Menu Banner

Wednesday, May 6, 2009

“New” Favorite Method for Cooking Corn on the Cob…the Old Fashioned Way!

I’ve been cooking corn on the cob in the microwave for years.  Wrap it in plastic wrap (or put on a plate covered with plastic), pop in the microwave for a few minutes and you’re done!  But I have to admit, cooking the corn in plastic in the microwave makes me a little nervous.  So, the other night with cobs of corn in hand, I got out my big pot and started boiling some water.

I did a little research online and found this unbelievably SIMPLE method on Epicurious. Of course it takes longer than the microwave, but it was just as easy and the corn came out perfectly.  So, without further ado, my “new” favorite way to cook corn on the cob!


"New" Favorite Method for Cooking Corn on the Cob...the Old Fashioned Way!
Adapted from Epicurious
Recipe type: Side Dish
  1. Bring pot of salted water to a boil (enough to cover the corn). Drop already husked corn into water. Cover pot, return to a boil, then turn off heat and keep the pot covered. Corn is ready in about 5 minutes. Voila! (You can keep additional ears of corn warm in the water for up to 10 minutes without it getting tough.)



  1. I’m excited to try it!

  2. 2

    I’ve tried grilling, boiling and microwaving (but never using any plastic wrap). I like them all for different reasons, but I still go back to microwaving. I cut the ends off of the corn, take off a few layers of husk and then microwave. I really like grilling, but the corn doesn’t get hot on the inside like it does with the microwave (I don’t like serving cold corn on the cob!), so when I’ve really got time I’ll microwave first and then put the husked corn on the grill to get that good bbq flavor.

  3. 3
    Jane Maynard

    dianna – when you microwave with some of the husk on, is it too hot to handle afterward, pulling the husk and corn silk off? seems like a good way to do it, but curious about that.

  4. I love it on the grill in the summer! Remove the husks and all the little silky hairs. Brush with melted butter, and grill. I like it to get a little browned with grill marks, but turn it frequently so it doesn’t burn. So good!

  5. My mom puts milk in the pot, too. I don’t know why, but it sure tastes good.

    I have to admit, though. I’m not a fan of corn on the cob. I like fresh corn, but I have to cut it off. I hate getting corn stuck in my teeth.

  6. 6

    I husk it and roast it wrapped in foil and/or parchment paper with butter and salt or whatever seasoning you prefer. It does take longer, but it’s always excellent. 20 minutes at 350°-400°.

  7. 7

    I just throw mine in the oven at 350 for 30 minutes with the husks on. It will take a little longer but I can work on the rest of my meal while they are cooking.

  8. 8

    I always boil our corn with a small bit of sugar in the water. We have sweet corn in NJ and it comes out even sweeter! We’ve also grilled it..husk it first, then wrap in foil, but marinate with italian dressing first. Then grill…oooh, just the thought is making me crave some! Enjoy!

  9. 9

    We like to microwave it too, now that there are just two of us- and we also like the way it stays hot longer like Dianna. We usually pull of the outside husk, but leave a couple of inner layers attached. Then I pull back the inner husk just enough to get most of the silk off, fold the layers back up and microwave! Easy and yummy and no pesky plastic.

  10. 10

    Yes! We plant a couple acres of sweet corn each year, and this is always how I prepare it. Then, my grandma and I husk and clean as much of it as we possibly can, boil it for about 5 minutes, cut it off the cob and then freeze it to enjoy the rest of the year.

Leave a comment

1 Trackback