How to Cook Corn on the Cob

Square overhead shot of a corn on the cob in the oven served on a blue and white platter.

Three easy ways to cook fresh corn on the cob, with the exact time for each method: boiling, baking, and microwaving. The garlic butter is optional, but it makes every single one of them better!

Course Side Dish

Cuisine American

Keyword corn on the cob recipes, how to cook corn on the cob, how to cook corn on the cob in the oven

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 154kcal

Author Blair Lonergan

Equipment

Large pot (boiling method)
Aluminum foil and rimmed baking sheet (oven method)

Ingredients

For any method:

4 to 6 ears fresh corn
Salted butter, for serving
Kosher salt and ground black pepper, to taste

For the garlic butter (optional, recommended for the oven method):

3 tablespoons salted butter, softened at room temperature
1 large clove garlic, minced, grated, or pressed (about 1 teaspoon)
Optional garnish: chopped fresh herbs such as parsley, chives, thyme, or basil

Instructions

Prep the Corn

Shuck the corn. Pull the husks down and off, snap off the stem, and rub away the silks with a rubber jar gripper pad or a clean damp towel. Skip this step for the microwave method.

Make the Garlic Butter (optional)

Stir the butter together. Combine the softened butter, garlic, salt, and pepper in a small bowl until evenly mixed.

Method 1: Boiling (4 to 6 minutes)

Bring water to a rolling boil. Fill a large pot with water and bring it to a full boil before the corn goes in. Do not salt the water.
Add the corn and cook. Lower in the shucked ears and boil for 4 to 6 minutes, until the kernels are glossy and plump. Very fresh corn is often ready at 4 minutes. If the corn is not especially sweet, add a splash of milk and a pat of butter to the pot.
Drain and serve. Remove with tongs, then top with butter, salt, and pepper.

Method 2: Oven (20 to 25 minutes at 425°F)

Preheat and butter. Heat the oven to 425°F. Spread the garlic butter evenly over each shucked ear of corn.
Wrap in foil. Wrap each ear individually in aluminum foil, leaving a little air inside the packet rather than wrapping it tight.
Bake and flip. Set the wrapped ears on a rimmed baking sheet and bake for 20 to 25 minutes, flipping halfway through.
Unwrap and finish. Carefully open the foil, garnish with fresh herbs, and season with additional salt and pepper.

Method 3: Microwave (3 to 6 minutes)

Leave the husks on. Place the whole unshucked ears in the microwave and cook on high for 3 to 4 minutes for one ear or 5 to 6 minutes for two. Do not cook more than two at a time.
Rest, then shuck. Let the corn sit for 2 minutes. The hot husks and most of the silks will slide off easily. For already-shucked corn, wrap each ear in a damp paper towel and microwave for 3 to 4 minutes.

Notes

Freshness matters more than method: Corn's sugar converts to starch within hours of picking, so the freshest ears you can find will taste better cooked any of these ways.
Watch for doneness, not the clock. Kernels should look glossy and plump, and a fingernail press should release a little milky liquid. Hard, pale kernels need another minute.
Longer does not mean more tender. Boiling past about 8 minutes makes corn chewy and starchy. This is the most common mistake with corn on the cob.
Grilling has its own recipe. For husk-on and husk-off grilling with temperatures and timing, see my Grilled Corn on the Cob.
Skip the salt in the boiling water. It does not season the kernels much and can firm them up. Salt after cooking instead.
Add milk for less-than-perfect corn. A splash of milk and a pat of butter in the boiling water helps round out corn that is a few days past its prime.
Use a jar gripper for silks. Rubbing the shucked ear with a rubber gripper pad pulls the stubborn silks off in seconds.
Do not wrap the foil tightly. A little air inside the packet helps the corn steam. Extra layers just add cooking time.
Bake on a rimmed sheet pan. It catches any butter that leaks from the foil and makes it easy to pull all the corn out at once.
Assemble the oven version ahead. Spread the butter, wrap the ears, and refrigerate for up to 24 hours before baking.
Flavor the butter however you like. Old Bay, lemon or lime zest, brown sugar, smoked paprika, chili powder, cayenne, onion powder, grated Parmesan, or fresh herbs all work well.
Cooking for a crowd? Plan 1 to 2 ears per person. A cooler filled with boiling water cooks a large batch in about 30 minutes and keeps it hot for hours.
Store and reheat. Cut the kernels off the cob and refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat in a skillet with butter.

Nutrition