Best Way To Cook Corn On The Cob

Regarding summer barbecues and family dinners, Corn on the Cob evokes the sensation of warm weather and good times like few other foods. This traditional dish has been a gathering fixture for generations, and with good reason. But what is the best method to prepare Corn on the cob to be perfectly juicy, tender, and flavorful? This article will explore the best way to cook corn on the cob.

How To Buy Perfect Corn On The Cob

Selecting the freshest and most flavorful kernels of Corn is necessary for purchasing the best Corn on the cob. Here is a detailed guide to selecting the finest Corn:

  • Look At The Husk: The husk (the green outer covering) of the Corn should be vibrantly green and barely moist. Avoid maize with dry or brown husks, as this may indicate that the Corn is stale or not fresh.
  • Feel The Husk: Squeeze the husk gently to feel the kernels within. The husk should be plump and firm, not mushy or spongy. A uniform and even distribution of grains is a positive indicator.
  • Check The Silks: Silk, which consists of fine thread-like strands at the tip of the ear, should be slightly tacky and damp. If the silks are dry or blackened, the Corn may have passed its heyday.
  • Inspect the Tassels: The tassels on top of the maize should be brown and slightly tacky to the touch. If the tassels are dry, the maize may be overripe.
  • Peek At The Kernels: Pry back a small section of the husk to observe the kernels. They should be large, densely packed, and arranged in straight lines.
  • Check for Worms or Pests: Although uncommon, examining the tip of the ear where it was connected to the stalk for any signs of worms or pests is a good idea. Look for flaws or imperfections.
  • Avoid Corn With Small Kernels At The Tip: Ears of Corn with tiny or shrunken kernels at the tip may be lacking in flavor or past their prime.
  • Select the Appropriate Variety: Different corn varieties differ in sweetness and flavor. Choose corn varieties designated “sweet” if you’re seeking sweetness.
  • Choose the Right Variety: Although not consistently accurate, some individuals recommend smelling the husk. A freshly harvested ear of maize should smell slightly sweet and grassy. Not fresh if it smells acidic or fermented.
  • Smell It: Corn is typically at its highest quality between late spring and early fall, during its optimum season. Purchasing corn when it is in season increases the probability of getting the most flavorful and fresh kernels.
  • Purchase From Reputable Sources: Purchase maize from reputable sources, such as farmers’ markets, local produce stands, or supermarkets with a solid reputation for fresh produce.
  • Don’t Rely Solely on Appearance: Remember that the most flavorful corn may not always be beautiful. Prioritizing freshness and quality over appearance is preferable.

How To Prepare Corn

Maize must be well cleaned before boiling. To remove the husks, firmly grip the feathery ends and pull down toward the stem end. Remove any leftover silks and split off any long stems by rubbing the cob with your fingertips. That was finally straightforward. You are now ready to cook!

Equipment For Cooking Corn On The Cob

  • A large pot Tongs with which to lower the corn into the boiling water
  • A plate or baking sheet on which to place the cooked corn.

How To Boil Whole Corn Cobs

  • Boil A Large Pot Of salted water: Bring some of the water in a big pot to a boil over a moderate flame. Add a lot of salt to the water once it is boiling. It will have the taste of the sea. This is important because it will improve the taste and sweetness of the corn.
  • Add Extra Flavor To The Water: If you want to add flavor to the water, you can flavor it with various aromatics. Add a couple lemon halves, Old Bay seafood seasoning, and salt to taste. You can add white wine, a bay leaf, and smashed garlic cloves.
  • Add The Corn To The Water That Is Boiling: Put the corn into the hot, salted water, being careful not to fill the pot. It is better to boil no more than 4 cobs at a time so that they all have enough room to cover and cook evenly.
  • How long should Corn On The cob be boiled: For four to five minutes, boil the Corn until the kernels turn brilliant yellow and are crisp-tender. Remove the fish from the water with tweezers and serve on a warm platter. 
  • Butter And Season The Corn With Salt: To make a simple side dish that highlights the Corn, brush the boiling corn with melted butter and sprinkle with salt and pepper. The corn can also be coated with seasoned butter cooked from scratch. Consider this Corn on the Cob with Basil Butter or this Corn with Scallion-Lime Butter for ideas.


A delectable smokiness and char enhance the flavor of grilled Corn on the cob. Here are the steps:

  • Preparation: Prepare the ears by peeling back the husks, removing the silk, and soaking them in water for 30 minutes.
  • Grilling: For grilling, preheat the grill over medium heat. Cook the Corn on the grill grates for 10 to 15 minutes, turning intermittently.
  • Flavor Enhancement: Brush the corn with melted butter and herbs during grilling to impart a tantalizing aroma.

Tips For Grilling Corn

  • Add additional preparation and cooking time if using a charcoal grill, as you must wait for the embers to heat up. This county fair-style corn, however, is worth the delay.
  • When the husk is removed, grilling maize requires additional moisture. This is where the ice comes in! As the maize kernels cook, the ice inside the foil packet melts and transforms into steam, preventing them from drying out.
  • Corn can also be grilled with the shell intact. This protects the maize from the grill’s heat and infuses it with moisture.


Corn on the cob that has been tenderly prepared and seasoned is ready to delight. It is a basic yet satisfying treat for any occasion, with a pinch of salt and a pat of butter.

Thank you for reading.

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