We Asked 4 Chefs the Best Way to Cook Corn on the Cob

For us, fresh corn on the cob is a summertime food staple, one that channels nostalgic memories of backyard barbecues and campfire meals eaten during family vacations. It holds a special place in the heart of many chefs, too, including Art Smith, Oprah’s former chef, restaurateur and cookbook author, who still makes his corn on the cob exactly the way his mother did.

We asked Smith and other chefs to share their favorite way to cook corn on the cob, and the response was unanimous. Spoiler alert: It’s boiling. Read on to learn more about corn, why chefs love it, and the best ways to prepare it this summer.

Chefs’ Preferred Way to Cook Corn

We chatted with four chefs about their favorite way to prepare corn and, while each has their own spin on how to add extra flavor to their dish, all agreed that boiling corn on the cob is the best way to go. 

“My mother, Addie Mae Smith, would boil her sweet corn in half milk and half water with one stick of butter,” says Smith. “Bring the water to a boil and add clean, shucked corn, milk, butter and salt to taste, then cook for six to eight minutes and serve.”

“I think it makes the corn juicy and I like the flavor,” Smith adds. “To me, it tastes like my mama’s corn—others I’ve tried countless times have a different flavor.”

Chef Ashish Alfred, who co-hosts the show Bar Rescue, is also #TeamBoiling. “If you actually want to taste the corn, boiling is the way to go. It’s the most efficient, consistent method to cook it through. You drop that corn into a big pot of salted, bubbling water and let it do its thing—no crazy tricks, no overthinking.”

Alfred says boiling corn “locks in natural sweetness and gives you corn that’s juicy, tender and bursting with flavor.” The best way to know you’ve cooked it correctly? “You get that snap when you bite in. That’s from doing it right,” says Alfred.

Alfred also adds a bit of milk to his corn-boiling water, believing that combined with a bit of butter, the mixture “creates a richer, creamier flavor” in every kernel.

As a kid growing up in Maryland, Alfred had a slightly spicy way of enjoying corn on the cob, one that’s perfect for summertime. “I love it slathered in butter and rolled in Old Bay seasoning with good ol’ salt and pepper. However you dress it up, great corn starts in the pot. That’s the baseline for great corn on the cob.”

Chef Ben Dorado, executive chef of The Edison in Orlando, Florida, describes boiling as “a classic and effective method to cook corn on the cob,” explaining that boiling helps maintain the corn’s plumpness and sweetness while ensuring each kernel is cooked uniformly and tender.

“I sometimes like to enhance the boiling water with a hint of sugar and a couple of lime slices, which accentuates the corn’s natural flavor,” says Dorado. “After boiling, I like to quickly grill the corn. This gives it a smoky char, which I prefer because of the texture contrast. To serve, I brush the corn with a spicy garlic butter and sprinkle some freshly chopped cilantro on top. The combination brings a fresh, vibrant taste that pairs well with the sweetness of the corn.”

Another fan of grilling corn after it’s been boiled is Jens Dahlmann, the vice president of culinary operations at Universal Orlando Resort. “Summer is the perfect time to enjoy sweet, juicy corn at its peak freshness and flavor,” says Dahlmann. “While many love it simply grilled and brushed with salted butter, at Universal, we like to turn up the flavor with a bold twist—Mexican street corn, or elotes. Our version features fire-grilled corn slathered in a zesty garlic-lime aioli, topped with crumbled cotija cheese and a sprinkle of Tajín chili seasoning for that irresistible kick.”

Dahlmann says he boils corn as a “slow boil in some well-seasoned water with butter,” similar to the way Smith’s mom made her version.

Types of Corn

The corn on the cob you’re used to chomping into during the summer is sweet corn. It’s harvested before it’s fully grown, resulting in the moist, slightly sweet kernels you’re used to biting into at the dinner table. For the best sweet corn, purchase it on the same day you plan to cook it to ensure it’s at its freshest. You’ll also want to choose ears that are firm to the touch, with moist-looking, bright green husks and silk tassels that look fresh with minimal browning.

In addition to sweet corn, there are a few other varieties of corn:

• Field corn. This variety of corn is most often used in industrial products and to feed livestock. It’s harvested when it’s dry, not fresh, and is sometimes called “dent corn” because the kernels have a dented appearance.
• Flint corn. The decorative cobs you find at grocery stores and farm stands as Thanksgiving nears are made from flint corn. Each flint corn kernel has a hard outer layer, making it pretty to place in your Thanksgiving centerpiece, but not ideal for noshing.
• Popcorn. An edible member of the flint corn family, popcorn has a hard shell but a moist center. When heated to extreme temperatures (like in your microwave), the moist center heats up and causes a small explosion, resulting in warm, light popped corn that’s ready to be snacked on.

Popular Ways to Prepare Corn

There are many ways to prepare corn on the cob. Microwaves, pots of boiling water and hot grills can all get the job done. Here’s how to prepare corn using some of the most popular methods.

• Microwaving. Place each ear, one at a time, into the microwave, still in their husks, in a microwave-safe dish. Microwave on High for 5 minutes, then use a towel or heat-safe gloves to transfer the ear to a cutting board. Use a sharp knife to cut through one end of the husk. When grasped with a towel or glove by the non-cut end, the corn should slip right out of the husk, ready to serve.
• Grilling. Brush husked ears of corn with olive oil and place them on a grill preheated to medium-high. Grill for 6 to 10 minutes, turning each ear occasionally, until the kernels are lightly browned and charred in spots. 
• Boiling. Place husked ears of corn into a pot of boiling water and cook for 10 minutes, then immediately drain. 

The Bottom Line

Fresh corn on the cob is a summertime staple. Chefs agree that while there are many ways to prepare corn, like grilling or microwaving, boiling is the best method. Boiling corn delivers perfectly cooked, tender kernels. Once boiled, the corn can be seasoned to your liking and even thrown on the grill for added texture and char. There are many types of corn, including flint, popcorn and field corn, but sweet corn is what is used for corn on the cob.