If you’re cooking corn on the cob in the husk, increase the microwave time to 4 minutes (instead of 3), and if you’re cooking corn on the cob without the husk, microwave for 6 (instead of 3).

If you’re using fresh corn, pull off the husks and any loose silky threads. Bring a pan of water to a boil and carefully lower in the corn. Boil for around 8 minutes, until tender. Drain, then ...

Boiling water works great for a couple reasons. First, the water stays at a consistent temperature (212°F) making it hard to overcook the corn, as it won't get hotter than that. Secondly, cooking ...

11:18, Tue, Jul 1, 2025 Updated: 11:26, Tue, Jul 1, 2025 A much-loved side dish that’s often served at summery barbecues alongside grilled meats and potato salads, corn on the cob can easily ...

And when corn is in season, it’s perfect for making esquites – a skillet version of elotes, grilled Mexican street corn, dressed up with chilies, green onion, spices, mayo and lime.

Cook this: Roasted corn on the cob with lime-basil butter from Once Upon a Chef, the Cookbook Brushing corn with citrusy herb butter 'makes it taste like summer,' says Jennifer Segal ...

Transfer corn to a small roasting pan, add butter and salt, stir, and bake for about 30 minutes. Stir and then bake for another 60 minutes, until thickened.

Alternatively, when the recipe calls for cooked corn kernels, you can cut the corn off the cob when it’s raw and sauté it in a mixture of oil and butter until tender. Tortellini Salad with ...

Bring a large pot of water to a rolling boil. Add the leftover corn and let it cook 2 to 3 minutes for small cobs, or 3 to 4 minutes for larger cobs. That's it! Remove from heat, and serve.