I remember that in Soviet childhood, corn was something unusually outlandish for us, the children of the Northern capital. And everyone was sure that it had to be cooked for at least four hours.

The experience of parents is unlikely to be useful to us here. The breeders did a great job, and the cooking time modern varieties of dairy sweet corn has been reduced to 5 minutes. And only if the plant is overripe or is a fodder variety, then cooking will take at least two hours.

In order to enjoy the taste of corn and not lose its nutritional value, you need to know how to choose the right cob and how to cook it. Incorrect cooking time can lead to loss of taste and beneficial qualities of the product.

For information: calorie content is 130 calories per 100 grams of boiled grains.

Choosing corn cobs

Starting in July, young sweet corn appears on sale. It is mainly brought from the Krasnodar Territory and Kuban. It can grow even near St. Petersburg, but this is in private dachas and the cultivation technology is quite complicated.

When choosing corn, be sure to pay attention to the following points, since the cooking time directly depends on this:


The cost of corn during the season varies from 130 to 180 rubles. (Today, August 6, I bought it at a vegetable stall at a price of 130 rubles per kg, or rather, 2 cobs cost 110 rubles. They are in the photo and video)

In St. Petersburg at the Senny market you can buy it 2 times cheaper. In Crimea, I have never seen anything cheaper than 15 rubles per cob.

How to cook corn

Boiled corn can easily replace a full dinner for the whole family and will fill you up for a long time. And everyone knows about the beneficial properties of the queen of the fields. It does not cause allergies, is perfectly absorbed by adults and children and goes well with other products.

You can cook corn on the stove, in the oven, in the microwave, in a double boiler, in a multicooker. I most often use both at home and in the country, the first option. My children happily eat golden grains all season long, almost every day, and they don’t get tired of it. (Or maybe I just turn out delicious?)

Through experimentation, trial and error, I have developed the best cooking recipe, which is also characterized by maximum simplicity. Suitable for any cob - both young and old. The grains turn out tasty, juicy, and during cooking there is an unforgettable aroma in the house.

Dishes. To cook corn on the stove, it is better to take a wide and not deep pan; you can use a basin so that the whole cobs fit into it. The water should only cover them. As a last resort, the corn can be cut in half (across, not lengthwise).

Advice: first try it on to see if all the cobs will fit into the dish, and whether you will have to divide them into two parts or take a larger pan.

Preparation


While eating, you can add salt and grease with vegetable or butter.

Important! Do not add salt to the water or corn while cooking, otherwise it will become tough. Rub salt only into the finished dish.

There is a trick to speed up the cooking of old corn. Instead of two hours, it will take only 20 minutes. To do this, after five minutes of cooking, the cob is dipped in cold water for a few seconds, then boiled again. This is done 3-4 times.

Fact: In Mexico they boil corn in milk or sweet syrup. When serving, it is sometimes peppered or topped with sweet sauce.

Corn storage

Fresh cobs can be stored in the refrigerator, without removing the leaves, for about two weeks. If you boiled corn, you should eat it immediately. After just 2 hours of storage and, even more so, after heating, it greatly loses its taste and beneficial properties. But if you still cook with a reserve, then store the dish in the refrigerator for no more than two days and always in corn broth - the water that remains after cooking.

Tip: Boil just enough corn to eat right away.

Fresh corn can be frozen in the freezer. Before cooking, remove it and leave it at room temperature until completely defrosted. In winter, it is sold frozen in stores.

It is better not to pour out the broth after cooking corn. It is no less healthy and nutritious than the cobs themselves, and tasty. My daughter loves it very much and drinks water from boiling corn for two days. You can stew vegetables on it or cook vegetable soup.

If you do not want to use the decoction for culinary purposes, then I recommend using it for cosmetic and health purposes. To strengthen your nails, make hand baths. You can rinse your face and hair with it after washing. Pour the remaining liquid into a warm bath and lie in it for at least 20 minutes. You don't have to wash it off. After all, it is a well-known fact: what is good for the stomach is good for the skin and hair.

Don't pass by seasonal products, buy corn - a very easy to prepare and healthy vegetable cereal. After all, many people ignore it only for the reason that they do not know how to cook it correctly.

Olga Filippova, only for

All people love boiled corn, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot of useful vitamins; thanks to its high energy value, saturation remains for a long time. In terms of popularity, corn on the cob is equal to watermelon and ice cream. To enjoy all the delights, you need to take a responsible approach to the cooking process.

