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Question: Do you add milk to your water when boiling ears of corn? Some people say it’s the only way to boil corn on the cob. It’s true! And also, why are these called ears?
Have you ever seen an animal with ears that look like…ears of corn? And how about silk? Could you weave a rug with it? Not I, said me! Now, let’s answer these and find out all the different ways to cook corn on the cob.
1. How Do You Make Air Fryer Corn on the Cob
Air fryers are all the rage these days. I personally blew one up in the kitchen and haven’t replaced it. But if you are one of those people who really like appliances when cooking, consider the air fryer device. Unlike traditional frying machines, this unit does not need oil to fry things.
Who would have known this technology would be all the rage? It is, though, among dieters and the health-conscious elite.
2. Stepping Out With Street Style Mexican (Elote) Corn on the Cob
When I see corn on the cob covered in sprinkled cheese and red seasoning, I know instantly what this is. Mexican-style street corn or elote on a stick, which is what they really do serve on the streets in Mexico. Or at least in the state of Jalisco, where I studied for college. Their corn on the cob, south of the border, is the best-kept secret.
3. But What About Italian Street Style Corn on the Cob?
The Italians also do street-style corn on the cob that works wonders for tourists. Walk and talk while eating corn on the cob, in Italy! Of course, they are stealing the idea from Mexico with their street corn, so the flavors are pretty much the only thing different. Think Italian seasonings instead of Mexican chile and lime.
This is easy enough to recreate at home–except you are not going to have Italian streets to stroll on while eating it, unless you live in…Italy.
4. See How the Japanese Grill Corn on the Cob aka Yaki Tomorokoshi
For another international flavor profile, check out the Japanese grilled corn on the cob. Also known as yaki tomorokoshi, this corn on the cob is also street food. Turns out most countries eat corn on the cob while walking the roads.
I imagine it’s because you can quite easily toss out the empty corn cob when finishing up with minimal unnatural waste. Grilling season is right around the corner here, though, and I plan on grilling some Japanese-style corn on the cob.
5. What About Fun in the South With Southern Corn on the Cob?
As a Southerner who was born in Georgia, the state and not the country, I know a thing or a dozen about Southern-style corn on the cob. Let me put it this way–you need lots of butter. The butter and milk add to the creamy consistency of the finished corn on the cob.
You actually won’t even need any sprinklings of seasonings if you eat it all-natural as the Southerners do in the US. The butter and milk in the water do the trick! The use of boiling milk water helps to break down the corn starches and lends to a creamier finish with each bite.
6. Check Out This Lebanese Grilled Corn on the Cob Recipe
Want to spice up that corn on the cob? Consider the cumin and cinnamon that come from the Lebanese grilled corn on the cob. They add the spices for a warming effect that gives you a new perspective on the flavor profile of the lowly corn nugget. I personally have never eaten cinnamon on corn on the cob, but I feel this is a perfect flavor combo for the holiday season.
7. Toss It Into a Dutch Oven Steamed Corn on the Cob
A Dutch oven is a large cast-iron pot that is deep enough to boil water and corn on the cob. It also features an equally large and heavy lid also made of cast iron to cover the pot. This combination creates the perfect cooking environment for steaming.
You can add corn on the cob and steam it in this heavy pot for corn that tends to be hard or tough. Steaming the corn creates a better, slower cooking experience that lends to more tender kernels.
8. Please Pass the Piri-Piri Corn on the Cob From Mozambique
For another great spice option to use on your next corn on the cob, fly to Mozambique! The African country is hot on the money with piri-piri or peri-peri spice added to the corn. The super spice of East Africa, piri-piri, works super well on corn, especially when barbecuing or grilling. As a Portuguese spice, piri-piri is quite popular and is similar in heat to Africa’s birds-eye chili.
9. Save Time and Oil With Sous Vide Corn on the Cob
Sous vide is a technique for making corn on the cob that removes all oil and butter from the equation. You use the boil in a bag method of cooking corn on the cob here. This allows for more even cooking and you get the full impact of the corn’s flavors without adding anything to cook it in.
For a more all-natural flavor of corn, the sous vide method is the way to go. Of course, you might need to invest in at least sous vide bags, as well as a pressure cooking device for this application.
10. Corn on the Cob in the Oven French Style Boulevard Raspail
Here is a fun way to cook corn that I have personally tried without knowing its origins. Toss some whole corn on the cob with its husks still wrapped around it, and only the silk topper cut off, right into the oven.
Yes, I know! Cook the oven at 350 degrees Fahrenheit for 20 minutes and you are on your way to the easiest corn on the cob in this recipe roundup. And it turns out the French have their own name for this type of corn–Boulevard Raspail.
11. Check Out This French Onion Grilled Corn on the Cob Recipe
Another fun and festive way to cook grilled corn are with French onion flair. French onion dip is a popular snack item in our family. Adding French onion flavor to a corn-on-the-cob dish is always going to be a win. This is a great addition to a Super Bowl spread or some other occasion involving all things French onion dip.
