I don’t know about you, but there’s truly no better summer veggie to pair with your outdoor barbecue than a nice, juicy corn on the cob. While you might see them dried out and used as decoration during the fall, corn just screams summer to me. However, as is common with many families, mine has quite particular—and contrasting—food preferences. While we can thankfully all agree that corn is a necessity at pretty much every summer dinner spread, there are some dueling opinions (and palates) when it comes to just how to prepare those golden cobs.
My dad is a classic grilled corn guy, while my niece and her picky tendencies skew towards boiled. While I enjoy both iterations, I didn’t know that there were a handful of other ways to cook your corn up until recently. With the help of chef Millie Peartree and her discerning palate, we set out to discover once and for all, which corn cooking method ranks supreme. And you just might be surprised at how they all shake out. Here are all the methods we tried, ranked from worst to best.
6. Cast-Iron Steamed
It’s hard to go wrong when it comes to corn, but apparently, steaming it in a cast-iron is not the way to go. Peartree summed up her feelings on the method quite succinctly: “Hated it.” According to her, steaming does nothing to enhance the flavor of the corn, and the kernels never get nice and soft, making them hard to eat right off the cob.
5. Butter Bath
In case you’re unfamiliar, a corn “butter bath” involves boiling ears of corn in a combination of water, milk, butter, and salt to season the corn as it cooks. Peartree didn’t dislike this method as much as steaming, but it still didn’t provide as much flavor as some of the other cooking methods. While she noted that the butter bath churned out sweet, crisp corn on the cob, the kernels again just didn’t seem cooked enough to easily bite off.
4. Boiled
The boiled method wasn’t bad! Peartree shared that boiling corn provided a sweet flavor and summery vibe—especially if it was paired with a crab boil. While boiling was well-liked, it didn’t taste good enough to take the number one spot.
3. Roasted
Roasting corn in its husk in the oven gave it a sweet, smoky flavor. “She’s good,” Peartree declared. If you don’t have access to a grill and are looking to add some smoky notes to your corn, this is the method for you.
2. Microwaved
In the shock of the century, for me at least, microwaving corn was the runner-up in this taste test. Not only does it provide you with a quick, easy way to cook your corn, but it also gives your corn a super-sweet flavor. This convenient method was only beaten by the OG way of cooking corn—on the grill.
The Best Way To Cook Corn: Grilled
Duh. You really can’t beat fresh grilled corn. It provides a nice char, visually appealing grill marks, and both sweet and smoky flavors. “It’s always my favorite to eat, whether it’s on the cob or in a salad,” Peartree told us. Plus, she recommends slathering it with some compound butter to really take it to the next level.
So next time you’re planning a corn feast, which method are you choosing?
