Recipe Box, National Corn on the Cob Day, Techniques & Recipes

the Painted Apron

7 years ago

To celebrate National Corn on the Cob Day, I have rounded up my favorite corn recipes and cooking techniques

I’m somewhat of a purist when it comes to vegetables, I like them fresh and simply prepared, especially corn

You won’t find any recipes on my blog for spreading corn with spices or fancy butters, I like fresh corn cooked until just done and brushed with a little butter and kosher salt. Period.

But I do love to incorporate corn as an ingredient in other dishes, with plenty of seasonings, and love to use leftover corn on the cob

Corn Souffle

If you don’t have leftover corn, no problem, use one of the effortless cooking and shucking methods below to have freshly cooked corn on hand any time

Boozy Corn Bake

Cooking Methods

Corn on the Cob Cooking Methods

Easy ways to prepare corn on the Cob

Course Side Dish

Cuisine American

Keyword corn cooking methods, corn on the cob, easy corn on the cob

Ingredients

corn on the cob

Instructions

Crockpot

Place unshucked corn in a large slow cooker. Cover and cook on high 3-4 hours. Shuck with Easy Shucking Method

Oven, in husk

Place unshucked corn in oven directly on rack. Bake at 350 for hour. Shuck with Easy Shucking Method*

Oven, no husk

Place cleaned corn cobs in a shallow roasting pan together, and cover with foil, or wrap each cob individually in foil. Roast at 350 degrees for 1 hour, or at 400 degrees for 45 minutes.

Microwave

Place corn in husk in microwave. Cook for 4 minutes per ear. If cooking more than 1 ear, Cook for an additional 3-4 minutes per ear.

Easy Shucking Method

Cut off fat end of corn at widest point about 1 inch from end. Grab small end of corn by the husk only and hold cob vertically. Gently wiggle/shake corn, giving it a push from the top if necessary, until it slides out of the husk, leaving the silk inside