Grilling produces the crispiest, most flavorful corn on the cob, delivering tender yet slightly firm kernels with a toasted exterior and smoky, buttery notes from charcoal. Boiling in seasoned water is the fastest approach but can yield soggy, less flavorful results, particularly with frozen corn. Roasting involves rubbing ears with olive oil, seasoning, adding butter, covering with foil, and roasting in an oven or air fryer until kernels crisp slightly. Slow cooking is ideal for large batches, allowing ears to soak up seasonings and become tender, soft, and juicy while retaining moisture. Each method affects texture and flavor differently.
In fact, sometimes I just opt for the fastest method ( boiling corn in a pot of seasoned water) so I can bite into a crunchy, sweet and salty ear of corn as quickly as possible. Unfortunately, cooking corn on the stovetop, especially when using frozen corn, increases the risk of soggy corn on the cob that isn't very flavorful.
Roasting is one of my favorite ways to cook corn on the cob quickly. I rub each ear with olive oil and season it generously with Trader Joe's Everything but the Elote seasoning. Then I put a big pat of butter on each cob, cover them with foil, and roast them in the oven or air fryer until the kernels are slightly crisped. Cooking corn in your slow cooker is the best method for making a large batch for a potluck or family dinner.
While there are countless ways to season and cook corn on the cob, grilled corn on the cob is the best way to achieve the perfect texture. The ideal texture for corn on the cob is tender, yet still slightly firm and crisp. The kernels should be soft and easy to bite into, releasing flavorful, warm juices with each bite.
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