PrintFresh Corn on the Cob: Your Favorite Preps and Recipes?
My favorite corn stand's sign now says, "Corn is UP". Still a ways to go, but something to look forward to and I can't wait! Give us some of your favorite ways to cook it?
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20 Comments:
i *love* corn on the cob, grilled and buttery, or cut off the cob and tossed in salads...pretty much anyway...but give it to me grilled, brushed with butter, dusted with chili powder, a squeeze of fresh lime and lots of cotija cheese and i'll never stop eating!
billyburgwife at 10:41AM on 05/18/08
Unfortuately I spend my late summers in a place where the only corn available is, at best, known as field corn and only good for animal feed or fueling cars ;~(
I remember well the days of sweet roasted corn on the cob with a squeeze of lime, slathered with sour cream and dusted with chili powder. Oh, the bliss!
czken at 11:37AM on 05/18/08
OMG. there is NOTHING I look forward to more than summer dinners with fresh corn on the cob. I just boil or microwave the corn and sprinkle some pepper on top and it is perfect. I can easily have 2 or 3 ears with dinner (and still crave more after that!)
luswim06 at 12:42PM on 05/18/08
here's a keeper i learned from martha stewart's everyday food: chop up a couple of strips of good bacon and saute them in a bit of olive oil until they are almost done, then add the kernels from a couple of ears of corn. cook until they are done, just a minute or two, then add a couple of chopped scallions and some pepper. simple and great.
cybercita at 12:45PM on 05/18/08
Cut the kernals from the cob, stir fry with ground pork, scallions, diced chilies, salt and a smiiiiiidge of sugar to taste.
fuuchan at 12:47PM on 05/18/08
I take an ear of corn, sprinkle with BBQ rub (or Old Bay), add few pats of butter, wrap in foil and grill. It's great. I also have this great recipe for my summer corn salad.
3 Ears Corn
1 Large Tomato
1/4 Cup Onion
1/4 Cup Fresh Basil
1 TB White Vinegar
2 TB Olive Oil
Salt and Pepper
Cook corn in boiling water for 10 mins.
Cool in cold water and dry with a towel.
Cut corn from cob, add to bowl with diced
tomato and onion, stir ingredient to combine.
In small food processor, add chopped basil and
vingar. Start processing as the olive oil is
drizzeled through the small opening in the lid.
Process until vinegarette is formed. Add salt
and pepper, pulse in incorporate and add to
corn mixture.
Stir to mix everything together and chill for at
least 2 hours.
jonfoxx at 1:34PM on 05/18/08
Roasted in the husk in a hot (450ยบ) oven for 20 minutes or so, until the ears smell corny. Once they're cooked you can easily pull off the husks and silk, making this a no-effort method.
I like to eat them sprinkled with lime juice and ground chipotle. Butter just gets in the way.
Cathy at 2:10PM on 05/18/08
This. Saw it demoed on an ep of BBQ University. Incredible stuff.
Believe it or not, Shamdra Lee tried to do the same thing...with the packets from a box of mac & cheese.
chiff0nade at 4:17PM on 05/18/08
I grill my corn in the husk. I make a sauce with melted butter, chipotle pepper flakes (from Spice Hunter), a little kosher salt and fresh lime juice. We just spoon it on and enjoy.
izatryt at 7:24PM on 05/18/08
Can you cook it in the oven?
I love to boil it, but was wondering if it could be roasted in the oven.
I do like using a compound butter made up of garlic, rosemary and cayenne pepper. Deeeeelish! YUM-O!
BITTER at 8:55PM on 05/18/08
My first job as a kid was as cashier of a farm stand. The farm was known for their AMAZING corn. Real fresh corn, I eat without cooking. My favorite way if to drop a dozen sweet corn ears into a covered pot with 2" of water on the bottom and steam for 10 minutes. After some people twirl in butter,but I don't thing it needs a thing!
MeMeg at 10:43PM on 05/18/08
I pull the husks back, remove the silk, soak in slightly salted water, shake off excess, spread with butter, s&p and lemon or lime juice & zest. Cover with the husks and grill. If older corn, I wrap in foil, too. Can also be put into hot oven (400-450). Cook for about 10-12 minutes.
Other method is husk, put in boiling water with a little milk and sugar, once it comes to a boil again, turn down and simmer for about 5 minutes, cover and remove from heat. I don't salt the water as it seems to toughen the corn. Serve with melted butter and condiments & seasonings of choice. .I only serve what we need and keep the surplus in the covered hot water. It never tastes overcooked.
PerkyMac at 11:22PM on 05/18/08
Grilled in the husk, with s&p, butter, lemon pepper and mayo. Yum. On a side note, wonder what corn will cost this year....
erinlovestoeat at 12:21AM on 05/19/08
If it's good enough, 3 minutes in boiling water, a pat of butter, a sprinkle of salt. mmm.
Also I grew up eating corn raw in the fields, which I know a lot of people think is gross but I kind of like, you can really tell the full flavor and texture when it's raw.
embolini9 at 12:10PM on 05/19/08
OK, I admit it. I microwave the stuff. In it's husk. I just remove the outermost leaves and the silk and in it goes. Living in Maryland affords the late summer "shoepeg" or "silver queen" variety. Of course roasting it on the grill outdoors or baking it in the oven is great too. But because I have absolutley no patience it usually ends up in the microwave!
RichardCrystal at 1:20PM on 05/19/08
@embolini9, I'm with you.
For the few days I intersect with the corn season in northern Michigan, we eat it hours after it's picked, and we steam it and butter and salt it. That's the way it is. We never get past that.
I agree, right from the stalk, the raw corn is tender and sweet without being cooked at all.
The rest of the year (when I'm either too far from a farm to eat the corn the same day it's picked or it's out of season) I don't buy corn on the cob.
blackolive at 1:41PM on 05/19/08
corn casserole... had it once over 30 years ago and maybe my memory is playing tricks on me but i thought it was awesome at the time. I was sitting with the person who made it and it seemed so strange at the time. I'm going to guess it's an old southern type recipe. She was layering corn, small chunks o' butter, crushed saltine crackers and sprinkles of sugar in a casserole and then baked it. I think! Does anyone have a recipe like this? I'd love to try it again. (It does seem i tried it years ago and ended up with a soggy mess.) Maybe i should use a "real" recipe, huh?
nightmoon at 4:32PM on 05/19/08
my parents are from Egypt and a favorite summertime treat is one they bought from street vendors as kids. The corn is shucked and put directly on a low flame grill until it's pretty charred. A good, midsummer ear of corn will become sweeter than candy when grilled this way!
veggieout at 9:59PM on 06/30/08
This isn't really a recipe but is our kids' fave way to butter their ears of corn:
We take one slice of bread, THICKLY butter one side, then each one uses it to butter his/her corn. You just curl it up sorta and rub it up and down your ear (of corn), the pass it to the next guy. It is a very neat way to get the job done, but then you fight over who gets to eat that lusciously flavored slice of bread at the end....
moibec at 10:40PM on 06/30/08
I live in Florida, and have always had locally grown, and imported corn on the cob, grilled, steamed, boiled, I've even had it cooked inside the husk in tar (that was really tasty, seriously). But the sweetest, and most flavorful corn I've ever eaten came from the Connecticut valley in Massachusetts. A friend of mine had a vegatable stand in Massachusetts at one time, and he told me that the best corn came from the Connecticut Valley. So when the crop came in, I rode along with him to score some corn. We ate some of it raw off the cob, I have never tasted corn this sweet, and delicious ever, and it was even better cooked. I can't wait to get some more.
weljwm at 10:48PM on 06/30/08