add enough water to a large pot to cover the corn. Bring the water to a boil. Once the water is boiling, carefully add the corn to the pot. Cover and reduce the heat to medium. Cook until the kernels are tender, about 6 to 8 minutes.

Steam the Corn - Remove the husk and silk from each ear of corn. Add enough water to the bottom of a pot so it does not rise above the steamer basket. Place the steaming basket and then the corn into the pot. Cover and cook on high heat, the water should be steaming. Once the steam builds, cook the corn until the kernels are tender, about 4 to 6 minutes.

Prepare the Corn - Remove the husk and silk from each ear of corn. Add 1 cup 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.
Pressure Cook the Corn - 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.
Quick Release the Pressure - 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.

Heat the Oven - Set the oven rack to the center position. Preheat to 375ºF (191ºC).
Prepare the Corn - Remove the husk and 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 the corn.
Roast the Corn - Place the corn on a sheet pan or roast directly on the oven rack, butter side up. Cook until kernels are tender, about 30 minutes. Allow the corn to cool for at least 5 minutes before opening.

Heat the 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.
Prepare the Corn - Pull back the husk and remove the silk. Tie the husk back or remove it completely for a more charred flavor. Alternatively, leave one layer of husk.
Grill the Corn - Brush olive oil over each piece of corn and 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.

Storing: Store in an airtight container and refrigerate for up to 3 days. Freeze for up to 6 months.

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