10 Tips for Cooking Corn on the Cob, According to Professional Chefs

Corn on the cob is an American classic. And as many ways as there are to make corn on the cob delicious, there seem to be just as many to mess it up. Perhaps deceivingly simple, corn on the cob can be quick and easy to make—microwaved, boiled, baked or grilled—but adding a chef’s touch will level up your corn from a potentially bland and mushy mess, to a texturally refined, flavorfully layered dish you’ll be proud to serve guests or make for yourself. We asked chefs their best tips on how to prepare corn on the cob, with minimal effort for maximum results. Here’s what they had to say.

Pre-Blanch Your Corn 

“I always blanch my corn on the cob in boiling salted water first, for 3 to 5 minutes,” says chef Suzanne Cupps, of New York City’s Lola’s. “It makes the kernels pop. You can even do it 30 minutes or so in advance if you've got a lot of food to juggle. When you're ready to eat the corn, roll it around on the grill to get some char.  Even better, brush it with a little butter while on the grill, and finish with a squeeze of lime, a pinch of chili, and salt.”  

Consider Keeping the Husk 

“I leave the husk on and throw the corn on the grill or in a 400-degree oven, then peel the husk off after it is cooked,” says Kat Petonito, executive chef of The Duck & The Peach, Meli, The Wells, and La Coll in Washington, D.C. “For me, this results in a more tender, juicy kernel. Season with butter, salt, Parmesan cheese, chili powder, and lime.”

Use the Husks As a Handle

“I like to cook corn on the grill. Instead of completely removing the husks, I just peel them back, so I can use them as a handle to turn [the corn] on my grill. Then I don’t need to use the same tongs I’m using on the meat,” says Kiano Moju, author of the upcoming cookbook AfriCali: Recipes From My Jikoni. “Just make sure that the husks aren’t on the grill, because they will burn and you won’t have anything to hold onto.”

Remove the Excess Fibers 

“I prefer to blister corn over an open flame to achieve an earthy and intense flavor. When corn is in season, it's naturally so sweet that balance works very well,” says Akhtar Nawab, founder and executive chef of Alta Calidad in Brooklyn. “Removing all the corn silk and the fine thread-like fibers under the husk is crucial. If not, it can burn quickly and remove some of the flavors we are trying to build.”

Snap Your Corn in Half

“Your hands are your best tool,” says Emmeline Zhao, managing partner at Silver Apricot and Figure Eight in New York. “After shucking, break the corn in half with your hands. It’s hard to cut with a knife without potentially hurting yourself. When broken into halves, the smaller pieces cook faster and fit into pots more easily, if your method of choice is to boil. And, of course — butter, salt, and a little Old Bay never hurt anyone.”

Opt For Charcoal

“I always prefer cooking it on a charcoal grill, because it just screams summer,” says Sean Thompson, executive chef of Porter House Bar and Grill in New York. “Always make sure your grill is preheated. Grilling [corn] in the husk soaked in water will help keep it moist, which tends to be the problem when grilling corn.”  

Don’t Skimp on Salt

“I like to shuck the corn and boil it in salted water for 5 minutes. The salty boiling water enhances the innate sweetness of the corn, and keeps it from drying out,” says Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI. “It’s also one of the easiest and quickest ways to get the tastiest corn. Sometimes keeping it simple gets the most return, just don’t skimp on the salt!” 

Add Some Milk

“My favorite tip for cooking corn on the cob is to add a splash of milk to the boiling water,” says Christopher D'Ambrosio, executive chef at Take Care. “This helps enhance the natural sweetness of the corn, and adds a creamy richness to each bite. Additionally, I like to grill the corn for a few minutes after boiling it to impart a smoky flavor and charred finish.”

Don’t Forget to Garnish

“For me, it’s not so much in the cooking as it is in the garnish,” says Diane Kochilas, author of The Ikaria Way. “Greeks enjoy grilled corn on the cob a lot, and it’s a popular street food. I like it, too, but I’m also fond of it boiled and then slathered with Kalamata olive paste and butter, or olive oil and coarse sea salt.”

Only Buy In-Season Corn

Good corn is the key to any corn on the cob preparation. “The best tip is to wait for peak corn season and only buy corn when it’s super sweet and delicious. And then it doesn’t matter if or how you cook it,” says Melissa Rodriguez, chef and partner at Mel’s in New York.