Everyone’s favorite season is here! Corn on the cob only lasts a few weeks so hurry up to your local farmers market because you don’t want to miss one day of it. There are many ways to make corn but we tend to stick to the classics, so this summer why not branch out a little? Bring out the grill and leave the butter in the fridge for these new and exciting ways to make sweet corn. Just don’t forget to bring the floss and napkins!
The Classic Ways
If you’re making a big batch of corn, boiling your corn is the easiest and quickest way. First, shuck the husk and silk from the corn then bring water to boil water in a stockpot. Leave it for 5-8 minutes depending on how fresh the corn is. If you’re only making a few ears of corns, simply microwave them. Keeping them in their husks, microwave two at a time for 4-6 minutes on high. Before shucking them, wait a few minutes until they cool down then enjoy!
Grill Em:
You’ve probably made sweet corn in a pot and the microwave before, but what about the grill? If it’s nice out, take advantage of the weather and bring out the grill to make smoky flavored corn. It’s a few extra minutes, but it is definitely worth it!
There are two ways to grill corn that will bring you different results. The first is to leave the corn in the husk or remove the husk and rewrap it in aluminum foil. Grill it directly on hot coal or on top of a grate that’s set over coals, make sure to turn occasionally and cook for about 15 minutes. This method will bring you a less charred/ grilled taste but will be juicier. It’s also harder to see whether or not the corn is ready. The second method is to place the ‘naked’ corn directly on the grill for 10 minutes. If you want a grilled and also sweeter flavor, this method is preferred however, it will be less juicy.
Spice it up:
You have such a limited time with corn and because butter and corn go so well together, we never thought to explore other flavoring possibilities. Instead of butter, sprinkle smoked paprika after or even rub barbecue sauce while they are grilling. But our favorite is treating sweet corn like it’s a baked potato. Once the corn is cooked, drizzle sour cream, sprinkle diced green onions and cheddar cheese, you can even crumble some cooked bacon, or anything else that you love on a baked potato. Make sure to not over-do the toppings or else you will forget what you’re eating; put just enough to enhance the experience but still be able to taste the sweet corn.
If you love sweet corn but hate eating it off the cob, our corn stripper is for you. You can eat fresh corn on the cob without the hassle. You can bring the corn to the table in our Amanda II rectangular plate and place the corn on your guest’s individual corn dishes.
Do you have any other tips for cooking or favorite toppings for sweet corn? Let us know in the comments below!