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Corn beyond the cob. Tips for how to buy, prep, and enjoy it.
Corn is one of the most delicious parts of summer, and one of the most fascinating. Did you know corn is technically a fruit, a vegetable, and a grain all at once? Botanically a fruit (it grows from a flower), culinarily a vegetable, and classified as a grain when dried. However you categorize it, there’s no debating how much it adds to the season.
It’s hard to think of another food quite as interactive. From running through a corn maze, to handing a bag of ears to a dinner guest to go husk on the porch, to sinking your teeth into a warm, buttered cob — summer is all about corn. Sweet, satisfying, and endlessly versatile: Toss it in tacos, salads, and salsas; spoon it over fish or grilled meats; or scoop it up with a crunchy chip. And now you don’t have to cook it the same way twice.
Kernel Knowledge
Buying corn: Look for heavy-feeling cobs that are bright green with tightly wrapped husks and moist silk — dry or darkened silk is a sign it’s past its prime. Take a peak at the quality by pulling back just a small section at the tip to check that the kernels are plump and tightly packed.
Storing corn: Keep it in the husk, refrigerated, and use within 1 to 2 days ideally, but it will last up to a week. Corn starts converting its sugars to starch quickly after picking, so the fresher the better.
Corn doesn’t need to be cooked: Fresh summer corn is delicious raw — slice it off the cob and toss straight into salads or salsas for a crisp, sweet, crunchy texture.
Cutting it off the cob: To keep kernels from flying across the kitchen and all over the floor, stand the ear upright on top of an inverted ramekin inside a large bowl or 13-by-9-inch baking dish, and cut downward from top to bottom with a sharp knife, rotating as you go.
Don’t forget the milk: After the kernels are removed, scrape the cob firmly with the back of your knife. The creamy liquid that comes off is called corn milk. It’s sweet and full of flavor. Add it into whatever you are using the kernels in — it’s especially great in corn soups (try adding it to our recipe here)!
Corn on the Cob — Beyond Butter
Toppings you might not have tried, yet!
- Tajín + lime juice
- Miso butter
- Chili crisp oil (make it or buy it)
- Pesto or chimichurri
- Cotija cheese + smoked paprika
- Ranch seasoning
- Nutritional yeast + garlic salt
- Everything bagel seasoning
- Brown butter + fresh thyme
Char-Grilled Corn on the Cob
Description
High heat and a little oil give you that smoky char that’s the foundation of great elotes or a Grilled Corn Salsa.
Ingredients
- Corn on the cob
- Oil of choice, enough to brush each ear of corn
Instructions
- Preheat your grill to high. Husk the corn and brush lightly with canola oil, avocado oil, or olive oil; season with salt and pepper.
- Place the cobs directly over the heat and use tongs to rotate every 2 to 3 minutes until they’re lightly charred on all sides, about 10 to 12 minutes total.
- Remove from heat and serve immediately on the cob (see box for topping ideas), or slice off the kernels for salsa or tacos.
Notes
No grill? Heat a cast-iron skillet over high heat for nearly identical results.
Corn Grilled in the Husk
Description
Grilling corn in its husk steams it inside its own natural wrapping, keeping it juicy and sweet.
Ingredients
- Corn on the cob
- Toppings of your choice (see box)
Instructions
- Soak the ears in cold water for 15 minutes — this keeps the husks from burning too quickly. Preheat your grill to medium-high.
- Place the presoaked ears directly on the grill and cook for about 15 to 20 minutes, turning a few times for even cooking, until the outer husks are charred and fragrant. Peek inside after 15 minutes to check doneness.
- Let cool just enough to handle, then peel back the husks — they’ll pull away cleanly — or keep the husks on until serving to keep corn warm. Serve with toppings of your choice.
Simple Corn Sauté
Description
Cutting corn off the cob and sautéing it brings out a caramelized sweetness as the natural sugars hit a hot pan.
Instructions
- Working with one ear of corn at a time, stand the ear upright on top of an inverted ramekin inside a large bowl and cut downward from top to bottom with a sharp knife, rotating as you go.
- Heat a pan over medium-high heat and add a knob of butter. Add the corn kernels, red onion or shallot, and thyme. Stir occasionally and cook for about 4 to 5 minutes until the corn is just cooked through and starting to caramelize at the edges. Season well with salt and pepper.
Microwaved Corn Cobs
Description
Possibly the easiest, fastest, and cleanest-husking method for corn on the cob — no boiling water, no heating up the kitchen, no grill required.
Ingredients
- Corn on the cob
- Toppings of your choice (see box)
Instructions
- Use a large chef’s knife to cut about 1 inch off the stem end (the large, flat bottom) of each ear.
- Microwave on high for 4 minutes for one ear, adding 2 minutes for each additional ear.
- Using a kitchen towel to protect your hands, grip the pointy silk end firmly and shake — the corn slides right out of the husk and silk in one clean motion.
- Serve immediately with toppings of your choice.
Grilled Corn Salsa
- Yield: Makes 3–4 cups 1x
Description
This colorful salsa gets a delicious smoky flavor from char-grilled corn. Serve it with tortilla chips, in tacos, or alongside grilled seafood or chicken.
Ingredients
- 3 ears char-grilled corn (from above), kernels removed
- 2 ripe tomatoes, seeds removed and diced into 1/4-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeds removed and finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced
- Kosher salt and freshly ground pepper
Instructions
- In a large bowl, combine the corn, tomatoes, red onion, jalapeño, and cilantro. Add half the lime juice and season well with salt and pepper.
- Taste and adjust with more lime, salt, or jalapeño as you like.
