8 Extraordinary Corn on the Cob Recipes
What better way to enjoy hot summer days and family cookouts than with one of the most beloved veggies, corn on the cob? Whether you prefer grilled, boiled, spicy, or sweet, these corn-on-the-cob recipes will make any meal extra special. It’s a versatile and reliable family favorite.
Sweet corn on the cob served hot, smothered in butter and your favorite seasonings, screams summertime fun. BBQs just aren’t the same without them. And for perfectly fresh and tender corn, you only need a little butter, salt, and pepper.
With corn available year-round, you don’t have to wait for the summer months to enjoy this sweet treat. Oven-roasted corn on the cob is an easy and delicious way to enjoy your favorite side without firing up the grill. Or warm up those crisp fall days with a hearty and soul-satisfying sancocho.
What to Look for When Buying Corn
Healthy, fresh corn should have a bright green husk wrapped tightly around the cob. Golden-brown tassels that are silky and slightly sticky also indicate freshness. Feel the ear to see if the kernels are firm and plump, and avoid cobs with tiny wormholes or bugs. If possible, remove the husks only when ready to cook.
FAQs
Yes, you can! What better way to preserve summer’s abundance?
1. Bring a large pot of lightly salted water to a boil. Next, shuck the corn cobs and place them in the boiling water for 2-3 minutes.
2. Remove the cobs and transfer them to an ice bath.
3. Dry the corn cobs and place them on a baking sheet in the freezer for 3-4 hours. Once frozen, transfer them to a plastic zipper bag or an airtight container and freeze. They freeze well for up to 12 months.
That depends on how tender the corn is, how much you cook, and your altitude. If the corn is super tender, it only takes a few minutes. You’ll know it’s done when the kernels are bright yellow, plump, and tender.
Test for doneness by gently poking one of the kernels with a sharp knife. It can take from 3 to 10 minutes.
Steamed corn takes around 10 minutes, just a little longer than boiling. I’ll give you an oven-baked recipe below, but smoked corn on the cob is the bomb. Yeah, it takes longer, but it’s the way to go if you’ve already got the smoker going. And you can corn on the cob straight from frozen the same way; it just takes a bit longer.
Eight Awesome Corn on the Cob Recipes
1. Cajun Fried Corn on the Cob
Seasoned with zesty Cajun spices and fried to golden perfection, fried corn on the cob is a sure winner! Fry it in butter and sprinkle it with cheese for a delightful twist on this Southern favorite. Pair it with creamy ranch dressing for a tasty snack, appetizer, or side dish.
You can’t go wrong serving this Cajun treat with spicy-savory proteins. My family’s favorites include New Orleans BBQ shrimp and spicy grilled New York steak.
Refrigerate leftover Cajun fried corn for 3-4 days in an airtight container or freeze it for 3 months. Reheat refrigerated corn in a 350°F (175℃) oven for about 15 minutes. Bake frozen corn for 20 minutes.
2. Oven-Roasted Corn on the Cob
Enjoy the crisp sweetness of corn on the cob any day of the year! Oven roasting requires minimal prep yet delivers big-time flavor. Dress it up with garlic butter, Parmesan cheese, or Creole seasoning for a different recipe every time.
For your next weekend’s gathering, grill up a tomahawk steak or marinated pork chops with rosemary and garlic. Add a fresh broccoli salad for even more color and crunch.
Oven-roasted corn on the cob stores well in the refrigerator for 3-5 days, well-wrapped or in an airtight container. Reheat it in the oven for 5-10 minutes at 350℉ (175℃). Or cut the kernels off the cobs and use them in a zesty miso butter corn or this refreshing black bean and corn salad.
3. Grilled Corn on the Cob
Sweet corn gets even fancier with a crunchy char and rich, smoky flavor! Slather it with butter and sprinkle with your favorite seasonings for the ultimate addition to your dinner table. This low-hassle recipe is always a crowd-pleaser.
Grilled corn on the cob pairs deliciously with grilled salmon or Cajun chicken avocado salad.
Make entertaining even easier by soaking the corn 8 hours ahead to ensure it stays moist. Wrap leftover cooked corn on the cob in foil and refrigerate for 3-4 days in a sealable bag or freeze for 4-5 months. Grill the cobs for 10-15 minutes to reheat, rotating several times until hot.
4. Grilled Coconut Corn
Indulge in a taste of the tropics with this sweet, zesty, and crunchy grilled coconut corn. Grilled corn topped with creamy mayo and coconut delivers a flavor explosion. Serve this unique Caribbean treat at your next gathering, and prepare to share the recipe!
Grilled coconut corn makes any meal more exotic. Enjoy it with oven-baked jerk chicken or marinated grilled shrimp.
Grill the corn cobs ahead and wrap them in foil until ready to serve. Warm them back up in the oven or grill. Wrap leftover cobs in foil and store them in the fridge for up to 4 days. Reheat them on the grill or oven until hot.
5. Cajun Shrimp Boil
A fresh, vibrant outdoor meal ready in less than an hour and packed with hearty veggies, savory sausage, and bold seasonings. This Cajun shrimp boil makes entertaining a breeze. Or turn it into a creamy soup for a cozy fall feast!
Cajun shrimp boil is a hearty and satisfying meal all on its own. Serve it with Mexican cornbread and coleslaw for extra yum.
Transfer leftovers to an airtight container and refrigerate them for 2-3 days. Reheat in a 350°F (175℃) oven for 10-12 minutes or microwave on high for a few minutes.
6. Seafood Boil in a Bag
This colorful, perfectly-seasoned dish is a feast for the eyes and the tastebuds! Bright red seafood, vibrant veggies, and aromatic seasonings come together in a delicious blend of colors and textures. And this low-stress recipe requires no special cooking techniques.
You can serve seafood boil on its own or over a steaming bed of jasmine rice. A side of tender homemade garlic bread sops up every drop of the finger-licking-good sauce!
Make entertaining even easier by preparing the ingredients ahead and storing them in the fridge until ready to cook. Store leftover seafood in an airtight container in the refrigerator for 2-3 days. This dish reheats beautifully and is just as tasty the next day.
7. Sancocho Recipe
Sancocho is a hearty, one-pot stew packed with savory meats and vegetables. Coconut milk adds a creamy, tropical twist. This robust dish is perfect for the holidays, special occasions, or any day in between.
Pair it with rice and tostones for a traditional Latin American feast. But in Venezuela, they serve it with arepas.
Leftover sancocho freezes well in single-serving containers for easy meal prep for 2-3 months. Thaw the sancocho overnight in the fridge and warm it on the stove or in the microwave.
8. Crawfish Boil
Bright red crawdads, corn on the cob, potatoes, and smoked sausage unite to delight all your senses. Gather your loved ones around the table and prepare to enjoy the smiles!
This spicy dish goes well with creamy coleslaw and baked mac and cheese. An ice-cold Southern sweet tea is also a delicious complement.
Prep the ingredients beforehand so they’re ready on the day of your boil. Store leftover crawfish in the fridge for up to 4 days. Then, enjoy them straight out of the fridge or heat them in the microwave.