One of my favorite ways to eat fresh or frozen corn on the cob is made this way.
Of course, you can char it on the grill also but I can eat this all year long any day of the week.
It's a fabulous side dish! Steamed, boiled, grilled, or even in the slow cooker!
Below you will find many cooking methods to make corn, grilled, steamed, boiled, Mexican Street corn, Italian style, herb kinds of butter, and more!
These toppings make the corn unique with all the different kinds of flavored butter.
The Mexican Street Corn is a totally different kind of corn on the cob side dish with cheese, sour cream, and herbs!
At the end you can also print off all the recipes and save them for your next cookout or picnic gathering, this corn on the cob is perfect in a slow cooker for all your barbeque events!
Corn Has Many Cooking Methods
Besides roasted, boiled, steamed, slow cooker, instant pot, and using the microwave, there are also many kinds of topping to change the flavor of corn on the cob every time you make it.
These herb butter recipes are perfect for corn and it changes it up a little.
Modern-day fresh corn has many gourmet flavors and our two favorites are Italian style, you can have a popular Mexican Street Corn also in the recipes below.
Have fun with flavors and enjoy these suggestions below by printing off all the recipes on how to make fresh corn on the cob below with all new unique recipe ideas.
Italian Spiced Corn on the Cob Recipe
Corn ears shucked and boiled in water, or use another method of cooking below.
In a large pot of water boil corn for 10 minutes adding:
pinch of salt, pepper
two garlic cloves add
2 basil leaves then drained (see other methods below)
Garnish:
2 or 3 tablespoons Olive oil
3 tablespoons melted butter
salt, pepper, and chili powder to taste ( if you like heat add red pepper flakes)
1 tablespoon dried or fresh parsley
Parmesan cheese as much as you like
Granulated garlic gently sprinkle over the top
Brush corn with butter and olive oil. Sprinkle with seasonings, cheese, and parsley.
Easy Cooking Methods:
- Grilled: Wrap corn in foil or leave in husks add all herbs and oils plus some garlic. Grill until corn is charred for around 8 minutes on each side on high or more. Serve with chopped fresh basil on top
- Slow cooker or Instant Pot: Either use the slow cooker or (instant pot slow cooker cycle) and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with the above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn
- Steam: Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve
- Boiled: Mom boiled corn on the cob (shown in the photo below). She would put around 1/2 cup of whole milk in the water a pinch of salt, and a tablespoon of sugar per 2 quarts of water. Bring it to a boil and lower or it will spill over. Add the corn for around 5-minutes in a rolling boil. Serve with butter and spices
- Oven Roasted Corn: 6 ears of corn, husked, softened butter, kosher salt, and black pepper Preheat oven to 400 degrees. Line a cookie sheet with foil and set it aside. You can also break them into halves and use a disposable cupcake tin. Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Place on the cookie sheet and bake for 35 - 40 minutes, turning halfway through. While corn is baking, add all orange basil butter ingredients to a bowl and mix together. Serve corn with flavored butter. You can serve this butter with any cooking method.
- Microwaved: In a hurry, no problem, microwaved corn is pretty darn good leaving it in the husk helps trap heat and moisture, cooking the kernels evenly. It also, quite conveniently, makes the ears easier to shuck after it's cooled a little. They might feel only warm to the touch on the outside but are seriously hot on the inside. Wait until the silks and top leaves are cool enough to handle before peeling them back. Here are the cooking times: 1 ear - 2 minutes, 2 ears -3 to 4 minutes, 3 ears -5 to 6 minutes, 4 ears -7 to 8 minutes, 6 ears -8 to 9 minutes
Butter sauce for serving corn
1/2 cup salted butter softened1 teaspoon orange zest
3/4 teaspoon chopped fresh tarragon
2 tsp chopped fresh basil
small pinch of kosher salt
pinch of cracked black pepper
Mexican Street Corn Recipe
(This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.)
6 medium-size ears of yellow corn on the cob
1 tablespoon olive oil or melted butter
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chile powder
1 tablespoon lime juice, plus wedges of lime for serving
1/2 cup crumbled cotija cheese
3 tablespoons fresh cilantro, chopped
For Grilled Mexican Street Corn on The Cob:
To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen cooking string. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it starts to char on the outside. Keep an eye on it as this happens fast.
Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
You can also do this in a cast-iron skillet to make Mexican Street Corn off the cob.
Cut the corn off the cob. This needs at least 4 cups least of corn. You can also use thawed frozen corn.
Heat oil in a cast-iron skillet over medium-high heat. Stir in the corn, and stirring frequently, for about 5 minutes until it starts to char.
If you are using frozen corn, you might need to cook a few minutes longer. Place in a bowl.
Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
Pour over the pan charred corn. Stir in the cotija cheese and sprinkle with cilantro. Serve with wedges of lime on the side.
More Recipes You May Like
Chili Cheese Dog Burgers
Italian Burgers
Grilling Roundup
Flavored Butters Recipe
Pin for Later
Fresh Corn is the Best
Whether you love it plain or dressed up with all our suggestions, corn on the cob is the first summer food I look for in the farmer's market during the season.
Corn on the cob is the perfect side dish at any meal, great shucked over a cob salad, and the perfect addition with any meat your grilling.
All these recipes are easy, just pick one your family will like and try a little just on one ear of corn first to see if you like it, and adjust the flavors to taste.
Everyone is different and when cooking for a crowd, grilled in foil or the slow cooker method is the way to go!
Make your next barbecue a big hit of this versatile glorious vegetable with a pot of your favorite style corn on the cob.
Corn on the Cob Recipes
Yield: 6 to 8
prep time: 10 Mcook time: 25 Mtotal time: 35 M
Here is methods on how to cook corn on the cob. Whether you want to slow cook it, boil and just oven roast, I have collected all these methods in this one recipe card.
ingredients:
- Corn
- Butter
- Spices
- Foil
- Slow Cooker
- Cast Iron Skillet
- Lime
- Cotija cheese
- Herbs
- Salt, Pepper
- See below recipes for specific ingredients you will need
instructions:
How to Cook Corn on the Cob Recipes
- Grilling:
- Wrap corn in foil or leave in husks add all herbs and oils plus some garlic. Grill until corn is charred for around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.
- Slow cooker or Instant Pot:
- Either use the slow cooker or (instant pot slow cooker cycle) and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with the above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn.
- Steam:
- Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.
- Boiled
- Mom boiled corn on the cob. She would put around 1/2 cup of whole milk in the water a pinch of salt, and a tablespoon of sugar per 2 quarts of water. Bring it to a boil and lower or it will spill over. Add the corn for around 5-minutes in a rolling boil. Serve with butter and spices.
- Oven Roasted Corn
- 6 ears of corn, husked, softened butter, kosher salt, and black pepper,
- Preheat the oven to 400 degrees. Line a cookie sheet with foil and set it aside.
- Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Place on the cookie sheet and bake for 35 - 40 minutes, turning halfway through.
- While corn is baking, add all orange basil butter ingredients to a bowl and mix together.
- Serve corn with flavored butter. You can serve this butter with any cooking method.
- Butter sauce for serving corn:
- 1/2 cup salted butter softened
- 1 teaspoon orange zest
- 3/4 teaspoon chopped fresh tarragon
- 2 tsp chopped fresh basil
- small pinch of kosher salt
- pinch of cracked black pepper
- Mexican Street Corn Recipe
- (This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.)
- 6 medium-size ears of yellow corn on the cob
- 1 tablespoon olive oil or melted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chile powder
- 1 tablespoon lime juice, plus wedges of lime for serving
- 1/2 cup crumbled cotija cheese
- 3 tablespoons fresh cilantro, chopped
- For Grilled Mexican Street Corn on The Cob:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen cooking string. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it starts to char on the outside. Keep an eye on it as this happens fast.
- Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- You can also do this in a cast-iron skillet.
- Cut the corn off the cob. This needs at least 4 cups at least of corn. You can also use thawed frozen corn.
- Heat oil in a cast-iron skillet over medium-high heat. Stir in the corn, and stirring frequently, for about 5 minutes until it starts to char.
- If you are using frozen corn, you might need to cook a few minutes longer. Place in a bowl.
- Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Pour over the pan charred corn. Stir in the cotija cheese and sprinkle with cilantro. Serve with wedges of lime on the side.
- Or use some of my other favorite herb kinds of butter below:
- Other Flavored Butter Recipes Click Here
- Italian Spiced Corn on the Cob Recipe
- Corn ears shucked and boiled in water, or use another method of cooking below.
- In a large pot of water boil corn for 10 minutes adding:
- pinch of salt, pepper
- two garlic cloves add
- 2 basil leaves then drained (see other methods below)
- Serve with:
- 2 or 3 tablespoons Olive oil
- 3 tablespoons melted butter
- salt, pepper, and chili powder to taste ( if you like heat add red pepper flakes)
- 1 tablespoon dried or fresh parsley
- Parmesan cheese as much as you like
- Granulated garlic gently sprinkle over the top
- Brush corn with butter and olive oil. Sprinkle with seasonings, cheese, and parsley.
Corn on the Cob Recipes Pin for Later
Don't Forget to Try These Delicious Recipes:
Bang Bang Corn
Corn Fritters
Cornbread
Don't Miss those delicious Butter Spreads!
