Updated date:

May 19, 2021

Cooking Techniques for Corn-on-the-Cob

Author:

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

American Recipes for Corn

Fresh corn-on-the-cob is a summertime favorite with American recipes, and it’s often a welcome guest at picnics, low-country boils, and cookouts. In fact, many people eat this treat all year, or whenever they can get it! In the colder months, we corn lovers usually have to settle for the frozen version, which is certainly preferable to no corn at all.

The directions for cooking frozen corn are plainly printed on the package, but what about the fresh ears? How about leftover cooked ears? I've grown, cooked, and eaten corn-on-the-cob for decades, and I've done a bit of experimenting. There's no telling how I might prepare my ears of corn—it largely depends on what else I'm cooking. Below are some great ways for cooking corn-on-the-cob, including some traditional methods and some not-so-traditional methods. Oh, and before we go any further, here in the South, the outside coverings of an ear of corn are "shucks"—not "husks"!

Flavorings to Use

Flavorings that compliment or enhance the taste of corn include basil, garlic, nutmeg, oregano, marjoram, cilantro, bacon, chives, horseradish, parmesan, rosemary, honey, and onion. If you want to add some heat to your corn, try chipotle powder, chili powder, ground red pepper, diced jalapeños, tabasco sauce, or cayenne. My personal favorite is a compound butter I make with lime juice and chipotle.

Be creative! Experiment with different flavor combinations for your corn. It won't take you long to discover your favorites.

Pan Fried

Pan frying is a great way to warm leftover corn that has already been cooked. It also works well with thawed corn from the freezer.

To pan-fry ears of corn, heat butter in a large pan over medium heat and add the ears of corn. Sprinkle with your favorite seasonings and cook until corn is hot, turning ears frequently.

If you want to do this the old-fashioned Southern way, use bacon drippings—or as we say here in Georgia, "bacon grease"—instead of butter.

Deep Fried

This is an easy way to cook corn when you’re deep frying other foods. Simply lower the shucked, clean ears of corn in the hot oil and cook until brown. The fried kernels will be crispy on the outside and tender on the inside.

Batter-Fried Corn

Can you get any more Southern than this? This is almost overkill when it comes to deliciousness!

Clean, damp ears of corn can be rolled in flour and seasoned before deep frying. If you want more coating, dip the ears in milk or an egg wash before flouring. Drop into hot peanut or canola oil and fry until corn is golden brown.

Boiled Corn-on-the-Cob

Boiling is an easy, time-honored method for cooking ears of corn. Shuck and remove silks from corn ears and drop into boiling water. Cover and cook until desired tenderness. If you want soft, tender ears, cooking time is about 7 minutes.

To add flavor and make your corn more interesting, try adding a bag of shrimp and crab boil to the water! Be careful about adding salt, however, as too much can make the kernels tough.

Steamed Corn

Steamed corn-on-the-cob will be crisp yet tender if done correctly. Place clean corn ears in a steamer basket and simmer. Cover and steam for 15-20 minutes. You'll know the corn is ready to eat when a gently pressed kernel erupts in liquid.

Corn in the Microwave

Corn can be cooked in the microwave in or out of the shucks. If you prefer to cook shucked corn, wrap each ear in moist paper towels. Microwave on high, turning the corn about halfway through cooking. Cooking time depends on how many ears you’re cooking at the time and on your microwave’s power. A single ear usually takes around 5 minutes, while several ears might take as long as 15 minutes.

For another delicious way to cook corn in the microwave, view the video below:

Grilled in the Shucks

Grilling corn in the shucks helps the ears retain their fresh, "corny" taste. Soak ears in cold water for an hour before cooking. Place a heavy plate on top of the corn to keep it under water.

Place the corn on a medium grill and cook for about 15 minutes, turning ears frequently to allow for even cooking. You'll know the corn is done when the shucks begin to pull away from the tip of the ear.

