Few things are as wonderful as fresh Corn on the Cob in the heat of summer.Here are four different ways to cook it (grill, instant pot, microwave, and stove), all of them foolproof and completely delicious.I grew up seeing corn fields outside the car window as we drove past, my dad and grandpa always saying “Knee high by the 4th of July!” In my family, corn was a common dinner side dish.

My mom boiled the cobs in water and we seasoned them at the table (as much butter and salt as I could get away with).And let’s not forget those tiny yellow plastic corn cob holders! These days, I still boil corn most of the time.Old habits die hard, I guess.

But for everyone else, there are plenty of other ways to make it, and so many ways to flavor it! Table of ContentsTutorial notes:Step-by-step instructionsRecipe tips and variations:Corn on the Cob (4 Ways) RecipeTutorial notes: Buying: Corn is best enjoyed the day it is picked off the stalk (before the sugars have a chance to turn to starch).These days it’s almost impossible to get the absolute freshest corn unless you’re lucky enough to live near a farmer.When shopping for corn, look for corn still in the husks.

Search out husks that are plump, green, and still moist, with fresh, light yellow silk.If you can, select one and peel back the husk to expose the corn.The kernels should look bright, fresh, and almost sparkly.

Avoid corn that has dead, dull-looking kernels or any sign of pests or disease.St

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