You’re seated around a table at a summer gathering, surrounded by family and friends. There’s pleasant chatter all around, and the air is filled with smells that can only come from a chock full, hot grill. As is the case at all family get-togethers, the spread of food is abundant, with options galore. As you review the foods that you thoughtfully chose to fill the space on your dish, your mouth instantly “waters“ at the sight of a bright yellow ear of sweet corn on the cob, rolling back and forth, back and forth, as the plate is set down. You then reach down and your hands almost fail you as you try to grasp onto a shiny, bright, but slippery yellow specimen, that is dripping with butter. Your first bite into this perfect vessel of kernels gently hits you, and with an instant tingle on your tongue, your taste buds start twirling, then whirling, then joyfully dancing.
I think you would agree that locally grown, sweet corn on the cob is a summertime favorite that can indeed evoke these scrumptious culinary experiences, along with memories of Rhode Island’s sunny days, backyard barbecues, family gatherings, and everything that creates a perfect summer feast.
Finding a perfect balance of tenderness, sweetness, and just the right amount of char, is a first step in achieving that desired outcome, and with a few simple tips, you’ll be able to serve up delectable, sweet corn on the cob on every try.
Selecting the best ears of corn is most certainly a must for that superb pick. Seeking ears that have bright green, tightly fitting husks, with golden brown silk is most important, and a great indicator of a delicious cob. The kernels protected by the husks and silk should be visibly plump and fit together in tight rows, reaching right up to the tip of the ear. Freshness of the cob is key, so it’s sensible to purchase your corn on the day you plan to cook it.
Like other foods, there are several ways to cook corn on the cob. Once you’ve skillfully chosen your corn, peel off the back of the husks, gently, but without removing them entirely, and then remove the silk. After removing the silk, pull the husks back up around the corn. Soaking the corn in husk in water for about 10 to 15 minutes before cooking is a good idea, as it helps prevent the husks from burning and steams the corn to perfection.
Boiling Corn on the Cob
Boiling is a classic, foolproof method for cooking corn on the cob. Just bring a large pot of salted water to a boil, add your corn, and let it boil for about 7 to 10 minutes. Overcooking your corn will cause it to become tough and will take away its sweetness.
Grilling Corn on the Cob
Grilling is the way to go, if your goal is for the corn to have a bit of char and smokiness. Grill your corn after preheating the grill on medium heat.
In Rhode Island, peak sweet corn season runs from mid-July, with August being peak, and even runs into September.During this time, you may be finding incredible deals on corn at your local farmer’s market or grocery store.
There are many ways to cook corn on the cob, and cook it to perfection!
Grilling Corn on the Cob
Grilling corn on the cob is one of the most popular methods of making corn (Mexican street corn, anyone?). Maybe because corn season coincides with grilling season. Either way, grilling corn is a fantastic way to add flavor to your corn on the cob.
When grilling, place the soaked ears of corn, with husks on, directly on the grill. Cook for about 15 to 20 minutes, turning every 5 minutes until the husks are charred and the corn is tender. Remove the husks and silks, then put the corn back on the grill for a few minutes on each side to get a perfect char on the kernels.
Air Frying Corn on the Cob
Air frying has gained popularity for its ability to give foods a crispy texture with minimal oil. To air fry corn on the cob, remove the husks and silks, brush the corn with a thin layer of oil, and season, as desired.
Yes, air frying your ears of corn is also an effective cooking option. Cooking in an air fryer at 400°F for about 10 to 12 minutes, then turning it halfway through, will result in evenly cooked, slightly crispy corn, with a light roasted flavor.
Seasoning your ears of corn will depend on your own personal taste. While sweet, buttery corn can be delicious without seasoning, you may want to experiment with seasonings. A sprinkle of chili powder, a squeeze of lime, and a dusting of Cotija cheese can transport your taste buds to Mexico. Or, you can try brushing your corn with a mixture of melted butter, garlic, and herbs for an Italian twist. My favorite seasoning is simple – drench the ears with salted butter and dig in.
Corn on the cob will be at its best served immediately after cooking, while it’s still warm and juicy. It can be paired with your favorite summer dishes, such as grilled meats, fresh salads, or a classic potato salad—for a meal that’s sure to please. Corn salsa is also a great idea as an accompaniment to any meal, or as a perfect topping for tacos or as a nacho dip. Many enjoy it so much that even as a solo dish, fresh corn on the cob will always be a hit!
