Corn on the cob is a popular food with diners of all ages. In addition to being tasty and versatile, corn on the cob also provides reasonably good nutrition, since corn is high in fiber and it has a surprising amount of protein. There are a number of ways to prepare corn on the cob, and there are a number of things to dress the corn with afterwards.

Corn is perfectly edible and in fact quite delicious raw. Therefore, the cooking time for any preparation method varies widely, depending on whether you prefer crunchy corn with a slightly raw, milky interior, or more well cooked corn. Once cooked, corn on the cob can be dressed with compound butter for an unusual flavor, or just plain butter or oil, salt, and pepper. Other dressings could include more unusual ingredients like lime juice, chili sauce, or mustard. Serve immediately, and stick some corn holders in if you don't want diners to burn their fingers.

In the kitchen, corn on the cob can be broiled, roasted, boiled, or steamed. In all of these cases, the corn is usually shucked first, meaning that the layers of protective material over the cob are removed. After the corn has been shucked, thready corn silk is usually left behind. A quick rinse under the faucet can remove the bulk of the silk, and the few strands left behind will not hurt anyone. Some cooks prefer to leave a thin layer of the husk on the corn when baking or broiling, so that the corn almost steams inside, and the husk is usually removed by diners when the corn is served.

To broil corn, lightly oil it in olive oil and sprinkle some herbs over the corn, if desired. Stick the corn under the broiler in a sturdy pan for a few minutes, turning partway through for even heating. Baked or roasted corn can be made by preheating the oven to 400 degrees Fahrenheit (204 degrees Celsius) and cooking oiled corn in an oven-proof baking dish, or rolled in foil, for five to 15 minutes. If other foods are being cooked at the same time but they require a different temperature, just leave the corn in a bit less or more, depending on the temperature.

On the stovetop, boiled corn can be cooked by dunking corn on the cob in boiling water for two to 10 minutes, depending on the level of desired doneness. When the corn is finished, fish it out with tongs. Corn on the cob can also be steamed in a steamer insert, which will require a slightly longer cooking time than boiled corn, but will yield a less watery final product.

Grilled corn on the cob is another way to prepare corn, especially during the summer months when the weather is pleasant for barbecuing. A corn grilling basket can be used to secure corn on the cob for grilling, or oiled corn can be laid directly on the grill. For a less browned and blackened version, the corn can be wrapped in aluminum foil with a small pat of butter. The foil will cause the corn to steam on the grill as it cooks, yielding a more tender ear of corn.