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We Tried 8 Methods of Cooking Corn on the Cob and Found a Clear Winner

I do it in the Instant Pot under pressure. No muss, no fuss.
 
With just needing two ears, I put one ear of corn with husks on in microwave for three minutes. Then I do a second ear, I cover cooked ears with kitchen towel while I am doing other things for dinner. Then I cut off at the end and the rest of the husk slides right off. It tastes pretty good, easy clean up, very little time
 
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I like to microwave mine, but use a different method so the corn stays moist. I put the husked ears in a glass pan, add a small amount of water and cover with plastic wrap. Depending on number of ears, I microwave for about 10 minutes and then let it sit for another 10 minutes. The corn cooks well and since the water steams it I think it has more flavor than ears boiled in water.

I would probably like the flavor of the corn grilled in its husks, but don't want the hassle of removing the hot charred husks when my dinner is ready to eat. I've also read about people soaking the unhusked corn in water briefly before grilling to help steam the corn while grilling.
 
We love to grill it on the barbecue. If we are going for natural we do it in the Husks. If Patti is adding her special sauce it is in Foil.
 
20 years ago we lived in a small development with a private beach. Tube Steak Tuesday was held down at the fire pits in the sand. The folks that asked us to join had been doing this every July through mid-October since the 1960s. The ears with husks were always soaked for a couple of hours then put on the grate and turned for 15 minutes or so. I'd never do this at home because the charred husks end up everywhere as the corn is peeled for eating -- fine on the sand, but not in the backyard. Cliff's corn crop will be ready (he thinks) on the 4th of July. We'll boil as usual.
 
The top two are the ones we use, however we don't use salt in the water.
 
I do not know where the author found the instructions for the "Microwave" and "Grilled Without Husks" , but yes, if you grossly overcook corn you will get "Results: The corn turned out dry and shriveled." It was not the method that led to poor results; it was the operator.

When I am in a hurry -- it is the Microwave method. Wrap a shucked cob in a paper towel and run water over it to saturate. 2 minutes on high, turn the cob over, and another minute on high. Let stand for a minute or two before unwrapping and buttering/salting to taste. 5 minutes in the microwave?! What an amateur.

When sweet corn goes on sale in August at 6-8/$1, I reserve an afternoon to grill some corn and freeze it for winter months. Preheat the grill on high while shucking the corn. Lower the heat to medium and grill each cob for 2 minutes per side for a total of eight minutes. (Adjust time for your grill). Remove to a large, glass baking dish or two and cover with plastic wrap. Let cool to room temperature and use a sharp knife to slice off the kernels. Place in plastic bags and freeze, or better yet, freeze the kernels on baking sheets, then place in plastic bags. Yeah, it is an afternoon project, but the taste of roasted corn throughout the winter is worth it.

The author did, at least, discern the "best method" -- Grilled in Husks. Unfortunately, the corn was grilled twice as long as necessary (overcooked). I am surprised it turned out as well as described. I go to the trouble of peeling back the husks like a banana, removing as much silk as possible, then pushing the husks back in place. Soak the corn underwater in the kitchen sink for at least 15 minutes, then grill as above. For extra flavor, combine softened butter with salt, chili powder and oregano. Apply the seasoned butter to the corn before pushing back the husks. Skip the soaking step. THAT is the clear winner in my book.
 
My favorite way to eat corn on the cob was taught to me by boyhood friend. I prefer my corn on the cob raw. Best if picked from field & eaten on the spot. SWEET
 
CO skier said:
I do not know where the author found the instructions for the "Microwave" and "Grilled Without Husks" , but yes, if you grossly overcook corn you will get "Results: The corn turned out dry and shriveled." It was not the method that led to poor results; it was the operator.
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I had the same impression. We often do the naked grill method, and it never comes our "dry and shriveled". I'm guessing they were using high, direct heat. I cook it in a fairly hot grill so the grates are good and hot, but with indirect heat. You need to make sure you turn it often and don't overcook, and then you get nice grill marks and tender kernels. Reminds me of Mexican street corn. I will admit that grilling with the husks is a bit better, but naked grilling is much better than the 2/10 rating the author gave it -- I would say mine is closer to a 7 or 8.

