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Corn is a summer staple! Which is why learning how to perfectly cook corn on the cob is a must. Here are three easy methods for the best sweet, juicy and tender cooked corn on the cob. Learn how to make it on the grill, in the Instant Pot, and boiling.
How To Cook Corn On the Cob
If you love corn on the cob as much as we do, then you know it’s one of the best things about summer. There’s nothing quite like biting into a fresh and sweet corn on the cob. Cooking corn on the cob can be a bit intimidating if you have never done it before. It could also be disappointing when the corn is not fresh, undercooked, or overcooked.
Learn how to perfectly cook it every time using not only 1 but 3 simple methods that you can choose from; Grilling, Instant Pot, and boiling. All so easy and make for tender, plump and juicy corn on the cob. Learn how to pick the best ears of corn and how to store them for maximum freshness. Serve that corn on the cob warm with a bit of butter and sprinkle of salt!
Health benefits of Corn:
- Naturally Gluten-Free
- Promotes Digestion
- Great for Eyesight
- Prevents Anemia
- Controls Diabetes
- Reduces Cholesterol
How to pick corn on the cob:
When it comes to picking corn on the cob, you want to pick corn that is fresh with plump kernels. First, go for ears of corn with a bright green husk that are tightly closed. Slightly damp husks are also a good sign of a fresh cob. You want to avoid any husks with small brown holes. This usually means insects have made them so you want to stay away from these. If you’d like to take it even a step further, open the top of the husk a bit. Just enough to be able to take a peek. If the kernels look fresh, bright yellow, and well rounded, then it’s a good cob.
How to store corn on the cob:
The best way to store corn is in a cold place to maximize it’s freshness. Keep your corn refrigerated in a plastic bag that is tightly closed. You will also want to make sure you keep the husk on the corn. Don’t shuck that corn until you are ready to cook it. Corn on the cob is best if used within 3 days after brining it home.
What you need to make corn on the cob:
- Ears of Corn
- Unsalted Butter
- Pink Sea Salt
- Fresh Parsley
Preparing your corn:
Shuck corn. Rinse corn making sure to remove any leftover silk. Pat dry corn and set aside to cook using one of the methods below. You can leave each ear of corn whole or break them in half to serve a larger crowd.
Cooking corn on the cob:
Grilling Method:
- Preheat grill on medium-high heat.
- Generously rub butter throughout each ear of corn. Place corn on preheated grill. Grill for 15 minutes turning each cob every 2-3 minutes. This will ensure corn will grill evenly and get a nice char on every side.
- Remove corn from grill and sprinkle with some salt and fresh thinly chopped parsley if desired. Serve warm.
Instant Pot Method:
- Fill Instant Pot with 1 cup of water. Place metal trivet in the bottom of the pot.
- Set the ears of corn on the trivet. Stacking them on top of each other.
- Close Instant Pot lid and turn the steam release valve to the sealing position. Press “Pressure Cook” or “Manual” button and set cooking timer for 2 minutes. At this point, the Instant Pot will take some time to build up and reach pressure. The pot will beep and timer will then begin to countdown.
- As soon as time ends and timer goes off, quick release pressure by carefully turning the steam release valve to the venting position (use a tong or the handle of a spatula to do this). Once all of the steam has been released and the pin drops down, open the lid.
- Using tongs, grab each ear of corn and remove from the pot. Set on a large, flat surface such as a platter, cutting board or baking sheet pan. Rub each cob with butter and sprinkle with salt and thinly chopped parsley if desired, Serve warm.
Boiling Method:
- Fill up a large pot with at least 2 quarts of water. Sprinkle with about 1 tbsp pink sea salt and mix until all or most of salt dissolves. Bring water to a boil.
- Once water is boiling, use tongs to place each ear of corn in. Boil corn for 6 minutes.
- Use tongs again to remove corn from pot and place them in a strainer. Turn heat off and discard water.
- Once the corn has cooled-down a bit and can be handled, rub with butter and sprinkle with salt and fresh thinly chopped parsley if desired. Serve warm.
