Now, if you have fresh, sweet, summer corn that's straight from the market, there's no need to liven it up, really. It's perfect just cooked plain with some butter and salt. But maybe you've eaten it 22 times in the past month and want to add a little oomph. Or maybe you're just not a purist when it comes to corn. Well, here are some easy things you can do to make it pop (pun intended)...
5 Ways to Liven Up Corn on the Cob
Don't forget, by the way, our tip for microwaving corn. It takes three minutes!
And now for ways to jazz it up:
1. Grill it—with the butter already on. We know many of you are already grilling your corn along with your burgers and steaks. But we saw this great tip in Martha Stewart Living (can't remember if it was in a back issue or a recent one...): Peel back the corn husks, but leave them attached to the base. Remove the silks and slather each cob with butter (herb butter is even better). Pull the husks back up to cover the corn and tie them into a little knot at the top to keep them closed. The butter will keep the kernels moist and seasoned while they cook on the grill.
2. Top it with crumbled cheese. You've probably seen this at Latin American restaurants: corn covered in a fluffy white cloud of delicate cheese. It's delicious, and it's easy. Crumble some queso fresco into tiny pieces on a large platter. Brush the cooked corn cobs with butter and roll in the cheese. Maybe squeeze a lime over the top. Or follow Sara Kate's instructions for grilled corn with balsamic vinegar, parmesan, and fresh mint.
3. Sprinkle it with smoked paprika. Corn and bacon are great partners. Smoked paprika tastes like bacon.
4. Glaze it with barbecue sauce. While your cobs are cooking on the grill (without their husks), baste them with barbecue sauce so that it creates a nice, smoky, sweet glaze. To make this faster (and reduce the likelihood that the sugar in the sauce will burn), we'd blanch the corn in water beforehand. Try our recipe for Sweet and Tangy Homemade Barbecue Sauce.
5. Treat it like a baked potato. Drizzle sour cream, sprinkle diced onion or cheddar cheese, crumble some cooked bacon... Any of those toppings you'd normally see on a "loaded" baked potato would be good on corn. Just don't overdo it, or you'll forget you're eating corn in the first place.
This is just the tip of the iceberg, of course. There are all kinds of herbs and seasonings you can put on corn (lime and chile powder is a classic combination). What do you do?
Related: Mystery Gadget! Squeezy Handles and Spiky Ring
(Image: Flickr member Tavallai, licensed for use under Creative Commons)
Comments (18)
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Butter and soy sauce (Japanese style). I was very surprised how good this is (esp roasted). Lime juice & chipotle Tabasco is great, too.
view cmcinnyc's profile
Here's my traditional recipe for mexican corn on the cob (Elote):
http://gabrielaskitchen.wordpress.com/2009/07/14/la-comida-de-la-calle-elote/
I've included instruction for substitute ingredients incase the authentic ingredients are unavailable.
view gabrielaskitchen's profile
In MD, you can't have corn on the cob without some Old Bay! It is delicious!
view J9gini's profile
Kick up your butter! I love making cilantro, garlic, lime butter to put on my corn. Also good on steak, etc!
view michpc's profile
Seasoning salt is soooo good :)
view ak_grown's profile
My family is catching on to freshly squeezed lime and pepper or lime and chili powder. Yummy!
view mdmeyer's profile
What a tease, wish I could do this. I've developed a corn intolerance :(
view akay's profile
i can't see gabriela's link (stupid site blocker), but i delicious way is a thin slathering of mayo, sprinkle of parmesean cheese, chili powder and a squeeze of lime. Mexican corn man style!
view chusmabilly's profile
The best way is to grill the corn on an open flame until the kernels darken and charred. Squeeze some lime all over the cob and sprinkle with red pepper and salt. That's how I've had it growing up and in India.
view indivara 's profile
I think it was Bobby Flay who gave this uber good/bad for you recipe: Kraft Dinner cheese package, chili mix package, mixed with enough melted butter to make it creamy, spread on the interior (between the corn and the husk, strings removed). Wrap in foil and grill or bake as usual.
view Food Monstar's profile
I agree with the Maryland comment - cover the cob with butter, then sprinkle with Old Bay. To make it super fantastic though -follow up with a generous sprinkling of feta cheese. Delicious!
view kwhit9tl's profile
Chipotle butter! Chipotle in adobo, lime, and butter. MMMM.
view lotusmoss's profile
like Indivara and chusmabilly we love our corn around here with lime and chili powder. Salt is always welcome too but trying to watch the sodium, plenty good without it! It could be grilled, microwaved, or boiled, ill take any!
view adamwa's profile
I've actually taken to substituting a small amount of infused olive oil for herb butter. I'll infuse olive oil with garlic and herbs, brush shucked corn with a small amount of it, then add a bit of salt and pepper and put them in foil packets. I find that it's a cleaner taste than herb butter: it puts the focus on the corn and the herbs, rather than the creaminess of the butter.
view Leslie in Portland's profile
Second the chipotle butter recommendation, though the one I've used (Bobby Flay, long time ago in BA) is chipotle, garlic, finely diced onion and butter. Ridiculously good, totally different from plain corn. And you don't need too much of it either...
view neilw's profile
Seconding the butter and soy sauce! And, if you've got it, I'd recommend ponzu sauce with the butter.
view Kakugori's profile
Growing up, we always had this stuff called Jane's Krazy Mixed Up Salt. It tastes great on EVERYTHING, including corn on the cob. Recently at the grocery I saw Jane's Krazy Mixed Up LIME PEPPER. Wow. GOOD stuff! I put it on my corn on the cob and it tasted amazing!
view UptownGirl's profile
squeeze lime juice on a bowl with paprika salt. Use the lime rind to spread it over the cob.
view oldsplice's profile