4 Delicious Ways to Make 🌽 Corn on the Cob (2024)

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Few things are as wonderful as fresh Corn on the Cob in the heat of summer. Here are four different ways to cook it (grill, instant pot, microwave, and stove), all of them foolproof and completely delicious.

I grew up seeing corn fields outside the car window as we drove past, my dad and grandpa always saying “Knee high by the 4th of July!”

In my family, corn was a common dinner side dish. My mom boiled the cobs in water and we seasoned them at the table (as much butter and salt as I could get away with). And let’s not forget those tiny yellow plastic corn cob holders!

These days, I still boil corn most of the time. Old habits die hard, I guess. But for everyone else, there are plenty of other ways to make it, and so many ways to flavor it!

Tutorial notes:

• Buying: Corn is best enjoyed the day it is picked off the stalk (before the sugars have a chance to turn to starch). These days it’s almost impossible to get the absolute freshest corn unless you’re lucky enough to live near a farmer. When shopping for corn, look for corn still in the husks. Search out husks that are plump, green, and still moist, with fresh, light yellow silk. If you can, select one and peel back the husk to expose the corn. The kernels should look bright, fresh, and almost sparkly. Avoid corn that has dead, dull-looking kernels or any sign of pests or disease.
• Storing: To store corn, keep it in the husk. But even the husk needs to be protected from drying out, so here’s what to do: wrap the ears up in a damp paper towel and store them in a plastic vegetable bag in the coolest part of your refrigerator. Try not to leave the corn out on the counter overnight, and don’t throw it into the refrigerator without wrapping it in a bag first.

Step-by-step instructions

Grilled corn on the cob:

• Preheat grill over high heat for 5 to 10 minutes. Clean and oil grilling grate. Place corn directly over hot side of the grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Instant Pot corn on the cob:

• In the bottom of an instant pot, add corn cobs and 1 cup water. Close the lid, set the valve to “sealing”, and set it to cook for 2 minutes on high pressure. It’ll take about 10 minutes for the Instant Pot to come to pressure. Once the countdown has finished, do a quick pressure release.

Microwave corn on the cob:

• Wrap each ear of corn in damp paper towel. Arrange on a microwave-safe plate and microwave on HIGH for 4 to 5 minutes.

Stove-top corn on the cob:

• Over medium-high heat, bring a full pot of water to boil. Add corn to the boiling water and boil for 4 minutes. Immediately remove cobs from water.

Recipe tips and variations:

• Yield: This recipe makes 4 ears of corn, but you can easily double or triple the recipe for your next Father’s Day, Memorial Day, or Labor Day cookout. (Cooking times may need to be increased depending on the method).
• Storage: Store leftover corn in the refrigerator for up to 4 days (I like to cut the kernels off the cob before storing).
• Seasonings: Sometimes butter and salt are the best thing on fresh corn. If you’re craving something extra, try flavored butter, margarita salt, ancho chili powder, or minced fresh herbs.
• Elote: Rub your cooked corn with fresh lime, then slather with mayonnaise, Parmesan cheese, and chili powder. Mexican street food at its finest!