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3 Ways to cook corn on the cob
July 16, 2017, 11:38 am

Corn on the cob is a delicious vegetable that can be enjoyed on its own or as a side dish for foods like steak, chicken, or a variety of vegetable-based recipes. It is perfect for a picnic, barbeque, or for a summer treat. You can prepare corn on the cob in a variety of ways, but the most common are grilling, poaching and microwaving.

Buy it fresh: As soon as an ear of corn is plucked from its stalk, its sugars begin converting to starch, becoming tougher and blander, so buy the freshest you can find.

Choose ears that are heavy for their size and have pale golden silks that are nearly damp and silky. Give the cobs a gentle squeeze: You should feel firm kernels all the way to the tip. Resist the urge to peel back the husk to peek at the corn; it may be the best way to see what the kernels look like, but unhusked ears dry out quickly.

If you can see samples of the varieties available, know that bigger kernels are not necessarily better. Neither is a deep yellow color. Corn naturally hybridizes, so countless options are available.

Ideally, you should buy your corn on the same day you plan to cook it. Keep the ears in their husks in the refrigerator until you are ready to cook.

Cook it: grill, poach, or steam: Corn can be cooked in a few different ways. You can poach, microwave or grill.

Poached in a pot
How: Bring a large pot of water to a boil. Add the husked corn, cover, and remove the pot from the heat. Let it stand until crisp-tender (for about five minutes).
Bonus: This method is ideal for entertaining because you can cook a lot of ears at once and then keep them warm in the poaching water until ready to serve.

Steamed in the microwave
How: Microwave unshucked ears of corn (no more than four at a time) on high until the kernels are crisp-tender (you will need to pull the husk down to check (for about four minutes). Cool slightly, then remove the husks and silks.
Bonus: The speediest way to corn nirvana, there is no need to remove the husk or silks beforehand with this method. Post nuke, the silks come off a little easier, too.

Charred on the grill
How: Prepare a medium-high (204 to 246 degrees Celsius) charcoal or gas grill fire for direct grilling. Grill shucked corn, turning occasionally, until charred in places and crisp-tender (for about 8 minutes).
Bonus: If you are barbecuing, the corn can be cooked outside along with the rest of the meal, and there is no boiling water steaming up your kitchen.

Roll your corn in panko, goat cheese, almonds for bold flavors and exciting textures, or you can turn the page for another great way to boost flavor with tasty compound butters and tapenade.


Grilled Corn on the Cob with Spicy Mayo, Lime, and Cheese

In Mexico, grilled corn on the cob covered with a smoky mayonnaise and rolled in crumbly cheese is a popular street food. This version packs a similar flavorful punch and looks good too.


1/4 cup mayonnaise

1 tsp. finely grated lime zest

1/4 tsp. Mexican chili powder

Kosher salt

60 grams feta cheese, crumbled (1/2 cup)

4 ears corn, shucked


Prepare a medium-high (204 to 246 degrees Celsius) charcoal or gas grill fire for direct grilling.

Combine the mayonnaise, lime zest, chili powder, and 1/4 tsp. salt in a small bowl until well blended. Spread the cheese on a large plate.

Grill the corn, turning occasionally, until charred in places and crisp-tender, about eight minutes.

Slather the corn with the mayonnaise mixture, then roll and press into the cheese. Sprinkle any remaining cheese on top.

Corn on the cob with coconut-curry butter

This simple compound butter turns basic corn on the cob into a fragrant Indian-inspired side dish perfect for pairing with tandoori chicken, chicken tikka, or lamb kebabs. The recipe makes about twice as much butter as you will use, but leftovers keep well.


1/2 cup unsalted butter, softened

1/4 cup finely shredded unsweetened coconut

2 Tbs. finely chopped fresh cilantro

1 tsp. curry powder

Kosher salt

6 ears corn, shucked


In a medium bowl, combine the butter, coconut, cilantro, curry powder, and 1/2 tsp. salt. Season to taste with more salt.

Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about five minutes.

Slather about 1 Tbs. of butter on each ear of corn and serve.

Make ahead tip: The butter can be refrigerated, covered, for up to one week or frozen for up to three months. Bring to room temperature before using.


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