Corn: one of our most beloved foods, with so many ways to make it even more scrumptious!

Corn is easy to prepare, and nutritious for the whole family. It adapts to every style of cooking; even using popular techniques, such as grilling, smoking, Instant Pot, microwave, and air fryer, just to name a few. 

This article will give you simple guidelines for every method of cooking corn you wish. Also included is a Q & A with the most sought-for answers about corn. 

Table of Contents

• Husking: first things first
• Grilled Corn on the Cob: a naturally delicious way
• Grilling Corn on the Cob in Foil: tidy and effective 
• BBQ Corn on the Cob: eye-candy on the grill
• Microwave Corn on the Cob: the modern method
• Boil Corn on the Cob: the iconic method
• Corn on the Cob in the Oven: go green with this energy-saving method
• Air Fryer Corn on the Cob: 10 minutes to long-roasted flavor 
• Mexican Street Corn: a hearty western favorite 
• Instant Pot Corn on the Cob: another great use for this kitchen powerhouse
• Smoking Corn on the Cob: harvest-time flavor
• Homemade Cream Corn: printable bonus recipe
• Corn Q and A
  • What can I do with lots of corn?
  • What dish can be made from corn?
  • What can I add to corn to make it taste better?
  • What is the best way to consume corn?
  • Is it good to eat corn everyday?
  • What are the disadvantages of eating corn?
  • Can corn make you gain weight?
  • What are the benefits of boiled corn?
  • What are the 6 kinds of corn?
  • What are the 3 varieties of corn?
  • What are the 5 major types of corn?
  • What are the 7 types of corn?
  • Resources for Further Exploration 

Husking: first things first

Always wash corn before husking it. Remove the large, outer leaves of the husk first. Then, grab half of the silk and leaves, and strip them off by pulling down toward the stem. Repeat with remaining silk and leaves. If any strands of silk are hard to remove, you can push them off with a clean dishtowel. 

Finish by trimming off the stem. You can do this with a large, sharp knife. I prefer to snap it off by pressing it against the edge of the counter. 

Grilled Corn on the Cob: a naturally delicious way

The husk does the same thing as foil, but better. The moist silk will help the corn retain its moisture, while the husk prevents scorching.  

Wash the corn before you remove the husks or trim them.  Snap off any excess stem length.  Using scissors, chop off the silk, right to the tip of the ear – Don’t pull at it or try to remove any more than that, yet.  

Then, simply place on the hot grill, husk and all!  Keep it off to the sides or up on the higher rack.  You may see the husk burn; that’s ok.  It usually takes about 20 minutes.  Turn over once, about halfway through the cooking time.  

If you’re not going to eat right away, you can remove the cooked corn to a platter.  The husks will keep it nice and hot, while you’re putting together the rest of the meal.  When you’re ready to serve, pull off the husks and any remaining silk.  If the corn is still very hot, you can do this under cool, running water.  Just be sure to have a screen over your drain.  Nothing clogs up the plumbing like vegetable waste!

Grilling Corn on the Cob in Foil: tidy and effective

Another way to grill corn on the cob is wrapped in foil.

Wash and husk the corn, wrap tightly in foil, and place on the sides or upper rack of the grill.  It should take around the same amount of time as grilling in the husk. You should, however, turn it more often. Unlike the husk, the foil is a conductor of heat. 

Many find this method neater than grilling it in the husk because all the mess of husking is done ahead of time. 

Another advantage of the foil method is that it gives you the opportunity to serve corn that is already seasoned. Here are three ways to season the corn prior to wrapping in foil:

• Brush each ear with melted butter, and sprinkle with salt and freshly ground black pepper. 

• Brush each ear with melted bacon fat, and sprinkle with salt, pepper, and just a few thin strands of freshly sliced onion.

• Brush each ear lightly with mayonnaise, sprinkle with sea salt and freshly ground black pepper, and include within the foil a Tablespoon of snipped fresh herbs from the garden.

