Few things say “summer” better than corn-on-the-cob. Fresh corn-on-the-cob is in season from May to September and goes with most meals. When you bite into the ear of corn, the kernels explode with sweet liquid, giving your taste buds a delightful treat.
When buying corn, the outer green covering, called husks, should be bright green and fit snugly around the ear of corn. Immature corn will have blond tassels, and mature ears will have dark brown tassels. Peek into the husks to see if the kernels are in tight rows and plump.
The key to good corn is getting it quickly from the garden or market to the table. If this isn’t possible, store the ears in a plastic bag with holes punched in it.
How To Shuck Corn:
- Peel away the outer leaves until you only have one thin layer of inner leaves remaining around the ear.
- Peel back the leaves at the tip of the cob just until you can see the top few rows of kernels.
- Grasp the tops of the leaves and the tassel together in one hand. Grip the bottom of the ear of corn with your other hand.
- Pull the leaves and tassels straight down in one firm tug. Pull all the way to the bottom, inverting the husk and the cob.
- Gather the leaves and silks in one hand and snap them off at the base of the ear of corn.
- Run your fingers over the cob and pick away any remaining silks.
- Once the husk and silk have been removed from the corn, it is “shucked.”
Condiments & Seasonings
Common condiments and seasonings for corn-on-the-cob include butter, salt, and black pepper. Seasonings and flavorings that complement or enhance the taste of corn include bacon, basil, cayenne, chili or chipotle powder, chives, cilantro, diced jalapenos, garlic, honey, horseradish, marjoram, onion, oregano, parmesan, rosemary, and tabasco or chili sauce. Be creative and experiment with different flavor combinations!
Ways to Cook Corn-on-the-cob:
Boiled Corn
Boiling is an easy, time-honored method for cooking ears of corn.
Boiling Water: Fill a large pot halfway with water. If desired, add sugar to the water to sweeten it more, but never add salt! Salt will toughen the corn, so wait to salt it after you have cooked it. Bring the pot of water to a boil. Boil the shucked corn for 5-10 minutes or until desired tenderness.
Cold Water: Place the shucked corn in a large pot. Cover it with COLD tap water. Cover the pot. Bring the pot to a boil. Once the pot has reached a boil, the corn is cooked.
Fried Corn
Pan-frying works well with thawed corn from the freezer and is a great way to reheat cooked corn.
Fried Shucked Corn: Heat a small amount of butter in a pan over medium heat and add the corn. Sprinkle with flavorings or seasonings and cook until corn is hot, turning ears frequently.
Grilled Corn
The only important question is whether to grill the corn in the husk or shucked.
Un-shucked: Pull back the husks to remove the corn silk and then pull the husks back over the corn. Soak ears in cold water for at least 30 minutes. Grill the corn for 15 minutes or until tender, turning ears frequently.
Shucked #1: Soak shucked corn in cold water for one hour before cooking. Drain and brush it lightly with olive oil. Cook the corn for 10 minutes or until tender, turning occasionally.
Shucked #2: Place each ear of shucked corn on a piece of aluminum foil. Add flavorings and seasoning before sealing the foil. Grill for about 15-20 minutes.
Microwaved Corn
This method is good when you are cooking only 1 to 3 ears of corn.
Shucked #1: Place the shucked corn in a microwave-safe dish and add 2 Tablespoons of water to the dish. Cover the dish with plastic wrap and leave a small opening in the corner. Microwave the corn on high until tender.
Shucked #2: Wrap each ear of shucked corn in a moist paper towel. Microwave on high until tender, turning it halfway through cooking.
Un-shucked: Try it – you’ll be amazed! Place un-shucked corn in the microwave, setting it on high for 5 minutes per ear. After cooking, use heavy oven mitts or kitchen gloves to remove it from the microwave. Cut 1 inch off the large end of the cob with a sharp knife. Shake the cob out of the husk. If it doesn’t release fairly easily out of the husk either by shaking or pulling, then it should cook a little longer.
Slow Cooker Shucked Corn
Slow cooking is a healthy, easy way to make corn on the cob.
Foil: Put an ear of corn in the middle of a piece of foil. Add flavorings and seasonings, then seal the foil. Place corn in the slow cooker, seam side up, and cover. Cook 4-6 ears on high for 2 hours or low for 4 hours. For 8-10 ears, cook on high for 3 hours and on low for 5 hours.
No Foil: Brush the inside of the slow cooker with olive oil or coat with cooking spray. Season shucked ears of corn. Put corn in the slow cooker and cover. For 4-6 ears, cook on high for 3 hours or low for 5 hours. For 8-10 ears, cook on high for 4 hours and on low for 6 hours.
Smoked Corn
This is a great way to cook corn when you already have the smoker fired up for other foods.
Un-shucked: Soak whole ears of corn in cold water for 4 hours. Rub the outside of the ears with oil and place on the smoker. Smoke ears for about 2 hours.
Oven Roasted Corn
Baking corn in the oven is perfect for times when you are cooking many ears.
Un-shucked: Preheat oven to 350 °F. Cut off the corn silk hanging out of each ear. Place the un-shucked corn directly on the oven rack or on a cookie sheet. Roast for 30 minutes or until the corn is soft. Cut off both ends of the cooked corn, and remove the cob from the husks and silk.
Shucked: Place 1 to 4 shucked ears on heavy foil. Add flavorings and seasoning, then seal the foil. Place the packets on a baking sheet and cook at 425 °F for 20 minutes or until tender.
Fresh corn-on-the-cob is a summertime favorite, and you can cook it in a variety of ways. It’s a delicious vegetable that can be enjoyed on its own or as a side dish to other foods. It is perfect for a barbecue, cookout, picnic, or for a summer meal treat. Enjoy!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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