Guide Note

Corn on the Cob is a popular American summer side dish which consists of an ear of corn cooked and served whole. Eaten while warm, corn on the cob is often seasoned with salt and butter.

Fast Facts

1. Culinary name for cooked maize
2. Cooking methods: Grill, Bake, Boil, Roast, Microwave
3. Good Source of Vitamin B
4. May have originated in Mexico or Central America
5. Recommended variety: Sweet Corn

Grill Corn on the Cob

Fire up your grill. Take four ears of fresh corn in their husk and remove just the visible silks from the tips of the corn. Place the corn in their husks on the grill and cover. Turn occasionally until the husks are charred. This takes about 15 minutes. Once ready, remove the corn from the grill and let sit for five minutes. Remove husks with a hand towel and butter and season the corn.

Boil Corn on the Cob

Remove husks from the corn and pull off all silky threads. Put the corn in a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again. After about five minutes, remove the corn and butter to taste.