Who doesn’t love sweet corn on the cob? It originated in Mexico, and goes as far back as 9,000 BC. National Corn on the Cob Day is a reason to enjoy this tasty summertime treat. There’s so many ways that we’ve enjoyed it at Kathey Jo’s Kitchen, such as the old standard of boiled in a hot pot of water with salt and pepper. We’ve tried it steamed, and grilled. If you didn’t know, sweet corn loses its sweetness quickly, so it’s important to cook them immediately once you buy them from the store or your local farmer’s market. What’s your favorite seasoning for corn on the cob? Let your friends at Kathey Jo’s Kitchen know!
Boiled Corn on the Cob
Ingredients
- 6-8 ears of corn, husks and silks removed and cut in half (if desired)
- 1 cup milk
- 1 stick of butter
Directions
- Fill a large pot about halfway with water.
- Bring water to a boil.
- Add milk and butter. Add corn and reduce heat.
- Simmer corn for 6 to 8 minutes.
- Remove corn from liquid and eat warm.
Corn with Chipotle-Lime Butter
Ingredients
- 6 tablespoons (¾ stick) unsalted butter, softened
- 3 tablespoons finely chopped fresh cilantro leaves
- 2 teaspoons finely grated lime zest
- 2 teaspoons honey
- 1-½ teaspoons minced canned chipotle chiles in adobo sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 4 ears fresh corn, husked
- 4 lime wedges
Directions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time.
- Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture.
- Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally.
- Transfer the corn to plates and serve warm with lime wedges, spreading the remaining butter on top.
