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Aug 4, 2009 07:39 AM

SummerTime! Fresh Corn on the cob! What do you put on it?

While how to buy and cook fresh corn on the cob is covered in another topic here (don't shuck and leave it); I want to know what do you like on your fresh, summertime corn on the cob?
Personally, my favorite is Fish sauce and real butter. If no fish sauce, soy.

But then, I've had a fresh cob with a smear of mayo and that was really good!

A cilantro butter and a curry butter also made the cut.

What say you?

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  1. Nothing!! After coming home from the farm with the freshest of fresh corn on the cob, picked just a few minutes ago, we hardly cook it at all let alone add another flavor to it. Haven't been disappointed yet. Lucky I guess.

    5 Replies
    1. re: Gio

      Oh yeah! That I picked it I cooked it and I ate it....all within an hour, taste beats all.

      For those of us not so lucky anymore.... (Oh geesh you had to remind me....sorta like corn sushi!)

      1. re: Gio

        I learned from somewhere (TV, mag?) the tip that corn doesn't need to be cooked just warmed. I bring a pot of salted water to a boil, put in the corn, cover, remove from heat, let sit three minutes, remove and eat. I like butter, salt and pepper.

        1. re: c oliver

          We took it straight from the field of my cousin's farm and did just that 50 years ago. Eat it raw on the drive home too. But the corn must be really fresh; the longer it sit, the more starch converts and the longer it needs to be cooked, at least 10 minutes if one lives in Parumph.

          1. re: Passadumkeg

            I even use the warming technique with "store bought" corn. But I ONLY buy it when it's the absolute height of the season so I'm at least attempting to stack the deck in my favor. And I ONLY like white corn even that has anything to do with it.

            About 15 years ago when we moved to Oregon, I grew corn for a couple of years. One night the two kids (teens) and we were sitting around the table after dinner talking about how good that corn had been. The fever caught us. Becca the Elder started the already hot water going again and Amanda the Younger and I went out with a flashlight and picked four more ears. We still remember that has THE best corn we ever had. I'm sure the joy of sharing had a lot to do with the taste :)

      2. Butter and salt. Tried a sprinkle of Old Bay last weekend. I'll stick to butter and salt.

        1. Really fresh corn I can eat plain. But otherwise, Smart Balance margarine, salt, and pepper.

          1. Red chile powder, the other American dish.

            2 Replies
            1. re: Passadumkeg

              Now explain that chile powder! You sure did not pull that off the spice rack at the local supermarket (or else I wanna see that supermarket!).

              Now..a moderate chile power, maybe. The taste fits right in and we all know that chiles and corn are an ultra match up. But I want the heat to tease the fresh sweetness of the corn.

              Hum...cumin butter, now there's an idea!

              1. re: Quine

                One of my first teaching jobs almost 40 years ago was on the rez. Both Navajos (Dine) and Laguna/Acomas put red chile powder on corn on the cob; it is really good on pop corn too. I use Hatch hot.

            2. Lots of butter and Tony Casherie's in the green can.