By EatingWell Editors, July/August 2012
Cooked just right, corn on the cob is tender and crisp. Overcooked it’s tough and chewy. Whether you do it on the stovetop, grill or even in the microwave, here’s how to have success every time:
Stovetop: Bring a large tea kettle of water to a boil. Place husked corn in a large skillet. Pour boiling water over the corn. Cook over high heat until the water returns to a boil. Immediately drain. Get our Boiled Corn on the Cob recipe.
Microwave: Place corn (in the husk, untrimmed) in a microwave-safe dish; microwave on High for 5 minutes. Using a towel or wearing gloves, 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 the glove), 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. Repeat with remaining ears. Get our Microwave Corn on the Cob recipe.
Grill: Lightly brush husked corn with olive oil. Place on a grill preheated to medium-high and grill, turning occasionally, until lightly browned and charred in spots, 6 to 10 minutes. Keep in mind that smaller kernels cook more quickly. Get our Grilled Corn on the Cob recipe.