Easiest way to make corn on the cob

Preparing this summer staple doesn't have to be a challenge. We share everything you need to know about how to cook corn on the cob. Pick your favorite of seven different methods!

Few things symbolize the peak of American summer more than a crop of fresh sweet corn. Whether you grow it yourself or buy it at a farmers market, grocery store or roadside stand, the real challenge arises once you get your bounty home. (Psst: Here’s how to pick corn that’s perfectly fresh.)

So, how many ways can you cook corn? We put seven corn-cooking methods to the test: grilling, boiling, steaming, slow-cooking, oven-roasting, air-frying and microwaving.

• How We Tested Each Method
• Grilled Corn
• Boiled Corn
• Steamed Corn
• Slow-Cooked Corn
• Oven-Roasted Corn
• Air-Fried Corn
• Microwaved Corn

How We Tested Each Method

In testing, we prepared two ears of corn using each technique outlined below. While some call for cooking the corn with or without husks, we opted to remove them all for consistency. (Learn how to shuck corn.) We included our cooking tips and opinions on when each method will be most useful, so you’ll have all the info you need to choose the one that’s right for you.

Grilled Corn

We love how corn on the grill gets infused with smoky flavor! The kernels get some char while still remaining sweet and juicy.

How to Grill Corn

Begin by preheating your gas or charcoal grill. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Top with a tablespoon of butter and a standard-size ice cube. Then, wrap each ear tightly and grill over high heat for roughly 20 minutes.

Tips for Grilling Corn

• Add additional prep/cook time if using a charcoal grill, since you’ll have to wait for the coals to heat up. (But don’t worry—this county fair-style corn is worth the wait.)
• When the husk is removed, the corn needs added moisture to grill properly. That’s where the ice cube comes in! As the corn cooks, the ice melts and turns to steam inside the foil packet, which prevents the kernels from drying out.
• You can also grill corn with the husk on. This protects corn from the grill’s heat and infuses the corn with moisture.

Find our full tutorial on how to grill corn.

Boiled Corn

You can literally take sweet corn from farm to table in minutes with this method.

How to Boil Corn

Bring a large pot of water to a boil. Carefully add the corn and cover the pot with a lid. Let it cook until the corn is tender, 3-5 minutes. Younger sweet corn will require less cooking time with this method, while older ears of corn may need more time.

Tips for Boiling Corn

• It’s easy to overcook corn when boiling it. When overcooked, sweet corn can become tough and lose some of its sweetness. Here’s more about how long to boil corn.
• Never salt the water when boiling corn. The trace amounts of calcium in salt can cause corn to toughen while it boils. You can add a bit of sugar to enhance its sweetness, though.
• If you’re cooking corn for little kids, cut the cobs into smaller pieces before boiling.

Learn more about how to boil corn.

Steamed Corn

This method is quick, and healthy, too. That’s because steaming preserves the corn’s nutrients better than other methods (like boiling). These healthy corn recipes would be a good way to put your steamed corn to use.

How to Steam Corn

To steam corn on the stovetop, place a steamer basket into a pot filled with a few inches of water. Bring the water to a boil, then add shucked ears of corn to the steamer basket. Cover and let cook for 4-6 minutes, or until tender. Remove and season with salt, pepper and melted butter.

Tips for Steaming Corn

The stovetop steaming method is so straightforward, we don’t have any tips to help you out. Trust us, you can do it!

Find step-by-step instructions for steaming corn.

Slow-Cooked Corn

Cooking corn on the cob for a crowd? Toss it in your slow cooker! Then use our favorite method to butter the corn. This method is also great for times when you need a no-fuss side dish.

How to Slow-Cook Corn

To prepare corn in a slow cooker, remove the husks from the corn and place in a 6- to 8-quart slow cooker. Add 1 cup of water plus butter, herbs or spices. Then cover and cook on high for 2-3 hours, or until tender.

Tips for Slow-Cooking Corn

• Plan ahead and start your corn early enough to steam in the slow cooker completely. The good news is, if you forget to start your corn in time, you can always fall back on other methods mentioned here.
• Add whatever herbs and spices you like to the crock before cooking.

