CORN (2)

10 Ways to Cook Corn, from Roasting to Microwaving, with Pictures

Breads that are both sweet and savory. Skillets for cooking pasta. Grilled to perfection. Summer’s most cherished side dish, corn, may be prepared in an infinite number of ways. Nothing goes better with a steaming hot corn on the cob, doused in butter and sprinkled with salt and pepper, than the traditional Southern shrimp boil, ribs, or pulled pig dish. Here, you’ll learn 10 various methods to cook corn, as well as what to do with it after you’ve mastered it.

Ripe Corn: How to Select It

Fun fact: theoretically, you don’t have to boil corn at all. Whenever possible, choose corn that is still fresh and soft so that you may enjoy it raw. But how can you tell whether a corn cob is ready to be harvested?

Look for corn with a tight, moisturized green husk and plenty of wet corn silk the next time you’re at the grocery store (aka those annoying little strings that fly everywhere when you shuck corn). By checking for juicy yellow kernels at the tip of the corn, you may have a glance without removing the husk. Premature corn has white kernels. This indicates maturity when the tip is rounded or flat rather than pointed. You should avoid maize with holes in the husks because worms have already eaten them. Keep in mind the most important guideline of corn purchasing: Don’t peel the husk down and leave the ear behind. It will simply leave the kernels vulnerable to deterioration and drying out before someone else gets their hands on it.

Keep the corn in its husk in the fridge, sealed in a plastic bag, until you’re ready to eat it. For the next three days, it will be at its best.

Grilling Corn

Nothing compares to a couple burned ears that have just come off the grill. If you shuck them, you can cook them without the husk or you can grill them with the husk on. If you’re going to keep them covered, you may skip this step. In order to prepare the perfect summer side dish, follow these steps:

  • The grill should be set to medium-high.
  • Apply a little layer of olive or butter oil to the corn before placing it on the grill after it has heated up.
  • To ensure uniform charring, turn the corn cobs every few minutes.
  • After approximately 10 to 15 minutes, check to see whether the corn is ready to be removed from the grill.

Try This: Spicy Aioli on Grilled Corn

Roasting Corn

For those of us who don’t possess a grill, cooking in the oven is an excellent option. To roast corn, follow these steps:

  • The oven should be preheated at 450 degrees Fahrenheit. Remove the husk off the kernels of corn.
  • Remove the kernels off the cob and place them on aluminum foil. Salt and pepper them before adding a pat of butter on top. Also, you may just place them on a baking pan without any covering.
  • Place the cobs on a rack in the oven and cover them securely with aluminum foil. Within 10 to 15 minutes, they should be pliable.

Guacamole: Roasted Poblano with Corn

How to Steam or Cook Corn

This is a quick and easy technique to prepare corn, and many would say that it is the most traditional method. There’s one thing you should keep in mind before you salt the water. The salt will make the kernels more resistant. Cooked corn should be seasoned afterward, not before (and add a generous spread of butter). In order to cook corn:

  • Make sure the water in the saucepan is boiling. A saucepan big enough to contain the ears you’re cooking should be chosen. If you don’t have a large enough pot, chop the cobs in half before cooking.
  • Cover the pot with the husked corn.
  • Turn the temperature down. 4 to 5 minutes, or until the corn is soft and a brilliant golden hue. Because of all the steam, you’ll know it’s done in a matter of seconds after it comes out of the pot.
  • For a crunchier result, steam it instead.
  • Bring a saucepan of water to a boil, then reduce the water to a third to a half.
  • Put the shucked corn in a steamer inside the saucepan and bring it to a boil. Using a metal colander, a heat-safe plate held up by aluminum foil balls, or a baking rack, you can keep the corn above the boiling water. Be careful not to get any water on it.
  • For 3 to 5 minutes, steam the corn. It becomes softer and tastier the longer it’s steamed.
  • Mexican Street Corn Deviled Eggs, Prepared Two Ways

Prepare Sauteed Corn

When caramelizing corn, pan-searing is a great alternative, regardless of whether you’re dealing with kernels or full cobs. Sautéing corn is as simple as this:

  • Remove the kernels from the ears of corn. If you don’t plan on sautéing the whole cob, use a sharp knife to delicately remove the kernels. Salt and butter or olive oil are good options for a finishing touch.
  • Place the corn in a medium-high-heat skillet and cook for a few minutes.
  • To get an equal browning of the corn on the cobs, use tongs to flip them every few minutes. Kernels should be stirred often while they are cooking as well.
  • The corn should be cooked through and ready to eat after around 7 to 10 minutes. Cooking time may be sped up if the kernels are loose.

This 5-ingredient corn soup is a cinch to make.

To Cook Corn in a Pan

When making fried corn, it’s possible that a bigger batter contains corn kernels (like our corn fritter caprese recipe below). Yet another little-known fact: you can fried corn right from the cob.

