How to eat corn on the Cob
How to Eat Corn on the Cob
Corn on the cob is a classic summer meal. It is fast and easy to prepare. It is tasty enough on it's own, but there are ways of cooking and seasoning it to make it even tastier. Best of all, you can season the corn before you cook it, or even afterwards. If you can't stand eating corn because of those annoying strands getting caught in your teeth, then keep reading! There are ways around it!
Eating Corn on the Cob
Husk the corn, if needed.If you cooked the corn with the husk on, you will need to remove it. There are two ways to do it, depending on how you cooked it. This is important, especially if you seasoned the corn beforehand. Removing the husks incorrectly could result in you removing the seasoning!
- If you boiled, steamed, or microwaved the corn: cut the bottom inch (2.54 centimeters) off, grip the corn by the exposed end and the point, then pull.
- If you baked or grilled the corn: untie the strings holding it together (or peel away the aluminum foil), then peel the husks away.
Add some seasoning, if desired.You can eat your corn plain, or you can add some butter or salt on top. For a fancier meal, try butter seasoned with herbs and/or spices. If you already seasoned your corn beforehand, you could add any leftover seasoning on top.
- Don't butter your corn all at once. Instead, butter it only one or two rows at a time. This will prevent messy drips.
Consider cutting the corn into halves or thirds.This is a great idea if you aren't feeling very hungry. Some people also find it easier to chomp into smaller pieces of corn rather than larger ones.
Insert corn holders or picks into each end to keep your fingers clean.It will also keep them from getting burnt if the corn is still hot. If you can't find any, you can wrap folded paper towels around each end of the corn instead.
Eat the corn while it is still on the cob.Hold the corn by each end, then bite off the kernels.Start at one end and work your way to the other, like a typewriter.
- You can also the corn working your way in vertical rows rather than horizontal.
Cut the kernels off first if you have braces or don't like getting messy.Stand the cob up on one end, then use a sharp knife to slice off the kernels. You can then eat the kernels with a fork or spoon.
Seasoning Corn on the Cob
Add seasoned butter to the corn after cooking.Bake, boil, or grill the corn to your liking. Peel back the husks, if you haven't already, then spread some of the seasoned butter or spread on top of each ear. Here are some tasty recipes for you to try:
- For a chili-lime seasoning, mix together the juice of 1 lime with 1 teaspoon of chili powder. Brush some of it onto an ear of corn with a basting brush.
- For an herbal butter, mix ½ cup (115 grams) of softened butter with 1 to 2 tablespoons of chopped fresh herbs. Use 1 tablespoon (15 grams) of herbal butter for each ear of corn.
- If you love horseradish, mix ½ cup (115 grams) of softened butter with 1 tablespoon (15 grams) of mustard, and 1 teaspoon of horseradish. Spread 1 tablespoon (15 grams) on top of each ear of corn.
- For a spicy kick, mix ½ cup (125 grams) of light mayo with 2 tablespoons (30 milliliters) of hot sauce (ie: Frank’s Red Hot Sauce). Use 1 tablespoon (15 grams) for each ear of corn.
Season the corn with butter and herbs before cooking.Mix up ½ cup (115 grams) of softened butter with ½ teaspoon of salt and 4 tablespoons (5 grams) of chopped, fresh herbs; this is enough for 8 ears of corn. Spread 1 tablespoon (15 grams) of the mixture over each ear of corn before you cook it. Great herb combinations include:
- Basil and parsley
- Chives, parsley, and thyme
Try some garlic-and-Parmesan cheese butter.Melt ⅓ cup (75 grams) of butter in a small saucepan with ½ teaspoon of minced garlic, and ¼ teaspoon of salt. Reserve 2 tablespoons (30 milliliters), then pour the rest over 8 ears of corn. Grill or bake the corn. Pour the remaining mixture over each ear of corn, then sprinkle some Parmesan cheese on top.
- If you already cooked the corn, make a smaller amount and drizzle it on top.
- You can make fewer garlic-Parmesan ears of corn. Save any leftover seasoning for another recipe.
Season corn with chili powder and smoked paprika before cooking.Brush the corn with some olive oil, then season it with a mixture of chili powder, smoked paprika, seasoned salt, and cayenne pepper. Wrap the corn back in its husks (or aluminum foil), then bake or grill it to your liking.
- For 6 ears of corn, you will need: 2 tablespoons (30 milliliters) olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon seasoned salt, and ⅛ teaspoon cayenne pepper.
Make fiesta-inspired corn.Bake or grill the corn to your liking. Peel back the husks, then rub the corn with 1 tablespoon (15 grams) of butter. Season the corn with a mixture of chili powder, grated Cotija cheese, and chopped fresh cilantro. Finish it off with a squeeze of lime juice.
Cooking Corn on the Cob
Bake corn at 450°F (233°C) for 20 minutes.Peel back the husks and remove the silk. Add some oil or butter to the corn, then add some seasoning. Cover the corn back with the husks. Bake the corn at 450°F (233°C) for 20 minutes.
