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Corn on the cob recipe

Corn on the cob recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A tasty and fun vegetable that everyone enjoys! Great as a side with pork chops, chicken breast or fish - the opportunities are endless. The secret to a juicy and flavourful corn on the cob is to poach it in milk then serve it with butter and plenty of salt and pepper.

15 people made this

IngredientsServes: 4

  • 500ml water
  • 200ml milk
  • 4 corn cobs, husk removed

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. In a saucepan bring water and milk to the boil. Add corn cobs, turn off the heat and let steep for about 15 minutes. Remove from the pan with a slotted spoon and serve immediately.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

My 3 year old loves kfc corn on the cob but will not eat mine at home, until I used this recipe. Simple to do and she loves it.-24 Feb 2018


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This ethnic take on corn includes a light and flavorful orange- and herb-spiked yogurt spread.

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Smoky corn slathered in spicy butter? Count us in!

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This cheesy corn is bound to go quickly at your next picnic or barbecue—make enough for seconds!

Cubano Pork Chops with Pickle-and-Pepper Relish and Char-Grilled Corn

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Can&apost find cotija cheese in your grocery store? Asiago makes a great replacement!


Oven-Roasted Corn on the Cob

Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. Whether you purchase white or yellow, sweet corn is so deliciously crisp and tender that it can be cut fresh from the cob and added to dishes without being cooked. Grilled corn on the cob is always a treat, but you can achieve that same great taste without firing up the grill with our Oven-Roasted Corn on the Cob recipe. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap. A flavored butter is an easy way to add more taste to your dish. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal.


Our Best Corn Recipes

When the weather is warm, sweet and juicy corn is ripe for the picking. However you take it — on the cob or off the cob with the husk or without grilled, roasted or boiled — this in-season crop is a summer staple that's sure to please.

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Perfectly Grilled Corn on the Cob

Creamy Chili-Lime Corn

This irresistable side is inspired by Mexican esquites &mdash the popular street food of roasted corn tossed with lime, chiles and cheese. For this lightened-up take, we swapped in yogurt in place of Mexican crema and used frozen corn.

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Grilled Corn Salad with Lime, Red Chili and Cotija

Jalapeno-Lime Corn on the Cob

Pappardelle with Corn

Charred Corn Panzanella

Summer Corn Salad

Corn on the Cob with Parmesan Cheese

Corn and Cheese Chowder

Indian Street Corn Salad

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Mexican Grilled Corn

Creamed Corn Cornbread

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Hot Corn Dip

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Sweet Corn Pudding

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Grilled Barbecued Corn Ribs

Fresh, sweet summer corn gets the full barbecue treatment in this recipe for corn ribs. Seasoned with a spicy sweet dry rub and brushed with a tangy barbecue sauce, the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib. You'll need a sharp knife and a steady hand to cut through the hard cobs make sure you have a large, sturdy work surface and take your time.

Grilled Corn Chowder

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you&rsquove got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.


Mexican-style barbecued corn on the cob recipe

Corn on the cob is the perfect barbecue side and in this recipe, they're topped with a Mexican-style sauce.

Ingredients

  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 75 g salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 125 g garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve
  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2.6 oz salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 4.4 oz garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve
  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2.6 oz salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 4.4 oz garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve

Details

  • Cuisine: Mexican
  • Recipe Type: Sweetcorn
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Heat your barbecue.
  2. Brush your cobs with olive oil and sprinkle with salt.
  3. Add the corn to the barbecue, cook for about 8 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.
  4. In a medium-sized bowl combine the softened butter, lime juice, lime zest, half of the chopped coriander (cilantro), garlic, paprika, chilli powder and black pepper.
  5. Brush the butter mixture on each side of the warm corn.
  6. Spoon the garlic and herb soft cheese over the cobs and sprinkle with remaining coriander (cilantro). Serve with lime wedges.

This recipe was written and photographed by @scottcaneat, in collaboration with Boursin.

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Recipe Summary

  • 4 cups water
  • 1 cup milk
  • ½ cup unsalted butter
  • 4 large garlic cloves, smashed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 4 ears corn, husks and silks removed
  • Cheddar cheese. sliced green onions, and/or thinly sliced jalapeno pepper (optional)

In a large pot or Dutch oven bring 4 cups water to boiling over medium-high. Add milk, 1/4 cup of the butter, two of the garlic cloves, 1 tablespoon of the chili powder, 1 1/2 teaspoons of the cumin, and 1 1/2 teaspoons kosher salt. When butter is melted, add corn, arranging ears to keep them submerged cover. Reduce heat to a simmer cook 5 to 8 minutes.

Meanwhile, soften remaining 1/4 cup butter and mince remaining two garlic cloves. In a small bowl stir together softened butter, minced garlic, the remaining 1 tablespoon chili powder, and 1 1/2 teaspoon cumin, and 1/2 teaspoon kosher salt.

Serve corn with butter mixture and a spoonful of the cooking liquid. If you like, top with cheese, green onions, jalapeno slices, and/or additional chili powder. Serves 4.


How To Boil Corn On The Cob

It isn't summer until you've had corn on the cob. It's at every barbecue, it makes the perfect side dish to, umm, everything, and unless you're Michael Bublé, no one judges you while gobbling one down with both hands. Luckily, the summer staple is quick and easy and doesn't even need fussy toppings (unless you want them &mdash we have so many fun ideas for how to top corn). Just a pat of butter and a generous seasoning of salt and pepper.