  • Remove the kernels from the ears of corn. Cutting down either side of a cob vertically in a dish is an easy way to remove the kernels.
  • In a large saucepan or heavy skillet, heat the oil or butter. Fry it at the temperature you like.
  • Take a piece of corn kernel or cob and fry it until it’s golden brown in color. Keep a close watch on them; loose kernels may cook quicker than others.
  • Add salt and pepper to taste after draining on a paper towel.
  • The Caprese Corn Fritter with Peaches and Tomatoes is a delicious option.

The Slow Cooker Method for Cooking Corn

Even while it takes a little longer to get the corn from the husk to your lips, the added tenderness may be worth the extra care. This is how you make slow cooker corn:

  • Remove the kernels from the ears of corn. If desired, drizzle with olive oil or butter and sprinkle with salt and pepper.
  • Corn should be added to the slow cooker with approximately 2/3 cup of water. Wrap the cobs firmly in foil and lay them seam-side down in the slow cooker if you don’t want to use any water.
  • Cover and simmer on high for 2 to 4 hours, depending on how much corn you’re cooking, until the kernels are golden and soft.

Try this Crock-Pot Corn Chowder recipe:

How to Prepare Instant Pot Corn

The Instant Pot or pressure cooker may also be used to cook corn, whether you need it quickly or your burner is busy with other duties.

  • Instant Pot: Add 2/3 cup of water, then the corn (you can stack them in sets of two if needed).
  • For 2 minutes, set the Instant Pot to high pressure and cook. Remove the corn with tongs after a rapid release of the steam.
  • Try this recipe: Instant Pot Corn on the Cob.
  • Ideas For Making Use Of Frozen Corn
  • In the dead of winter, nothing beats a bag of frozen corn kernels for a taste of summer. In other words, stock up for the long term this summer. How to properly store corn once it has been frozen:
  • Remove the kernels from the ears of corn. Bring a saucepan of water to a boil while you’re at it. Every cob should have approximately half an inch cut off of both ends. A big dish should be filled to the brim with ice cubes and water.
  • Once the corn has been blanched in the water, remove it from the water and place it in an ice bath to stop the cooking process. This preserves the taste and texture of the dish.
  • Wrap each ear of corn in several layers of plastic wrap once the cobs have cooled. Ensure both ends are properly sewed shut.

For up to a year, keep in the freezer.

Cutting the kernels from the cobs after they’ve been blanched can also save you time when it comes to freezing. In plastic bags, keep them for up to one year. The shucked corn may be stored in the freezer without blanching if you don’t have time. Just make sure you consume it within three months after purchase.

To defrost your frozen corn quickly, boil it in a pot of water. Frozen corn cobs may be thawed by soaking them in cold water in a kettle. then bring to a boil, then lower the heat to a simmer It takes 5 to 8 minutes to boil, and then it’s ready to eat. You may just wait for them to defrost in the fridge or under a spray of cold water if you blanched them before freezing. A colander may be placed in the sink and cold water can run over the kernels until they aren’t frosty anymore.

Mexican Street Corn Dip is a must-try!

Canned Corn: How to Use It

Have you used up all of your summer’s farmers market purchases? To the rescue: tinned corn. The USDA recommends keeping it in a dark, cold area for two to five years if it is not opened. After two to five years, if the can isn’t rusted, dented or bloated in any way, it’s probably okay to consume. It’ll keep in the fridge for three to four days once opened.

Even though you may eat it right out of the can, it’s a snap to include into a wide variety of dishes. In order to acquire that fresh-from-the-cob flavor, drain and rinse the corn before using it; most canned corn is packed with some additives. Follow the recipe’s directions for rinsing and cooking them.

Doughnut holes filled with sweet corn are a delectable treat.

Is Microwave Corn Cooking Possible?

You can bet on it. And it may be the most hands-off method of doing so. Just microwave the corn in its husk for 4 to 6 minutes on a microwave-safe dish. Adding more time to the heating process may make it softer to your liking. Remove the husk and corn silk when it has cooled.

10 Corn Recipes to Try at Home or at a Party

  • Chicken, Corn, and Tomato Skillet in 30 Minutes
  • Pork Carnitas in a Slow Cooker
  • Scallops with a Citrusy Corn Succotash Pan Seared Scallops
  • Cabbage Slaw with Crispy Baked Fish Tacos
  • Lemon-herb marinated grilled flank steak
  • Cornbread with Tomatoes and Scallions in a Buttermilk Skillet
  • Fresh Gnocchi with Corn and Burrata on the Grill in the Summer
  • Salad with Corn, Tomato, Feta, and Lime
  • Carbonara with Spicy Corn
  • Cherry Tomato, Fresh Corn, and Burrata Pasta Recipe


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