Cooking Corn On The Cob In The Husk

Learn how to cook corn on the cob 6 different ways! Microwaving, boiling, steaming, pressure cooking, oven roasting, and grilling are different methods to transform the kernels into sweet and tender bites.

How to Cook Corn on the Cob

Fresh ears of sweet corn is a staple vegetable enjoyed all year long, but it peaks during the warm summer months. It's no wonder they always make an appearance during cookouts and barbecues. It's also not a surprise that it's a favorite handheld side dish. You get the benefits of a vegetable, with the taste of a dessert!

Corn on the cob can be prepared in the microwave, on the stove, in the Instant Pot, roasted in the oven, and on the grill. The biggest question is when do you peel the husk and silk, before or after cooking? You'll soon find out!

How to cook corn on the cob

Cooking corn transforms the raw starches and pectin in the plants' cell walls into juicy, sweet, and crispy bites. According to Cook's Illustrated, the ideal internal temperature doneness range is 150 to 170ºF (66 to 77ºC). This can be achieved using various cooking techniques.

The method you choose for cooking is based on what's most convenient, how many people are being served, and what taste profile is desired. Grilling and oven roasting is the most practical methods for feeding a crowd and adds the most flavor. Microwaving, steaming, boiling, and pressure cooking provides similar textures, giving plump and juicy kernels. No matter how you like it, I've got a technique for you to master.

Microwaved Corn on the Cob

Place unshucked corn on a microwave-safe dish.
Cook 4 minutes, add more time if needed until kernels are tender.
Cool corn for 5 minutes before removing the husk and silk.

Boiled Corn on the Cob

Fill a large pot with enough water to cover the corn.
Bring to a boil.
Shuck the corn.
Drop the corn into the boiling water, cover and reduce heat to medium.
Cook corn until the kernels are tender, 6 to 8 minutes.

Steamed Corn on the Cob

Add water to a pot so that it does not rise above the steamer basket.
Place steaming basket and then corn into the pot.
Cover the pot and heat on high until the hot water starts to steam.
Cook the corn until the kernels are tender, about 4 to 6 minutes.

Instant Pot Corn on the Cob

Shuck the corn.
Pour the water into the pressure cooker and place a trivet on top.
Place the corn in the pot, stacking two on top.
Cook at high pressure for 2 minutes.
Quick-release the pressure.
Carefully remove the lid and serve immediately.

Oven Roasted Corn on the Cob

Preheat oven to 375ºF (191ºC).
Shuck the corn.
Place each ear of corn on a piece of aluminum foil.
Place butter in the center, sprinkle with salt and pepper.
Tightly wrap and roast directly on the oven rack, butter side up.
Cook until kernels are tender, about 30 minutes.
Allow corn to cool for at least 5 minutes before opening.

Grilled Corn on the Cob

Preheat grill over high heat (400 to 450ºF / 204 to 232ºC).
Shuck the corn, or if preferred, remove the silk and leave one layer of husk.
Brush olive oil corn with olive oil, and then sprinkle with salt.
Grill and cover, cook for 8 to 12 minutes, flipping the corn every 2 to 3 minutes to char each side.

Buying corn

Fresh corn tastes the sweetest right after harvesting, so buy local or from farmer's market if possible. Look for corn with a tight outer green husk that is not dried out, and plenty of silk. Take a little peek at the tip of the ear for the firm and plump kernels.

The silk should also have moisture locked in. If you see any tiny holes in the husk, avoid them, those are from worms! But don't peel back all of the husks. As the corn dries out, the natural sugars start to convert to starch and don't taste as good.

How do you store corn on the cob?

Store corn in the refrigerator in its husk. Make sure to wrap it tightly in a plastic bag, the dry air is the enemy. If the kernels dry out, it will taste starchy. Taking it a step further, you can wrap the cobs in damp paper towels, and then place inside a plastic bag to keep them moist. Eat corn on the cob within 3 days.

How do you prepare corn on the cob?

Depending on how you cook the corn, simply peel back the husk and remove the silk. Wash and then dry if you are oven roasting or grilling. The corn husk can be left on for methods like microwaving and on the barbecue. Some people like to peel back the husk and remove the silk, and some leave it intact, cooks choice.