1. Boil in VERY salty water.

Use the largest pot you have, fill it with water, and salt it really well. One of the first lessons I remember at culinary school was my chef calling all of us over and having us taste a spoonful of his pot of salted water. It tasted like the ocean and he proudly stated that every single pot of salted water we use for boiling ANYTHING should taste like that. So don't be shy. Your corn won't taste salty in the end &mdash the salt will just help bring out its flavor. Bring your nicely salted water to a boil.

2. Shuck it good.

While your water is heating up, pull off your corn husks. This can get messy thanks to all the tiny strings, so we recommend doing it over a trash can. Starting at the tip, grab all of the husk and as much of the strings as possible and rip down. Repeat until all of the husk is off. Rub off as much of the lingering strings as possible. (You'll often see that a hack for removing the strings is to use a clean toothbrush &mdash we don't buy it.)

3. Boil 'em quick.

How long to boil corn is the biggest issue here. There aren't great indicators for when it's done, but they will look a little plumper and will be soft and juicy. Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 5 minutes. Set a timer because if you let your corn overcook the kernels can become tough. The goal is juicy, crunchy kernels, not mushy dry ones.

4. Butter it up.

Brush with melted butter, season with salt and pepper, and let summer begin.

Have you tried this method yet? Let us know what you think in the comments below!


Corn on the Cob, 11 Ways

Diversify the grilled grain with infused butters, flavorful spice mixes and more clever corn preparation tricks.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

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Corn on the Cob, 11 Ways

How can you butter your corn? Let us count the ways. This summer, think outside the foil-wrapped box and introduce spices, cheeses and herbs to your cobs to discover the untapped potential of those ears.

Grilled Corn on the Cob with Lime Butter

Tyler's kicked-up take on Mexican corn calls for cobs to be coated in a lime-scented, herbed butter, rolled in traditional Cojita cheese and then sprinkled with a homemade eight-spice chile rub.

Grilled Corn with Sriracha Mayo

Tiffani Thiessen's corn gets spicy flavor from Sriracha, and she suggests trying vegan mayonnaise for this recipe. With all of the spices mixed with the mayo, you probably won't taste the difference!

Grilled Corn on the Cob with Garlic Butter

If you're grilling corn with husks on, remember to soak the ears in water first — this will keep them from drying up before the kernels are cooked. Bobby Flay tops his with a fiery habanero-garlic butter, a squeeze of lime and Cotija cheese for a more-savory take on Mexican-style corn.

Iowa Grilled Sweet Corn on the Cob

Iowan corn is so naturally sweet and flavorful that it doesn’t require much attention. Simply grill it and brush with salted garlic butter.

Mexican Street Corn

Sunny coats smoky ears of corn with a chili-infused mayo and a spritz of lime to make her version of elote, or Mexican street corn.

Corn on the Cob with Butter Rub

This smoky, spicy, onion-y butter adds dimension to sweet corn when slathered on the uncooked cobs. Replace the husks before grilling, to ensure that the butter stays on the corn –– not on your coals.

Grilled Corn Skewers with Chipotle-Cilantro Butter

Grill cobs of corn until they’ve softened, cut them into 1-inch rounds and thread them onto skewers for this bite-size interpretation of the summer classic. After grilling the kebabs for a couple more minutes, brush them with a smoky-sweet chipotle-honey butter.

Corn on the Cob with Parmesan Cheese

For an Italian twist on corn, swap out the Cojita cheese for Parmesan and garlic. Giada's recipe channels that seaside-in-Capri vibe.

Grilled Corn with Five-Spice and Lime

Roger takes grilling to the next level with Chinese five-spice powder — a flavorful blend of cinnamon, clove, fennel, star anise and Szechuan peppercorns — which he sprinkles on just about everything, including charred corn.

Mexican Grilled Corn

Slather freshly grilled corn with a mayo, sour cream and cilantro mixture and top with lime juice, Parmesan and chili powder for a popular summer side inspired by Mexican street food.

Grilled Picnic Corn

Kelsey's salty, tangy, spicy corn recipe will become your summer staple. She offers preparation instructions for both grilling and broiling, so this corn works as well for a weeknight dinner as it does for a backyard barbecue.


5 steps to making cooler corn

  • Clean your cooler, making sure you wash and rinse it out well.
  • Make sure you have a lid.
  • Shuck the corn and place it in the cooler. You can line them up in a single or double row — depending on the size of your cooler.
  • Boil some water — enough to completely cover the ears by an inch or more.
  • Cover with the lid. Let sit at least 30-45 minutes or until the corn is cooked.

As an option, you can toss in a stick of butter and some salt with the corn.


Corn Stock

Sure, you can buy corn year-round, but the yellow imposters found in the dead of winter are completely flavorless. We recommend taking full advantage of the late-summer bounty by turning it into stock, which you can freeze and savor for as long as humanly possible. This stock is great for to use as a base for soup and chowder, thinning out sauces and for adding flavor to rice by cooking it in the broth.

We purée corn kernels and throw them into our stock to pack in even more corn flavor. Spices such as toasted black peppercorns and coriander seeds add complexity, but the most flavorful component in this stock is the charred yellow onion. We&rsquore talking about a deep, beautifully blackened char that fills up your kitchen with that bittersweet caramelized onion scent.

Aside from what you put into your corn stock, it is also important how you make your stock. Don&rsquot rush it go low and slow. Once the stock is at a rolling boil, lower to a gentle simmer and watch it slowly and gracefully turn into something magical.