How to Cook Corn Off the Cob

Fresh corn on the cob needs to be kept cool after it’s picked and eaten as soon as possible after harvesting for optimal flavor. Once the corn becomes warm after leaving the corn stalk, the sugar in the kernels begins to convert into starch. So shop early in the morning at a farmer’s market or farm stand while the corn is still cool. If it’s a long drive back to your home, bring along a cooler. If purchasing corn in the supermarket, make sure the corn is stored in a refrigerated bin. Also, call ahead to ask the produce manager when the corn will be delivered and if it’s grown locally.

Husks should be tight and green (never yellow), with moist, white corn silk. Kernels should be plump and tightly packed with the smaller kernels at the tip of the cob. Pop one with your fingernail and a milky juice should squirt out (an older ear will ooze a thick paste). Also look for worms, which leave brownish patches near the top of the ear. Buy only frozen corn during the year; canned corn has lost most of its nutrients and supermarket corn on the cob has traveled long distances and simply isn’t fresh.

Corn Storage and Preparation

Keep corn in the husks and in the refrigerator if you plan to use it later the same day. Otherwise, husk and steam the corn immediately for one to two minutes and then bag the whole precooked corn, or cut the corn off the cob and refrigerate it for up to three days. At preparation time, cook the corn as usual, reducing the cooking time slightly.

I love to freeze corn myself because it tastes so much better than commercially frozen corn. I buy four dozen ears at the local farm on Saturdays at 7 a.m. Then I bribe my son into husking them and steam the ears in two large kettles. I cut the corn off the cobs immediately so the kernels don’t shrivel and put them in a large bowl to cool thoroughly. Then I spoon them into freezer bags until they’re 3/4 full, label and date, and press the bags flat. (Freeze bags of corn lying flat; they can be stored upright after frozen.)

Corn tastes best when not overcooked, so cook until tender but still crisp. If desired, use minimal butter. But if you ask me, fresh corn has enough flavor by itself.

• Steam: In a large, covered pot, place a steamer in 1″ of water. Put in husked ears and bring water to a boil. Reduce heat; simmer for five minutes until tender. Or turn off the heat early and continue to steam until serving time (up to 20 minutes).
• Stir fry: If you’re tired of eating corn on the cob, cut it right off and stir fry quickly in a little butter and seasoning. Chop some fresh basil to stir in just before serving.
• Grill: Soak unhusked corn in a bucket of cold water for at least 30 minutes. When coals are hot, place the ears on a rack resting directly on the coals. Cook for 15 minutes, turning with the tongs.
• Microwave: Leave husks on but pull off some thick outer layers. Microwave for two to three minutes, rotate, and turn corn; microwave for two to three more minutes (the time varies depending on size and maturity of corn; to see if it’ s done, peel back the husk and check near the base of the ear.)

Southwestern Corn Chowder Recipe

To reduce fat, I use a potato to thicken the soup instead of heavy cream

• 4 large ears of fresh or 3 cups frozen corn, thawed
• 1 teaspoon oil or butter
• 2 large cloves garlic, coarsely chopped1 small jalapeno pepper, seeded
• 1 medium onion, chopped into chunks
• 1 medium potato (3″ to 4″ in length), peeled and chopped into 1/2″ slices
• 2 cups unsalted chicken broth
• 1-1/2 cup water
• 1-1/2 cups low-fat milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• freshly ground pepper
• 1 teaspoon butter
• 1 poblano (a long slightly spicy pepper) or small green pepper, diced into small pieces
• 1 small red pepper, diced into small pieces
• Optional toppings: chopped cilantro or green onion, or grated Monterey Jack cheese

Husk corn and then roast under broiler for three to five minutes per side or until kernels are brown; check often to make sure it doesn’t burn. Cut corn off cobs. If using frozen corn, spread flat on a cookie sheet and put under broiler until golden brown, stirring occasionally to prevent from scorching.

While corn is roasting, saute garlic, hot pepper, and onion in soup pot until golden. Add potato, chicken broth, and water. Cover and simmer for 15 to 20 minutes until potato slices are tender. Pour into blender and add spices. Heat milk and add to blender. Puree, add two cups of corn, and puree again. Saute sweet pepper in soup pot for a few minutes and add to soup. Simmer for five more minutes, and then serve with optional toppings.