Useful properties of corn

  1. Nutritionists recommend eating at least 1 ear of boiled corn per day. In this way, you will provide your body with a daily dose of healthy vitamins and amino acids.
  2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
  3. Due to such an impressive list, the activity of the gastrointestinal tract, cardiac muscle, and vascular system is normalized. Poisons and toxins are removed from the body.
  4. Doctors strongly prescribe 50 grams of boiled corn to their diabetic patients. per day. This amount normalizes blood glucose levels, preventing an increase in sugar.
  5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies of the digestive system, and excess body weight.
  6. Corn cobs speed up brain activity, develop memory, and prevent heart attacks and strokes. The product also tidies up the psycho-emotional background and forms muscle and bone tissue.

Corn varieties and their differences

  1. The final result depends on the degree of maturity and type of cob. Today there are 2 main types of corn. The first is ordinary, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
  2. You can eat both varieties, but the taste will vary. The fodder type is tougher and fresher, while the edible cobs are juicy, milky, and sweet.
  3. Feed-type corn takes longer to cook (about 4 hours) due to the hard, starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choosing corn for cooking

  1. The ideal option for heat treatment are fruits picked relatively recently (1-5 hours ago). Young cobs are better cooked and contain a maximum of useful substances.
  2. Choose corn with leaves (unhusked). The shell prevents chapping of the grains and indicates the freshness of the fruit. To identify quality corn, look for specimens with light green leaves.
  3. Feel the fibers enveloping the corn. The antennae should be damp. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to avoid such products, since the juiciness will be minimal.
  4. The quality and suitability of corn can be assessed directly at the point of sale. Press your fingernail onto one of the kernels located at the base of the cob. If you notice the juice, the corn is “milky,” meaning it’s ideal for cooking.
  5. Old age is easily determined. Late corn has hard and dry seeds. The older the fruit, the less granulated sugar is contained in the cobs (over time, the sweetener turns into starch).

How to Boil Corn on the Cob: The Classics

  1. Container for cooking. Give preference to a pan with a very wide bottom and high sides. This move will allow you to dip the cobs in one piece without breaking them into pieces. Make sure the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
  2. Preparing cobs for cooking. To begin heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the “natural shell” in place, cutting off only dirty and damaged specimens. The leaves will retain the juiciness and sweetness of the corn, but after cooking they are more difficult to remove. Therefore, completely remove the leaves and fibers, then place them in the pan, alternating with the peeled cobs.
  3. Place the cobs in the pan. Place corn leaves in the bottom and place corn on top. Then make another leaf layer, cover it with cobs. Continue until the container is 2/3 full. The leaves should also be placed on the sides to seal the fruit. The sorting is ready, the cobs can be poured. Under no circumstances should fruits be salted. The bulk composition will wash out the liquid from the grains, and the finished dish will be dry.
  4. Filling a bowl with corn with water. The cobs can be poured with boiling water or cold water, proceed according to personal preference. Add liquid so that it completely covers the product. Heat treatment lasts 45 minutes on average, but depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, you need to monitor readiness, add hot water as it evaporates. Do not increase the power; cooking takes place at medium intensity.
  5. Determination of readiness. Throughout the heat treatment, evaluate the corn for doneness. Pinch off one grain at a time and taste. The grains should become soft. When the product is easy to chew, you can remove the composition from the heat. It is at this moment that you serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to consume the dish when cut into pieces. In this case, each section is pricked with a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
  6. Storing the finished dish. If you are not going to use the corn now, leave it in a pan of hot water that has not evaporated after cooking. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose their appetizing appearance. The product can be kept in water for at least 3 hours, maintaining a temperature of 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

  1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each cob into 2-3 equal sections.
  2. Pour enough full-fat milk into the pan to completely cover the contents. Bring to a boil, send the cobs inside.
  3. Cook the treat for at least 40 minutes, constantly checking with a fork for doneness. The grains must disintegrate.
  4. When you achieve the desired texture, add a slice of butter to the milk. Turn off the heat and keep the cobs in the liquid for another 30 minutes.
  5. After this time, melt the butter and mix it with salt. Rub the mixture onto each piece of corn. Place the cobs on skewers and consume.

  1. The good thing about a multicooker is that, thanks to its use, all the useful elements are completely preserved in corn cobs. This means that using such a product will bring maximum benefits.
  2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the cobs; place them in the bowl of the device, adhering to several layers.
  3. You can fill the contents with clean water or milk, it all depends on personal preference. However, you need to add a couple of slices of butter to the liquid to enhance the flavor.
  4. When all preparations have been completed, close the lid. Set the “Steam” or “Cooking” function for 35-40 minutes.
  5. After turning off the timer, do not rush to open the multicooker. Let the corn sit for another half hour. After this period, remove the cobs and rub them with salt and butter.

