Load Up on Sweet Corn This Summer and Try These Scrumptious Recipes (2024)

FAQs

What can I put on corn on the cob? ›

Avocado, blueberry, capsicum, carrot, cauliflower, celery, fennel, garlic, ginger, jicama, kohlrabi, lettuce, lime, mushroom, nectarine, peach, potato, pumpkin, radish, rocket, shallot, spring onion, sugar snap peas, sweet potato, zucchini.

A little butter, milk and a dash of sugar will go a long way to improving the flavor. If you have the option, I'd recommend frozen corn over canned. Its already cooked…so just heat. If wanting to keep real simple, I drain, heat then add a little butter, kosher salt and a good bit of Fresh Ground Black Pepper.

Just about the only thing that will give overripe corn a pass is turning it into creamed corn. The cream and butter compensate for the corn's texture and loss of flavor. However, the best thing you can do when you have more corn than meals is to freeze it. Corn can be frozen on the cob or off.

Blend 1 stick softened butter with 1 minced garlic clove and ½ teext> teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt. Incorporate 2 tablespoons of a lemon-pepper blend with 1 stick softened butter and spread over hot, cooked corn. Garnish with lemon zest.

While you work, bring a large pot of water to a boil. Then, cook the corn. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden. Exactly how long to boil corn on the cob will vary based on how much you're cooking and how you like your corn.

And, for those of you looking to omit the butter entirely when cooking and serving fresh corn, just use best-quality, extra-virgin olive oil (or better yet, use my Garlic Confit Oil), when making the scampi mixture or when seasoning at the table.

You can even squeeze some lime juice on grilled corn with butter to help elevate the flavors. Other fruits that pair well with corn include stone fruits like peaches and nectarines, which can be combined with a soft cheese and a drizzle of honey on toast for a simple, yet tasty hors d'oeuvre.

The most likely culprit of that blah, starchy, diluted chalk water flavor and hard, dense texture is that the corn is too old, and has had time to dry out and convert some of its sugars to starches.

What makes sweet corn sweeter? ›

As corn kernels dry the sugar in them converts to starch; harvesting the sweet corn at an early stage in maturation allows higher contents of sugars to remain in the grain making the corn sweet. Sweetness in corn is a naturally occurring recessive gene that humans have been enjoying since the Native Americans.

Raw corn and cooked corn are safe for dogs to eat, in small portions, in moderation, and always off the cob. Frozen corn can be a fun, crunchy food topper for dogs—just make sure to watch them as they eat it to ensure they don't choke.

Sweet corn is a popular, easy and excellent vegetable to freeze.

The answer depends on its freshness and sweetness, as well as whether it's still on the cob, in its husk, or shucked into kernels. Over-boiling can result in an unpleasant mushy texture and reduce its antioxidant activity (1). This article explains how long you should boil corn to yield a toothsome yet tender bite.

Overcooking your corn can make the kernels soggy, according to the Food Network.

Select a fertiliser specially blended for your crop like Tui Vegetable Food. Feed sweetcorn planted in containers with Tui NovaTec Premium fertiliser. Keep the soil moist throughout the growing season. Well watered, well nourished sweetcorn will have a better chance of keeping insect pests and diseases at bay.

No need to slather butter all over the corn. This corn already has a buttery taste. Just a little salt and pepper and this corn on the cob is ready to go. And actually, if you use a stick of salted butter, you might find you don't even need to add any salt.

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.