Lisa Grentz, MS, RDN, CD/LDN, FAND
Did you know that corn has an even number of rows on each cob? Or that that average ear of corn has about 800 kernels?
Corn on the cob is a universally accepted side dish. It is so easy to toss a few ears of corn on the grill alongside the protein during a backyard barbeque for an instant meal. But, when your kids want corn on the cob to go with their chicken nuggets, it isn’t always convenient to fire up the grill. Here are some alternative preparation methods that offer the same delicious taste.
Boil: Remove husks and cut corn cob in half. Fill pot three-quarters full of water and bring to a boil. Gently add the corn cobs to the boiling water, making sure each corn cob is submerged, and cook for 3-5 minutes, or until the corn is tender. Drain and serve.
Microwave: Keep the husk on and place the ear of corn in the microwave. Cook for 4 minutes. Remove from the microwave and allow to cool slightly before peeling back and removing the husk.
Roast: Preheat oven to 350 degrees F. Place each ear of corn with husk directly onto the oven grates while spacing them out evenly from each other. Cook for 30-35 minutes. Remove from the oven and allow to cool slightly before removing the husk.
Steam: Fill a large skillet with one inch of water and add husked ears of corn in a single layer. Bring water to a boil over medium heat, cover the skillet, and cook for 3 minutes until the corn is tender. Drain water, remove corn cobs, and serve.
To serve, top corn cobs with a dab of butter and a sprinkle of salt and pepper or try an alternative topping like a squeeze of lime and a dash of smoked paprika.
Whether grilling, boiling, microwaving, roasting, or steaming, we hope you are able to enjoy some fresh corn on the cob this summer.