This is our most popular slow-cooked corn recipe.

Oven-Roasted Corn

When the weather isn’t quite right for grilling, oven-roasted corn is about as close as you can get! The oven steams the corn perfectly in its foil wrapping, leaving each kernel juicy, sweet and tender.

How to Oven-Roast Corn

Preheat oven to 400°F. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Place 1 tablespoon of unsalted butter on each ear and then wrap the corn tightly in foil. Place corn on a baking sheet and transfer to the preheated oven. Roast on your oven’s center rack for 30-45 minutes, or until the corn is tender.

Tips for Oven-Roasting Corn

• Depending on the rest of your menu, oven-roasted corn does take up oven space and time—although, less time than the slow cooker. If you’re a single-oven household, then this method may throw off your cooking schedule.
• When wrapped in foil, corn prepared in the oven stays piping hot for up to 20 minutes, so it’s easy to keep warm while you finish other dinner items.
• Dress up your oven-roasted corn by making a tasty compound butter loaded with fresh herbs and spices.

Get our tried-and-true recipe for oven-roasted corn on the cob.

Air-Fried Corn

If you love your air fryer just as much as we do, you’ll want to try air-fryer corn on the cob. Bonus: It doesn’t heat up the kitchen on hot days!

How to Air-Fry Corn

Preheat the air fryer to 400° at least 5 minutes before you plan to add the sweet corn. Spray each shucked ear of corn with cooking spray, then season with salt and pepper. Put the ears in your air-fryer basket and air fry for 10 minutes, making sure to flip them halfway through. You’ll know they’re done when the kernels are tender and lightly charred. Butter, season and serve!

Tips for Air-Frying Corn

• You can even air-fry sweet corn straight from the freezer. When frozen, it should take just an extra 2 minutes to cook through.
• Use your air fryer to reheat cooked corn on the cob.
• If your air-fryer basket isn’t quite big enough to fit the ears of corn, feel free to cut them into smaller pieces.

Read our whole article about making air-fryer corn on the cob.

Microwaved Corn

This is the ideal way to make corn on the cob for one or two people.

How to Microwave Corn

Wrap each shucked ear of corn in a damp paper towel. Microwave on high for 3 minutes.

Tips for Microwaving Corn

• Microwave cooking times vary depending on the power of your microwave. If microwaving, start with less time rather than risk completely nuking your corn, which will make it dry and tough.
• You can microwave up to four ears at a time, but you may need to increase the cook time to about 6 minutes.
• If you’re cooking for more than four, you’ll need to microwave in batches. Because of this, you may want to opt for another method of cooking corn to avoid babysitting your timer.

Get the details on making corn on the cob in the microwave.

Once you find your favorite method for cooking sweet corn, find your favorite creative corn recipes—whether it’s Fresh Corn and Tomato Fettuccine or Grilled Elote Flatbread.

Ways to Eat Corn on the Cob This Summer

Jalapeno Popper Mexican Street Corn

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe

Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

German Brat Seafood Boil

Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

Maryland Corn Pops

Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

Chip-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

Grilled Sweet Corn

Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

Slow-Cooker Sriracha Corn

A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland

Carolina Crab Boil

This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

Spicy Corn Kabobs

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas

Slow-Cooked Corn on the Cob

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California

Frogmore Stew

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Baked Chili-Lime Corn

Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri

Grilled Corn with Dill

I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania

Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Bacon-Wrapped Corn

After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska

Herbed Grilled Corn on the Cob

I'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

Chipotle Lime Corn Cobs

In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California

Cazuela

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Buttery Horseradish Corn on the Cob

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

Garlic Pepper Corn

I've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida

Grilled Street Corn

Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas

Corn on the Cob with Lemon-Pepper Butter

Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

Basil Grilled Corn on the Cob

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

Cajun Boil on the Grill

I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

Spiced Grilled Corn

The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen

Fiesta Grilled Corn

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

Is it better to boil or grill corn?

How long do you boil corn on the cob for?

Do you boil the water before putting corn on the cob in?