I tested 3 methods to make corn on the cob, and only one had juicy, tender kernels

Making the best corn on the cob is easier than you think.

How much do you love corn on the cob? I used to believe I loved it more than anyone, until I saw that adorable, viral corn video a few years ago; remember the one? A happy little boy chomps on an ear of juicy, buttered corn and says he “can’t imagine a more beautiful thing.” I couldn’t agree more!

Of course, corn on the cob is only beautiful when it’s cooked just right. It should have a crunch when you first sink your teeth in, then a tender texture and lots of juice. 

Now that corn season is here, I’ve decided it’s time once and for all to find the best method to cook corn on the cob, the one that makes it really juicy and delectable.

How I Tested the Corn on the Cob Methods

For all three of my cooking tests, I used large ears of corn that I picked up at the grocery store. I chose ears that felt heavy and firm, and with green leaves that were tightly wrapped with no brown spots or shriveling. 

For each ear I also pulled open the husk at the top just a little to inspect the inside—I do this to check for any pests or kernels that are missing or mushy. While I’ve seen some debate on whether or not this technique is worth doing, I’ll just say that this is how I’ve always shopped for corn on the cob, and I find it to be pretty effective!

As you’ll read below, for two of the methods I kept the husks intact on the ears; for the third, I removed the husks and silks by hand. 

Method #1: On the Grill

This is a favorite way to cook corn on the cob in summertime, along with other easy grilling recipes like kebabs and flank steak.

I first placed the ears, with the husks intact, in a pan of water to soak for 30 minutes. This is to ensure that the corn has enough moisture to steam-cook the kernels inside the husks. (Some articles claim this step isn’t necessary for really fresh ears of corn, but I say, why risk it?)

The soaked ears went directly on the hot grates of my gas grill, with the burners set to medium-high heat. I grilled the corn on the cob for about 17 minutes, turning the ears a few times during grilling. After cooling for a few minutes, I removed the husks and silks.

Results: Grilling the corn does a great job of cooking the kernels to a tender texture, and gives the kernels a lightly smoky flavor from the charred husks. The leaves stayed intact around the corn for most of the cooking time, which helped keep the kernels moist. I’m placing this method at the bottom because it takes a little longer than the others. Also because, although grilled corn is juicy, there are two other methods that I like better. It gets an 8/10.

Method #2: In the Microwave

With this method, the husks are again left intact on the ears of corn. I had to trim the bottom of the cob a little so that the ears would fit inside my microwave. I placed them right on the turntable. I microwaved the corn on the cob for four minutes, turning them over once halfway through. 

They come out of the microwave quite hot! I held the ears steady with a dishtowel, and sliced off the bottom ends with a sharp knife. Then, I squeezed the top of each ear so that the cooked corn slid right out of the cut end. 

Results: I really like how easy and fast this method is. The corn kernels steam-cook inside the husks, the same way they do with the grilling method, and come out tender and juicy. It’s still not quite as juicy as the next one, so this method gets a 9/10. 

Method #3: Boiled in Water

This is my go-to way of cooking corn on the cob, so I was very curious to see how it would stack up to the other methods.

I removed the husks from the ears, as well as lingering strands of corn silk, then placed them in a large pot of boiling water. It’s important to choose a pot large enough for the ears to be submerged. I boiled the corn on the cob for about seven minutes, until the color was slightly darker than it had been before. I also pierced a couple of kernels with the tines of a fork to check that they were tender.

I used tongs to remove the ears, letting all the excess water drain off before placing them on plates.

Results: I found it! This is the method that produces the juiciest corn on the cob. While all three methods did a good job of cooking the kernels to a tender consistency, boiling the ears in water made them undeniably juicier. So this corn on the cob method gets the winning 10/10.

Where Each Method Is Best

When you want really juicy cooked corn, boiling the ears in water is definitely the way to go. This method also gives you the option of adding salt to the water to add some extra flavor. (Or sugar! A friend of mine in Vermont insists that the sweetest corn on the cob comes from adding a generous scoop of white sugar to the water.) 

Serve the juicy ears with plenty of butter and salt, or try them with flavorful curry butter!

The good news is that all these methods do a great job of cooking up ears of corn. When you’re pressed for time, or don’t want to heat up the kitchen with steam, microwaving corn on the cob is a very convenient and low-prep option. Cook corn this way to add it as a side to simple dinners like fish tacos or a hamburger skillet.

When you want your ears to have a bit of smoky flavor, and the grill is nice and hot anyway, opt for grilling. Just remember to soak the corn in water first. This step keeps the leaves from blackening too quickly, and infuses extra water to steam-cook the corn kernels. Grilled corn also smells amazing! Choose this method to make smoky grilled corn salsa or to pair with barbecue chicken.

Read the original article on Simply Recipes