I made some nice corn on the cob (boiled) to go with my football-watching meal yesterday. Today, I’ve got some leftovers and I’d like to re-heat them.
In the past, whenever I re-heat corn on the cob in the microwave it just isn’t the same. I think shriveled would be the best term to describe it.
Is there a good way to re-heat corn on the cob and have it retain its texture?
No, there is no way to reheat it on the cob so that it will taste fresh. I recommend cutting it off the cob and reheating it with seasonings to your taste, or using it in another dish. It will still be better than frozen corn, but not as good as it was.
Agreed. Corn on the cob is way too easy to overcook. On the off chance that you manage to not overcook it on your original attempt, any attempt to “re-heat” will overcook it.
If anything, I’d say let it warm itself to room temperature and then put hot melted butter on it.
-lv
My rule of thumb is that the best way to reheat anything is the way you cooked it the first time. A microwave heats by heating the water in the corn, so the water tends to evaporate early in the cooking process, shriveling it up. Try boiling it again very briefly, a minute or two ought to do. Or steam it for a few minutes.
do you microwave it in a covered dish with a little water/butter at the bottom?
That always works fine for me - although the best is eating it cold the next day with butter and salt 
Forget it. You just cannot reheat corn on the cob.
The proper way to cook corn on the cob is to have the water boiling, walk to the garden and pick the corn, husk it while running back to the house, and drop it into the water not more than one minute after it was picked…
Though I must say I was impressed at microwaved corn on the cob. I assumed it would suck, but it is just shy of boiling. Wrap individual ears in plastic wrap and nuke for 2 min per ear. Good stuff. Still sucks when reheated though.
Try throwing it on the grill. I find it makes a decent reheating method.
Thanks for the input everyone!
I stripped some of the cobs today at lunch and reheated the kernels in the microwave. That worked fairly well so I will do the same with the last of it as well.
If I ever have the grill going when I have some leftovers I’ll have to try that as well.
My preferred (and the fastest) way of cooking it is on the grill of a camp fire. You just open it up, remove all the silk, close it, then put it on the grill. Turn it twice 120 degrees, and Bob’s your uncle. Reheating’s not an issue - it takes less than 2 minutes so you just put one on when you want one. If you’ve left the stem on, you don’t even need an eating utensil. Then when you’re done, throw the husk on the fire.
Never got the reheat to work.
But corn on the cob freezes nicely. Buy more and make less.
I can’t actually prove it’s better, but if you want to make your guests rave about your corn on the cob, serve it steamed, not boiled.
This might work as a re-heat method, though I kinda doubt it would be anything but a shadow of the original.
Try building a fire near the stalk, boiling some water and just bend the stack so the ear of corn drops into the water. The is not another way to have corn more fresh.