12. How to Make Microwave Corn on the Cob from Australia
The microwave is the way to go for corn on the cob in Australia. The corn on the cob gets cooked right quickly with the microwave, which practically steams the kernels. But what happens if you get one of those corn on the cob deals that actually pops when in the microwave?
Well, then you have popcorn on the cob! And yes, that’s a real deal. When in Mitchell, South Dakota at the Corn Palace, you too can buy popcorn on the cob. They probably sell this elsewhere, but when in South Dakota, you should visit The World’s Only Corn Palace if you are a huge corn fan!
13. Try Some Tin Foil Corn on the Cob from London
The tin foil setup is another way to get the most flavor and steamy goodness from an ear of corn. Corn on the cob in London is super UFO-like, as in, I imagine space aliens would appreciate how they cook their corn there. Tin foil, after all, is a great conductor metal!
14. Corn on the Cob with Tahini for New Flavor Profiles
Tahini, oh tahini, that toasted sesame butter goodness, how you fair well with corn on the cob. Who would have guessed? Adding tahini to your corn on the cob gives off the feeling of eating a smear of hummus on the kernels.
This goes well with grilled corn that already has a sweetened flavor from the corn’s juices. The almost bitter tahini also gives you a more Mediterranean flavor impact, which is ideal when served with feta fries and gyros.
15. See About This Sichuan Messy Corn on the Cob Stir Fry
How do they make corn on the cob in China? They start with this recipe for Sichuan Messy corn on the cob. Stir-frying the corn on the cob, after it is parred down to a smaller cob size, is an awesome meal opportunity. I see this as being similar to baby corn that we add to Chinese dishes here in the US. However, you do not want to bite into the cob on this ear of corn.
16. What is Poat Dot Cambodian Grilled Corn on the Cob?
Another Asian delight is the Paot Dot grilled corn on the cob. This is a Cambodian recipe that is super spicy and full of flavors that we typically don’t get around to eating here in the US. If you want to go all out with a corn-on-the-cob recipe, then go Poat Dot style.
17. To Try Thai-Glazed Corn on the Cob by Food and Wine
Thai food is one of my favorites when eating out, and this is why. Check out the Food and Wine recipe for Thai-glazed corn on the cob. Coconut milk and soy sauces are the mainstays and secrets to the literal sauce with this recipe.
18. I Wish for Irish Seaweed Buttered Grilled Corn on the Cob
Irish butter is one of those weird food items that we have on hand, thanks to the local Costco. Turns out Irish butter really is better than a lot of domestic spreads. However, this is a new recipe for me. Using Irish seaweed butter on a corn on the cob really brings out the Irish sea flavors. Getting Irish seaweed is now the hardest part of this recipe.
19. All Things Maple Syrup Grilled Corn on the Cob From Canada
Oh, those Canadians! How they love their maple syrup, and this is another fine example of that food in action. Maple syrup on corn on the cob–who would have imagined. However, as I write this, I can already smell the maple syrup on the corn–even without cooking it. I guess it’s because I live in Washington and I’m so close to the Canadian border. I can literally taste the maple syrup in the air here!
20. Take a Trip to North Africa With Corn on the Cob in Coconut Milk
Now the flavor train travels abroad and across the pond to the African continent. Check out how the North Africans eat corn on the cob in coconut milk. Not the same as the Thais do it, this recipe is very traditional in nature.
21. More for Me, Makai Paka Corn on the Cob from East Africa
Also from Africa, moreover in East Africa, we have Makai Paka, which is another variation of corn on the cob. Yes, it appears they do eat corn on the cob in Africa, something a lot of readers might be new to. Here the addition of coriander and tomatoes liven up a dish of lowly corn on the cob.
22. Passing the Peruvian Style Grilled Street Corn on the Cob Next
Another one of the more traditional ways of eating corn on the cob comes from Peru. The Peruvian-style grilled corn on the cob with spicy Aji sauce is exactly what you want when finishing a climb to Machu Pichu. That and some of those guinea pigs aka cuy that are so popular among Peruvian chefs–yes, they eat them.
23. Old Bay and Lemon Corn on the Cob for Coastal Chefs
As we round up this recipe roundup, I present one of the most popular flavors for corn in my household. Lemon and Old Bay seasoning are the right choices for me! I love the spice of Old Bay on everything, and lemon brings out the essence of the corn.
24. Finally, Corn on the Cob with Goat Cheese, Ham, and Chile
If you are in need of a meal on a cob, try this goat cheese and ham-wrapped corn on the cob. It’s a great way to serve up a special order of corn on the cob that is not typical. Yet everyone will love seeing the corn covered in meat and cheese. Make sure to use the oven or toaster oven to cook these to avoid losing the goat cheese.