In This ArticleView AllIn This ArticleHow to Microwave ItHow to Grill ItHow to Boil It
In This ArticleView All
View All
In This Article
How to Microwave It
How to Grill It
How to Boil It
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Pictured recipe:Garlic Butter Campfire Corn
Everyone loves sweet summer corn, but it’s not always the quickest side dish, especially if you’re in a rush. It’s not that it takes a long time to cook (all methods here take 10 minutes), but the prep work of shucking combined with the painstaking duty of removing all the straggling silks left on the cob can make it one of the more high-maintenance vegetables out there—unless you microwave it.
Fresh corn is best the day you purchase it, but if you can’t use it right away, keep the husk on and place the ears in an airtight plastic bag in your refrigerator crisper drawer. The corn will remain good for up to three days.
Healthy Corn Recipes
How to Microwave Corn on the Cob
Total time to microwave corn:10 minutes
Place corn one at a time (in the husk, untrimmed) in a microwave-safe dish. Microwave on High for 5 minutes. Use a towel or wear gloves to transfer the corn to a cutting board. Use a sharp knife to cut off the stem end, including the first row of kernels. Make sure you cut all the way through the husk. Using a towel (or wearing gloves), grasp the ear of corn from the top end and shake the ear. The cooked corn will slip right out of the husk, completely free of silks.
How to Grill Corn on the Cob
Total time to grill corn:10 minutes
Lightly brush husked corn with olive oil. Place on a grill preheated to medium-high and grill, turning occasionally, until the kernels are lightly browned and charred in spots, 6 to 10 minutes. Keep in mind that smaller kernels cook more quickly.
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How to Boil Corn on the Cob
Pictured recipe:Fresh Sweet Corn Salad
Total time to boil corn:10 minutes
Bring a large tea kettle of water to a boil. Place husked corn in a large skillet. Pour boiling water over the corn. Turn your stove on and cook over high heat until the water returns to a boil. Immediately drain.
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