15 Best Ways To Cook Corn On The Cob

Corn on the cob is a classic summer food but what’s the best way to cook it? Here is my list of the 15 best ways to cook corn on the cob!

15 Best Ways To Cook Corn On The Cob
15 Best Ways To Cook Corn On The Cob

Corn on the cob is a classic summer food and close to many hearts.  I like to pick mine up at a local farmstand so I know it’s as fresh as possible.

But what’s the best way to cook it?  If you talk to 10 people, you’ll probably get 10 different answers but I’m here to tell you there’s more than one way to get it done and they all work great!  No matter where you are or what cooking facilities you have available, there’s a way to cook your corn.

Here, for your cooking pleasure, is my list of the 15 best ways to cook corn on the cob.  You’re welcome.

Perfect Boiled Sweet Corn

Perfect Boiled Sweet Corn
Perfect Boiled Sweet Corn

Put water in a large pan (enough to cover the corn).  Add 1-2 tsp sugar and put it on the stovetop on high heat.

Remove husk and silk from the ears of corn.  Trim or cut in half if needed to fit into the pan.

When the water comes to a boil, add corn on the cob.  Cover and boil for 2 minutes.  Turn off heat and let rest for 8-10 minutes, depending on taste.  Remove with tongs and serve immediately.

Variation:  Add one cup of milk, 1 stick of butter, 2 tbsp honey and 2 sliced jalapenos to the water before adding corn.

Roasted Corn in the Oven

Roasted Corn in the Oven
Roasted Corn in the Oven

Easy baked corn on the cob
Preheat oven to 400℉.  Place cobs, hucks and silk intact, on the oven rack and cook for 30 minutes.  Remove from the oven with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Preheat oven to 350℉.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and bake for 40 minutes, turning halfway through cooking.  Remove from the oven.  If desired, expose the top of the corn and broil on high for 3-4 minutes or until browned.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  •  Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp feta cheese

Roasting Corn on the Grill

Roasting Corn on the Grill
Roasting Corn on the Grill

Easy grilled corn on the cob

Heat the grill to high.  Trim exposed silk from the end of the corn and place directly on the grill.  Cook for 20 minutes, turning frequently.  Remove from the grill with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Heat the grill to high.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and grill for 30 minutes, turning frequently.  Remove from the grill and serve.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  • Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp Cotija or feta cheese to the butter mixture

Corn on the Cob: Cool Gadgets Edition

Corn on the Cob: Cool Gadgets Edition
Corn on the Cob: Cool Gadgets Edition

In the Microwave
Place ears of unhusked corn in a single layer in the microwave.  Cook on high for 3 minutes and check to see if it’s cooked sufficiently.  Continue cooking at 1-minute intervals until done.  Remove from the microwave using tongs and allow to rest for 5 minutes.  Remove husk and silk to serve.

In the Air Fryer
Preheat air fryer to 380℉.  Remove husks and silk from corn. Coat ears with cooking spray, sprinkle it with salt and pepper and place in the air fryer, cutting in half if needed to fit.  Cook for 12-16 minutes, flipping once.

In the Instant Pot
Remove husks and silk from corn, if desired.  Trim ears to fit in the pot, if necessary.  Pour 1 cup cold water in the Instant Pot. Place a trivet in the pot, then place the ear of corn on the cob on the trivet.

With the venting knob in the venting position, close the lid, then turn the venting knob to the sealing position. Cook at high pressure for 2 minutes (3 minutes for unshucked corn), then immediately quick release. Open the lid carefully.  Serve immediately.

Just One More Thing

Street Corn
Street Corn

Just one more thing. Not a cooking method but a classic recipe that begs to be served at your summer barbecue:  Street Corn.

For one ear of corn:
Combine 2 tbsp Cotija or feta cheese, 1 tbsp mayonnaise, 1 tbsp sour cream (or Mexican crema), 1 tsp dried cilantro, ⅛ chile powder, and 1 clove garlic, minced (1 tsp).  Set aside.

Cook corn using one of the methods above.  Grilling or air fryer is recommended to achieve the classic charing that street corn is known for, although corn cooked using another method can be put under the broiler for 3-4 minutes to achieve the desired effect.

Coat hot corn with cheese mixture and serve with additional chile powder and lime wedges.

Hack:  To quickly soften cold butter, place the desired amount in a microwave-safe container.  Microwave at 30% power for 10 seconds intervals until softened.

Hack: To effortlessly remove husk and silk from cooked corn, place the ear on a flat surface.  Hold firmly, using a towel or pot holder to keep from burning your hands.  Cut off the bottom (stem end) of the corn about one row of corn in from the stem and slid off the husk and silk.

