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Wednesday, August 27, 2008


Let’s get corny, shall we? And I’m not talking stupid jokes, although those can be fun, too. No, it’s time to pull out all the stops on your corn recipes! It’s in season! It screams summer! Bring it on my friends! What’s your favorite way to eat corn? Do you have a great corn recipe? Please share!

Cate and I stopped at a local produce stand today to grab a couple of ears…the people whose ears we grabbed were not amused. Okay, bad joke, I know, but this is a corny post after all. We simply boiled, seasoned and ate, which is pretty darn good in and of itself. But I’m certain there are more fun things we could have done with our cobs of corn.

So, share your recipes or corn tricks. And if you’re stumped, the Queen of Good Things has a bunch of really yummy, beautiful-looking corn recipes herself…click here for some corny Martha inspiration. (Martha Stewart, corny? Never thought I’d live to see the day…)

I don’t have a recipe to share, but I do have a corny tip:
If you have a big enough pot AND you aren’t worried about appearances…leave the stem on! Makes for a great little handle while eating your corn on the cob. (You will have to resist the urge to break it off, which is always so satisfying…but I do love having that handle.)

Now it’s your turn…recipes, tricks, tips, memories…if it’s corny, I wanna hear it (and so does everyone else)!


  1. 1
    Darren and Nikki

    This has been my foolproof way to cook corn for a long long time.

  2. 3
    Jane Maynard

    I’ve microwaved before, but never in the husks. what a good idea! I have always wrapped it in plastic, but figure that’s probably not great if plastic’s not supposed to be microwaved…will have to try it this way for sure! thanks nikki!

  3. 4

    I have a confession. I HATE eating corn on the cob. I hate it. I have to cut the corn off the cob in order to enjoy it. My mom cooks corn in a big pot of water with about a half cup of milk and a dab of butter. For some reason it just tastes better that way.

    I also enjoy making black bean and corn salsa. It’s very tasty, and super easy.


    8 Roma tomatoes, chopped
    2 cans black beans, rinsed & drained
    1 can corn, drained (or 4 fresh, cooked corn with corn cut off the cob)
    1 red onion, chopped
    1 pkg. Italian dressing (prepared substituting
    Balsamic vinegar instead of regular vinegar)
    1 bunch cilantro
    add chopped avocados before serving

    May use olive oil & rice wine vinegar, salt & pepper instead of dressing. Chopped Jalapeño optional.

  4. 5

    Okay we LOVE corn in our house and this is how we make it. SIMPLE!!
    1-leave the husk ON.
    2-Wash it off under the faucet to get the dirt off as much as possible.
    3-lay them in the microwave plate in a star pattern.
    4-Cook on HIGH for 5-10 minutes.
    The husk keeps the corn from drying out, and clean up is easy too.

  5. 6
    Julie B

    Corn salad (from The Barefoot Contessa cookbook)

    Boil 4 ears of corn (husked),strip the kernels off the corn and put in a bowl

    Add 1/2 of a large red onion, diced and 1/4-1/2 c. of basil, cut in long strips (chiffonade)

    Mix in 4 tsp. each of olive oil and cider vinegar. Season with salt and pepper.

  6. 7

    This is one of our favorite ways for corn. Corn on the cob with chili and lime.

  7. 8

    I had to help cook for a backyard bbq wedding dinner a few weeks ago and made a black bean and corn salad with lime dressing that I found on I bbq’d the corn first, though, cut it off the husk and then chilled it. It was SO good. (I also made it quite a bit spicier than this recipe with about three times the cayenne.)

  8. 9

    We grill our corn. My husband soaks the corn (still in the husk) in water for at least 1 hour, so it doesnt catch on fire. Then place it on the grill. Usually on medium high. He cooks it till the husks start to turn brown. So yummy!!!!!!!!

  9. 10

    OK, I fixed the crunchy French toast post to include the recipe. It is a fun twist on the original. Thanks for stopping by!

