Thursday, September 17, 2009

10 Ways to Cook Corn on the Cob

Fresh, in season corn is so delicious, why not try it a variety of ways?

Fresh on the cob sweet corn is still tasting pretty good down south so I'm gonna get my fill while it's at its peak flavor, even though it's pretty much available year round these days. Me, I just love the stuff, any way that you make it. My preference though? Simple, and pure, boiled corn on the cob, done just right and only long enough to cook the kernels yet leave them crunchy, with a generous sprinkling of salt, and butter. Butter. Now that's where you can really mess around with some flavor combinations.


Boiled Corn

Husk and clean corn of silks. Fill a large pot with a couple quarts of water, enough to well cover. Add 1 to 3 tablespoons of sugar, depending on the number of ears you're boiling - never add salt! Salt will toughen the corn, so wait to salt it after you have cooked it. Bring water to a boil, drop in the corn and once it comes back to a boil, turn down to a gentle boil let it boil only for about 10 to 15 minutes.

Really Sinful Milk Boiled Corn

Husk and clean 12 ears of corn of silks. Fill a large pot with 2 quarts of water and 2 quarts of whole milk. Add to that 1 cup (1/2 pound) of butter and 2 tablespoons of sugar. Bring to a boil, drop in the corn and once it comes back to a boil, turn down to a gentle boil let it boil only for about 10 to 15 minutes. Remove pot from heat. The corn can remain in the pot for up to an hour before serving and still taste freshly cooked.

Steamed Corn

Husk and clean corn of silks and, if you have a rack that will fit inside a pot, put a couple of inches of water in the bottom of the pot, add 2 to 3 tablespoons of sugar, add the rack and set the ears on top.  If you have to stand the ears up, try cutting the wider end of the ear of the corn flat to help it stand up. Put a couple of inches of water in the bottom of a tall lidded pot, add the sugar and stand the ears upright in the pot. If you don't have enough corn to fill the pot, just cut the ears in half.  Bring to a boil and let the corn steam, covered, for about 30 minutes.

Microwaved Corn

Clean corn and wrap the ears in microwave safe plastic wrap.  Microwave on high for about 2 minutes per ear, depending on your microwave.

Steamed in the Husk Microwaved Corn

This has got to be hands down the easiest, cleanest way to get a ready to eat piece of corn on the cob.  I'm a big fan of boiled or steamed corn and this is now my most favorite way to cook it. Try it - you'll be amazed! Click this link to learn how.

Oven Roasted Corn

Preheat oven to 350 degrees.  Pull back the husks but do not remove them. Remove all of the corn silk and pull the husks back over the corn. Place the corn into a large pot of cold water to soak for at least 30 minutes. Remove and let drain. Place the corn wrapped in the husks directly on the oven rack and bake for about 30 minutes. To serve, pull back the husks and either leave them on to serve as a handle or remove them if preferred.

Oven Roasted "No Husk" Corn

Place unshucked corn in a preheated 350 degree F oven for 25-30 minutes. Use pot holders to hold the corn and cut off the larger end. Shake the corn out of the husk and serve.

Steamed on the Grill Corn

Pull back the husks but do not remove them. Remove all of the corn silk and pull the husks back over the corn. Place the corn into a large pot of cold water to soak for at least 30 minutes, putting another heavy pot on top to hold them down in the water. Preheat grill to medium high heat and put the corn directly on the heat. Cook for about 12 to 15 minutes or until tender, turning several times.  Let cool slightly. Pull back the husks and remove or use as a handle. Spread the compound butter mixture evenly on corn while it is hot and season with salt and pepper to taste. You can also completely clean the corn and wrap it in aluminum foil.

Char-grilled Corn

Soak unhusked corn in a large pot with 1/4 cup of sugar at least 2 hours (I let it soak all day), weighing down with heavy pot. Drain, remove husks and silks, pat dry and brush with olive oil. Grill at 400 degrees F for about 20 minutes until charred, turning every 5 minutes. Serve with a flavored butter.

Parmesan Corn

Prepare 6 to 8 ears of corn using your favorite method. Grate 1/2 cup of fresh Parmesan cheese, divide in half. Chop 2 tablespoons of fresh parsley, divide in half. In a small bowl, combine 1 stick of butter, softened at room temperature, with 1/4 cup of the freshly grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper and one toe of finely minced garlic. Brush butter mixture on hot corn, plate and sprinkle each ear with the remaining cheese and parsley.


Flavored butters are so easy to make and make an impression with your guests. Check out some of our Compound Butter Blends!

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Check These Recipes Out Too Y'all!

Fresh Hot Corn on the Cob in 4 Minutes, No Husking, No Silks
How to Strip Corn Off of the Cob
Spicy Cajun Sausage and Corn Soup
Southern Style Creamed Corn

Posted by on September 17, 2009

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  1. Yum!

    Now I really want to have some corn.

  2. Mary, all of the butter compound recipes sound so delicious. I want to taste my way through all of them!

  3. You are making me hungry! thanks for stopping by from SITS! I usually love corn on the cob, but this pregnancy both corn and grilled chicken have been food aversions for me. It's really disappointing. I've bought corn three times this summer... and haven't been able to finish more than one cob out of each batch! Sad!

  4. Oooh Mary,
    Thanks for stopping by the Politics of Love - I think I'll be staying if that's alright. lol - these recipes are killer!

  5. Oh Gosh I love corn on the cob YMMMMM. Not to mention any butter compound, especially with garlic in it, scores in my book.

    thanks for visting my blog, I hope you come back soon.

    I'm off to check your other blog.

  6. I'm with you-- butter and salt. It's how I always eat my corn. People keep trying to push spray margerine at me. Geesh, can you imagine:)

    Yum, the Dilly Lemon butter would be SOOOO good on fish. I have fresh dill this year.

  7. Well Howdy Mary,

    Thanks so much for stopping in and leaving a comment. I just had to see what was cooking over here in your world. Not too very far from mine here in Georgia. I'm finding your blog most interesting and entertaining. Great to know you. I'll visit the other one now too. Hey, come back over and be my friend/follower, I don't know many bloggers in our age category and I need company. Thanks a Million, Keri

  8. I love your compound butter ideas! Great Post

  9. Thanks so much for stopping by my blog today!

    We love corn on the cob at my house. I've never tried flavored butters, but it sure sounds delish!

  10. I'm with you! I prefer my corn on the cob boiled to perfection. Whenever we grill ours, it always turns out a tad on the chewy side.

    Love all of those butter compounds. I'm imagining the possibilities right now!

  11. I just bought a dozen ears yesterday! My favorite is boiled, too! I'm going to have to make a few of your butter blends! Drooling ;)

  12. Hi Mary,
    My brother in law cooked corn on the grill last weekend. I have never seen it done this way but boy was it good.
    He left the husks intact and soaked the corn in cold water for about 30 minutes. Then put it on the grill. turning it about every 10 minutes for 50 minutes.. Then he put all the corn into a big empty cooler and placed a damp towel over it and closed the lid. By the time every thing else was done so was the corn. he opened the cooler and the steam just poured out. he then shucked the corn the silk came off easily and it was so good.. Next time I will have some of your butter compounds to put on it.. yummmy

  13. Now THAT'S a cool tip. I never can get all those pesky silks off - thanks so much!!

  14. You left out Cooler Corn. Now that is awesome, easy and delish.


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