Corn Pancakes Recipe

• 1-1/2, cups fresh corn kernels (from 3 to 4 ears of corn) or use frozen corn, thawed
• 1 egg
• 1-1/2 cups low-fat buttermilk
• 1 tablespoon butter, melted
• 1 teaspoon sugar
• 1 tablespoon maple syrup
• 1-1/2 cups stone-ground yellow cornmeal
• 1/4 cups whole-wheat pastry flour (or unbleached white flour)
• 1 teaspoon baking soda
• canola or vegetable oil
• optional: two green onions, finely chopped, 1/4 teaspoon cayenne pepper, low-fat sour cream, or yogurt

Cut corn off cobs. In a frying pan, sauté in butter for one to two minutes (no need to cook frozen corn). In blender, mix egg, buttermilk, sugar, and maple syrup. Add cornmeal, flour, and baking soda. Pulse blender a few times until just mixed. Add corn and butter and pulse two or three times.

Heat a little oil in cast-iron skillet, large frying pan, or griddle. Pour out 2-1/2″ pancakes onto pan, using medium-high heat. Flip when bubbly on top and golden brown on bottom. Serve with hot maple syrup, low-fat sour cream, or yogurt. If you want to stir in green onions and cayenne pepper before cooking, forgo maple syrup.

Yucatan Salad Recipe

Last summer when corn was at its delicious peak, my mother threw together this salad and then asked my 13-year-old son to name it. He thought it tasted somewhat Mexican in flavor, and so named it after Mexico’s Yucatan peninsula.

• 5 large ears of corn, cutoffthe cobs1 teaspoon oil
• 2 pasilla (or poblano) peppers, roasted* and cut into strips
• 1 red jalapeño pepper, seeded and minced (green is not as colorful)
• 2 cloves garlic, minced
• 1/2 red onion, diced into small pieces
• 1/4 cup Italian parsley, finely chopped
• 2 tablespoons balsamic vinegar
• 3 tablespoons fresh basil
• salt and freshly ground pepper

Heat teaspoon oil in large cast-iron (or nonstick or regular) skillet on medium high heat. Evenly distribute corn and let cook until brown without stirring. Flip corn over and brown on other side, watching that it doesn’t burn. Stir in rest of ingredients, except basil. Adjust salt, pepper, and oil according to taste. Chill or serve immediately. Chop basil and toss in just before serving.

To roast: Cut peppers into quarters lengthwise and remove seeds and stems. Flatten and arrange on aluminum foil with the inside of the pepper face down. Place in oven or under broiler until blackened. Fold foil into a tight package and leave for at least 10 minutes. Peel off skin.

Corn and Bean Salsa

This salsa makes a nice topping or accompaniment for grilled fish, chicken, or beef.

• 2 cups fresh corn (about 4 to 5 ears), cut off the cobs
• 1 teaspoon oil, canola or corn
• 1 clove garlic, minced
• 2 cups canned black beans (16-ounce can), drained and rinsed
• 1/4 cup red onion, finely chopped
• 3 green onions, finely chopped
• 1/2 cup fresh cilantro, chopped (or parsley if cilantro unavailable)
• 1 teaspoon balsamic vinegar
• 2 tablespoons canola oil
• 2 teaspoons lime juice
• 1 teaspoon ground cumin
• 1 small jalapeño pepper, seeded and minced (about 1/2 teaspoon), or 1/4 teaspoon ground cayenne pepper.
• salt and freshly ground pepper to taste
• 2 to 3 ripe, medium-size tomatoes, chopped into 1/2″ pieces

Note: Wear rubber gloves while cutting pepper to avoid burning your skin.

In skillet, briefly sauté corn and garlic until corn is cooked but not mushy. Stir in remaining ingredients, except for tomatoes. Chop and add tomatoes just before serving.

Double Corn Muffins Recipe

• 1 cup fresh corn (about 3 ears), cutoffcob, or frozen corn*
• 2 green onions, finely chopped
• 1 egg
• 1/4 cup canola or vegetable oil
• 3/4 cup low-fat milk
• 2 tablespoons sugar
• 1/4 teaspoon salt1 teaspoon curry powder
• 1/2 cup stone-ground cornmeal
• 1-1/2 cups whole-wheat pastry flour (or unbleached white), sifted into measuring cups1 tablespoon baking powder
• 3/4 cup yellow cheddar cheese, grated

Preheat oven to 400 degrees F Cook corn with one teaspoon of oil in a shallow dish in the microwave or in a skillet until almost done.* Using mixer, beat together egg, oil, milk, sugar, salt, and curry powder. Mix in flours and baking powder. Then stir in 1/2 cup of cheese, green onions, and corn. Pour into paper-lined muffin pan (3/4 full) and top with remaining 1/4 cup grated cheese. Bake for 20 to 25 minutes until they start to turn brown on top. Let cool before serving.

If using frozen corn, thaw, but don’t cook. Set aside with green onions.

Originally published as “Off the Cob” in the August/September 1993 issue of MOTHER EARTH NEWS.