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Looking for other gold star corn recipes? My imitation recipe for Chipotle Corn Sauce could be appealing, or try two different recipes for Mexican-style corn: Mexican Corn Salad, or Elote, also known as Mexican Street Corn. Prepare the cheesy and irresistible hot corn sauce with the leftovers and scoop them out with tortilla chips.
And now that you know the four best (and easiest) corn cob recipes, there is simply no excuse not to lift some ears in the store when you see it. Plus, you can break those cute corn cob holders that are somewhere in the kitchen. It is a win-win.
How to store fresh corn:
Ideally, corn is best enjoyed the day it is cut from the stalk, before sugars have a chance to turn into starch. But these days it's almost impossible to get the freshest corn, unless you're lucky enough to live near a farmer. Knowing what to buy and how to store fresh corn will help keep starch at bay until you're ready to dig.
When you buy corn, look for corn still on the leaves. Look for shells that are thick, green, and still wet, with fresh, light yellow silk. If you can, select one and remove the husk to expose the corn. The beans should look shiny, fresh and almost shiny. Avoid corn that has dull, dull-looking kernels or any signs of pests or disease.
To store corn, keep it in the husk. But even the shell needs to be protected from drying out, so here's what you should do: wrap your ears in a damp paper towel and store them in a plastic bag in the coolest part of your refrigerator.
Try not to leave the corn on the counter overnight, and don't throw it in the fridge without first wrapping it in a bag.
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How to make corn in the instant pot:
An electric pressure cooker is an easy way to cook corn that doesn't heat your kitchen.
You'll need the metal wire trivet that (hopefully) came with Instant Pot. A steam basket also works. Lower it to the bottom of the pot and place the frayed ears inside. Then add 1 cup of water to the pot.
Then all you have to do is close the lid, make sure the valve is sealed, and cook for 2 minutes on high pressure.
Cooking time: corn on the cob, instant pot: 2 minutes (plus ten minutes to press).
How to make grilled corn:
Corn needs a lot of heat to cook well on the grill. If you have the room and the heat, this method produces smoked sweet corn with small charred chunks that taste great.
With a gas grill upright, or a charcoal grill over the hottest coals, grease the grates and place the peeled corn directly on the hot side of the grill. Rotate ears occasionally, until well cooked, tender, and charred in spots.
Cooking time: corn on the cob, grill: about 8 minutes.
How to microwave corn:
Super easy and fast too! You don't need to waste a zip-lock plastic bag for cooking corn; all you need is a paper towel.
First, wrap each debarked corn cob in a damp paper towel. Place them on a microwave safe plate and cook for 4-5 minutes on HIGH.
Cooking time: corn on the cob, microwave: 4-5 minutes.
How to boil corn on the stove:
This tried and true method is useful for cooking large amounts of corn for larger groups of people, as you can reuse boiling water and continue to drop fresh ears of corn when you need them.
Boil a large pot of water. Add the crumbled corn and boil for 4 minutes. Don't overdo it, you still want the corn to be quick when you bite into it.
Cooking time: from corn to the cob, boiling: 4-5 minutes.
Corn on the cob seasoning:
There is absolutely no need to season corn on the cob, especially if the corn is at its peak. Okay, maybe just a little butter and salt… However, here are some other ultra-delicious things to spread on your perfectly cooked corn once it's done:
Garlic butter: fresh garlic minced and mixed with butter flavor softened very, very good in corn.
Salt Margarita: This homemade salt mix for Margaritas can also be delicious sprinkled on freshly cooked corn. It gives a citrus touch to each bite.
Chopped mint or coriander: Fine chopped fresh green herbs can be sprinkled on warm corn with butter. You'll love it!
And don't forget about Elote! The ears are spread with Mexican cream, mayonnaise and grated cotija cheese, and a powdered ancho chili powder. If you have not tried it, a real pleasure awaits you!
Type of American cuisine Preparation time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Servings: 4 ears Calories: 88kcal
- 4 shelled corn cobs
To do in the instant pot:
- Remove the husks and silk from the corn.
- Place the trivet in the bottom of your instant pot and add the ears of corn with 1 cup of water.
- Close the lid, make sure the valve is set to "sealed" and cook for 2 minutes at high pressure.
- The instant cooker will take about 10 minutes to press. Once the countdown is over, quickly release the pressure.
To make on the grill:
- Place half of the burners on a gas grill over high heat. Put the cooking grill in place, cover the grill and let it preheat for 5 minutes. Clean and oil the grill of the grill.
- Place corn directly on the hot side of the grill and cook, turning occasionally, until cooked through and charred on all sides, about 8 minutes total.
To make in the microwave:
- Wrap each ear of corn in a damp paper towel.
- Place the ears on a microwave-safe plate and microwave in high heat for 4-5 minutes.
To make on the stove:
- Fill a pot with water and, over medium heat, bring to a boil.
- Add corn to the water and boil for 4 minutes.
- Remove the cobs from the water immediately and serve.
Calories :: 88kcal
Corn Ways Cob Recipe