BBQ Corn on the Cob: eye-candy on the grill

When you have friends standing around the grill with you, they love to see the brilliant yellow of the corn, as it cooks alongside the meat. 

Aside from the ambiance, you may feel more comfortable being able to keep an eye on the corn’s progress, seasoning it as you go. 

Wash and husk the corn first. If possible, soak the corn in water before grilling it. This will help to keep it moist. 

Alternatively, you can brush the corn with bacon fat. I find that PAM spray adds a chemically taste, butter burns too easily, and oil gives the kernels a chewy, unpleasant texture. 

Place the corn on the cooler surfaces of the grill. It will cook in 10-20 minutes, depending on conditions. 

Prevent it from getting dried out by spritzing it with water and turning it frequently. You can also add moisture by dripping some water into the hot coals, just underneath the corn. Don’t overdo on this, though. Too much steam can interfere with the browning of your meats. 

Microwave Corn on the Cob: the modern method

As with the grilling method, I keep the husk on as a natural wrapping, which maintains moisture.  The steam builds up inside it, cooking the corn to perfection.

Wash the corn, before you remove the husks or trim them.  Snap off any excess stem length.  Using scissors, chop off the silk, right to the tip of the ear – Don’t pull at it or try to remove any more than that, yet.  

Arrange the ears of corn on a microwavable plate, leaving some space in between them (no need to cover):

• For 2 ears, place them parallel to one another, a few inches apart. Cooking time – about 4 minutes.

• For 3 ears, arrange them in the shape of a triangle.  Cooking time – about 5-6 minues.

• For 4 ears, arrange them in the shape of a square.  Cooking time – about 8 minues.

• For more than 4 ears, either split them up, or do more than one round of cooking.  Alternatively, you may line them up next to one another on a plate, leaving a space between each. My microwave can accomodate 5-6 ears this way, which cook in about 10 minutes.  Any more than that, and they would need a bigger plate than my microwave can hold.

As with the grilling method, if the ears are uncomfortably hot to husk, you can do so under cool, running water.

Boil Corn on the Cob: the iconic method

This is the most common method of all.  

Wash the corn and husk it.  Give the husked ears one more wash, before placing them in a large pot.  The pot should be large enough, so the corn isn’t crowded.  Fill with enough water to cover the ears.  

Bring to a boil. Then, turn down and simmer for about 10 minutes.

When they’re done, there’s no need to lift the heavy pot of boiling corn.  Simply use tongs to remove the ears, one by one, onto a platter or large bowl.

Corn on the Cob in the Oven: go green with this energy-saving method

This is an efficient way of making corn, when you’re already baking something for dinner.  

Preheat oven to 350 degrees.  Place ears of corn in a casserole dish with a matching lid. This is important, because the lid is constructed in a way that as the water steams up, it will condense on the inside of the lid, and drip back down on the baking corn, keeping it moist. 

Using the kettle, pour about an inch of hot water into the dish. Cover, and bake for 30-45 minutes. 

Air Fryer Corn on the Cob: 10 minutes to long-roasted flavor

This method produces rich flavored, hearty servings of corn in much less time than oven roasting.  

Preheat air fryer to 400 degrees for a few minutes, while you wash and husk the corn. If your corn is too long for the basket, you can break it in half. Another way is to break it into bigger and smaller pieces. 

For best flavor, rub each ear with a little bacon fat and sprinkle with salt. 

Place basket in air fryer, and cook until it begins to show signs of browning (about 10 minutes). 

Mexican Street Corn: a hearty western favorite

This south-of-the-border favorite has caught on big in the US, appearing on pub grub menus everywhere. 

All you do is spread a thin layer of sour cream on your cooked corn-on-the-cob, and roll it in crumbles of queso cheese. Sprinkle lightly with chili powder, and finish with a squeeze of lime juice. 

If you prefer a more assertively lime taste, squirt the lime juice on first, and give it a moment to sink in, before adding the sour cream and queso. 

