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How to Cook Corn on the Cob (5 Best Ways!)

By chef Henry

Here’s how to cook corn on the cob: my top 5 ways! Try these easy methods to make it boiled, grilled, oven roasted, and more.

Summer is all about corn on the cob, and there’s nothing better than sinking your teeth into that first sweet bite. Over here, I’ve mastered the art of cooking corn. After all, we do live in Indiana, which is all about Midwestern corn season!

There are various method for how to cook corn on the cob, each with their own pros and cons. Browse these methods below and pick what’s right for you. The perfect grilled corn is my favorite, but I make boiled and oven roasted when I don’t feel like firing up the grill.

How Long to Cook Corn on the Cob?

Here’s a quick look at the timing, then scroll down for my methods:

  • Boil it for 5 minutes in rapidly boiling water.
  • Grill it shucked, right on the grates for 12 to 15 minutes at medium high heat, or wrapped in foil for 20 to 25 minutes.
  • Roast it in the oven for 35 minutes on a baking sheet.
  • Microwave it for 5 to 6 minutes with a damp paper towel.
How to cook corn on the cob

How To Cook Corn on the Cob: My 5 Methods

How to Boil Corn on the Cob

Boiling is the method everyone should know: simple, reliable, and hard to mess up.

  1. Place 1 tablespoon kosher salt in a large pot of water and bring it to a boil. This takes about 15 to 20 minutes, so plan accordingly. 
  2. Shuck the corn, removing the silk. 
  3. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through. Season with butter, salt and pepper. 

See my Boiled Corn on the Cob method for more.

How to Grill Corn on the Cob

If you ask me for my favorite, this is it. Grilled corn is smoky, a little charred, and sweet all at once. Here’s what to do:

  1. Preheat your grill to medium-high heat (375-450°F).
  2. Shuck the corn by peeling down the outside layers one at a time, keeping them attached and facing downwards away from the cob. Optional: Use kitchen twine or string to tie the leaves together and make a natural handle for eating the corn. 
  3. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn.
  4. Cook 12-15 minutes total, until blackened on all sides. 
  5. Serve immediately with butter and sea salt, using the tied corn husks as a handle for easy eating.

See my Grilled Corn on the Cob method for more.

How to Cook Corn in the Microwave

Some nights you want corn and you want it now. The microwave is the fastest method:

  1. Place a wet paper towel under and on top of the corn cobs. Microwave on High for 4 minutes.
  2. Remove the paper towel and check to see if the kernels are bright yellow and cooked through on all sides of the cobs. Rotate the cobs and continue to microwave in 2 minute bursts until the kernels are bright yellow on all sides, depending on how many cobs and the strength of your microwave. Cooking 1 to 2 cobs takes about 4 to 5 minutes and cooking 3 to 4 cobs takes about 8 to 10 minutes.

Here’s my Microwave Corn on the Cob method for more.

How to Oven Roast Corn on the Cob

For roasting corn there’s almost no prep, and you don’t even husk it first. Here’s what to do:

  1. Preheat an oven to 350 degrees Fahrenheit.
  2. Using a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer pieces of husk.
  3. Place ears with husks on, directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
  4. Remove the corn from oven and allow it to cool slightly before peeling off the husks. Season as desired (I like butter or olive oil, kosher salt, and freshly ground pepper).

See my Oven Roasted Corn method for more.

How to Smoke Corn on the Cob

If you have a smoker, you’ve absolutely go to try smoked corn on the cob! The smoky sweet, buttery, salty flavor is incredible. Here’s what to do:

  1. Heat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s directions. Any type of smoking wood will work — I like using hickory.
  2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional, but it’s handy for making a natural handle for eating the corn. Otherwise, simply shuck the corn.
  3. Place the corn cobs in a single layer on the grates and smoke until golden brown, 40 to 45 minutes. Turn once halfway through if the smoker allows. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.

See my Smoked Corn on the Cob method for more.

Ways To Season Corn on The Cob

Once you’ve cooked your corn on the cob, it’s time for topping! There are lots of great topping ideas for corn cobs, but we like to keep it simple with these flavors:

  • Butter and salt. There’s nothing better than the classic! Take it over the top with an additional sprinkle of smoked paprika and finely minced parsley.
  • Mexican street corn (aka Elote). This Elote recipe is our favorite: top the corn with a creamy sauce of lime and chili powder, and crumble cheese over the top.
  • Old Bay. This popular seasoning blend is perfect for corn and adds mega flavor.
  • Feta, Parmesan, and chopped fresh basil. A simple topping of butter and two cheeses makes fresh corn sing.
Elote recipe (Mexican Street Corn)

How To Cut Corn Off The Cob

Planning to serve your corn in a salad? You’ll need to chop that corn right off the cob. But if you’ve tried it before, you know it’s extremely messy! Here’s our method for How to Cut Corn off the Cob that collects those kernels in a neat pile:

  • Grab a bundt pan. Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand. (Don’t have one? Read more here.)
  • Slice downwards. Use a large chef’s knife to cut in a downward motion, letting the corn cobs kernels collect neatly into the bundt pan.
How to cut corn off of cob

More Corn Recipes To Try

Want to use your corn in creative ways? These corn recipes show the best ways to use seasonal corn on the cob in soups, salads, and more:

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How to Cook Corn on the Cob (5 Ways!)

Grilled corn
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Here’s how to cook corn on the cob: the best ways! Try these easy methods to make it boiled, grilled, oven roasted, and more.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 8 servings 1x
  • Category: Side Dish
  • Method: Various
  • Cuisine: Corn
  • Diet: Vegetarian

Ingredients

  • 4 to 8 ears corn

Instructions

  1. Boiled: Place 1 tablespoon salt in a large pot of water and bring it to a boil. This takes about 15 to 20 minutes, so plan accordingly. Shuck the corn, removing the silk.
    When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through. Season with butter, salt and pepper.
  2. Grilled: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional; it makes a natural handle for eating the corn. Otherwise, simply shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
  3. Grilled in foil: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
    Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (½ tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet. Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
  4. Oven roasted: Preheat an oven to 350 degrees Farenheit. Using a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer pieces of husk. Place ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes. Remove the corn from oven and allow it to cool slightly before peeling off the husks. Season as desired (we like butter or olive oil, kosher salt, and freshly ground pepper).

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