What to serve corn on the cob with:
- Turkey Burgers
- Slow Cooker Carne Asada Tacos
- Shrimp Skewers with Avocado Mango Salsa
- Mahi Mahi Burgers with Chipotle-Avocado Spread
- Buffalo Chicken Burgers with Blue Cheese Dressing
Recipes to use corn on the cob in:
- Grilled Mexican Street Corn
- Southwest Chicken Salad
- Loaded Guacamole
- Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
You may also like these other “How To” recipes:
- Perfect Stovetop Popcorn
- Spaghetti Squash Noodles
- Cauliflower Rice
- Cauliflower Mashed Potatoes
- Cook Quinoa
- Cook Lentils
How To Cook Corn On the Cob
Corn is a summer staple! Which is why learning how to perfectly cook corn on the cob is a must. Here are three easy methods for the best sweet, juicy and tender cooked corn on the cob. Learn how to make it on the grill, in the Instant Pot, and boiling.
Ingredients
- 6 ears of corn
- 2 tbsp unsalted butter
- 1 tsp pink sea salt (plus more if using boiling method)
- fresh thinly chopped parsley for garnish (optional)
Instructions
Prepping the Corn:
-
Shuck corn. Rinse corn making sure to remove any leftover silk. Pat dry corn and set aside to cook using one of the methods below. You can leave each ear of corn whole or break them in half to serve a larger crowd.
Grilling Method:
-
Preheat grill on medium-high heat.
-
Generously rub butter throughout each ear of corn. Place corn on preheated grill. Grill for 15 minutes turning each cob every 2-3 minutes. This will ensure corn will grill evenly and get a nice char on every side.
-
Remove corn from grill and sprinkle with some salt and fresh thinly chopped parsley if desired. Serve warm.
Instant Pot Method:
-
Fill Instant Pot with 1 cup of water. Place metal trivet in the bottom of the pot.
-
Set the ears of corn on the trivet. Stacking them on top of each other.
-
Close Instant Pot lid and turn the steam release valve to the sealing position. Press “Pressure Cook” or “Manual” button and set cooking timer for 2 minutes. At this point, the Instant Pot will take some time to build up and reach pressure. The pot will beep and timer will then begin to countdown.
-
As soon as time ends and timer goes off, quick release pressure by carefully turning the steam release valve to the venting position (use a tong or the handle of a spatula to do this). Once all of the steam has been released and the pin drops down, open the lid.
-
Using tongs, grab each ear of corn and remove from the pot. Set on a large, flat surface such as a platter, cutting board or baking sheet pan. Rub each cob with butter and sprinkle with salt and thinly chopped parsley if desired, Serve warm.
Boiling Method:
-
Fill up a large pot with at least 2 quarts of water. Sprinkle with about 1 tbsp pink sea salt and mix until all or most of salt dissolves. Bring water to a boil.
-
Once water is boiling, use tongs to place each ear of corn in. Boil corn for 6 minutes.
-
Use tongs again to remove corn from pot and place them in a strainer. Turn heat off and discard water.
-
Once the corn has cooled-down a bit and can be handled, rub with butter and sprinkle with salt and fresh thinly chopped parsley if desired. Serve warm.
Recipe Notes
How to pick corn on the cob:
When it comes to picking corn on the cob, you want to pick corn that is fresh with plump kernels. First, go for ears of corn with a bright green husk that are tightly closed. Slightly damp husks are also a good sign of a fresh cob. You want to avoid any husks with small brown holes. This usually means insects have made them so you want to stay away from these. If you’d like to take it even a step further, open the top of the husk a bit. Just enough to be able to take a peek. If the kernels look fresh, bright yellow, and well rounded, then it’s a good cob.
How to store corn on the cob:
The best way to store corn is in a cold place to maximize it’s freshness. Keep your corn refrigerated in a plastic bag that is tightly closed. You will also want to make sure you keep the husk on the corn. Don’t shuck that corn until you are ready to cook it. Corn on the cob is best if used within 3 days after brining it home.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
