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What is the best way to cook corn? I use several different methods for grilled corn or microwave corn on the cob, and I’m about to share with you my favorite way to get perfectly tender and crisp corn on the cob every time!
I remember backyard barbecues at my sister’s house always included her husband’s “famous” corn on the cob. He would soak the corn in the husks for hours, then cook it on the grill for about an hour. Now, while this is an absolutely delicious way to get smokey, sweet grilled corn on the cob, I just don’t have time for all of that! My busy family expects a meal on the table in 30 minutes, whether it’s a crazy weeknight dinner or a relaxing weekend meal.
Several years ago I learned an easy method for cooking corn in the microwave and I’ve been using it ever since. But in the summer, we love to grill pretty much everything, so I was on the hunt for an easy way to get that smoked, grilled corn flavor that was simple enough to be done in 20 minutes and didn’t require a lot of time peeling the silk off of the corn.
There are three different ways to cook corn that I use on a regular basis. Sometimes I combine methods depending on the time that I have (this is just when I want to end up grilling the corn and want to use a shortcut).
My preferred way actually uses 2 different methods when cooking corn on the cob; the microwave and the grill.
This 2-step method serves a few purposes:
Here’s how to microwave corn on the cob in just a few easy steps. If you’re using the grilled corn method, you will follow these steps, but cut the microwave time by a few minutes.
If grilling, butter and add salt to the husked corn, then toss it on a high heat grill for 5-6 minutes, turning a couple of times to char all sides. The short time on the grill will cook the corn the remainder of the way through.
I love this method because it tastes delicious, and it’s super easy. I can prep a salad or gather up other meal elements for the grill while the corn is cooking in the microwave, then take it out with everything else I’m grilling. The result is a quick cook method that still has that smoky charred flavor we love.
Fill a large stock pot with generously salted water and bring it to a boil. Remove the husk and remove the silk from the corn. After dropping the corn into the boiling water, cover the pot and bring it up to a boil again. Turn off the heat and remove the ears for serving. Any corn left can sit in the hot water for up to ten minutes in case anyone wants seconds.
I used to love just picking up a piece corn and eating it straight off the cob, but nowadays I prefer things a little less messy. There are several different gadgets and tricks for cutting your corn off the cob. First you’ll want to remove the husks and slice the ends off so you have a flat surface to work with.
The simplest way to cut corn off the cob is to place the flat end on a cutting board and slice the kernels off in rows with a sharp knife, using a sawing motion. This can get messy so you might want to do this inside a baking dish so it will catch the kernels as they fall. Or, if you have a bundt pan, stick the ear of corn in the center tube. The corn should fit inside just enough to hold it in place. Then hold the top steady and slice off the kernels so they fall directly into the pan – no mess!
Corn on the cob is delicious with just a little butter, salt and pepper. But there are a few other ways to dress up your cobs.
If you have leftover corn on the cob, I recommend cutting the kernels off of the ear and reserving them in an airtight container or bag. They will stay fresh for several days and you can serve as a side dish, or toss in a salad or soup. You can also freeze corn kernels in a freezer bag for up to 6 months.
Love grilling as much as we do? Try these other grilled recipes: