Savor a sweet taste of summer, whether you prefer to cook corn on the grill, in the oven, or even with an Instant Pot.

By Karla Walsh

Every winter and spring, we dream about biting into that first ear of tender, sweet, buttery corn. Seeing stacks of fresh corn at the farmers' market or grocery store is when we know it's finally, officially summer and we'll be feasting on corn all season long.

You're probably well aware that there are thousands of delicious corn recipes, but are you also privy to the fact that there's a different tasty method for how to cook corn for each day of the week? Yep, we have seven easy, test kitchen-approved ways to cook corn, plus we're sharing tasty recipe ideas for each strategy. Study up so you can keep your menu as fresh as those kernels.

How to Cook Corn 7 Easy Ways

Stock up on plenty of napkins and maybe a set of these handy OXO Good Grips Interlocking Corn Holders ($9.99 for eight pairs, Amazon). You're going to need them as you sample your way through all these scrumptious styles for how to cook corn.

How to Grill Corn

Preheat a gas or charcoal grill to high heat, or between 400 degrees and 450 degrees F. Then you can choose your own adventure: Either remove the husk or keep it on, either way works. If you choose to shuck the corn prior to cooking, brush it with melted butter or olive oil, then season with salt. Place the corn on the grill and close the lid. Cook for about 8 to 12 minutes, turning every two minutes or so until all sides are golden or charred, depending on your doneness preference.

How to Boil Corn

Fill a large pot two-thirds full with water, stir in 1/2 tablespoon of salt, and bring this to a boil on the stove. Remove the husks and silks from one to four ears of corn. (Boil any additional ears in batches of up to four so you don't overcrowd the pot.) Gently place the corn in the boiling water and cook for about 5 to 7 minutes. Using a set of tongs (we love these KitchenAid Stainless Steel Silicone-Tipped Tongs; $12.99, Target), carefully remove the corn from the pot and allow them to drain on a paper towel-lined plate. Garnish as desired and enjoy.

How to Bake Corn

Preheat the oven to 375 degrees F. if you plan to roast the corn in the husk, remove any dry leaves and any silks or tassels that stick out of the husk, as these may burn if you leave them on. Place the cobs in a single layer on the oven rack, and bake for 30 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, pull back the husks and dress your kernels as desired.

Alternatively, you can remove the husks and the silks prior to baking. Place the shucked ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven and top as you like.

To infuse the corn with flavor, you can also bake shucked corn in foil. Remove the husks and the silks, then wrap each ear separately in foil, adding butter, spices, and/or herbs if desired. Place the ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, then remove the foil wrapper and dig in.

How to Bake Corn

Preheat the oven to 375 degrees F. if you plan to roast the corn in the husk, remove any dry leaves and any silks or tassels that stick out of the husk, as these may burn if you leave them on. Place the cobs in a single layer on the oven rack, and bake for 30 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, pull back the husks and dress your kernels as desired.

Alternatively, you can remove the husks and the silks prior to baking. Place the shucked ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven and top as you like.

To infuse the corn with flavor, you can also bake shucked corn in foil. Remove the husks and the silks, then wrap each ear separately in foil, adding butter, spices, and/or herbs if desired. Place the ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, then remove the foil wrapper and dig in.

Baked corn recipes like Oven-Roasted Corn on the Cob with Blue Cheese and Oven-Roasted Parmesan Corn on the Cob pair well with a wide variety of summer main dishes.

How to Slow Cook Corn

Remove the husks and silks from four to six ears of corn. Top each ear with 1 teaspoon butter (or up the ante with compound butter) then wrap each ear of corn in foil. Place the wrapped corn in a 6-quart oval slow cooker and close the lid. Slow cook on high for 2 hours or low for 4 hours.

Don't want to slow cook the whole cob? Try Slow Cooker Creamed Corn with Onions and Chives.

How to Cook Corn in an Instant Pot

Remove the husks and silks from four to six ears of corn, then cut the cobs in half. Place the trivet insert inside the Instant Pot, then stack the corn cob halves on top. Close the lid and cook on high for 5 minutes. Quick release the pressure, carefully remove the corn and garnish as you like.

Make quick work out of dinner side dish prep with this Instant Pot® Old Bay® Corn on the Cob. Or consider this classic Instant Pot® Corn on the Cob, which is ideal for peak-season sweet corn.

5 Mistakes You're Making with Corn on the Cob

How to Microwave Corn

Remove the husks and silks from one to four ears of corn, and wrap each ear in a damp paper towel or heat-safe plastic wrap. Place the corn in a single layer on a microwave-safe plate, then cook in the microwave on 100% power for 3 to 5 minutes for a single ear, 5 to 7 minutes for two ears, or 9 to 12 minutes for three or four ears, flipping halfway. Use kitchen mitts (like Gorilla Grip Premium Silicone Slip-Resistant Oven Mitt Set; $19.99, Amazon) or thick kitchen towel to carefully remove the corn from the microwave, then allow the corn to cool slightly before unwrapping, garnishing, and serving.

This ultra easy Microwave Corn on the Cob has more than 380 five-star reviews.

How to Sauté Corn

For an easy-to-eat option, consider sautéed corn. Remove the husks and silks from up to four ears of corn. (Here's exactly how to cut corn off the cob without making a mess!) In a medium skillet over medium heat, melt 1 teaspoon of butter per cob. Once the butter is melted, add the corn kernels and season with salt, pepper, and any additional dried herbs or spices. Sauté for 8 to 10 minutes, adding any additional fresh herbs or cheese just before serving.

You'll feel like you're on a vacation south of the border with this quick sautéed Skillet Elote.