  10. 11

    I’ll have to try the BBQ method with the husk left on.

    We usually husk the corn, wrap it in foil, dab a little butter and then BBQ.

    I am craving some corn now!!

  11. 12

    Corn with pesto is really good.

    Also, found these ideas from delicious living mag. Interestingly it says that once corn is picked,its sugars begin to turn to starch so eat it quickly….never knew. They suggest steam or grill to tender then season with tahini mixed with fresh herbs or a smoky pepper spice. Another is mix cooked kernels with diced red bell pepp, chopped basil, chives, toasted pine nuts, lime juice and S&P.

  12. 13
    The Ball Babies

    We had a couple of extra cobsa couple of nights ago so I put them in a baggie in the refrigerator for the next day. The next day I cut the corn from the ear and combined it with a fresh tomato straight from the garden with a little bit of zesty Italian- whoa! Delizioso!

  13. 14
    The Ball Babies

    Sorry, did I mention the extra cobs were cooked?? Yes, yes they were! (I don’t like raw corn – ick!)

    Cook first, then cut off cob!!!

  14. 15

    Corn is definitely a summertime staple in our home. If the grill is on- the corn is goin’ on. This is what works for us:
    I clean up the corn a bit. Leave the husks on but take out all the silk hairs. Soak the husks so they don’t burn. I usually make some sort of herb butter or seasoning (I’m going to try that chili and lime from RR), put it on the corn, pull the husks back up and grill. Sweet and juicy every time.
    If the grill is not on, I take the kernels from the cob and saute them in butter with a little salt and pepper. Simple yet amazingly delicious.
    When I have extra corn I use it up in a batch of Mississippi Caviar. It is similiar to a salsa and you eat it with tortilla chips. Yum!

  15. 16
    Jane Maynard

    wow! so many awesome comments, recipes, tips – thank you! I’ve always been afraid of the whole grilling technique, but I think with all your advice maybe I can do it…anyway, thanks once again for all your awesomeness.

  16. 17

    I had the most delicious corn fritters today! No recipe.

    There’s also a place down the shore, the Wharfside, that brings corn fritters to your table right when you sit down. SO GOOD!!

    I’m not a big on the cob fan but I love corn. I actually really enjoy creamed corn…everyone things it’s gross but I do love it!

  17. 18

    BUTTER, BUTTER, BUTTER – with enough butter you don’t even need salt!!!!

  18. 19

    I just found your blog, and you don’t know me, but I love to look at recipe blogs. I read in my COUNTRY magazine how to cook corn, I tried it and have done it this way ever since. once the water is boiling add corn and boil for exactly two minutes (I know it sounds short), it is so sweet and yummy, not starchy at all.

  19. 20

    I’m slow to reply–but here is a tip I learned. I have done the microwave way before, but sometimes the microwave freaks me out–I mean, we aren’t supposed to stand near it when we’re pregnant so it can’t be good for us otherwise. Put about 1-2 inches of water in a big pot and cook on high. Add corn (as much as will fit in the pot) and cook for 10 minutes exactly. It is perfect every time. I also make different types of butter–soften butter, add garlic, chives, salt and pepper, or sauteed serrano peppers, etc. Get creative!

  20. 21

    Obviously I’m very behind the times in commenting on this post, but I just had to share my new favorite way to eat my corn. . . .
    grilled corn dressed with lime butter.

    The recipe for the lime butter is: 4 Tbs. butter (the real stuff–no margarine), 4 Tbs. fresh lime juice, and 1 tsp. seasoned salt (I use SeasonAll).

    Melt the butter and lime juice together. Whisk in the seasoned salt and then brush onto your freshly grilled corn on the cob (you can also ‘baste’ the corn with this butter as you grill it if you’re grilling it unshucked, but I’ve never bothered to do the extra work).

    I first tasted this lime butter a couple years ago and though corn on the cob without it is still good, I can’t help but long for the lime butter when it’s missing. 🙂

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