How to cook corn in a pressure cooker

  1. A pressure cooker is a thick-bottomed, wide pan with a lid that is secured with clamps. The container has a hole for steam to escape, which speeds up the process.
  2. To prepare corn, give preference to young ears with the most juicy kernels and green leaves. If the latter are partially dry, discard this product.
  3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with linted corn cobs, reserving the leaves.
  4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, remove the finished product, rub with salt and butter.

How to cook corn in a double boiler

  1. Cooking cobs in a double boiler is somewhat reminiscent of a slow cooker; the beneficial properties are fully preserved. Clean the cobs in advance, get rid of fibers and leaves.
  2. Place the ingredients in the mesh compartment of the steamer, pour 600-800 ml into a common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period start tasting.

How to cook corn in the oven

  1. Prepare all the necessary products in advance. You will need salt, butter, corn, olive oil. Do not remove leaves or hairs.
  2. Grease a baking sheet with olive oil and place the corn cobs on it. Pour in water until it reaches the middle of the fruit. Cover the contents with foil, leaving a small hole.
  3. Preheat the oven to 210 degrees, after 10 minutes place the baking sheet with the cobs inside. Cook the corn for 25 minutes, then reduce the oven power to 180 degrees. Cook for another 1 hour.

  1. In order for the grains to retain all the beneficial properties in their structure, pour boiling water or milk over the cobs.
  2. Never add salt to water during heat treatment. Otherwise, the bulk mixture will draw out liquid and sugar, and the corn will turn out hard.
  3. If you do not like to rub the cobs with salt during consumption, add the bulk component 3-5 minutes before the end of cooking.
  4. To give the grains a delicate taste, add granulated sugar and butter to water or milk.
  5. If you boiled corn and did not use it immediately, do not repeat the heat treatment again. Otherwise the grains will become hard.

Traditionally, corn is boiled in a saucepan, but you can use a slow cooker, pressure cooker, or oven. Pour warm milk or water over the cobs, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: how to cook delicious corn

In order for boiled corn to meet the expectations of your taste buds, you need to choose the right cobs in the store or at the market. The most delicious ones are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one kernel. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The cob should be soft to the touch, but at the same time elastic. The grains should fit tightly together and be approximately the same size.

Pay special attention to the leaves. Good corn is green, dense, and fresh.

The perfect cob / butimhungry.com

You should not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to Boil Corn on the Stove

Boil water in a saucepan and put the corn in it. There is no need to remove the leaves: when cooked, they will give the corn additional flavor and juiciness. But it’s better to get rid of the stigmas. The cobs should be the same size so that they cook at the same time.

Young corn is cooked for 20–25 minutes, mature corn for at least 2 hours.

To speed up the cooking process, you can soak old corn in water for 2-4 hours beforehand. The grains will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: use a fork to pry up one grain and bite into it. If it is soft and juicy, the corn is ready. Drain the water, tightly cover the pan with a lid and wrap in a towel. Wait 10–15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the finished hot corn and serve. Salt and butter - to taste.

How to cook corn in the microwave

Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons of clean water at room temperature into it. Tie the bag tightly and poke a couple of small holes in it to allow steam to circulate. Place the cobs in a bowl and place it in the microwave. Cook for 15 minutes on maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel soaked in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. All! The corn is ready.

Remove the corn from the microwave using tongs; it will be very hot.

How to cook corn in a slow cooker

Remove fibers and leaves from the cobs and wash thoroughly. Pour water into the multicooker to the maximum mark, put the corn inside. If the whole cob does not fit into the bowl, cut it into several pieces. Select high pressure mode and set the timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and oil to taste.

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Place the cobs (whole or chopped) in the bowl of a household appliance. Cook the corn on high power if the pressure cooker is electric, or on medium heat if it is a mechanical pressure cooker. Cooking time is from 10 to 40 minutes depending on the age of the cobs.

Eat the corn hot immediately after cooking. When cooling, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Place the corn, washed and cleared of leaves and stigmas, there. Pour warm boiled water so that the cobs are half in it. Cover the pan with a sheet of foil. Place the corn in an oven preheated to 180°C for 40 minutes if the corn is young, and for 120 minutes if the cobs are mature. Add salt to the finished dish.

In search of relaxation, going to the sea coast, many tourists notice merchants scurrying around with huge bags in front of their eyes. The range of products in these bags is always huge, but the most popular dish is boiled corn, which vacationers choose as a snack option. Oddly enough, it is crispy, sweet and incredibly tasty. And as it turns out in practice, it is not so easy to get the desired taste when cooking. Therefore, the question arises of how to cook corn.

