If there’s one Fall favorite that everyone should know how to cook, it’s corn on the cob. Around this time of year, corn on the cob is cheap, plentiful, and fresh and there’s no reason you shouldn’t be stocking up on it and cooking it every week. The only thing you need to know beforehand is how to cook corn on the cob so that it tastes fresh, juicy, and perfectly cooked each and every time.
How to Cook Corn on the Cob
Corn on the cob is a pretty simple vegetable to cook. But there are a few things you should do to prep the corn before you cook it. The most traditional way of cooking corn on the cob is to boil it. If you’re boiling the corn, you’ll want to shuck it first. For corn on the cob that you’re grilling or microwaving (if you’re really strapped for time), you’ll want to partially husk it before cooking. This means you pull the outer leaves down to expose the corn kernels, remove the silky threads underneath, but leave the leaves attached at the base of the cob. If you’re fully shucking the corn, you do the same, but completely remove the leaves.
Boiling
Once you’ve shucked your corn, you’re ready to boil it. Start by heating water in a pot large enough to fully submerge the corn cobs – a stock pot is ideal. Bring the water to a boil and add a teaspoon of salt. Once the water is boiling, add the corn. Cover and return to a boil. Once the water is boiling again, turn off the heat completely and let the corn sit covered for another 5 minutes. If the corn is a few days old, you might need to let it cook for up to 8 or 9 minutes. Serve hot with butter.
Grilling
If you’re cooking steaks out on the grill, you may as well throw a couple of ears of corn on the grill too. Grilled corn is similar in taste to boiled corn on the cob, but with a little more smokiness that adds a lot to the flavor. Start by pulling the leaves of the corn down, but don’t remove them completely. Pull off the silky strands by grabbing the bunch of silk strands at the top of the corn and sliding them down until you can pull them off at the base.
Brush the corn kernels lightly with olive oil and then pull the leaves back up and around the corn kernels, covering it back up completely. Put them on the grill over medium high heat and cook for approximately 15 minutes, turning frequently until the leaves are charred.
Microwaving
If you’re in a hurry or just cooking one ear of corn and don’t feel like boiling or grilling them, you can always microwave corn on the cob. If you’re going this route, you don’t have to worry about shucking the corn beforehand – you’re going to microwave the full thing, leaves and all. Pop the corn into the microwave and cook for approximately 5 minutes (you may have to play around with timing, as it may take slightly less time or a few minutes longer). After it’s done, wait until they’re cooled off and then pull off the leaves and the silky strands underneath. Top with butter and enjoy!
Mexican Corn On The Cob (elotes)
There is one more way! That would be corn on the cob – Mexican style! In this version of corn on the cob, also called elotes, the corn is grilled then slathered with a spiced up sour cream mixture and rolled in cheese! This definitely take regular corn on the cob and takes it to the next level. When you next think about how to cook corn on the cob try this version out. It is totally worth it!
Here is a video that tells you everything you need to know about making Mexican corn on the cob and the recipe follows.
- 1/2oz of fresh cilantro
- 1 lime
- 1/2 lb of cotija cheese or feta cheese if cotija is not available
- 4 ears of sweet corn, shucked
- 1/2 cup of Mexican crema, sour cream or creme fraiche
- 1 tsp of ancho chilli powder or your favorite chilli powder
- salt
- Wash and chop the cilantro finely.
- Slice the lime into wedges.
- With a chef's knife, chop the cheese finely.
- In a small bowl, mix the crema, sour cream or creme fraiche with the chopped cilantro and 1 tsp chilli powder. Squeeze in lime juice to taste. Season with salt.
- Grill the corn over hot coals until it is begins to brown and there are some charred areas. Remove the corn from the coals. Let cool slightly.
- Slather the corn liberally with the creme mixture.
- Place the chopped cheese on a plate. Roll the slathered cobs to coat them with cheese.
- Garnish with extra cilantro, chilli powder and lime wedges.
- Serve at warm or at room temperature.
- Grilled corn on the cob won't be crisp. If you prefer crisp corn, boil the corn for 2 minutes instead of grilling.
I hope you enjoy!
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How do you cook corn on the cob? Ever had elotes? Let us know in the comments or on Facebook.
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This post was originally published on September 23, 2015. It was updated with a new video and recipe and republished.
