Corn on the cob is hands-down one of summer's hand-held edible treasures. It's practically ready-to-eat, and requires little time and effort to yield pure suneshiney joy. Get picnic-perfect corn with any one of these six easy preparations.
4earscornhusks and silks removed, kernels sliced from cobs
2tablespoonbutter
1tablespoonolive oil
½teaspoonkosher salt
½teaspoonground pepper
2tablespoonchopped basil
Instructions
Grilled Corn (Naked)
Remove the husks and silks, then run the cobs under cold running water to further remove any grit or clinging silks. Pat dry.
Rub each ear of corn with 1 teaspoon olive oil, then season with salt and pepper to taste.
Prepare grill for medium high heat (375°F - 400°F).
Arrange the cobs on a grill in an even layer. Close the lid and grill 10-12 minutes, turning a quarter of a turn every 3-4 minutes. The corn is done once lightly charred on all sides and the kernels can be easily pierced with the tip of a paring knife.
Remove from the grill, then season with salt, pepper, and butter to taste. See notes for additional seasoning options.
Grilled Corn (In Husks)
OPTIONAL: Soak the corn for at least 30 minutes, and up to several hours (time permitting).
Prepare grill for medium high heat (375°F - 400°F).
Place the corn on the grill in an even layer. Close the lid and grill 15-18 minutes, turning a quarter of a turn every 4-5 minutes. The corn is done once the husks are well charred on all sides.
Remove from the grill, then season with additional salt and pepper, and butter to taste. See notes for additional seasoning options.
Air Fryer Corn on the Cob
Remove the husks and silks, then run the cobs under cold running water to further remove any grit or clinging silks. Pat dry. Break or cut the cobs in half if necessary to fit into your air fryer.
Rub each ear of corn with 1 teaspoon olive oil, then season with salt and pepper to taste.
Arrange the corn in a single layer in the air fryer. Cook at 375°F for 12 minutes, turning once halfway through.
Remove from the air fryer, then season with additional salt and pepper, and butter to taste. See notes for additional seasoning options.
Boiled Corn
Remove the husks and silks, then run under cold running water to further remove any grit or clinging silks.
Fill a large pot with 4 quarts of water (or one quart of water per cob). Bring the water to a boil over high heat, then add the salt.
Add the corn to the boiling water. Cook 5 minutes, or until the water returns to a boil - the corn should be cooked through and tender once the water returns to a boil.
Remove the corn using tongs. Season with salt, pepper, and butter to taste. See notes for additional seasoning options.
Instant Pot Corn
Remove the husks and silks, then run under cold running water to further remove any grit or clinging silks.
Pour 1 cup water into the instant pot, then fit with a trivet.
Arrange the corn in the instant pot, layering the corn by alternating the directions to allow for air circulation.
Pressure cook on high for 2 minutes, then perform a quick release.
Remove the corn using tongs. Season with salt, pepper, and butter to taste. See notes for additional seasoning options.
Sautéed Corn
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.
Add the corn, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture - if it's not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and tender.
Season with the salt and pepper, then stir in the fresh basil. Serve immediately.
Notes
SEASONING SUGGESTIONSCLASSIC: Salt and butter. Doesn't get much better than that!HERBY: fresh corn and fresh herbs are an incredibly good combination. We love fresh basil, but parsley, sage and rosemary are nice options too.MEXICAN: a squeeze of lime, a dash of cayenne pepper, chopped cilantro, and queso fresco or cotija crumbled cheese."CACIO E PEPE:" use salted butter, lots of freshly cracked pepper, and lightly sprinkle with grated parmesan cheese.OLD BAY: coat corn with butter and sprinkle on Old Bay (any seasoned salt will do, really). Just be mindful it is seasoned salt so no need for extra.