- You can remove the husks entirely, but you'll want to wrap the corn with aluminum foil while baking it.
Boil corn for 3 to 5 minutes.Fill a large pot with enough water to cove the corn. Add 1 tablespoon (17 grams) of salt to the water. Pull off the husk and silk from the corn, then add it to the pot. Bring the water to a boil, then let it cook for 3 to 5 minutes.
- For tender corn, boil it for 2 to 3 minutes.
- If the corn is several days old, cook it for 6 to 8 minutes instead.
Grill corn for a smoky taste.Peel the husks back and remove the silk. Brush the corn with a little olive oil or butter, then pull the husks back over it. Tie the husks closed around the corn with string.Grill the corn, covered, over medium-high heat for 15 to 20 minutes, turning every 5 minutes.Wait for the corn to cool down enough to handle before husking and serving it.
- If you don't have any string, wrap the entire ear, including the husks, with aluminum foil.
- Soak the corn in water for 30 minutes before you grill it. This will help make it more juicy and tender.
- For a smokier flavor, pull back the husks, then grill the corn for another 5 minutes or so. Turn it once or twice during this time.
Microwave corn for 4 to 6 minutes.Fill a deep, microwave-safe dish with enough water to cover the corn. Place two ears of corn (still in their husks) into the dish. Microwave them on HIGH for 4 to 6 minutes. Wait until they are cool enough to touch, then peel off the husks and silk.
Steam corn in a steamer basket for 15 minutes.Fill a large pot with 2 inches (5.08 centimeters) of water. Add 2 tablespoons (34 grams) of salt. Insert a steamer basket, then the husked corn. Bring the water to a boil, then cover the pot with a lid. Let the corn steam for 15 minutes, then remove it with tongs. Let it cool a little, then serve it.
- Make sure that you remove the husks and silk for this.
- Cut the ears in half if the don't fit in the pot.
Pairing Corn with Other Foods
Serve corn on the cob alongside other vegetables.Whether you baked, grilled, or steamed the corn, there is nothing wrong with adding more vegetables to your plate. Choose some seasonal vegetables, then steam or sauté them to your liking. Serve them alongside the corn for the ultimate vegetarian dinner.
- Zucchini and bell peppers go especially well with corn!
Pair corn on the cob with fish.White fish, such as tilapia and trout, work especially well. This works especially well with baked or grilled corn, but you can use cooked or steamed corn as well. Below are two tasty ideas:
- Coat the fish with seasoned breadcrumbs before cooking it. Serve it with corn that's been seasoned with olive oil and pepper.
- Marinate the fish in a red pepper marinade before cooking it. Season the corn with paprika before grilling it.
Make a classic meal with corn and chicken.For a full, flavorful meal, try a baked chicken breast, steamed corn, and sautéed seasonal vegetables. Drizzle a lemon-butter sauce on top for even more flavor. You can also serve corn on the cob alongside grilled chicken sandwiches.
Serve up corn on the cob alongside barbequed beef.Corn works well with just about any type of grilled beef, from burgers to steak to marinated shish kabobs. Save time and dishes by grilling the corn right next to the beef. You can also serve fresh vegetables and potatoes alongside the corn and beef for a larger, more-filling meal.
Wrap corn in bacon before you grill it.Bacon makes just about anything better, and corn is no exception! Remove the husks and silk from an ear of corn. Wrap a strip of thick-cut bacon around it. Wrap the corn and bacon with aluminum foil, then grill it over medium heat, covered, for 20 to 25 minutes; turn it once during the cooking process. Let the corn cool enough to handle, then remove the foil and serve it.
- For extra flavor, sprinkle it with some chili powder before wrapping it back it.
QuestionWhat if I get full before I finish eating?wikiHow ContributorCommunity AnswerCarefully cut the remaining kernels off the cob with a bread knife. You can then store the remaining kernels in your fridge for a few days, or use it in recipes.Thanks!
QuestionWhat if i have no teeth?wikiHow ContributorCommunity AnswerIf you don't have teeth, strip the corn off the cob with a knife.Thanks!
To eat corn on the cob, start by taking the husk off it it's still on. Then, use a knife to cut the corn into halves or thirds so it's easier to eat. If you have corn holders, stick them in the ends of the corn so you can use them to hold onto it. Then, just pick up the corn by the ends, bring it to your mouth, and bite off the kernels. Work your way down the corn and rotate it as you go until all of the kernels are gone. If you're not a fan of the mess, you can use a knife to cut the kernels off the cob and then eat them with a fork or spoon.
- Add salt to the water when boiling the corn on the cob. This will make the kernels come off more cleanly.
- Some people find it easier to husk the corn after baking it.
- Let the corn cool for a few minutes after you finish cooking it. This will make it easier to handle.
- Cut larger ears of corn in half or into thirds. This will make it easier to cook in a pot or microwave.
- Remember to floss your teeth afterwards!
Video: Backyard BBQ Etiquette: The Right Way To Eat Corn On The Cob, Chicken Wings And More | TODAY
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