How to Cook Corn on the Cob (Best Method!)
Here’s how to cook corn on the cob; it’s the best, easiest method that’s no-mess, no-stress, and yields the juiciest, most tender corn every time!
Servings: 4 corn on the cobs
Equipment
- Aluminum foil
Ingredients
- 4 ears of corn husk and silk removed
- 1 teaspoon extra virgin olive oil or melted butter
- Seasonings and toppings of choice optional
Instructions
- Preheat the oven to 400°F. Brush each ear of corn all over with ¼ teaspoon oil or melted butter (1 teaspoon total for 4 ears).
- Wrap each ear individually in a piece of aluminum foil, using just enough foil to enclose each tightly.
- Arrange the wrapped ears in a single layer directly on the middle oven rack. Cook for 20–25 minutes, until the kernels are steaming hot and just tender.
- Carefully unwrap and serve with butter and flaky salt, or your favorite toppings.
Video
Notes
- This method works for any number of ears. Simply use ¼ teaspoon olive oil or melted butter per ear of corn.
- Cook 20 minutes for crisp-tender kernels, 25 minutes for medium tenderness, or up to 30 minutes for very tender kernels.
Nutrition
Serving: 1cob (cooked using butter) | Calories: 86kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg