6 New Ways to Eat Corn on the Cob
‘Tis the season for corn on the cob, and it’s high time we celebrate. Fresh corn comes just once a year, and corn on the cob is a favorite for many. While some consumers prefer a little salt and butter with their corn, others like to take things up a notch, and today, we’re highlighting seven recipes that add some sophistication to the harvested yellow veggie. Next time you’re throwing a bash, instead of handing them a simple ear of grilled corn, try your hand at one of these fancy corn on the cob recipes.
1. Mexican Street Corn
First up: Mexican street corn from Serious Eats. Also called elotes, this version of grilled corn is a fan favorite, but you don’t have to rely on your favorite food truck to enjoy it. You can just as easily (and cheaply) grill up your own corn, dress it in creamy lime-based sauce, and roll it in cheese. Follow these directions and you’ll have a delicious, nutritious, and aesthetically pleasing summer dish on your hands in no time.
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup finely crumbled cotija or feta cheese, plus more for serving
- ½ teaspoon ancho or guajillo chili powder, plus more for serving
- 1 medium clove garlic, finely minced
- ¼ cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime, cut into wedges
Directions: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
2. Basil Parmesan Grilled Corn
Next up is basil Parmesan grilled corn from What’s Gaby Cooking. This sophisticated spin on classic corn on the cob is a little less indulgent than the aforementioned recipe on our list, but it still feels fancy thanks to a simple basil vinaigrette and handful of Parmesan cheese. This is one easy way to take your summer side dish up a notch.
- 4 pieces corn on the cob
- 1 recipe basil vinaigrette
- 2 to 3 ounces freshly grated parmesan cheese
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Directions: To make dressing: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Preheat an indoor or outdoor grill to high heat. Pull the husk down and keep it on to use for holding the corn later. Grill the corn over high heat until it starts to char. Remove from the grill. Using a pastry brush, brush some of the basil vinaigrette onto the corn and then heavily sprinkle with the parmesan cheese. Serve immediately.
3. Corn on the Cob with Smoky Sriracha Butter
If you want to add a little kick to your corn, try this recipe from Fine Cooking for corn on the cob with Sriracha butter. The dressing on this corn will add a little sweetness and spice to the summer vegetable, and it’s all thanks to honey, Sriracha, and smoked paprika. The recipe developer notes that this corn pairs well with BBQ or brisket.
- ½ cup unsalted butter, softened
- 4 teaspoons honey
- 1 teaspoon Sriracha, more to taste
- ½ teaspoon smoked sweet paprika
- Kosher salt
- 8 ears corn, shucked
Directions: In a medium bowl, combine the butter, honey, Sriracha, paprika, and ½ teaspoon salt. Season to taste with more Sriracha and salt.
Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes. Slather about 1 tablespoon of butter on each ear of corn and serve.
4. Grilled Corn with Sweet-Savory Asian Glaze
Ready to add some Asian flavor to the mix? This recipe for grilled corn with a flavorful glaze has you covered. The food formula found on Epicurious instructs you to first make a butter sauce consisting of fish sauce, brown sugar, black pepper, butter, and green onions, and then it’s time to preheat the grill. Your grilled corn will get dressed generously with this rich butter sauce. After one taste of this sophisticated dish, you may never go back to simple butter and salt again.
- 3 tablespoons fish sauce
- 2 tablespoons water
- 1½ tablespoons golden brown sugar
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil, plus additional for brushing corn
- 1 tablespoon thinly sliced green onions, white part only
- 6 ears of corn, husked
Directions: Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
5. Jamaican Street Corn
We’ve already discussed Mexican street corn, but you should also make room on your grill for Jamaican street corn. Two words: curry mayo. That’s right — this recipe from Diva Eats World has you whipping up a sauce made of mayo, ginger, cayenne pepper, curry powder, and cinnamon, and while the combination might sound suspect, trust us when we say it’s surprisingly delicious.
- 6 ears of fresh corn on the cob, leave them whole or cut in half
- 2 cups coconut flakes, toasted
- ½ cup mayo
- ½ teaspoon grated ginger
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- 2½ tablespoons curry powder
Directions: Mix all the ingredients for the mayo together and set aside.
Grill the corn until some kernels are nice and caramelized. Once off the grill, brush the ears with a coat of the spiced mayo and then roll the ears in the coconut.
6. Batter Fried Corn on the Cob
Ready for a sinfully decadent veggie recipe? Enter: batter fried corn on the cob from Simply Sated. This corn definitely isn’t healthy, but it definitely is delicious and worth a splurge. Because if summer isn’t the time to make a batter, dip in the corn, and stick said corn in hot oil, when is? If you’re feeling ambitious and not so nutritious, we encourage you to try this fun fried food formula.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ⅓ cup white sugar
- 4 teaspoons baking powder
- 1 egg, beaten slightly
- 1½ cups buttermilk
- ¾ gallon vegetable oil for frying
- 6 ears of corn on the cob, left whole or cut in half horizontally
- ¼ cup cornstarch
- 6 long or 12 halved wooden skewers that have been soaked in water overnight or at least 2 hours
Directions: Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred – cut the corn in-half horizontally.
Place oil in a large Dutch oven and heat to 375 degrees Fahrenheit. Combine corn meal, flour, salt, black pepper, sugar, and baking powder in a medium bowl. Mix well. Combine egg and buttermilk in a medium bowl and mix well. Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter. The batter should be lumpy. Set it aside to rest 5 to 10 minutes while oil is heating.
Stick the skewers at least half-way into each ear of corn. Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess. Pour the batter into a tall glass or jar, leave some room at the top so the batter won’t overflow when corn is dipped into the batter. Refill the glass when needed.
Hold the corn by the skewer and quickly dip in and out of the batter in the glass.Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil. Turn the corn often until golden brown, approximately 2 minutes. Set on a cooling rack which has been placed over paper towels. Repeat until all corn is cooked.