Corn on the Cob Recipes

One of my favorite ways to eat fresh or frozen corn on the cob is made this way.


Of course, you can char it on the grill also but I can eat this all year long any day of the week.


It's a fabulous side dish! Steamed, boiled, grilled or even in the slow cooker!


Below you will find many cooking methods to make corn, grilled, steamed, boiled, Mexican Street corn, Italian style, herb kinds of butter and more!



These toppings make the corn unique with all the different kinds of flavored butter.


The Mexican Street Corn is a totally different kind of corn on the cob side dish with cheese, sour cream and herbs!


At the end you can also print off all the recipes and save them for your next cookout or picnic gathering, this corn on the cob is perfect in a slow cooker for all your barbeque events!


If you would like to print the recipe card, just scroll past all the photos for these recipes and suggestive tips.

Growing Up

The only way we had corn growing up was boiled then seasoned.


Now we have grilled, steamed, boiled and done in a slow cooker.


Corn is a great side dish for any meal, check out these ideas below and the seasoning is perfect.

Corn Has Many Cooking Methods

Besides roasted, boiled, steamed, slow cooker, instant pot, and using the microwave,  there are also many kinds of butter topping spreads to put on them that make them taste spectacular.


These herb butter recipes are perfect for corn and it changes it up a little.


Beside Italian style, you can have a popular Mexican Street Corn also in the recipes below.


Have fun with flavors and enjoy these suggestions below.

Italian Spiced Corn on the Cob Recipe

Corn ears shucked and boiled in water, or use another method of cooking below.

In a large pot of water boil corn for 10 minutes adding:

pinch of salt, pepper

two garlic cloves add

2 basil leaves then drained (see other methods below)

Serve with:

2 or 3 tablespoons Olive oil

3 tablespoons melted butter

salt, pepper and chili powder to taste ( if you like heat add red pepper flakes)

1 tablespoon dried or fresh parsley

Parmesan cheese as much as you like

Granulated garlic gently sprinkle over the top

Brush corn with butter and olive oil. Sprinkle with seasonings, cheese, and parsley.

Grilling:

Wrap corn in foil or leave in husks add all herbs and oils plus some garlic. Grill until corn is charred around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.

Slow cooker or Instant Pot:

Either use the slow cooker or (instant pot slow cooker cycle) and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn.

Steam:

Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.

Boiled

Mom boiled corn on the cob. She would put around 1/2 cup of whole milk in the water a pinch of salt, a tablespoon of sugar. Bring it to a boil and lower or it will spill over. Add the corn for a 15-minute rolling boil. Serve with butter and spices.

Get Creative!

There are so many rubs for corn, you can put anything you like on it, first butter, then spices, I really love mine with salt, pepper a little chili powder and granulated garlic.


Think of all the possibilities and make your own spice mix and get creative, herb butter are also wonderful on cob corn.

Oven Roasted Corn

6 ears of corn, husked, softened butter, kosher salt, and black pepper,


Preheat oven to 400 degrees. Line a cookie sheet with foil and set aside.


You can also break them in halves and use a disposable cupcake tin.


Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Place on the cookie sheet and bake for 35 - 40 minutes, turning halfway through.


While corn is baking, add all orange basil butter ingredients to a bowl and mix together.


Serve corn with flavored butter. You can serve this butter with any cooking method.

Butter sauce for serving corn:

1/2 cup salted butter softened
1 teaspoon orange zest
3/4 teaspoon chopped fresh tarragon
2 tsp chopped fresh basil
small pinch of kosher salt
pinch of cracked black pepper

Mexican Street Corn Recipe

(This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.)


6 medium-size ears of yellow corn on the cob
1 tablespoon olive oil or melted butter
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chile powder
1 tablespoon lime juice, plus wedges of lime for serving
1/2 cup crumbled cotija cheese
3 tablespoons fresh cilantro, chopped

For Grilled Mexican Street Corn on The Cob:

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen cooking string. Lightly brush corn on the cub with oil.

Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it starts to char on the outside. Keep an eye on it as this happens fast.

Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.

Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.

You can also do this in a cast iron skillet to make Mexican Street Corn off the cob.

Cut the corn off the cob. This needs at least 4 cups at least of corn. You can also use thawed frozen corn.

Heat oil in a cast iron skillet over medium-high heat. Stir in the corn, and stirring frequently, for about 5 minutes until it starts to char.

If you are using frozen corn, you might need to cook a few minutes longer. Place in a bowl.

Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.

Pour over the pan charred corn. Stir in the cotija cheese and sprinkle with cilantro. Serve with wedges of lime on the side.

Key Steps for Corn in the Microwave

In a hurry, no problem, microwaved corn is pretty darn good too!


Leaving it in the husk helps trap heat and moisture, cooking the kernels evenly.


It also, quite conveniently, makes the ears easier to shuck after it's cooled a little. T


They might feel only warm to the touch on the outside but are seriously hot on the inside.


Wait until the silks and top leaves are cool enough to handle before peeling them back.

Easy Microwave Directions

Place 1 to 4 ears of corn in the microwave un-shucked on a microwavable plate.


Microwave for 3 to 5 minutes. For just 1 or 2 ears of corn, microwave on high for 3 minutes. For 3 or 4 ears, microwave for 4 minutes.


If you like softer corn or if your ears are particularly large, microwave for an additional minute.


Allow cooling.


Set the ears on a cooling rack or cutting board to cool.


Don't like to shuck corn? Here's an easy way!