More Tips for Grilling Corn

Grilled Naked

If you prefer a chewier texture, try grilling the corn naked. Don’t remove your clothes before grilling—it’s the corn that’s “naked.” Remove shucks and silks and soak corn in cold water for an hour before cooking. Place the ears on a slow grill and cook for about 10 minutes, turning occasionally. For a smokier flavor, lower the grill lid as the corn cooks.

This method can also be used for leftover corn that was boiled or steamed. Simply place the ears on a hot grill and cook until thoroughly heated.

Grilled in Foil

This is a great way to cook corn on the grill because butter and seasonings can be added before cooking. The corn steams in the air-tight foil, so it turns out tender and juicy.

For this cooking method, remove shucks and silks and wrap each ear tightly in aluminum foil. Salt, pepper, butter, and other flavors can be added before closing each pouch. Grill for about 15-20 minutes.

Slow-Cooked on a Smoker

For a delicious smoky corn flavor, soak whole ears of corn in cold water for 4-5 hours, shucks and all. Rub the outside of the ears with canola or olive oil and place on the smoker. Fill the smoker’s water pan with water and smoke ears for about 2 hours.

This is a great way to cook ears of corn when you already have the smoker fired up for other foods, like meats. Add a foil pouch of mixed veggies, and you can cook your entire meal at the same time!

Baked in the Oven

Baking corn in the oven is perfect for times when you're cooking too many ears to fit into a boiling pot or on the grill.

Remove shucks and silks from the ears. Place several ears on heavy aluminum foil. I’ve found that packs of 4 ears or less are easier to handle. You might want to wrap each ear individually, instead. Add butter, salt, pepper, or other flavorings and seal the ears carefully in foil packs. Place the packets on a baking sheet and cook at 425-450 degrees for 20-30 minutes, depending on the size of the ears.

Roasted in the Oven

Roasting corn in the shucks results in a sweet, garden-fresh taste. Some cooks prefer roasting the ears in their full shucks, but I usually modify the fresh ears a bit so that they take up less room in the oven.

For my method, remove both ends of each ear of corn with a sharp knife. Pull off the outermost layer of shucks and the silks. Soak the ears in water for an hour. Place the corn directly on the top rack of a preheated 350-degree oven and cook for about 30 minutes

Comments

Shinkicker from Scotland on July 09, 2015:

I was preparing tuna pasta with salad but no tins of sweetcorn left. Tragedy!! But low and behold there were 2 corn cobs in the fridge.

"How do I cook them I thought? "

Well! Thanks for the answer Habee. :-)

Ravi on August 08, 2013:

Because as much as I love my home of Asheviile NC, daily swimming in a human sea of feelce and capilene makes one feel the need to stand out and make waves with a Channel Marker Plaid Sport Shirt or a classic Skipjack.And I basically love Greenville. ;)

Riyuke on August 05, 2013:

Chere Kenza, vous avez un bon blog, je suis tres content parce que je suis ton foellwor...Je te remercie pour une fois encore pour sa commentaire, vous etes tres douce. Merci... Enfin, il y a un translation pour mes amies etrangers,(=translate) alors, a bientot a ton blog!!!

franceshd on July 18, 2012:

YUMMY !

Corn (especially on the cob) is my FAVE veggie!

about 6 years ago I first heard about cooking it in the microwave. I was skepical, but once I tried it - WOW ! Have never gone back to any other way.

I have a 1200 watt micro so it doesn't take very long and heats up the house less than boiling.

talfonso from Tampa Bay, FL on May 17, 2012:

My mouth is really watering. Our family uses the boiling method a lot, and healthfulness isn't the only reason. I better try pan-frying, but with Smart Balance! LOL!!!

sheila on October 20, 2011:

yeah we definitely deep fry it here in new orleans as well as grill n boil but thanks for the other ideas im definitely going to give them a try

Holle Abee (author) from Georgia on July 10, 2010:

Prolly find the fried only in the South, Jenny! lol

Jenny Wolf from Point Pleasant, New Jersey on July 08, 2010:

I have seen many of these, but PAN FRIED!!! That was a first for me, now I have to actually try it and get back here with a review. Thanks again Habee for the killer Hubs!!!

