9 Ways to cook corn on the cob

I cook corn as freshly as possible, and always eat it with my fingers. There's nothing bnetter than biting into a buttery ear whether it’s been barbecued, boiled or steamed. Corn is delicious even cooked simply, but there are many other ways of serving it: here are nine ideas for a bit of variety during corn season. 

Cooking corn on the cob in an electric pressure cooker is simple and so quick—only two minutes of cooking time needed. Once the corn is cooked, this recipe suggests five additions ranging from plain butter to sriracha-flavoured mayonnaise.

Grilling corn on the barbecue is another great way of cooking it, and here’s an addition of a creamy roasted jalapeno dressing to drizzle over the top. If you’re barbequing corn with the husk peeled off the secret is to pay close attention and keep turning it frequently.

Another barbecued corn recipe—simply because it’s so good. This time, the dressing is made from honey, sweet roasted pepper and sumac—a spice with a tangy, lemony flavour. I love the idea of using this lesser known spice.

This recipe wraps the corn in bacon and adds salty feta cheese to contrast with the sweet corn. Sprinkling a little dried chili over the corn just before serving adds a hint of heat. Adjust quantities to your liking.

This is a great one-pan roast that’s packed with flavour. It’s a two-stage process, where the potatoes, corn and sausages are cooked in a hot oven before the halibut is cooked at the end in a cooler oven. I love the idea of the contrast of the sweetcorn and richly flavoured fish. Andouille is a definite love-it or hate it ingredient. I would think that if you don’t like it, you could substitute it with something like chorizo.

Another dressing idea—a creamy avocado and dill dressing that looks delicious, made by combining dill, mint leaves, garlic, apple cider vinegar, salt, black pepper, olive oil lemon juice, cumin, avocado and optional jalapeno pepper. It sounds like a deliciously versatile sauce with many summer uses.

The other way of cooking corn on under the grill (or on a barbecue) is to leave the leafy husks on. This recipe gives details of this technique; the secret is to soak the corn beforehand, so that the husks themselves don’t burn. Its like soaking wooden skewers before barbecuing.

A mini version of Mexican Street Corn! This elote corn recipe is made with baby corn so it’s a great appetizer or vegetarian party food. They’re super easy and you can make the on the grill or stove. Ten minutes prep time, ten minutes cooking, and only 115 calories per serving. Easy!

Finally, a recipe that doesn’t use corn on the cob, but corn kernels. If you’re using fresh corn, simply slice the kernels off the cob. This is a simple recipe for cornbread—great to serve at a relaxed lunch or barbecue—that’s easily made in a slow cooker. Not using the oven means no hot kitchen which is perfect in summer.

Helen Best-Shaw, is a freelance food & travel writer, recipe developer & photographer. She has been blogging at Fuss Free Flavours for over 10 years.  

Follow her on Twitter, Instagram, Facebook.