How to cook with corn and get the most out of it

Corn is a versatile ingredient that can be used in a variety of dishes. In this blog post, we’ll explore different ways to cook with corn and offer tips for getting the most out of this delicious vegetable. From boiled corn to grilled corn salads, there are plenty of recipes that feature corn as a star ingredient. So whether you’re looking for a simple side dish or a hearty main course, we’ve got you covered.

 How to cook with corn and get the most out of it

Photo by Adonyi Gábor on Pexels

Table of Contents

Different ways to cook with corn.

Boiled corn.

Boiling is one of the quickest and easiest ways to cook corn. Simply bring a pot of water to a boil, add the corn, and let it cook for 3-5 minutes until tender. You can then season the corn with butter, salt, and pepper, or any other seasonings you like.

Grilled corn.

Grilling brings out the natural sweetness of corn and gives it a nice smoky flavor. Start by soaking the corn in water for 30 minutes, then husk and remove the silks. Preheat your grill to medium-high heat, then place the corn on the grill grates. Grill for about 10 minutes, turning every few minutes, until evenly charred all over. Remove from grill and season as desired.

Roasted corn.

Roasting is another easy way to cook corn that really brings out its flavor. Start by preheating your oven to 400 degrees Fahrenheit. Then husk and remove the silks from the corn before cutting it into thirds or quarters (depending on how big your ears are). Spread the pieces of corn onto a baking sheet and roast for 15-20 minutes until tender and lightly browned in spots. Remove from oven and season as desired.

As you can see, there are many different ways to cook corn. Whether you boil it, grill it, or roast it, you’re sure to end up with a delicious and healthy side dish.

Tips for getting the most out of corn.

Choose the right type of corn.

There are many different types of corn, and each type is best suited for a different purpose. For example, sweet corn is best eaten fresh, while field corn is better suited for cooking. When choosing corn for cooking, look for ears that are plump and have dark green husks.

Don’t overcook the corn.

Corn is best cooked briefly in order to retain its sweetness and crunchiness. Overcooking can make corn tough and chewy. To avoid this, cook the corn over high heat and don’t let it boil for more than a few minutes.

Add some flavor to the corn.

Corn is a blank canvas that can be flavored in many different ways. Try adding herbs, spices, or cheese to boiled or roasted corn for extra flavor. You can also grill corn with butter or oil for a richer taste.

Recipes that feature corn.

Corn and potato chowder.


-1 ½ cups corn kernels, fresh or frozen

-1 medium potato, peeled and diced

-1 small onion, diced

-1 celery stalk, diced

-1 carrot, peeled and diced

-3 tablespoons butter

-3 tablespoons all-purpose flour

-2 cups milk

-Salt and pepper to taste


1. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot and cook until softened, about 5 minutes.

2. Stir in the flour and cook for 1 minute.

3. Add the milk and bring to a simmer, whisking constantly.

4. Add the corn and potato and cook until tender, about 10 minutes.

5. Season with salt and pepper to taste. Serve hot with some crusty bread on the side.

Grilled corn salad.Ingredients: -6 ears of corn, husks removed -3 tablespoons olive oil -Salt and pepper to taste -1 red onion, diced -1 green bell pepper, diced -2 tablespoons chopped fresh cilantro Instructions: 1. Preheat your grill to medium-high heat.

2. Rub the corn with the olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning a few times, until it is nicely charred all over.

3. Remove from the grill and let cool slightly. Cut the kernels off of the cob and place them in a large bowl.

4. Add the onion, bell pepper, cilantro, and any other desired salad ingredients (cheese, avocado, etc.).

5. Toss everything together and dress with your favorite vinaigrette or salad dressing. Serve immediately.

Roasted corn and quinoa pilaf Ingredients: -1 cup uncooked quinoa -2 cups water -1 tablespoon olive oil -1 small onion, diced -2 cloves garlic, minced -1 cup frozen corn kernels -1 red bell pepper, diced -1 teaspoon chili powder -Salt and pepper to taste Instructions: 1. Preheat oven degrees F (175 degrees C). 2. In a large saucepan, bring the quinoa and water to a boil over high heat. Lower the heat to medium-low and simmer for minutes, or until all of the water has been absorbed by the Meanwhile, heat olive oil in a large skillet over medium-high heat until hot enough to sizzle a piece of onion upon contact; add onion and garlic just before it begins to smoke/Stir in corn, bell pepper, chili powder, salt, and black pepper; minutes more, or until vegetables are crisp-Stir cooked quinoa into the vegetable mixture; pour into a 2-quart casserole dish. Bake minutes, or until heated through.

There are many different ways to cook with corn, and each method brings out different flavors and textures. To get the most out of your corn, choose the right type of corn for your dish, don’t overcook it, and add some flavor with spices or other ingredients. Try a few recipes that feature corn to get started, like corn and potato chowder, grilled corn salad, or roasted corn and quinoa pilaf.