PSA: corn season has arrived! It’s time to begin incorporating this versatile vegetable into your summer season food regimen. But what’s one of the simplest ways to cook dinner corn, you may ask? Boiled, fast and straightforward? Or does grilled corn take the cake? Corn salsa, maybe? The reply will range, in fact, however there are a number of methods to cook dinner and use corn that yield wonderful outcomes. Before we dive in headfirst, let’s take a beat to respect the sunny, golden delight.
While I’m certain you’ve loved a candy, juicy corn on the cob at many a summer season soirée (and discreetly wiggled it out of your enamel after), do you know that corn boasts nutritional benefits alongside being completely delish? Let’s break it down.
- Corn packs loads of key vitamins. Potassium, vitamin A, antioxidants, and extra.
- Aids in stopping and decreasing the danger of sure illnesses. Including corn in your food regimen helps wholesome digestion and lowers your threat of coronary heart illness.
- It’s naturally gluten-free! Corn is a complete grain vegetable that gluten-free eaters can get pleasure from, too.
Salsas, salads, enchiladas, cornbreads, and extra are all in our very vibrant futures. But first, let’s dive into one of the simplest ways to cook dinner corn.
Tips for Cooking Corn
There are some things to take into account while you’re cooking corn. Generally, corn cooked in-husk can be extra juicy and candy. When you’re working with charred corn, alternatively, you’ll get that smoky, grilled style that everybody is aware of and loves. It’s equally as flavorful as in-husk corn, simply otherwise.
There are additionally many alternative methods to cook dinner corn based mostly in your preferences and desires. Generally, corn doesn’t take lengthy to cook dinner, so be certain to hold an in depth eye on these ears to forestall them from turning into robust, mushy, dry, or flavorless. Whichever methodology you select, you possibly can’t go incorrect! Corn is so versatile in summer season cooking and solely takes a couple of minutes to put together.
How To Cook Corn on the Grill
There are two methods for grilling corn that yield slightly different, but equally delicious results. If you’re looking for juicy, sweet grilled corn, I recommend trying the in-husk method. But for a charred, smoky corn stalk, you’ll want to follow the kernel-to-crate method. Both yield that sweet corn that we all crave during the summer.
This method is a little more hands-on than the charred corn method, but is the best way to preserve maximum moisture in each sweet kernel.
- Pull the husks back while leaving them attached to the base of the stalk. Remove any silk and discard.
- Pull the husks back around the corn and soak the stalk in cold water for about ten minutes to preserve moisture and prevent the husks from burning.
- Once you’ve soaked the stalks, pat them dry and place them on the grill.
- Grill the stalks until the corn is tender and the husks are slightly charred (about 15 minutes).
- Serve as-is or use in one of the recipes below! You’ll benefit from the candy, juicy *vegetable* of your labor.
Charring the corn immediately over the grill will go away you with a smoky, slightly-less-juicy cob that’s equally as scrumptious because the in-husk consequence (plus, it’s quicker!)
- Pull again or take away the husks fully, take away any silk, and place the stalks immediately on the grates.
- Grill them till they’re tender, steaming scorching, and charred on the surface (about ten minutes).
With this methodology particularly, I like to brush the cooked corn with olive oil, melted butter, or herbed butter to restore a few of that moisture loss. Either method, you actually can’t go incorrect with grilled corn on the cob. It simply screams cookout.
How To Cook Corn on the Stove
Cooking corn on the stove is an easy solution if you’re short on time or not in the mood to light up the grill. Like the grilling methods, there are two ways to prepare corn on the stove: boiling the stalks and roasting it in a skillet.
- Bring a large pot of water to a boil on the stove.
- Salt your water heavily. Don’t worry, it doesn’t leave the corn tasting like the ocean or pull out any moisture. Instead, salty water actually enhances the flavor of the corn.
- While your water is coming to a boil, shuck your stalks completely and remove any silk.
- When your water reaches a steady rolling boil, gently place the stalks into the pot and cook for about five minutes. Be careful not to overcook or you’ll be left with tough kernels! Pull them out when the kernels are plump, bright yellow, and juicy-looking (again, about five minutes).
- Once they’re out of the pot, you’re ready to serve or use in a tasty recipe!
Like the boiling method, this method is a simple and efficient way to cook corn indoors.
- Heat a pan over medium-high heat with a little oil.