Many people remember an anecdote from the history of Russia in the twentieth century related to the cultivation of corn by Nikita Khrushchev. In the 50s of the twentieth century, the country was visited by Garst Roswell, a farmer from America who achieved good results in growing corn.

Having met Nikita Sergeevich Khrushchev, he shared his success, talked about the benefits of this cultivated plant and offered to visit his farm in Iowa so that the Soviet party leader could personally see the correctness of Roswell’s words.

N.S. Khrushchev’s visit to Iowa was not long in coming. Having seen with his own eyes what success the American farmer had achieved, he set himself the task of overtaking America, because at that time Russia was heading towards raising the standard of living of the country's population.

It was not for nothing that Khrushchev saw corn as a panacea. The fact is that this cereal plant saturates the human body with all the necessary nutrients.

Useful properties of corn

Corn can please you not only with its mild taste, but also with its beneficial properties. It contains a huge amount of B vitamins, which tidy up the digestive system, maintain the required amount of sugar in the blood and reduce disruptions of the nervous system.

Corn on the cob contains a lot of iron, which the body needs to maintain hemoglobin levels. This cereal plant also contains starch, which satisfies the need for energy and gives a feeling of fullness, as it takes a long time to digest.

Carbohydrates and healthy fats are also involved in saturating the body with the necessary substances. Regular consumption of corn has a beneficial effect on human health, reducing the risk of heart and vascular diseases.

Plant varieties and their characteristics

Sweet corn is best suited for cooking and canning. The following are considered the sweetest, juiciest varieties.

  1. Dobrynya. The harvest of this variety produces large, dense ears that are extremely unpretentious and not susceptible to wilting and various diseases. Already 2-2.5 months after planting, the first harvest can be observed. But one important condition must be observed - soil moisture, otherwise the harvest will be small.
  2. Gourmand. This variety produces a high yield in the form of wide cobs reaching a length of 20 centimeters. Resistant to a wide range of diseases, ripeness is achieved after 70 days. Due to its pleasant milky-sugar taste, it is excellent for canning.
  3. Early golden. The variety is distinguished by its early ripening period and resistance to fungal diseases. Only young cobs are suitable for consumption, as the taste properties are lost over time.
  4. Spirit. Corn matures within 90-100 days and has bright yellow kernels with a delicate, milky flavor. The plant reaches 2 meters in length, does not rot, and is not susceptible to fungal and viral diseases. It is best consumed boiled or canned.

How to choose corn for cooking?

There are so many different aspects to consider before purchasing corn. For cooking and eating, you should use only young corn. It has a bright, juicy and sweet taste. Fresh corn is sold from August to September; the rest of the time, old, dry cobs are on the shelves.

Corn grains should have a light shade; the brighter they are, the older the plant lies in front of you. In young corn, the grains are arranged one to one; if dimples are noticeable, then it is better not to use such corn for cooking.

Try pressing your hand on the cob; if white juice oozes from the kernels, then this corn has a milky taste. This is what is used for cooking.

The leaves also indicate the maturity of the corn. If they are yellowed and dry, then these are old ears of the plant. You should also avoid corn without leaves; there is a possibility that the leaves were deliberately torn off to hide the over-ripening of the plant.

How to cook corn - several ways

By carefully selecting the young ears of the plant, it will not be difficult to properly prepare tasty, crispy corn at home.

Classic recipe

For the classic version of cooking corn on the cob, we will need: water, corn, salt and butter.

  1. It is necessary to tear off all the leaves from the corn and rinse the cobs well with water. Place corn on the bottom of the pan, and if the cobs are large, then for convenience it is better to cut them into several parts.
  2. Pour enough water into the pan to cover all the corn.
  3. Turn on the fire. After the water boils, you need to reduce the heat. How long to cook corn? For young cobs, 15-20 minutes is enough, but if you are not sure that the dish is ready, you can try a few grains; if they are soft and juicy, then the corn should be removed from the water.
  4. Place the hot boiled corn on plates, season with butter for a more delicate taste and don’t forget about salt. Serve to the table as a separate dish.

In milk

To achieve an even more delicate, sweet taste, corn is boiled in water with the addition of milk. To prepare corn in milk you need the following ingredients:

  • young ears of corn;
  • milk – 1 glass;
  • water – 2 liters;
  • salt;
  • butter.

The step-by-step recipe is as follows.

  1. The corn should be washed well with water and the leaves should be torn off. For convenience, it is better to cut the cobs into several parts. You need to spread the corn along the bottom of a deep pan.
  2. Pour water and a glass of milk into the pan until the cobs are completely covered. Place the pan on the fire and cook the corn for 10 minutes.
  3. Reduce heat, add a few pieces of butter and cook for another 6-8 minutes.
  4. As soon as the corn is ready, immediately place it on plates and add salt to taste. The dish is perfectly complemented by a side dish of rice and vegetables.