Hack: When the corn on the cob is fully cooked the yellow color of the corn is more intense. The kernels are plumper and more tender. You can test it by pricking a kernel with the tip of a sharp knife.  If it’s done, liquid will drip from the kernel.

I hope you’ve found this information to be useful and keep in mind they’ll all work whether you’re making a single cob or cooking for a crowd.

And, ok, I will ask.  What’s your favorite way to cook corn?

All my best,

Cynthia
cynthia@cynthiaeats.com

I Can’t Cook: Help For The Cooking Impared

“I can’t cook” means different things to different people. Whatever that might mean to you…help is on the way! Here are just a few ways to get your cook on!

Help! I Can't Cook!
Help! I Can’t Cook!

It’s a fact. Some people can’t cook. Of course, “I can’t cook” means different things to different people.

Some people can’t cook because they don’t have the means to cook. Maybe they rent a room that doesn’t have kitchen privileges. Maybe they live out of hotel rooms because they travel a lot. Maybe their stove is on the fritz. Or maybe their house did, in fact, come without a kitchen.

Some people can’t cook because, well, they just can’t cook. Maybe they just don’t have the patience, the time or the confidence.

Then there are the people who simply don’t cook. Nope. Not doin’ it.

What shall we do with all these non-cookers who still want to eat a healthy diet? As it turns out, I have a few ideas.

Easy No-Cook Meals And Snacks

Chicken salad — grab some pre-cooked organic chicken and mix with mayonnaise. Jazz things up a bit by adding your favorite mustard, some grapes, walnuts or whatever tickles your fancy!

Peanut butter and strawberry sandwich
Peanut butter and strawberry sandwich

Peanut butter and strawberry sandwich — pick up a fresh-baked loaf of bread from your local bakery. Slather on some chunky peanut butter and sliced strawberries. Or smooth peanut butter and apple slices. How about cashew butter and fresh raspberries? There are no rules.

Overnight oats — There are only about a million flavor combinations and it keeps for up to 5 days in your fridge. Win-win!

Tomato, mozzarella and basil — This is exactly what it sounds like it is. Slice up a fresh tomato and top it with slices of fresh mozzarella and some fresh basil. Pair this up with the cooked shrimp you picked up in the frozen food aisle and you’ve got a meal!

Garden salad
Garden salad

Garden salad — It all starts with some bagged lettuce and fresh veggies (get the pre-cut ones to save time!). Toss it up with some mushrooms, nuts, seeds, avocados and/or hard-boiled eggs then top it off with homemade ranch, thousand island or Caesar dressing. Because there’s no such thing as “just a salad”.

Corn Salad — Saw fresh corn off the cob, put it in a bowl with some thinly sliced red onion and radishes then toss it with lemon poppy dressing.

Coleslaw
Coleslaw

Coleslaw — Simply mix shredded cabbage, green and/or red, and grated carrots. Make the dressing with 2 tbsp apple cider vinegar, 1 tbsp olive oil, 2-3 tsp sugar and ¼ tsp salt. Ask the produce clerk to cut a head of cabbage so you can buy just a half or a quarter of it.

Fruit salad — A pile of your favorite fruits and berries topped with plain yogurt (mix in a bit of honey and a drop of vanilla, if desired). Use what’s left of the yogurt to make dill dip, which is great for dipping fresh veggies!

The Art Of Instant Pot Cooking

Instant Pot
Instant Pot

Let’s talk for a minute about how handy these are. Not only can this multi-function puppy pressure-cook food in no time flat, but it can also slow cook, steam, sterilize, make yogurt, saute, cook rice, cook eggs and even air fry. It even comes in a mini (3-quart) size so you don’t have to cook for an army.

You can cook just about anything in an Instant Pot. Throw it in there, turn it on and walk away. In case you’re feeling insecure, Instant Pot comes with access to an app that has cooking tips and recipes.

A more cost-effective option in this category is a slow cooker. It doesn’t have as many uses but it will still cook dinner for you. No, it doesn’t come with an app but I can recommend this cookbook!

Sandwich maker

Sandwich Maker
Sandwich Maker

For around $20, you can own a compact and oh-so-awesome multipurpose cooking tool! It’s easy to use, easy to clean, easy to store and its uses are only limited to your imagination!

Its compact size also makes it ideal for traveling. The non-stick surfaces require very little, if any, oil for cooking, making it a healthier option than some other cooking methods.