Corn on the cob nutrition

According to the USDA Food Composition Database, 1 medium ear of corn (102g) contains the following nutrients:

90 calories
3 grams of protein
1 gram of fat
19 grams of carbohydrates
5 grams of sugar
1 gram of fiber
180 milligrams of potassium
3.6 milligram vitamin C

Health benefits of corn

Corn or Zea mays kernels are low fat, fibrous, and a starchy complex carbohydrate. When eaten straight from the cob, it provides a source of sustained energy and nutritional benefits. One serving is notable in the levels of potassium, magnesium, and vitamin C.

The yellow pigmentation provides antioxidants called lutein, good for eye health and zeaxanthin for skin health. It has a higher amount of insoluble to soluble fiber, providing digestive benefits. Try to purchase organic corn if available for the most nourishing crop.

What are the ways to use corn?

Grill some corn to make elotes (Mexican street corn)
Make a Mexican street corn salad
Add some to a vegetable salad
Toss into the batter for cornbread
Stir some into cauliflower corn chowder

Does salted water make the corn more flavorful?

Some cooks add salt to the cooking water when boiling corn on the cob. The salted water may lightly season the surface, but does not make a significant impact in seasoning the inside of the kernel. The large sodium ions take a few hours to fully diffuse into the kernels. However, only 6 to 8 minutes is needed to soften the kernels and cook the raw starches for a juicy and sweet ear. A little butter and salt right before eating make a tastier impact!

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▢ 4 ears corn

Microwave

Place unshucked corn on a microwave safe dish.
Microwave corn for 4 minutes. Check and add more time as needed until kernels are tender, in 1 minute intervals. About 4 to 6 minutes total cook time.
Allow corn to cool for at least 5 minutes before shucking. Remove the husk and silk, and serve immediately.

Boil

Add enough water to a large pot to cover the corn.
Bring water to a boil.
Remove the husk and the silk from each ear of corn.
Once the water is boiling, carefully add the corn to a pot. Cover and reduce heat to medium.
Cook until the kernels are tender, 6 to 8 minutes. Immediately serve corn.

Steam

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the corn.
Cover and heat on high, water should be steaming.
Once the steam builds, cook the corn until the kernels are tender, about 4 to 6 minutes.

Instant Pot (Electric Pressure Cooker)

Remove the husk and the silk from each ear of corn.
Add 1 cup (240ml) of water to the Instant Pot.
Place the metal trivet in the pot, and then add in the ears or corn. Stack two ears on the bottom, and two on top.
Make sure that the release valve is in the "Sealing" position.
Place the lid on the Instant Pot, turn and lock the lid.
Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 2 minutes using the "+" or "-" buttons.
It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, quick release the pressure. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.
Remove the lid, opening the top away from you as steam will be released from the pot. Remove the corn and serve immediately.

Oven Roasted

Set the oven rack to the center position. Preheat to 375ºF (191ºC).
Remove the husk and the silk from each ear of corn.
Place the shucked corn in the center of aluminum foil, large enough to completely cover the corn.
If desired, place butter in the center, sprinkle with salt and pepper.
Tightly wrap and roast directly on the oven rack, butter side up, until kernels are tender, about 30 minutes. Allow corn to cool for at least 5 minutes before opening.

Grill

Preheat grill over high heat at about 400 to 450ºF (204 to 232ºC).
Carefully grease the cooking grates with the oil, paper towel and tongs.
Pull back the husk and remove the silk. Tie the husk back or remove completely. Shuck the corn, or if preferred, remove the silk and leave one layer of husk.
Brush olive oil over each piece of corn, and then sprinkle with salt.
Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

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Nutrition Facts

How to Cook Corn on the Cob (6 Ways!)

Amount Per Serving

Calories 90 Calories from Fat 9

% Daily Value*

Fat 1g 2%

Sodium 1mg 0%

Carbohydrates 19g 6%

Fiber 1g 4%

Sugar 5g 6%

Protein 3g 6%

Vitamin C 4mg 5%

* Percent Daily Values are based on a 2000 calorie diet.

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.