Corn on the Cob Recipe: 4 Ways to Make Corn on the Cob

Corn on the cob is a dish of fresh, cooked ears of corn with kernels that taste sweet and buttery, possibly even with some savory char from the grill on which they cooked. Some chefs leave the corn husks intact while they prepare corn on the cob; others remove them before cooking.

Sweet corn is the most common variety of corn to use for this dish, as it’s widely available in grocery stores and farmers’ markets. Corn is a staple in many diets around the world. The nutritional profile of corn includes potassium, vitamin C, and vitamin B6. Corn, which is more than seventy percent water in its composition, is also high in carbohydrates and contains no saturated fat.

Ears of corn are sturdy and can hold up well to numerous cooking methods. Here are four methods for making corn on the cob:

1. 1. Boil the corn. Boiling an ear of corn is a common cooking method. Bring a large pot of water to a boil over high heat and add the ears of corn to the boiling water. Cook for a few minutes until the kernels become tender. Plunge the corn on the cob into a bowl of cold water to stop the cooking if you don’t plan to consume it right away. Salted water isn’t necessary, but you can top the corn with butter, salt, and black pepper before you serve it. Alternatively, you can cut the corn off the cob after cooking to use them in salads or soups.
2. 2. Grill the corn. There are a few ways to grill corn. One is to shuck the corn, meaning you remove the husk, brush the corn with oil or melted butter, and then place the corn directly on the grill grates. Alternatively, you can wrap the shucked corn in aluminum foil before placing it on the grates. You can also partially shuck the corn before cooking it. To do this, pull the corn husks down but leave the stem intact, brush the corn with butter and seasonings, then put the husks back in place before grilling the corn on the grates. This latter method requires soaking the corn in cold water prior to grilling them so that the husks don’t catch on fire. You can eat grilled corn on the cob as is or cut off the kernels to add a smoky flavor to a salad or other side dish, like succotash.
3. 3. Microwave the corn. For a quick cooking method, you can microwave corn on the cob. Shuck the corn and wrap it in parchment paper or wax paper. Place the wrapped corn on the microwave tray and cook it for about four minutes. Eat the microwaved corn right off the cob or use the kernels for corn fritters or a street corn salad.
4. 4. Roast the corn. Roasting a veggie like corn in the oven is a good way to get a smoky, charred flavor without a grill. Shuck the corn and brush it with a neutral oil or melted butter. Season it with salt, pepper, and chipotle powder or chili powder. Roast the corn in the oven until the kernels are cooked but not dry and have taken on some color. You can use roasted corn in a corn salsa for tacos or mix it with other veggies for a cold summer side dish.

After you prepare corn on the cob, you can eat the dish as is, or you can use the kernels for other recipes. If you have leftovers or are looking for variety, here are five dishes that use corn on the cob:

1. 1. Corn chowder: A soup consisting of a creamy base, corn chowder contains cooked corn kernels. Use leftover corn on the cob from a weekend barbecue and cut away the kernels, or cook corn on the cob to use specifically in corn chowder. Mix in shredded chicken for a chicken corn chowder or crisp up tortillas for garnish.
2. 2. Corn salad: To make a corn salad, toss corn with leafy greens and other typical salad ingredients. Then mix the ingredients with mayonnaise, green onions, and lemon juice, or toss everything in a light vinaigrette. You can also add fresh veggies like bell peppers and fresh herbs to the corn salad. For a little sodium, top the salad with chunks of Parmesan cheese and a sprinkle of coarse sea salt.
3. 3. Creamed corn: You can make homemade creamed corn with kernels that you cut from a corn on the cob. Mix them with heavy cream, grated Parmesan cheese, salt, pepper, and fresh chives. Use summer corn on the cob for a sweeter corn that pairs well with the savory cheesiness of creamed corn.
4. 4. Corn fritters: Fried, salty, and a bit sweet thanks to the corn, this dish works as a snack or main dish. Boil corn on the cob, then cut away the kernels to mix into the fritter batter. Mix in other flavorings, such as scallions, peppers, onions, or cheese. Fry the fritters in a neutral oil until they are crispy and golden brown.
5. 5. Elote: A Mexican street corn, elote consists of cooked corn, a mayonnaise spread, cotija cheese and a seasoning mix of chili powder and paprika. Mix lime juice into the mayonnaise for added flavor. Add cilantro on top for an even fresher flavor.