- Since this is a kernel-only operation, you’ll want to cut the corn off of the cob. To minimize the mess, cut the entire stalk in half before shaving off the kernels. This keeps those kernels from shooting across the kitchen and landing all over the floor.
- Toss kernels into the pan and sauté for about ten minutes, or until they’re browned to your liking.
You’ll get a little char from this method and preserve a lot of the moisture that makes corn so yummy, so it’s pretty much the best of both worlds! Whichever stovetop method you choose, you’ll be left with perfect, juicy corn.
How To Cook Corn in the Microwave
Cooking corn in the microwave is probably the fastest way to deliver juicy cobs. If you’re cooking more than about four stalks, however, you’ll probably want to choose a different method so the final result is more consistent. But, for just a few ears of corn, the microwave is a great option for quick and easy corn cooking.
- Place entire corn stalks in the microwave and cook on high for a few minutes.
- To retain moisture, microwave the stalks in their husk (when you cook them in-husk, the corn steams in its own juices and even extracts flavor from the husk!).
A good rule of thumb for cooking time is to start with two minutes and add two more minutes per ear.
- One ear = two minutes
- Two ears = six minutes
- Three ears = eight minutes
- Four ears = ten minutes
Once your corn is done cooking, remove it from the microwave and slip the husks off. Remove any silk and cut off the base, if desired. Then you’re ready to serve! Or, if you’re using your juicy corn in one of the recipes below, leave it on standby.
11 Best Corn Recipes To Try This Week
Why We Love It: These tacos are my official Taco Tuesday go-to. They’re a bit of extra hands-on than your lovable sheet-pan fajitas, however are completely value the additional elbow grease. The recipe is made for indoors, however should you’re in an al fresco temper, take your corn and hen to the grill! Both strategies are equally scrumptious. The tacos function next-level seasoned hen, creamy avocado and queso fresco, and an unbelievable corn salsa—all wrapped up in a charred corn tortilla.
Hero Ingredient: The corn salsa nearly left me speechless. It’s the proper accompaniment to the taco parts and is even higher the subsequent day with tortilla chips. As quickly as my roommates and I polished off the unique batch, I got here again to this recipe simply to make simply the corn salsa. You’ve been warned—it’s addicting!
Roasted Corn, Chickpea, and Avocado Salad With Poblano Vinaigrette
Why We Love It: Who doesn’t love a good chopped salad? It’s such an easy way to utilize fresh produce and provide you with something a little more substantial than your typical greens-based salad. And what’s more, this salad might just come out on top for one of the best summer salads. Here’s why: It celebrates peak summer produce (corn, tomatoes, fresh herbs) and jumbles up all kinds of great flavors in one easy-to-make bowl. Ready to grab and go or sit and savor. Personally, I’m a fan of eating it right over the counter. To each their own.
Hero Ingredient: Roasted poblanos might seem a little intimidating, but never fear! This recipe takes you step by step and leads you into the endless world of opportunity that is the roasted poblano pepper.
Why We Love It: One of my favourite summertime suppers is a meal consisting of no matter farmer’s market produce I can discover (cantaloupe, black-eyed peas, cabbage, peaches) with a slice of heat skillet cornbread. And whereas I normally simply whip up the recipe on the again of the cornmeal bundle, I’m stepping it up with this upgraded model.
Hero Ingredient: That chipotle honey butter will hold within the fridge for up to every week. Need an attention-grabbing unfold to your dinner rolls? Or a change to your morning toast, maybe? The choices are infinite.
Why We Love It: If you’re within the temper to change issues up this week, strive these corn hummus tostadas. You’ll begin by making a smoky/candy corn hummus with chickpeas, tahini, corn kernels, garlic, lime juice, chipotle paste, and paprika—all of the fundamentals with just a few welcome twists. It layers all these flavors so properly that you just’ll need to eat it with a spoon, however be certain to avoid wasting for the crispy corn tostada shells.
From there, you possibly can prime your delicious-enough-to-stand-alone base with no matter greens or herbs you may have readily available. Grilled corn is a should, although. The recipe additionally requires avocado, scallion, jalapeño slices, and child greens, although I might recommend recent tomato, radish, cabbage, and/or slow-cooked hen should you’re searching for extra protein.
Hero Ingredient: If you may have the bandwidth, make additional hummus. It’s significantly so good and you should utilize it all through the week on sandwiches, uncooked veggies, wraps, or salads for a lift of advanced flavors and protein.
