Cooking Techniques for Corn-on-the-Cob
By habee
American recipes for corn
Fresh corn-on-the-cob is a summertime favorite with American recipes, and it’s often a welcome guest at picnics, low-country boils, and cookouts. In fact, many people eat this treat all year, or whenever they can get it! In the colder months, we corn lovers usually have to settle for the frozen version, which is certainly preferable to no corn at all.
The directions for cooking frozen corn are plainly printed on the package, but what about the fresh ears? How about leftover cooked ears? I've grown, cooked, and eaten corn-on-the-cob for decades, and I've done a bit of experimenting. There's no telling how I might prepare my ears of corn - it largely depends on what else I'm cooking. Below are some great ways for cooking corn-on-the-cob, including some traditional methods and some not-so-traditional methods. Oh, and before we go any further, here in the South, the outside coverings of an ear of corn are "shucks" - not "husks"!
Flavorings to Use
Flavorings that compliment or enhance the taste of corn include basil, garlic, nutmeg, oregano, marjoram, cilantro, bacon, chives, horseradish, parmesan, rosemary, honey, and onion. If you want to add some heat to your corn, try chipotle powder, chili powder, ground red pepper, diced jalapenos, tabasco sauce, or cayenne. My personal favorite is a compound butter I make with lime juice and chipotle.
Be creative! Experiment with different flavor combinations for your corn. It won't take you long to discover your favorites.
Pan Fried
Pan frying is a great way to warm leftover corn that has already been cooked. It also works well with thawed corn from the freezer.
To pan-fry ears of corn, heat butter in a large pan over medium heat and add the ears of corn. Sprinkle with your favorite seasonings and cook until corn is hot, turning ears frequently.
If you want to do this the old-fashioned Southern way, use bacon drippings - or as we say here in Georgia, "bacon grease" - instead of butter.
Deep Fried
This is an easy way to cook corn when you’re deep frying other foods. Simply lower the shucked, clean ears of corn in the hot oil and cook until brown. The fried kernels will be crispy on the outside and tender on the inside.
Batter-Fried Corn
Can you get any more Southern than this? This is almost overkill when it comes to deliciousness!
Clean, damp ears of corn can be rolled in flour and seasoned before deep frying. If you want more coating, dip the ears in milk or an egg wash before flouring. Drop into hot peanut or canola oil and fry until corn is golden brown.
Boiled Corn-on-the-Cob
Boiling is an easy, time-honored method for cooking ears of corn. Shuck and remove silks from corn ears and drop into boiling water. Cover and cook until desired tenderness. If you want soft, tender ears, cooking time is about 7 minutes.
To add flavor and make your corn more interesting, try adding a bag of shrimp and crab boil to the water! Be careful about adding salt, however, as too much can make the kernels tough.
Steamed Corn
Steamed corn-on-the-cob will be crisp yet tender if done correctly. Place clean corn ears in a steamer basket and simmer. Cover and steam for 15-20 minutes. You'll know the corn is ready to eat when a gently pressed kernel erupts in liquid.
Corn in the Microwave
Corn can be cooked in the microwave in or out of the shucks. If you prefer to cook shucked corn, wrap each ear in moist paper towels. Microwave on high, turning the corn about halfway through cooking. Cooking time depends on how many ears you’re cooking at the time and on your microwave’s power. A single ear usually takes around 5 minutes, while several ears might take as long as 15 minutes.
For another delicious way to cook corn in the microwave, view the video below:
Grilled in the Shucks
Grilling corn in the shucks helps the ears retain their fresh, "corny" taste. Soak ears in cold water for an hour before cooking. Place a heavy plate on top of the corn to keep it under water.
Place the corn on a medium grill and cook for about 15 minutes, turning ears frequently to allow for even cooking. You'll know the corn is done when the shucks begin to pull away from the tip of the ear.
More tips for grilling corn
Grilled Naked
If you prefer a chewier texture, try grilling the corn naked. Don’t remove your clothes before grilling – it’s the corn that’s “naked.” Remove shucks and silks and soak corn in cold water for an hour before cooking. Place the ears on a slow grill and cook for about 10 minutes, turning occasionally. For a smokier flavor, lower the grill lid as the corn cooks.
This method can also be used for leftover corn that was boiled or steamed. Simply place the ears on a hot grill and cook until thoroughly heated.
Grilled in Foil
This is a great way to cook corn on the grill because butter and seasonings can be added before cooking. The corn steams in the air-tight foil, so it turns out tender and juicy.
For this cooking method, remove shucks and silks and wrap each ear tightly in aluminum foil. Salt, pepper, butter, and other flavors can be added before closing each pouch. Grill for about 15-20 minutes.
Slow-Cooked on a Smoker
For a delicious smoky corn flavor, soak whole ears of corn in cold water for 4-5 hours, shucks and all. Rub the outside of the ears with canola or olive oil and place on the smoker. Fill the smoker’s water pan with water and smoke ears for about 2 hours.