Some use mayonnaise in place of the sour cream; and feta for the queso. 

Instant Pot Corn on the Cob: another great use for this kitchen powerhouse

Considering that it takes a good 10 minutes for the Instant Pot to heat up, this is one of those times when doing things the old-fashioned way and boiling it on the stove takes roughly the same amount of time. 

That said, using the Instant Pot does free up the stove; like on Thanksgiving, when you may need the extra burner. It’s also nice to leave the stove off completely on a hot day, and move the Instant Pot out to the deck, while you grill. It really keeps the heat out of the kitchen. 

Start with 4 ears of washed, shucked corn. Put them on a rack in your Instant Pot, breaking into smaller hunks as needed. Add water. 

Lock down the lid and set it to “sealing.”  Then, choose “manual/pressure cook,” and set the pressure to high for 5 minutes. 

After the preheat and the 5-minute steaming time, set the steam release for “venting.” 

Once the steam has dissipated (about 5 minutes), you can take off the top of the Instant Pot and serve your corn. 

Smoking Corn on the Cob: harvest-time flavor

Wash corn, and take off the silk, leaving the husk intact. Then, soak the corn overnight, or for at least 3 hours. 

Choose your wood carefully. I prefer woods that impart a harvest-time flavor, such as apple or maple. 

Preheat smoker to 225 degrees. 

Carefully pulling back the husks once again, dry the kernels. It’s ok for the husks to stay wet; it prevents the corn from getting dried out in the smoker. 

To smoke the corn, arrange the ears, still in their husks, on the grate of the smoker and close it up. It will be ready in 1 1/2 hours. 

Homemade Cream Corn: printable bonus recipe

Corn Q and A

What can I do with lots of corn?

The best thing to do with a lot of corn is to freeze it.  

Begin with washed, husked ears.  Prior to freezing, dunk them in boiling water for 1-2 minutes. Strip the kernels from them. 

Then, spread them out on a baking sheet and freeze for 2-3 hours.  Once they’re frozen, place them in a bag, and you will have about a pound of frozen corn for every 6 ears, depending on their size. 

You might also want to save some of it on the cob, to enjoy after the summer has passed.  To do so, wash and husk the ears.  Dunk them 1-2 minutes in boiling water, and cool on a rack. Then, simply slide them into a bag and freeze.  For better storage, individually wrap each ear in plastic wrap prior to bagging.

What dish can be made from corn?

Corn is one of the most versitile vegetables, suitable for many dishes.  Here are 10 of the most popular (not in any specific order):

• Corn Chowder

• Succotash

• Creamed Corn

• Mexican Street Corn

• Corn Salad

• Corn Pudding

• Corn Casserole

• Chicken Corn Soup

• Crispy Corn

• Corn Dip

What can I add to corn to make it taste better?

Butter, salt, and black pepper are the classic corn seasonings.  If you’re getting bored with the usual, try one of these combinations:

• Bacon fat + onion

• Olive oil + sweet bell peppers, red and green

• Butter + honey

What is the best way to consume corn?

Fresh corn is best eaten right off the cob.  After purchasing, be sure to eat it up fairly soon – Every day after it’s picked, it becomes less sweet, as its sugars convert to starch over time.

Frozen corn always seems to taste best in soups, which hydrate the kernels, restoring them to their original plumpness.

Canned corn is good heated up, drained, and served with butter, salt, and pepper, alongside a chop and a green salad.  It also works well in casseroles.  Because it’s well-hydrated, it doesn’t dry out the rest of the ingredients.

Is it good to eat corn everyday?

Certainly- I do!  Because of my love for homemade popcorn (see how here), I end up eating corn most days. My health, weight, and BMI are excellent. 

The trick to eating corn every day and staying healthy is to know its place in your diet. Since corn is a grain, it should take the place of a starch in your diet. My popcorn is a whole grain snack, which takes the place of less-healthy pretzels. If you’re choosing your two side dishes at KFC, it’s corn or potatoes + cole slaw, not corn + potatoes. 