Of course, you can grill your sandwiches (the combinations are limitless enough already) but it’s also great for pancakes, french toast, cinnamon rolls, mini pies, cake and omelets.

Microwave

Microwave
Microwave

This magical device was invented in the 1940s and we’ve never looked back. The first home models, introduced in the 1960s, carried a price tag of around $4,000 when adjusted for inflation. Luckily for us, things have changed and we can pick up a decent model these days for right around $100.

Microwaves are not just for reheating last nights’ dinner. You can toast nuts or roast garlic. You can bake a potato or cook it cubed up for potato salad. Pasta, steamed vegetables, winter squash, sweet treats. Yes, you can even cook meat, although you’ll want to do a little research on cooking methods before you attempt that big, beautiful steak.

There are plenty of gadgets available (if you’re a gadget kind of person) but most of the time, you can use whatever microwave-safe dishes you have on hand to achieve the desired effect. Sometimes, all you need is a mug.

You can also find microwaves in many places when you’re on the road. Convenience stores, supermarkets, truck stops and travel centers usually have them for public use. (Remember to be polite and buy a bottle of water or cup of coffee while you’re cooking your lunch!) Microwaves are a standard issue in hotel and motel rooms. There’s also one in the break room at work, although its cleanliness is always in question.

Egg cooker

Egg cooker
Egg cooker

I’m not normally a fan of gadgets that do just one thing but this is my exception because…eggs, man. You can eat them hard-boiled or soft-boiled. You can serve them over toast or tucked in a sandwich.

Garden salads love them. Speaking of salads, so do pasta and potato salads. And what would egg salad be without eggs?

Pickle ‘em, devil ‘em, pair them up with some carbs like rice or spaghetti. Marry hard-boiled eggs and avocado for a super easy low-carb meal that’s loaded with protein, healthy fat and fiber.

Eggs are stuffed full of nutrition and their low price makes them an incomparable value.

Blender

Blender
Blender

Ah, the blender. Underrated, underappreciated, underused. It cries out for your attention. It can do so much more than making Margaritas.

It’s great for all kinds of drinks such as smoothies, milkshakes and frappes, real fruit slushies and frozen coffee.

Make a dessert mousse by blending one avocado, 2 tbsp cocoa, 1½ honey and 1 few drops of vanilla. Then use the blender to make whipped cream to go on top.

Dress up any meal by blending a gazpacho or cucumber soup. Whip up some hollandaise, salsa, hummus or pesto.

Heck, you can even use it to make baby food.

Feeling adventurous? How about some homemade beauty treatments? Why spend money buying an oatmeal mask when you can make your own? How about making some nut butter or almond milk?

Oh, and since you’ve got the blender out, I will take a margarita!

Rice Cooker

I received a rice cooker as an (unsolicited) gift from a family member. I had never wanted one and I wasn’t sure I would ever even use it. Once again, I’m not a gadget person. I still use the cooking pans I got second-hand from my parents after I got married, which they had received as a present when they got married, over 60 years ago. I just didn’t see the need to cook rice in a rice cooker when my elderly but reliable saucepan works just fine.

Rice Cooker
Rice Cooker

Except…

…that it’s awesome. And it’s not just for rice. That’s right. I said it. I was pleasantly surprised to find that there were all sorts of one-pot meals I could make in this thing. It times itself, I didn’t have to remember to stir it AND it keeps it warm until I’m ready to eat.

Now, I am a fan of rice so I usually mix in some raw protein and veggies right in with the uncooked rice and water and let it do its thing. Easy-peasy. Here’s the thing, though. It also has a steaming tray that suspends above the rice so I can just as easily cook the meat and veggies separately.

It makes oatmeal, mac and cheese, soups, chili and stewed fruit. You can even use it to bake bread and cakes.

It’s compact, easy to use and easy to clean. It’s versatile like the Instant Pot and slow cooker but with a few differences. It has fewer options than the Instant Pot and cooks faster than the slow cooker. The price range is broad but a basic rice cooker is usually less than $40, similar to that of a basic slow cooker.

That About Sums It Up

Eating Healthy
Eating Healthy

OK, so that doesn’t really sum it up. There are a lot of different options out there for the cooking challenged and, if you search hard enough, you can learn how to use a curling iron to cook bacon or a clothing iron to make grilled cheese sandwiches. While it seems like either of these options could (technically) work, I’d like to think I’ve put forth the most reasonable choices for people who can’t (or don’t) cook.

What about you? What cooking hacks have worked for you? Let me know in the comments below!

All my best,

Cynthia
Cynthia@cynthiaeats.com

 

 

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