This is a great way to cook ears of corn when you already have the smoker fired up for other foods, like meats. Add a foil pouch of mixed veggies, and you can cook your entire meal at the same time!
Baked in the Oven
Baking corn in the oven is perfect for times when you're cooking too many ears to fit into a boiling pot or on the grill.
Remove shucks and silks from the ears. Place several ears on heavy aluminum foil. I’ve found that packs of 4 ears or less are easier to handle. You might want to wrap each ear individually, instead. Add butter, salt, pepper, or other flavorings and seal the ears carefully in foil packs. Place the packets on a baking sheet and cook at 425-450 degrees for 20-30 minutes, depending on the size of the ears.
Roasted in the Oven
Roasting corn in the shucks results in a sweet, garden-fresh taste. Some cooks prefer roasting the ears in their full shucks, but I usually modify the fresh ears a bit so that they take up less room in the oven.
For my method, remove both ends of each ear of corn with a sharp knife. Pull off the outermost layer of shucks and the silks. Soak the ears in water for an hour. Place the corn directly on the top rack of a preheated 350-degree oven and cook for about 30 minutes
Read more about corn:
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Comments
Who knew there were so dang many ways to cook it? I love corn and now I'm starving for some! Probably the only thing I haven't bought to cook in the next 4 days so now I'll have to make a corn run.....great job!
Hmmm. don't like it boiled anymore unless it is with crawfish and potatoes. Love it steamed and grilled or cooked in the belly of a pig. You have learned me some new things to try, but it seems to always come out the same way in the toilet.
I never would have dreamed there are so many ways to cook corn, and they all sound terrific!
wow, quite a list you have there, habee, will try some more original ways cause I'm finding the old mielie(s.african) a bit boring in the the microwave now :)
Holle...
Great hub, mouth watering! Did you know that thanks to our aborigine ancestors, our diet here in South America contains corn and corn foods? Not only the cob style, but also, white, yellow and toasted corn flour. The techniques sound delicious indeed. Rated up, useful and awesome.
Warmest hugs and infinite heavenly blessings,
Al
I was amazed by the different methods of cooking corn.
Do you know how to cook corn? hahaha Don't you dare hit me.
Habee, I am a from the south also and yes they are shucks...We love boiled corn on cob and I did not know the many other ways to cook this stuff. I will have to try some of these. I have had the battered and fried corn before and it is delicious.
I will bookmark this page..really good hub. Thanks for sharing. Linda
Great ideas, Habee. Definitely a "little corny"! LOL
Thanks for sharing. I usually just throw it in a pot and boil!
Never dreamed, habee, there were so many different ways to cook corn, my favorite vegetable. I used to just boil them in water but now wrap each ear in a moist paper towel and heat on high in the microwave for about 3 minutes. Tastes much better than the boiled version.
Thanks for this meaningful hub and the beautiful graphics.
This was my favorite vegetable hub so far.
Corn On the Cobb, now your talking... :)
Great hub! I love corn and had never thought of some of these cooking methods.
I never had deep fried corn... that's probably not gonna be a favorite, but I love it grilled!!
Omg you always get my tastebuds going like you would not believe. I just adoreeeeeeeeeeeeeee corn on the cob. What a beauty.
Corn on the cob rocks. Blake4d
I love corn on the cob. I usually eat it plain - boiled, steamed, or grilled. Now you have given me new ideas!
Thanks very much for these new yummy treats Habee!
I didn't know I could cook corn on the cob in the microwave! lol I usually boil it and then eat it the next day. I like it cold and plain. Maybe I'll have to be adventurous and try some flavoring! lol
Super cooking ideas, some of which I never heard of, like the batter-fried cob. I added a link to here from my Hub on keeping the sweet in summer's sweet corn. Thumbs up!
I love corn on the cob. I usually boil mine on the stove but for a barbaque we grill it in the Shucks. We just soak it in water for a few minutes first.
Habee, this hub is either going to be the judges pick or going to be voted number one by the readers. A delicious hub!!!
All right Habee, now you're talking! I absolutely love corn on the cob. Boiled and grilled are my favorite ways, now I have some new techniques to try. Thanks for sharing.
Wow! Who knew there were so many ways besides boiled and grilled in husks?!! Great info!
Thanks for all the techniques for corn on the cob.
Fried corn? Who would have thought it?
50, "torture corn." Love it! Your method sounds great, too!
Thanks, Buckie! Randy Godwin is supposed to bring me some SIlver Queen. If you were closer, I'd share with you!
I got my Peaches and Cream planted finally, rain delays. Now it will be the first of Sept. for my crop, will be worth the wait. You have been humping on this contest girl, good luck to you. x
Ewww, Charlie! Bad boy!
