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Corn on the cob - variations on the theme

  • jbyoga Jan 16, 2007 03:21 AM

Hey all - thought I'd share a favorite way to eat corn on the cob...boil or roasted...either way is great..then...

Take a wedge of lime, rub in fresh grated pepper and good salt and then rub onto the corn...so good!

Your turn!

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  1. Yum! sounds good. Now I have to wait until this summer for fresh corn on the cob!

    I make compound butters and highly season them for corn on the cob. One of the favourites is a chiptole butter. I use a powder from Los Chileros, mix it with softened butter, a bit of salt and black pepper. Refrigerate in butter forms or in a block or small bowl. Serve with freshly cooked corn on the cob.

    1. In the summer we have a cart that goes around the neighborhood selling corn on the cob.

      one of the options is corn, a thin coating of mayo, and cotija (I hope I have that right, it's crumbled white mexican cheese.)

      1 Reply
      1. re: Brandon Nelson

        I so love Mexican corn carts/stands! Love the cups of hot corn available from the street vendors...

      2. We grill NJ corn on the cob by removing the silks and peeling back the husk just enough to slather a mixture of:

        olive oil
        red pepper flakes
        tangerine juice (sometimes pineapple juice)

        over the kernels...husks pulled back around cob and grilled for 10 mins on med heat.

        Delicious!

        1. Taiwanese night markets have their own version of BBQ corn. It's grilled and coated in a sweet, salty, spicy blend made mostly of Chinese Satay sauce. You can find the satay sauce (I think sometimes called Chinese BBQ sauce) in most Asian markets.

          1. Sound good.
            Corn can be roasted, smoked, grilled, boiled, etc without removing any hust or silk. Just pick it, trim off as much of the stalk as possible and prepare. It comes out fantastic that way.

            4 Replies
            1. re: GDSinPA

              So funny you suggested not removing silks because I have found it to be quite tedious to remove them from HOT corn slathered in grill marinade. Husks sure, but the silks?

              1. re: HillJ

                I don't remove the husks or the silks. The silks are actually my indicator of whether or not the corn is done. When fully cooked the silks fall off the cob when peeling the husk back (keeping the husk attached to use it as the holder).

                The only prep work I do is cutting the top 2.5 to 3 inches off and soaking them in water for about an hour.

                Brushing them with spicy chili butter then giving them a sprinkle of salt and a squirt of lime is one of my favorites.

                1. re: scarmoza

                  This has been my experience also. When I pull back the husk, most of the silk comes right with it. It's actually easier to remove the silk hot than before cooking. Chili butter is a great idea - I've used herb butters, but for some reason hadn't even thought about that.

                  1. re: GDSinPA

                    GDS & scarmoza...next time I'll give it a try.

            2. add some cayenne pepper and lime

              1. I actually steam my corn on the cob, but I only eat corn from about June until september, the season for sweet corn in the midwest.

                For me, and this is my humble opinion, sweet corn from the midwest is the best there is, so I dont bother to eat it when I cannot get it @ a local farmers stand, or the farmers markets.

                I many times do a steamer with crab legs, kilbasa, red potatoes, and sweet corn...

                1. I occasionally eat my hot corn on the cob slathered with peanut butter. Weird, I know.

                  1. My Maryland friends can't get enough Old Bay seasoning. Cut the corn in half (still in husk), dip the ends in the Old Bay and place on grill.

                    I guess everyone thinks their state's corn is the best. I feel that NJ corn is the best there is. In the summer I makes trips north for it and tomatoes.

                    1 Reply
                    1. re: viperlush

                      viper..shhhhhhhhhh. don't tell me many people (grin) or there won't be enuf corn & tomatoes next season!

                    2. I had a small piece of corn on the cob as a part of a bento box last month that had a little grated nutmeg on it, unusual but tasty. I would imagine it would be good with fresh unsalted butter.

                      1. I always roast mine, husks and silk intact. I mix melted butter with finely minced herbs from the back yard ... basil dominates but thyme is a nice addition, and leaves from my hot pepper plants ... they're spicy, too. Mint doesn't really work for me.

                        Gotta try the nutmeg.

                        My son, now. He puts Heinz ketchup on his.

                        1. This is a heresy from an Iowan but I will never forget Maryland sweet corn.

                          1. a variation on the Mexican corn on the cob ... a slathering of sour cream/crema fresca/creme fraiche, sprinkled with crumbled feta and chili powder. you have to inhale it while it's still hot.