Corn on the cob is a tried and true summer favorite. With its sweet, juicy kernels and irresistible crunch, it’s a simple treat that never goes out of style. Whether you’re grilling with friends or making a quick family dinner, knowing how to cook corn on the cob the right way makes all the difference. Want to turn it into a full summer spread? Try serving it with my 2-ingredient pulled pork and homemade coleslaw for an easy, crowd-pleasing meal!

Corn on the cob, seasoned with salt and pepper, a bowl of butter rests in the background.

Choosing the Best Sweet Corn

For the sweetest, most tender corn, buy it as fresh as possible. Look for ears with bright green husks that feel slightly damp and wrap snugly around the kernels. The silk tassels should be light in color and slightly sticky, not dried out. Gently peel back a bit of the husk to check that the kernels are plump and milky.

Flavor Variations

Sweet corn is delicious with just butter and salt, but you can get creative with toppings:

  • Sprinkle with chili powder and squeeze on fresh lime juice for a Mexican-inspired twist.
  • Brush with garlic herb butter for an extra savory bite.
  • Crumble cotija cheese on top for a classic elote-style flavor.
  • Try a drizzle of hot honey for a sweet and spicy treat.
  • For added protein, sprinkle with crumbled bacon after cooking!
Corn on the cob, seasoned with salt and pepper, a bowl of butter rests in the background.

Storage, Freezing, and Reheating

  • Storage: Wrap leftover cooked corn in foil or place in an airtight container in the fridge for up to 3 days.
  • Freezing: For longer storage, cut the kernels off the cob and freeze them in a zip-top bag for up to 3 months.
  • Reheating: Reheat corn on the cob by wrapping it in a damp paper towel and microwaving for 30–60 seconds until hot.

Tips for Success

  • Cook corn as soon as possible after buying for the best flavor.
  • Don’t overcook; overboiling can make the kernels tough and chewy.
  • Taste a kernel before serving to check for doneness and sweetness.
Corn on the cob, seasoned with salt and pepper, a bowl of butter rests in the background.

Corn On The Cob

Get perfect corn on the cob every time with easy boiling, grilling, and microwave methods, plus tips and flavor ideas!
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Ingredients

  • 4 large ears fresh corn, husked and silks removed
  • 2 tablespoons unsalted butter, melted
  • Kosher salt and black pepper, to taste

Instructions

  • Bring a large pot of of salted water to a rolling boil.
  • Carefully add the husked corn into the boiling water.
  • Cook for 4–6 minutes, or until the kernels are bright yellow and tender.
  • Use tongs to remove the corn from the water.
  • Brush with melted butter and season with salt and pepper

Notes

Grilled Corn on the Cob: Preheat the grill to medium-high heat. Brush husked corn with olive oil or melted butter. Grill directly on the grates, turning occasionally, for about 10 minutes or until lightly charred. Season as desired. Pro tip: Grill with the husk on after soaking in water for 10–15 minutes to keep it moist.
Microwave Corn on the Cob: Leave the husks on and trim any excess silk. Microwave for 3–4 minutes per ear. Let it cool slightly, then peel back the husk and enjoy!

Nutrition

Calories: 140kcal
Course: Side Dish
Keyword: boiled corn on the cob, corn on the cob, easy corn recipe, how to cook corn, summer side dish
Servings: 4
Calories: 140

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