Corn on the Cob

corn on the cob

There are several ways to cook corn on the cob, but whatever way you decide, the best is when you can cook it fresh from the garden!

Cooking Methods

Boiling – husk corn cobs; bring a pot of water large enough to cover your corn to a boil; add a teaspoon of sugar if desired (don’t add salt until after cooking or it will toughen it); gently lower the corn into the water and bring back to a boil; cook 5-7 minutes; its tastier if you don’t over boil it, and fresh corn boils faster than corn a few days old or older; remove to a platter and add butter, salt and pepper to taste;

Grilling – husk corn cobs; wrap the corn cobs individually in well buttered foil; salt and pepper to taste; grill for 10-12 minutes;

Roasting – preheat oven to 350 degrees; place corn in husks directly on rack; roast for 25 minutes or until soft; peel the husks and use the husks as a handle while you eat; add butter, salt and pepper to taste; this is a good way to cook for a crowd as you can fit a lot of cobs in the oven and the guests do their own husking! its not as hot as you would think to husk after cooking;

Microwave – husk corn cobs; microwave 90 seconds or until soft; you can microwave with the husks on too, try it for a couple of minutes, or up to six for older corn; it seems a bit easier to husk after cooking actually; add butter, salt and pepper to taste.


If you like seasoned corn, try spreading some of the following recipes over warm cooked corn, or for basting on grilled corn:

Curried Corn – 1/2 cup crumbled goat cheese, 1 tbsp sugar, 2 tsp seasoning salt, 1/2 tsp curry powder, salt and pepper to taste (enough for six cobs);

Pesto & Parmesan Corn – pesto, parmesan cheese and melted butter make a good spread for freshly cooked corn;

Caramel Corn – 1/2 cup prepared caramel sauce; 1 finely diced chipotle pepper; 4 tbsp melted butter; salt to taste (enough for ten cobs);

Cajun Corn – 1-2 tsp Cajun seasoning, 1-2 tsp Italian seasoning, 1/4 tsp basil, salt and pepper to taste;

Corn on the Cob Dishes

There are a lot of nice, good quality corn on the cob dishes now available as an alternative to the old yellow plastic ones so many people use.


I’ve recently discovered the beauty of Polish corn on the cob dishes, they’re very pretty.


Corn on the Cob Holders

Even corn on the cob holders have improved – they interlock or just plain look nice.

cob holder1cob holder2cob holder3

Odd and Ends

Butter spreader, microwave corn steamer, platter

spreader steamer platter

Fun Facts About Corn

  • Farmers grow corn on every continent except Antarctica.
  • One bushel of corn will sweeten more than 400 cans of Coca-Cola.
  • Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.
  • There are about 800 kernels in 16 rows on each ear of corn.
  • There is one piece of silk for each kernel.
  • The corncob (ear) is actually part of the corn plant’s flower.
  • A corn plant has both female and male parts.
  • Corn is an ingredient in more than 3,500 grocery products.
  • Each tassel on a corn plant releases as many as 5 million grains of pollen.
  • The main ingredient in most dry pet food is corn.
  • A bushel of corn fed to chickens can produce 32 pounds of chicken.
  • Corn is America’s number one field crop. Corn leads all other crops in value and volume of production.
  • A pound of corn consists of approximately 1,300 kernels.
  • Corn is used to produce fuel alcohol. Fuel alcohol makes gasoline burn cleaner, reducing air pollution, and it doesn’t pollute the water
  • One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.

2 thoughts on “Corn on the Cob

  1. Pingback: Homemade Take Out? Hamburgers, Cheeseburgers, French Fries and Corn on the Cob | lovelyseasonscomeandgo

  2. Pingback: Spicy Fried Corn Cobs | Sizzling Saucepan

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