If it’s February and you’re wearing a sweater indoors, firing up the grill for leftover corn is a declaration of war against winter. You wrap the cobs in foil with a knob of butter, throw them on the grill for five to seven minutes, and suddenly your kitchen smells like a county fair.
The grill does something magical: it smokes out the leftover sadness. Corn that was sad and droopy becomes proud and smoky, like it gained wisdom. Just don’t forget to turn it every minute or so, unless you enjoy the taste of charcoal, which is a valid lifestyle choice, I guess.
The Dead Simple No-Light Method
What if you’re lazy? What if you just want corn right now, without moving? You can steam it in the microwave with the husks still on. Just rinse the corn, leave the husk intact, and microwave for two minutes per ear. The husk traps steam like a tiny, organic pressure cooker.
The downside is that you now have to shuck a hot cob, which is like trying to peel a potato that’s just been ejected from a volcano. You’ll burn your fingers and look like a fool, but the corn will be perfect. Worth it? Only if you have aloe vera nearby.
The Best Ways To Reheat Corn On The Cob
