It finally feels like summer around here, and for me there’s nothing more summery than corn on the cob! When I was a little kid, I remember my mom covering the stoop on the back patio with ripped-open paper bags, and my sister and I would spend hours removing the husks. I love sweet corn so many ways – I top it onto pizza, mix it into cornbread and cornbread stuffing, stuff it into tacos, blend it into hummus, add it to soups, chowder, and chili, or top it onto salad. You get the picture: I’m a corn addict! But my favorite way to eat corn will always be the simplest: straight off the cob. While I love grilling it, my preferred method is steaming it on the stove. Because you don’t have to bring a huge pot of water to a boil, it takes much less time than boiling corn on the cob, and it comes out juicy, sweet, and delicious.
How to Cook Corn on the Cob
Want to learn how to cook corn on the cob? Here’s the best way to do it: Alternatively, you can grill your corn, check out this post for grilling instructions!
Corn on the Cob Variations
As I said above, my favorite way to top corn on the cob is simply with salt, olive oil, and a generous squeeze of lemon. You could also eat it the traditional way, rubbed in black pepper, butter, and salt. If you’re looking for something more creative, I highly recommend these two options:
Corn on the Cob Serving Suggestions
Corn on the cob is one of the best summer side dishes. I love it with anything I’m grilling, like veggie burgers, black bean burgers, portobello burgers, or avocado! Summery sandwiches like Oyster Mushroom Po’ Boys or BBQ Jackfruit Sandwiches would be delicious with it as well. And the Mexican version would be especially good with tacos like these or these.