Kurt
 
Use to eat it this way when I move irrigation pipe in corn fields in High School and College.
 
I break them in half and stand them on the flat ends in a tall-enough pot with just 1/2 inch or less of water. Cover. Turn on the heat. When water boils, turn it down just to simmer and steam 8 minutes.

Butter afterwards.

You can cook broccoli the same way with a vegetable steamer.

I've amazed two sets of in-laws who used to boil-the-heck out of veggies.
 
Of the many methods to cook corn, they made a big mistake: shucking the corn and then microwaving. I've found that microwaving husked corn is great. I would anticipate that husking the corn and then microwaving would yield the same poor results as the OP. The husks help to hold in the moisture.

When I microwave with the husks on, if you carefully cut off the "butt" and squeeze the corn as you de-husk it (after cooking) that most of the "silk" comes off.
 
BJRSanDiego said:
Of the many methods to cook corn, they made a big mistake: shucking the corn and then microwaving. I've found that microwaving husked corn is great.
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Microwaving corn replaces the husks with a water-saturated paper towel. The end result is the same as not husking the corn before microwaving. My experience is that it is easier to husk the corn and clean the silk from it before cooking, then wrap with a paper towel and soak with water, than to try to husk and de-silk the steaming hot corn.

Raw corn on the cob to cooked corn in 3 minutes plus a minute or two of standing time? Nothing beats microwaving for timing.
 
Husk and Boil till I can smell it..(about 10/12 mins)...6 ears...Then add margarine and salt...Mmmmm Good...I never add salt to anything but corn-on-the cob...
 
Grill with husks. Best way for me by far. I am intrigued by the oven roasting. It might make the timing of the grilling easier.
 
If the corn is very fresh all you need to do is boil it in salted water for five minutes. Most people overcook their corn. I don't put anything on mine either. The salt in the water is all you need.
 
stmartinfan said:
I like to microwave mine, but use a different method so the corn stays moist. I put the husked ears in a glass pan, add a small amount of water and cover with plastic wrap. Depending on number of ears, I microwave for about 10 minutes and then let it sit for another 10 minutes. The corn cooks well and since the water steams it I think it has more flavor than ears boiled in water.

I would probably like the flavor of the corn grilled in its husks, but don't want the hassle of removing the hot charred husks when my dinner is ready to eat. I've also read about people soaking the unhusked corn in water briefly before grilling to help steam the corn while grilling.
Click to expand...

I started doing corn like that now that I only need to cook 3 cobs instead of 10 (kids moved out). I only cook it for 3 minutes per cob (so 9 mins for 3) in our 1000 watt microwave and as soon as its done and cool enough to screw the cob holders into and bite into, we eat it. I find its done just right. I tried cooking with the husks on but found it too hot to hold (even with oven mitts) to remove the husks. I might have to try the pressure cooker method when our corn is ready in August.

~Diane
 
CO skier said:
Microwaving corn replaces the husks with a water-saturated paper towel. The end result is the same as not husking the corn before microwaving. My experience is that it is easier to husk the corn and clean the silk from it before cooking, then wrap with a paper towel and soak with water, than to try to husk and de-silk the steaming hot corn.

Raw corn on the cob to cooked corn in 3 minutes plus a minute or two of standing time? Nothing beats microwaving for timing.
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I find that even if the corn is a few days old (in the fridge) that microwaving it kind of reguvinates it. So - - like you - - I am a big proponent to microwaving corn. When I unhusk (after heating) I carefully squeeze the corn out of the hust and most of the tassels go with the husk. Sometimes not so much so though.
 
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