Jenny

Holle Abee (author) from Georgia on June 19, 2010:

Wow, thanks, Anglnwu!

Holle Abee (author) from Georgia on June 19, 2010:

Thanks, strutzas!

Oh, Maita, you always say the sweetest things!

anglnwu on June 17, 2010:

Congrats, habee--totally well deserved with such great illustrations and plenty of methods. I would love to live in your family--such a great creative cook!

prettydarkhorse from US on June 17, 2010:

Hi habee, Congratulations, I am humbled to be fitted with you, cos you are the best cook hehe, truly deserving, Maita

strutzas from Kualapuu, Hawaii on June 16, 2010:

I was impressed with this different methods of cooking corn.

Holle Abee (author) from Georgia on June 16, 2010:

Thanks, MG! Congrats to you, too! Great set of hubs this week!

Money Glitch from Texas on June 16, 2010:

Yummie, as a kid, corn was my favorite vegetable. Although, I'm a contender as well, I wanted to stop by and offer congrats, my friend, on being selected as one of the nominees in the Hubalicious contest this week. :)

Holle Abee (author) from Georgia on June 16, 2010:

Nancy, I think all Georgians love corn!

Holle Abee (author) from Georgia on June 16, 2010:

Lis, I really appreciate your support!

Holle Abee (author) from Georgia on June 16, 2010:

Sorry, Ocean! c'mon' over and make youself a plate!

Holle Abee (author) from Georgia on June 16, 2010:

Blades, your kind words are much appreciated!

Holle Abee (author) from Georgia on June 16, 2010:

tony, isn't it funny how so many of our memories are joged by foods? thanks, pal!

Holle Abee (author) from Georgia on June 16, 2010:

I am, too, Bpop!

Holle Abee (author) from Georgia on June 16, 2010:

Thanks for stopping by, Anamika!

Holle Abee (author) from Georgia on June 16, 2010:

Me, too, Pam! I had some last night!

nancy_30 from Georgia on June 15, 2010:

Thanks for sharing all these wonderful ways to fix corn. I've boiled, grilled and baked corn but I've never tried frying it.

liswilliams from South Africa on June 15, 2010:

looks like another winner, habee! ps. well done on crossing the 600 hub mark, I don't know how you do it! :)

Paula from The Midwest, USA on June 15, 2010:

Looking good Habee, love your pictures more and more! Not liking that you making me hungry again thoug, jk! haha. Great hub.

bladesofgrass from The Fields of Iowa on June 14, 2010:

Oh my gosh! I did not know you could cook corn on the cob so many different ways. Definitely going to tried the deep fried method..looks delicious. Thank you for a great Hub! :)

Tony McGregor from South Africa on June 14, 2010:

Wonderful ideas here, Holle, thanks os much for sharing them. In my childhood in the rural Transkei area of South Africa one of my favourites was what we called "umbona ukoja" (the isiXhosa for roasted mealies, as we call corn). Which we then Anglicised to "ojaed mealies"! Such corn cobs are still sold in the urban areas on many a street corner by vendors, usually middle-aged women, whoc do a roaring trade at lunch times.

Thanks again for the memory jogger!

Love and peace

Tony

breakfastpop on June 13, 2010:

Habee, thanks so much. I absolutely am wild about corn!

Anamika S Jain from Mumbai - Maharashtra, India on June 11, 2010:

Marvelous Hub habee! We get fresh corn here and i love to use corn in many of my recipes. But i have not tried many of your techniques. Thanks for the share.

Pamela Oglesby from Sunny Florida on June 11, 2010:

Habee, I wanted to congratulate you on you win! I love this particular hub because I love fresh corn. Those fabulous pictures made my mouth water! I like it anyway you can cook it and am glad it is finally in season.