Corn on the Cob – A Summer Staple
June 19, 2015
Sweet, succulent, tender, milky corn on the cob. A summer must. In fact, at our house, we eat it a couple of times a week when we can get it on sale. It is in season and on sale in just about every grocery store. Or better yet, take a drive, find a farmer’s market and buy it fresh.
My favorite corn on the cob is Olathe. It comes from Olathe, Colorado and is harvested in late summer. The town of Olathe even hosts a festival the first Saturday in August. About 20,000 people attend and of course, the star is the corn.
There are so many different ways to cook corn. Boil it, throw it on the grill, microwave it, or bake your corn in the oven. However you want to cook your corn, don’t overcook it. Corn is best when it is still milky inside. Overcooking will result in dry corn. Here are some tips for each method of cooking.
- Boiling: The best way to boil corn on the cob is to boil water in a large pot (large enough that the water will cover the corn). Do not add salt as this will tend to toughen the corn. You can add a little sugar if you would like. When the water comes to a boil, add the corn. When the water starts to boil again (5 to 6 minutes) take the corn out. That fast it is cooked. Don’t leave the corn sitting in hot water as it will overcook it.
- Grilling: There are many ways to cook corn on the grill. If you choose to leave it in the husk, wet the husk so it won’t burn and place it directly on the grill. You can husk it, dab with butter, and wrap it in tin foil. The normal time for cooking corn on the grill is about 20 minutes, turning every 5 minutes. Grill marks on the corn are okay. They add a little charred flavor to the corn.
- Microwaving: Microwave your corn in the husk for 4 minutes on high. Cut off the bottom and slip the husk and silk right off (be careful as it is hot!).
- Baking: Corn on the cob in the oven can be cooked the same as on the grill, either in the husk (no need to wet) or wrapped in foil. Heat the oven to 450 degrees and cook the corn for about 30 minutes.
Now comes the fun part, the seasonings! Use your imagination and your taste buds to choose what to put on the freshly cooked corn on the cob. Here is a list of ten different ways to dress up your corn.
- Standard butter and salt
- Lime juice and chili powder
- Cayenne pepper and butter
- Cinnamon and sugar
- Queso fresco, chili powder, sour cream, salt and cayenne pepper
- Coarse sea salt and cracked black pepper with a little olive oil
- Sage and rosemary mixed into butter
- Pesto and Parmesan cheese
- Gorganzola and basil
However you choose to cook it and whatever seasonings you want to put on, you can’t deny that fresh corn on the cob is the best!