You may be wondering, based on this, how nutritious is South American cuisine, which often features corn and beans in the same meal? Interestingly, the corn used to make tortillas and similar corn products goes through a special process, which actually increases its nutritional value. The Old-Time Whole Grains Council describes this:

Soaking corn in an alkali solution makes its B vitamins and amino acids more bioavailable, and (if lime-water is used as the alkali) adds calcium. The resulting corn is known as hominy, or nixtamal. Hominy can be eaten as is, coarsely ground into grits, or mashed to make masa, the dough used for tortillas. The nixtamalization process may cause some bran loss, but as long as this loss is kept to the absolute minimum, hominy and masa are considered by many to be whole grains (though this is not universally accepted).”

Old-Time Whole Grains Council

What are the disadvantages of eating corn?

As I mentioned above, corn can unbalance your diet, if you are eating it as a vegetable, instead of a starch.  Corn also has a way of passing through the digestive system in a way that can be unpleasant.  Corn is great for fiber, but don’t overdo, or you may find the result rather harsh.  As a farmer I know once commented, “Corn in, corn out.”

Many people also dislike that corn gets stuck in between their teeth.

Can corn make you gain weight?

If eaten in moderation, as part of a balanced diet, corn will not make you gain weight.  In fact, due to its being a whole grain, it’s less likely than many other starches to cause weight gain.  

People who gain weight from corn are, typically, those who make two mistakes with it.  First, eating corn as a vegetable, rather than as a starch in one’s diet will cause weight gain.  For example, a man who eats a steak, a baked potato, and an ear of corn is consuming one serving of meat, a double helping of starch, and zero vegetables.  A healthier meal would be the steak served with an ear of corn and a salad.

The second way corn ends up on the naughty list is by overseasoning it.  Whether it’s extra fake butter on oily, high-sodium movie popcorn, or slathering an ear of sweet corn with butter and covering it with salt, it’s easy to take corn from healthy food to health problem.  A better choice in each of these cases would be a spritz of coconut oil spray and a light coating of sea salt.

Certified nutrition expert JJ Virgin sums it up perfectly:

While many people think of corn as a vegetable, it’s actually a grain. And a high-sugar impact one at that, triggering an immediate spike in your blood sugar levels.

JJ Virgin

What are the benefits of boiled corn?

Surprisingly, a good-sized ear of corn has as much potassium as a banana.  Dr. Dan Brennan tells us:

Potassium helps regulate the circulatory system, maintaining adequate blood flow and a strong heartbeat. Low potassium levels may lead to a potentially serious condition called hypokalemia.” 

Dan Brennan, MD

When my husband packs away two ears of corn, he is getting his full requirement of magnesium for the day.  Corn may be starchy, but it is packed with vitamins and minerals, as well as fiber.

What are the 6 kinds of corn?

First, we have the three types that we eat; namely sweet corn, flour corn, and popcorn. Flint corn (aka field corn) and dent corn are used to feed farm animals. Finally, we have the ornamental corn known as pod corn. 

Six is the true amount of corn types. In the following paragraphs, I will clear up some common misconceptions about this number.

What are the 3 varieties of corn?

When people say there are three types of corn, they are actually categorizing the six types of corn by purpose: corn eaten by people, corn eaten by livestock, and corn that is used for non-food purposes.

People eat sweet corn, flour corn, and popcorn.  Animals usually eat dent corn and flint corn. Pod corn is ornamental.

What are the 5 major types of corn?

People who think of corn as being divided into five different types are usually talking about the same as described above (sweet, field, flint, and popcorn); the difference being that they break flint corn into two separate categories: flint corn and dent corn.

What are the 7 types of corn?

Those who say there are seven types of corn are adding to the six true types waxy corn. 

Waxy corn is not a separate type, but a kind of field corn that is used as a food additive and in adhesives. 

Resources for Further Exploration