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.
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.
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.
Fill Instant Pot with 1 cup of water. Place metal trivet in the bottom of the pot.
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.
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.
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.
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.