One of the best things about summer is Corn on the Cob. You can grill Corn on the Cob at a backyard BBQ, boil it for a family dinner, or pop it in the microwave for a quick snack. Corn on the Cob is a tasty and easy-to-make treat. This guide will show you different ways to cook Corn on the Cob, provide advice on how to pick and prepare fresh Corn, offer ideas for toppings and seasonings, and answer some frequently asked questions.
How to Pick Fresh Corn
It’s essential to start with the best Corn before getting into the cooking methods:
Look for Bright green shells that are tightly wrapped around the Cob. Keep the stems moist; don’t let the ends dry out or turn brown. If you want to be sure, you can peel back a little of the skin. If the husk feels a little sticky, it means it’s fresh.
Stay away from itchy husks
If silk is dry or withered. Black spots or mold For the best taste and flavor, fresh Corn should be eaten within 24 to 48 hours of being bought. This is because the natural sugars start to turn into starch soon after production.
Getting Corn on the Cob Ready
Corn usually needs a little work before it can be cooked. To shuck Corn, take off the green husks and the smooth threads. To clean, rinse with cold water.
Leaving the Husks On
If you are cooking or microwaving the food, consider leaving the husks on to retain the moisture and flavor inside.
Ways of Cooking
Many people enjoy cooking Corn on the Cob in various ways, and each method yields a distinct texture and taste. Let’s take a closer look at them. As for boiling Corn on the Cob, this is the oldest and most common method. It’s quick and easy, and it works great for large groups. To boil, put enough water in a big pot to cover the Corn completely. Heat the water. Add corn cobs that have been husked. (You can add one tablespoon of sugar if you want to, but never salt because it can make the nuts tough.) Let it boil for 4 to 6 minutes or until the kernels are soft and yellow. To serve, take them out with spoons and top them with butter, salt, or another desired ingredient.
Pros
Easy and quick. Results you can trust. Perfect for Corn that is soft and juicy.
Not so good
It can wash away some of the real sweetness.
Putting Corn on the Cob on the grill
The smoky, burnt taste of grilled Corn is hard to beat. It can be cooked on the grill in husks, foil, or directly on the grates. To grill Corn with husks, soak it in water for 15 minutes with the husks on. Place on a grill over medium-low heat and turn occasionally for 15 to 20 minutes. The husk and silk will get a little black. Carefully take it off and enjoy.
If you’re grilling in foil, peel the Corn.
Put a small amount of butter and any desired seasonings on each Cob, then wrap it in foil. For 15 to 20 minutes, turn the grill periodically.
Direct Grilling (No Husks)
Remove the Corn’s husks and coat it with butter or oil. Turn the food over the grill several times during the 10–12 minutes to get an even char.
Pros:
Strong, smoky taste. Great for barbecues in the summer.
Not so good
It needs a grill or grill pan for the stove. A little more time to cook
Cooking corn on the Cob in water
Steaming is kinder than cooking, and it helps keep more of the taste and nutrients. To steam, place a few inches of water in a large pot with a steamer basket. Place the shelled Corn into the basket and cover it with the lid. Soak for 6 to 10 minutes or until soft. Keeps the protein and sweetness. Not watering down the taste. Needs a warming box. Putting Corn on the Cob in the microwave.. The microwave method works surprisingly well and is excellent for making a quick meal or snack. Put one to two ears (not shucked) in the microwave whole in the husk. For 4–5 minutes, put the microwave on high. After letting it cool down a bit, cut off the bottom and squeeze the Corn out. The husk and silk will come off easily.
Shucked
Wrap Corn in a wet paper towel to remove the husk. For 3–4 minutes in the microwave. Quick and simple. Not much cleanup. Only a certain amount per batch. It might not get a more pungent taste.
Putting Corn in the oven to roast
If you can’t cook Corn, you can still get the same taste by roasting it in the oven. To roast, heat the oven to 400°F (200°C). Take the Corn off the Cob and put it right on a baking sheet or oven rack. Turn the roast over every 20 to 25 minutes. You could also wrap it in foil with herbs and butter.
Pros
Strong, roasted taste. Good for indoor use.
Not so good
It takes longer than other ways. More power is used
Add-ins and flavors
There are many different ways to season Corn besides butter and salt. Butter (salted or plain) is a traditional topping. Cracked pepper and sea salt. Bread with garlic. Lemon rind or juice. Chili powder, lime juice, and cotija cheese (for a Mexican street corn-style topping). Cheese and basil Yeast and curry powder.Cheese and bacon bits.
Compound Butter
To make a tasty, meltable topping, mix butter with herbs, garlic, honey, or spices and put it in the fridge.
How to Store and Heat Corn How to Store
Store cooked Corn in the fridge in a jar that prevents air from entering for up to three days. Don’t cook the Corn yet. Please keep it in its husks in a plastic bag in the fridge for up to three days. Please put it back in the microwave for one to two minutes with a damp paper towel. Please put it in foil and heat it in an oven set to 350°F (175°C) for 10 to 15 minutes. For a quick side meal, cook Corn off the Cob in butter in a pan.
Can I cook the Corn ahead of time?
Yes. You can keep Corn warm in a slow cooker or reheat it later. Serve hot and fresh for the best taste.
Why shouldn’t I add salt to the water when I boil Corn?
Salt can make the corn skin tougher. Change the sweetness with sugar instead.
How do I know when the Corn is done?
If you poke a hole in the kernels with a fork or knife, they will turn bright yellow and get soft and plump.
Which is better: yellow or white Corn?
It’s a matter of personal preference. Yellow Corn tastes fuller than white Corn, which is a little sweeter. Bi-color corn has both of these things.
Can I freeze Corn on the Cob?
Yes. Boil corn cobs for 3 to 4 minutes, then drop them into ice water. Dry them and place them in bags to freeze for up to 8 months.
Food Facts (For One Medium Ear, Plain)
77 calories. 17g of carbs. 3g of protein. 1g of fat. 2g of fiber. Magnesium, vitamin C, and B vitamins. Corn does not contain gluten and is rich in vitamins, including lutein and zeaxanthin, which are beneficial for eye health.
Different kinds of fun Corn and recipes
Elote, also known as Mexican Street Corn, is grilled Corn that has mayo, chili powder, lime juice, and cotija cheese spread all over it. Soup made with fresh Corn, potatoes, and bacon that is creamy. A corn fritter is a fried corn pancake with herbs and onions.
Corn Salad
For a refreshing side dish, combine corn kernels with tomatoes, avocado, red onion, and a dressing.
Last Thoughts
It’s easy, tastes great, and you can make cooking corn on the Cob your way. You can steam, grill, roast, or even microwave it. All of these ways are easy enough for any level of home cook. The important thing is to use fresh Corn that is in season and the right cooking way for your needs. Corn on the Cob is a beloved food in nearly every country and cuisine, from backyard barbecues to weeknight dinners. Change up the methods and flavors a few times to find the one you like best.