Corn on the Cob (4 Ways)

Corn on the Cob (4 Ways)

Few things are as wonderful as fresh Corn on the Cob in the heat of summer. Here are four different ways to cook it (grill, instant pot, microwave, and stove), all of them foolproof and completely delicious.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1 ear each)

Calories 77kcal

Author Meggan Hill

Ingredients

4 ears corn shucked (husks and silk removed)

US Customary - Metric

Instructions

Grilled corn on the cob:

Preheat grill over high heat for 5 to 10 minutes. Clean and oil grilling grate. Place corn directly over hot side of the grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Instant Pot corn on the cob:

In the bottom of an instant pot, add corn cobs and 1 cup water. Close the lid, set the valve to "sealing", and set it to cook for 2 minutes on high pressure. It'll take about 10 minutes for the Instant Pot to come to pressure. Once the countdown has finished, do a quick pressure release.

Microwave corn on the cob:

Wrap each ear of corn in damp paper towel. Arrange on a microwave-safe plate and microwave on HIGH for 4 to 5 minutes.

Stove-top corn on the cob:

Over medium-high heat, bring a full pot of water to boil. Add corn to the boiling water and boil for 4 minutes. Immediately remove cobs from water.

Notes

Yield: This recipe makes 4 ears of corn, but you can easily double or triple the recipe (cooking times may need to be increased depending on the method).
Storage: Store leftover corn in the refrigerator for up to 4 days (I like to cut the kernels off the cob before storing).
Seasonings: Sometimes butter and salt is the best thing on fresh corn. If you're craving something extra, try flavored butters, margarita salt, ancho chili powder, or minced fresh herbs.

Nutrition