Corn on the Cob Guide for Perfect Results Every Time
Soak Before Grilling (Optional):
For extra flavor and to prevent the husks from burning, soak the entire corn (with husks on) in water for 15-20 minutes before grilling. This helps steam the kernels for a juicy result.
Boil for Tenderness:
To boil corn, fill a large pot with water and bring it to a boil. Add the corn, cover, and cook for 7-10 minutes. Fresh corn cooks quickly, so check for tenderness by piercing a kernel with a fork.
Grill for Smoky Flavor:
For smoky grilled corn, preheat your grill to medium-high heat. Grill the corn, turning occasionally, for about 10-15 minutes until the kernels are charred and tender. You can grill it with husks on or off for a deeper char flavor.
Peel the Husk Correctly:
When peeling corn, remove both the husk and silk. For easier silk removal, use a brush or rub the kernels with a damp paper towel after peeling. The kernels will be clean and ready for cooking.
Season Immediately After Cooking:
Season corn on the cob while it’s still hot for the best flavor absorption. Butter, salt, and pepper are classic choices, but feel free to experiment with chili powder, garlic butter, or cheese for added flavor.
Use a Corn Holder:
To make handling corn on the cob easier and less messy, use corn holders. These small tools can be inserted into each end of the cob, providing a sturdy grip for eating.
Try Roasting in the Oven:
For a simple roasted version, preheat the oven to 400°F (200°C). Wrap the corn (with husks on or wrapped in foil) and bake for about 20-25 minutes. This method helps the corn retain moisture and sweetness.