Why We Love It: This recipe simply screams farmer’s market. Take a visit to one nearest you to snag a few of the ripest peaches, tomatoes, and recent corn whereas they’re at peak season. This salad does a terrific job of letting all these flavors shine and even makes issues a bit of extra substantial with crispy quinoa.
Hero Ingredient: The basil French dressing enhances every thing completely and offers your produce with a pleasant floral, earthy tone.
Why We Love It: This recipe comes to us from Mariana Velásquez, who shares that this soup is an expression of Bogotánians. Bogotánian Ajiáco is a potato soup with corn, chicken, and capers and was declared cultural patrimony, or “a set of goods and values that are an expression of the people,” by the mayor’s office in Bogotá about 20 years ago.
It uses three kinds of potatoes, corn, chicken, guasca herbs (which can be found at the farmer’s markets, ask for potato weed), cream, avocado, and capers to create something totally unique and immersive.
Hero Ingredient: If you haven’t been able to tell yet, I’m a total sucker for capers. You just can’t beat that little burst of salty, briny goodness. I digress.
Why We Love It: Looking for a fast and straightforward weeknight dinner? Or perhaps a dinner to impress friends? The wonderful thing about this recipe is that it’s excellent for each. It comes collectively in beneath an hour and yields a complete that’s a lot larger than the sum of its elements.
The salmon is seasoned with lime juice and taco seasoning, grilled to perfection, and topped with a corn and avocado salad that’s tasty sufficient to eat by itself. Basically, this is a house run dinner recipe. And not to point out the well being advantages of salmon. Healthy fat? Check. Blood sugar stability? Check. Clear pores and skin? Check. The listing goes on and on, however I gained’t—simply take my phrase for it.
Hero Ingredient: The recipe doesn’t name for it, however I’d advocate throwing that jalapeño on the grill along with your corn earlier than you seed and cube it. Slightly char goes a good distance.
Corn and Avocado Salad
Why We Love It: If you’re doing any kind of hosting this season, this corn salad should be immediately bookmarked and added to your rotation. Largely because it’s the ideal gathering recipe, but also because it’s incredibly easy and completely satisfying. Bring it to your next [insert summer party here] because let me tell you—it’s a total crowd pleaser. It only takes about 20 minutes to assemble and acts as the perfect appetizer for hungry guests, entrée accompaniment, or afternoon snack on a warm day. Cool, sweet corn meets crisp bell pepper and creamy avocado? I’ll take two, please.
Hero Ingredient: A handful of dill brings a citrusy note to the table that I’m prepared to welcome with open arms. And appetite.
Why We Love It: These sheet pan enchiladas are your reply for the dreaded “what’s for dinner?” query. They’re prepared in beneath an hour and are assured to fulfill any Tex-Mex craving. You’re getting smoky chipotle hen, charred corn, poblano peppers, candy yellow onion, and cheddar/pepper jack cheese wrapped up in a heat corn tortilla and smothered in salsa verde. And, as if that doesn’t sound wonderful sufficient, you possibly can get pleasure from a lot of edible equipment together with avocado, Greek yogurt or bitter cream, cotija cheese, and many recent cilantro. Customize accordingly.
Hero Ingredient: Canned chipotle peppers in adobo are key. They give the hen a barely spicy, very smoky taste that simply makes these enchiladas.
Why We Love It: I do know what you’re pondering: Polenta? A summer season meals? In this case, completely. It’s creamy, tacky, garlicky, and each easy and comforting in all the very best methods. And whereas polenta can typically be seen as a aspect dish, the addition of sautéed snap peas, corn, inexperienced onions, and tomatoes actually crowns this as a stand-alone essential. This recipe is excellent for a veggie-rich dinner that can go away you happy with out feeling saturated.
Hero Ingredient: While this mixture of veggies is undeniably scrumptious, be happy to incorporate no matter greens you may have readily available. Zucchini, summer season squash, eggplant, and bell pepper could be nice additions. Empty that vegetable drawer in type.
Why We Love It: Loaded salads, meet your new addition. This salad has a bit of one thing for everybody and places a twist in your conventional cobb salad. When it’s too scorching to activate the oven this summer season, do that hearty cobb out for dinner—you gained’t remorse it. Can you actually go incorrect with marinated hen, sautéed bell peppers, cherry tomatoes, corn, avocado, and feta? I feel not, however you might need to see for your self.
Hero Ingredient: A easy lemon French dressing lets every factor shine via with out overpowering the flavors of that produce.
What are your favourite methods to use corn?