In a pressure cooker

Corn can be boiled not only in a saucepan, but also in a double boiler, as well as in the oven. How to cook corn in a pressure cooker?

  1. The corn needs to be stripped of its leaves and all dirt washed off with water. Place the cobs in the pressure cooker bowl and add water.
  2. Set the “Cooking” mode for 10 minutes. After boiling, you need to continue cooking the corn for another 5 minutes.
  3. Season the corn with butter, salt and it is ready to eat.

In a slow cooker

  1. We remove the leaves from the cobs, wash the corn and the leaves themselves well. Cover the bottom of the bowl with corn leaves, and place the corn itself on top.
  2. Fill the corn with water, set the “Cooking” mode for 15 minutes and close the lid.
  3. After the time is up, remove the corn cobs, season with salt and butter for aroma and a more delicate taste.

In a steamer

  1. We tear off the leaves and wash the corn well in water. Coat the cobs with oil, preferably olive oil, for more flavor and salt to taste.
  2. Wrap each cob in foil. Place the corn in a steamer bowl, cover with a lid and cook for two hours.

In the oven

  1. Preheat the oven to 180 degrees. At this time, remove the leaves from the corn and rinse with water.
  2. Finely chop the greens and mix with butter, which should be at room temperature, season everything with salt.
  3. Coat each cob with oil and herbs, wrap in foil and place on a baking sheet, which will go into the oven for 15-20 minutes.

When preparing boiled corn, it is not enough to just follow the recipe; you need to keep in mind a number of tricks and tips that will help you achieve the desired mild taste.

  1. The very first tip is that you should salt the corn after cooking. Many people neglect this recommendation and season the cobs with salt during cooking, thereby ensuring the hardness of the corn kernels.
  2. Don't forget about butter. Although it turns out to be much higher in calories, the tenderness of the taste of corn depends on it.
  3. Corn is served exclusively hot. As the corn kernels cool, they begin to harden.
  4. It is better to boil corn of one size or cut into several pieces those cobs that are slightly larger than the rest. The explanation is that the corn will not cook evenly.
  5. Cook young and slightly overripe corn separately. For some, 15 minutes is enough, but for more mature cobs, 20-40 minutes are needed. If you do not distinguish corn by degree of maturity, then there is a risk of overcooking the young cobs and not getting that properly cooked, juicy and tasty corn.

Conclusion

Corn is a vegetable that must be included in the diet, especially for people watching their weight, because it improves the process of digesting food. The body needs to be saturated with vitamins, starch and other various beneficial substances contained in the cereal plant.

Keeping in mind the tips for choosing young cobs, adhering to the recipe and following the recommendations of experts, it will not be difficult to properly prepare boiled corn, distinguished by its sugary, milky and juicy taste.

Boiled corn is one of the most favorite summer dishes, suitable for both adults and children. How to cook corn correctly in order to preserve all the beneficial properties - read further in the material.

We invite you to learn a few basic rules and tips on how to cook corn better and more correctly in order to preserve maximum beneficial properties and taste.

How to cook corn correctly: instructions

Preparing corn for cooking is that it must first be washed under clean running water and all dirty leaves removed. It is not necessary to completely clear the leaves from the cob. The main thing is to remove spoiled leaves before cooking.

How to cook corn: the first step is cleaning

Before cooking, it is advisable to soak the corn for an hour in cold water, and cook the ears of corn of approximately the same size. This is necessary so that the corn is cooked evenly. If the cobs are too large, cut them in half.

How to boil old corn

Even overripe and “old” corn will be soft and juicy after boiling if it is cooked correctly. To do this, you must first clean the cobs from fibers and leaves, then cut them in half and then pour them with a mixture of regular drinking cold water and milk in a 1:1 ratio.

The corn should sit in this milk mixture for a total of 4 hours, after which it can be boiled in the classic way.

How many minutes to cook corn

The amount of cooking time for corn depends directly on its degree of maturity. For example, young corn will be ready after 20-30 minutes of cooking, while mature corn should be cooked for 30-40 minutes. The cooking time for well-ripened cobs is 2-3 hours.


How to cook corn: the main rule is not to overcook it

The most important thing is not to overcook the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, it is tender and soft, and boiling only takes thirty minutes.

It is ideal to boil corn on the cob in a cast iron pan with fairly thick walls, with the lid of the pan closed. Corn also cooks well in a clay pan. You can cook corn in a double boiler, and even in the microwave. Some people manage to bake it in the oven.