Throwing an evening corn party? No doubt, the scent of grilled corn on the cob is our favorite summer "aroma". Get away with the typical corn serving ’cause today, we will be enjoying some creative ways to serve corn on the cob … umm, deliciously!
No matter what the recipe is, always add flavor at the very beginning of the cooking process by spreading room-temperature butter over the entire surface of the corn.
Corn has a versatile personality and meshes well with other flavors. So why dish up the boring cob to your guests? It can be boiled, roasted, or grilled, and garnished with a number of things.
Corn goes with almost everything―burgers, steaks, meat, hot dogs; plus it doesn’t require utensils, unless you count on those cute cob holders. A(maze) everyone in your party with (yummy, no doubt and) fancy styles of serving corn on the cob. Follow the eye-capturing-mouth-watering funda!
Remove husks from corn just before cooking. The fine silky threads have to be removed by running your hands over the cobs and pulling them out. You can use a wet paper towel, too.
The trick to cooking fresh corn is to not overcook it. Get a large pot full of water which will fit 4 to 5 large ears of corn. Bring them to a boil. Add the corn. When the water boils for around 5 minutes, the corn will be crisply cooked. If you want soft kernels, let it boil for another 3 minutes or so. People add sugar to the water, but adding salt is a strict no. It makes the corn tough.
Heat grill to medium. Grill corn for 20 to 25 minutes, turning from time to time, until all sides are coaled and kernels are tender. If you want to grill in the husks, you’ll need to peel the papery layers back, remove silks, and then return the husks to their original position. Soak corn in water for about 15 minutes to prevent the husks from burning on the grill and to allow corn to steam a bit.
Corn on the cob can be roasted in the oven―30 minutes at 375°F―in or out of the husk. When the corn is in the husk, use the same technique for roasting as you do for grilling, placing the ears directly on the oven rack grate. If you remove the husk, place the ears on a baking sheet and turn them a couple of times during cooking. Corn without the husks can also be wrapped in a foil before roasting. This is a good technique if you spread with flavored butter first.
To really make fresh corn sing, try these creative toppings.
When it comes to corn on the cob toppings, it’s hard to go wrong with butter. So we’re starting with the basic way of serving corn on the cob, by spreading loads of butter over boiled corns, and adding the necessary spices on top.
Mix 3 tbsp. crumbled queso fresco with 2 tbsp. chili powder, ½ cup sour cream, ½ teaspoon kosher salt, and ⅛ teaspoon cayenne pepper. Stir in juice of one lime. After the corn is cooked, dollop with mixture.
Mix one stick of softened butter with two teaspoons each of toasted sesame seeds and chopped fresh cilantro. Spread on corn and sprinkle with more sesame seeds and kosher salt.
Mix ½ tsp. grated ginger, ¼ tsp. cayenne pepper (optional), ½ tsp. ground cinnamon, and 2 tbsp. curry powder for the mayo mixture and set aside. Grill the corn until some kernels are nice and caramelized.
Once off the grill, brush the ears with a coat of the spiced mayo and then roll the ears in shredded coconut. Garnish with basil leaves. If you want, you can put the corn on wooden skewers for that real “street corn” feel.
The Mexican Street Corn is another famous corn-coconut combo; basic ingredients being the same.
Cut corn into 3- to 4-inch lengths and cook. While the corn is cooking, mix ½ stick of melted butter plus 2 tablespoons each mayonnaise, sour cream, and lime juice, and 2 teaspoons chili powder, and ⅛ teaspoon cayenne pepper to taste in a large bowl. When corn is cooked, toss in the mixture. Garnish with lime zest.
In a small bowl, combine 8 tbsp. unsalted butter, ½ tbsp. kosher salt, and 2 tbsp. of honey. Preheat your grill to medium. Using a pastry brush, lightly coat each ear with olive oil. Grill the corn for about 15 to 20 minutes, until the kernels get slightly charred and tender. When it’s done, brush each ear with some honey-butter. You can dollop it with some extra butter.
Combine 1 stick softened butter with ½ tsp. kosher salt and 2 tbsp. each (or more) of finely chopped tomatoes. Similarly, chop chilies and sprinkle them on the cob. Spread on hot, cooked corn. Serve with tomato ketchup.
You won’t need butter or oil when you spread pesto over hot, cooked corn. Sprinkle with grated Parmesan. You can serve with soy sauce.
Stir-fry edible mushrooms in dry garlic paste and spices. Skew them with roasted/grilled corn. Serve hot. Yummmm!
Choose a thick cut of meat and steak it in salt and spices, at least 30 minutes before grilling. Grill till it gets golden brown in color. Cut the corn ears into desired pieces, and grill them too. Serve with asparagus and sauce of your choice.
Saute chicken in ginger-garlic paste and mustard. Add salt to taste, and a pinch of red chili pepper. Cook in a saucepan, and grill with sweet corn. Serve the skewers with mayonnaise sauce and noodles.
We can make some interesting corn barbecues. Just push in chicken sausages in the barbecue stick along with carrots and lettuce. Grill with corn. Veggies can also try skewing zucchini, carrots, onion slices, and tomato chops. Serve with thyme or cilantro.
Serve corn with slices of bacon brushed lightly with honey and spices. Grill on medium or roast in a 350°F oven, either for 20 to 25 minutes. Turn several times during cooking so that the bacon cooks evenly. Serve with potato wedges or French fries.
Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper. Grill corn evenly. Throw chopped spring onion on it, and sprinkle 1-2 tbsp. of lemon juice over it.
Spread butter or mayonnaise on warm corn. Top with crumbled, cooked parma ham.
In an oven, cook pumpkin slices, butternut squash, and Spanish onion sliced in 2 tbsp. butter over medium heat until they get brownish-golden shaded. Reduce heat; stir in corn. Sprinkle with 1 tsp. of salt and pepper. Cover and simmer for 20-25 minutes, and take it off once done.
One more barbecue idea coming up. Skew corn with cooked turkey, minced in spices. Infuse French fries and tomato sauce in the serving plate.
In a saucepan, add corn ears, butter, salt, and pepper. Add two-thirds of the garlic; cook for 1 minute longer. Layer zucchini over the mixture prepared. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. You can also add cooked chicken along with zucchini.
Stir 2 tablespoons curry powder into 1 stick of hot melted butter. Drizzle on cooked corn and sprinkle with chopped pistachios.
Mix 3 tbsp. fruit chutney, like Major Gray’s, or marmalade with 1 stick melted butter. Drizzle over hot, cooked corn.
Stir together 1 tbsp. of fresh thyme (or 1 tsp. dried) and 2 tbsp. softened butter with 2 oz. goat cheese crumbles. If you don’t like goat cheese, try queso fresco or any other crumbly cheese such as feta. Season with freshly ground black pepper and kosher salt. Spread on hot, cooked corn.
Spread homemade or prepared guacamole over hot, cooked corn. Top with a squeeze of fresh lime.
Take 2-3 tbsp. of minced fresh tarragon and mix 1 stick softened butter and the zest of 1 large lime. Spread on hot, cooked corn.
Take 2 tbsp. of spicy Sriracha sauce and mix 1 stick softened butter in it. Spread on hot, cooked corn. Garnish with chopped fresh herbs such as parsley or cilantro.
Another thing that works while grilling corn is wrapping the individual ears in a foil and then putting them on the grill. It helps if you want to add flavors while cooking, keeping the corn moist. We hope that you liked these tricks to plate your corn on the cob.
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