LOL why bad? I can't help it the ground was so saturated and muddy.
Thanks for reading, Sheila! You get an A in my online cooking school!
Lis, thanks for stopping by!
Wow, Al! Thanks a bunch!
Good to see you, HP!
HH, my arms aren't long enough!
Thanks, Linda! See? We Southern gals know what we're talking about! lol
Seakay, I cook corn all different ways - depends on my mood and what else I'm cooking!
drbj, thanks a bushel! lol
Hi, Katie! Good to see ya!
Gramarye, give 'em a try!
chris, you might be surprised!
Many thanks, BP!
Totally agree, Blake!
You're welcome, Jill!
cold, Herbi? Is that legal??
Sally, I linked your hub to mine, too!
Wendy, I like it that way, too!
wow, battered fried corn sounds cool.
UH, thanks for your support!
Charlie, Randy's Silver Queen is ready now. Can't wait to bite into an ear!
Anne, let me know how you like them!
Thanks, Lizzy!
Thanks for reading, Sandy!
Quildon, we'll fry anything here in the Deep South! lol
charlie, you can always make me smile!
Research, it's almost too much of a good thing!
Habee, I wanted to congratulate you on you win! I love this particular hub because I love fresh corn. Those fabulous pictures made my mouth water! I like it anyway you can cook it and am glad it is finally in season.
Marvelous Hub habee! We get fresh corn here and i love to use corn in many of my recipes. But i have not tried many of your techniques. Thanks for the share.
Habee, thanks so much. I absolutely am wild about corn!
Wonderful ideas here, Holle, thanks os much for sharing them. In my childhood in the rural Transkei area of South Africa one of my favourites was what we called "umbona ukoja" (the isiXhosa for roasted mealies, as we call corn). Which we then Anglicised to "ojaed mealies"! Such corn cobs are still sold in the urban areas on many a street corner by vendors, usually middle-aged women, whoc do a roaring trade at lunch times.
Thanks again for the memory jogger!
Love and peace
Tony
Oh my gosh! I did not know you could cook corn on the cob so many different ways. Definitely going to tried the deep fried method..looks delicious. Thank you for a great Hub! :)
Looking good Habee, love your pictures more and more! Not liking that you making me hungry again thoug, jk! haha. Great hub.
looks like another winner, habee! ps. well done on crossing the 600 hub mark, I don't know how you do it! :)
Thanks for sharing all these wonderful ways to fix corn. I've boiled, grilled and baked corn but I've never tried frying it.
Me, too, Pam! I had some last night!
Thanks for stopping by, Anamika!
I am, too, Bpop!
tony, isn't it funny how so many of our memories are joged by foods? thanks, pal!
Blades, your kind words are much appreciated!
Sorry, Ocean! c'mon' over and make youself a plate!
Lis, I really appreciate your support!
Nancy, I think all Georgians love corn!
Yummie, as a kid, corn was my favorite vegetable. Although, I'm a contender as well, I wanted to stop by and offer congrats, my friend, on being selected as one of the nominees in the Hubalicious contest this week. :)
Thanks, MG! Congrats to you, too! Great set of hubs this week!
I was impressed with this different methods of cooking corn.
Hi habee, Congratulations, I am humbled to be fitted with you, cos you are the best cook hehe, truly deserving, Maita
Congrats, habee--totally well deserved with such great illustrations and plenty of methods. I would love to live in your family--such a great creative cook!
Thanks, strutzas!
Oh, Maita, you always say the sweetest things!
Wow, thanks, Anglnwu!
I have seen many of these, but PAN FRIED!!! That was a first for me, now I have to actually try it and get back here with a review. Thanks again Habee for the killer Hubs!!!
Jenny
Prolly find the fried only in the South, Jenny! lol
yeah we definately deep fry it here in new orleans as well as grill n boil but thanks for the other ideas im definately going to give them a try
50 Caliber 23 months ago
Habee, some new ways to torture corn, is always welcome here. I liked the idea of the microwave in a bag, looked tasty. I've got hands on forest of Mesquite wood here so I've built a small smoker out of a 500 gallon propane tank. So I load that dude up with at least 175 pounds of meat. It rolls along at 195-210 degrees at rack height.
I know this sounds like an insult to "fresh corn" but, I take it with all the shucks on and freeze it, and before I load the rack I throw 10 or 20 full ears still frozen in the bottom of the smoker, the temp is about 120 down there. The fire is in a separate area at one end and cross drafts out the top of a smoke stack at the opposite end. Any who, the corn gets to stay down there about 6 hours and it turns out awfully good. I've tried soaking it overnight, and while it is good, I find it is better this way. No such thing as bad corn. I don't know if the freezing opens up the corn as the moisture crystallizes or what but it seems to draw in much more of the flavors of the dripping fat and wood. 50