1. Remove a few of the outer husks that might have some dirt on them


2. Cut the bottoms off of the corn where the thickest leafy parts are.


3. Place a moist paper towel and corn on the paper towel


4. Use this guide for your cook time. My microwave is 1500 watts and that's what this is based off of.


1 ear - 2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes


5. After cooking, let the corn sit for about 3 minutes or 4 minutes, it will be safer to handle.


6. Using an oven mitt, pick the cooked corn up by the top and squeeze and lightly. Shake out the ear of corn. That's it so simple!

Use some of my favorite butter toppings below:

Other Flavored Butter Recipes Click Here

More Recipes You May Like

Chili Cheese Dog Burgers


Italian Burgers


Grilling Roundup


Flavored Butters Recipe

Keep it simple

Many times corn on the cob can be something at a barbeque, folks like plain.


My suggestion is to do the slow cooker method to cook corn on the cob and offer an assortment of garnishes on the side for them to season the corn to each
individual taste.


I love corn off the cob and always saw it onto the plate then season mine with garlic, olive oil, salt, pepper, pretty plain but you can see what I mean.


Everyone is different and when cooking for a crowd, grilled in foil or the slow cooker method is the way to go!


Happy people, fun at the cookout and enjoy the summer all year long with fresh corn on the cob your way!

Watch my Quick Video on How to Make Corn on the Cob

Corn on the Cob Recipes Pin for Later

Corn on the Cob Recipes

Yield: 6 to 8

Author: Claudia Lamascolo

prep time: 10 Mcook time: 25 Mtotal time: 35 M

Here is methods on how to cook corn on the cob. Whether you want to slow cook it, boil and just oven roast, I have collected all these methods in this one recipe card.

ingredients:

•  Corn
• Butter
• Spices
• Foil
• Slow Cooker
• Cast Iron Skillet
• Lime
• Cotija cheese
• Herbs
• Salt, Pepper
• See below recipes for specific ingredients you will need

instructions:

How to Cook Corn on the Cob Recipes

1. Grilling:
2. Wrap corn in foil or leave in husks add all herbs and oils plus some garlic. Grill until corn is charred around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.
3. Slow cooker or Instant Pot:
4. Either use the slow cooker or (instant pot slow cooker cycle) and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn.
5. Steam:
6. Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.
7. Boiled
8. Mom boiled corn on the cob. She would put around 1/2 cup of whole milk in the water a pinch of salt, a tablespoon of sugar. Bring it to a boil and lower or it will spill over. Add the corn for a 15-minute rolling boil. Serve with butter and spices.
9. Oven Roasted Corn
10. 6 ears of corn, husked, softened butter, kosher salt, and black pepper,
11. Preheat oven to 400 degrees. Line a cookie sheet with foil and set aside.
12. Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Place on the cookie sheet and bake for 35 - 40 minutes, turning halfway through.
13. While corn is baking, add all orange basil butter ingredients to a bowl and mix together.
14. Serve corn with flavored butter. You can serve this butter with any cooking method.
15. Butter sauce for serving corn:
16. 1/2 cup salted butter softened
17. 1 teaspoon orange zest
18. 3/4 teaspoon chopped fresh tarragon
19. 2 tsp chopped fresh basil
20. small pinch of kosher salt
21. pinch of cracked black pepper
22. Mexican Street Corn Recipe
23. (This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.)
24. 6 medium-size ears of yellow corn on the cob
25. 1 tablespoon olive oil or melted butter
26. 1/4 cup mayonnaise
27. 1/4 cup sour cream
28. 1/2 teaspoon chile powder
29. 1 tablespoon lime juice, plus wedges of lime for serving
30. 1/2 cup crumbled cotija cheese
31. 3 tablespoons fresh cilantro, chopped
32. For Grilled Mexican Street Corn on The Cob:
33. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen cooking string. Lightly brush corn on the cub with oil.
34. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it starts to char on the outside. Keep an eye on it as this happens fast.
35. Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.
36. Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
37. You can also do this in a cast iron skillet.
38. Cut the corn off the cob. This needs at least 4 cups at least of corn. You can also use thawed frozen corn.
39. Heat oil in a cast iron skillet over medium-high heat. Stir in the corn, and stirring frequently, for about 5 minutes until it starts to char.
40. If you are using frozen corn, you might need to cook a few minutes longer. Place in a bowl.
41. Mix together mayonnaise, sour cream, chile powder and lime juice in a bowl.
42. Pour over the pan charred corn. Stir in the cotija cheese and sprinkle with cilantro. Serve with wedges of lime on the side.
43. Or use some of my other favorite herb kinds of butter below:
44. Other Flavored Butter Recipes Click Here
45. Italian Spiced Corn on the Cob Recipe
46. Corn ears shucked and boiled in water, or use another method of cooking below.
47. In a large pot of water boil corn for 10 minutes adding:
48. pinch of salt, pepper
49. two garlic cloves add
50. 2 basil leaves then drained (see other methods below)
51. Serve with:
52. 2 or 3 tablespoons Olive oil
53. 3 tablespoons melted Butter
54. salt, pepper and chili powder to taste ( if you like heat add red pepper flakes)
55. 1 tablespoon dried or fresh parsley
56. Parmesan cheese as much as you like
57. Granulated garlic gently sprinkle over the top
58. Brush corn with butter and olive oil. Sprinkle with seasonings, cheese, and parsley.

Mexican Street Corn, corn on the cob recipes, herb butter, recipes to cook corn, how to cook corn on the cob, how to cook corn, barbecued foods, grilled corn

corn, vegetables,

American, Mexican, Italian

Created using The Recipes Generator

Corn on the Cob Recipes Pin for Later

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Don't Miss those delicious Butter Spreads!