How To Cook Corn On The Cob
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How To Cook Corn On The Cob
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Learn how to cook corn on the cob 6 ways with this simple step-by-step guide. Whether you want to grill corn on the cob, roast it in the oven, boil it on the stove, or cook it in an Instant Pot, this blog post will teach you how! Using these easy tested and perfected methods will give you the best cooked corn on the cob every time.
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Ingredients
- 4 ears of corn
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Instructions
Boil in salted water
- Add 1 tablespoon salt to a large pot of water and bring to a boil on the stove over high heat.
- Once the water is boiling, place 4-8 whole, shucked corn cobs in the boiling water and boil them for 7 minutes.
- Pour the corn and water into a colander in the sink to drain. Serve immediately.
Grill in husks
- Preheat a grill to medium-high heat, between 375-400°F.
- Pull back the husks of the ears of corn, remove the silk of the corn, then pull the husks back up.
- Soak the ears of corn in the husks in a large bowl of cold water for 20 minutes to prevent the husks from burning on the grill.
- Remove the corn on the cob from the water, pat dry with a paper towel, then place the corn directly on the grill. Cook for 10 minutes, rotating often. Remove from the grill and serve.
Grill in foil
- Preheat a grill to medium-high heat, between 375-400°F.
- Shuck the ears of corn, then place each corn on the cob on a piece of aluminum foil with ½ tablespoon butter on top. Wrap the foil up and over the corn on the cob.
- Place the foil-wrapped corn on the grill and cook for 15 minutes, turning occasionally. Unwrap and serve the corn immediately.
Cook directly on the grill
- Preheat a grill to medium-high heat, between 375-400°F.
- Shuck the ears of corn, then place them directly on the grill. Cook for 10 minutes, rotating frequently. Remove from the grill when the corn kernels start to char slightly.
Roast in the oven
- Preheat the oven to 350°F.
- Line up whole corn cobs (with husks still attached) directly on the oven grates.
- Bake in the oven for 35 minutes. Remove from the oven and let cool for a few minutes before removing the husks.
Instant Pot
- Pour one cup of water in the bottom of an Instant Pot pressure cooker. Place the trivet that came with the Instant Pot in the bottom of the pot, on top of the water.
- Shuck the ears of corn, then stack them up on the trivet, on top of each other in opposite directions.
- Cook on HIGH pressure for 5 minutes. Let the pressure naturally release, then remove the lid and use tongs to remove the corn on the cob from the Instant Pot.
Notes
- Optionally top the corn with butter, salt and pepper, or vegetable seasoning, lemon pepper seasoning, or cajun seasoning.
- Make elote by brushing mayonnaise on the corn after it’s cooked, then squeeze lime juice over the corn. Finish it with chili powder (or cayenne pepper for lots of spice!) and crumbled cotija cheese.
- Store cooked corn on the cob leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat the corn on the cob by quickly searing it in a hot skillet, or on a hot grill. You can also remove the kernels from the cob, store them in the fridge, and eat them hot or cold.
Nutrition Information
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Calories
77kcal
(4%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.4g
Sodium
14mg
(1%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
168mg
(3%)
Vitamin C
6mg
(7%)
Calcium
2mg
(0%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4ears of corn
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 14mg | 1% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 168mg | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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