How to cook corn on the cob: boiled, microwaved, baked, or barbecued
The corn on the cob should retain its tender, juicy kernels, with the characteristic sweetness of fresh corn and a firm texture when bitten. To achieve this, a long cooking time isn't necessary; in fact, leaving it on the heat for too long can ruin the very texture we're looking for.
Cooking time varies considerably depending on the method. Boiling water only takes a few minutes, while the oven requires much longer. Barbecuing adds a touch of toasting, and the microwave is practical when you're only cooking one or two ears of corn.
Do you have to remove the husks before cooking the corn on the cob?
We can keep the leaves in the oven or on the barbecue if they are fresh and clean.
They act as a protection against direct heat and help to retain moisture around the grains.
If we want a more toasted surface, we do just the opposite: we remove the leaves and cook the corn directly on the grill or lightly brush it with oil or butter before putting it in the oven.
Corn on the cob cooked in water: about 5 minutes
Bring plenty of water to a boil in a sufficiently large pot. Meanwhile, remove the husks and silks from the corn cobs and wash them.
We add the corn and let it cook for approximately
5 or 6 minutes, depending on the size of the ears of corn and how tender the kernels are.
Microwave corn on the cob: a practical method for one or two ears
a small amount of water. We cover it, leaving some opening for steam.
3 minutes per ear of corn, although the time will depend on both its size and the power of the microwave.
The accumulated steam can cause burns.
Baked corn on the cob: between 20 and 30 minutes
190 ºC, we calculate approximately
20-30 minutes. A small, husked ear of corn will cook faster than a large one wrapped or roasted with its husks; so the time should be taken as a reference and not as an exact figure.
Barbecued or grilled corn on the cob
roasted areas on the grains.
About 10-12 minutes is usually enough, although it will depend on the intensity of the fire and the size of the corn cobs.
Turn them frequently. We want some kernels roasted, not one side of the cob burnt while the others have barely been heated.
Recipe ideas to use up leftover cooked corn
Cooked corn pairs well with cherry tomatoes, tuna, feta cheese, mozzarella, bell peppers, kidney beans, or salsa. It's also a great way to turn leftovers into a quick lunch.
How to season corn on the cob
The simplest combination is still butter, salt and pepper, but corn can be seasoned in quite different ways because its sweetness combines well with both acidity and spices.
We can finish the corn on the cob with lime, sweet or smoked paprika, chili, garlic, cilantro, parsley, Parmesan cheese, or crumbled fresh cheese.
A very simple option is to mix melted butter with garlic and smoked paprika and brush the corn on the cob while it's still hot. If you prefer something fresher, you can add lime juice, chopped herbs, and a spoonful of yogurt or cottage cheese.
What to do before serving
piping hot, with the seasonings added at the last minute.
So get the butter, herbs, sauces, and garnishes ready before you start cooking. Once the corn on the cob is ready, just spread it with the butter, season with salt and pepper, and serve!
