Corn is a versatile and nutritious ingredient that can be used in a variety of dishes. Roasting corn on the cob, grilling corn for salads or soups, and making corn fritters are just a few ideas for cooking with corn.
Corn is also rich in fibre, vitamins, and minerals like thiamine, folate, and magnesium. These nutrients help support healthy digestion, brain function, and bone health. Additionally, corn contains antioxidants like carotenoids, which can help protect against chronic diseases like cancer and heart disease. Corn and popcorn are also ZeroPoint foods on the WeightWatchers program meaning they are nutritional powerhouses that you can reach for frequently and consistently, without weighing, measuring, or tracking them. Overall, incorporating corn into your meals can be a tasty and healthy addition to your diet.
Corn recipes 🌽
Here is everything you'll want to know about buying, storing, and preparing these ears of sweet, golden kernels.
How to choose and store corn
- Corn should feel heavy for their size.
- Husks should be green, not brown; outer husks should cling to the ear.
- The silks at the top of the ears should be glossy and not dry.
- Pinch the top of the ear to assess whether the husk is well filled out with corn. The kernels should feel plump and firm.
- For best flavour refrigerate corn after purchase; store it in a bag in the vegetable crisper drawer for no more than a few days.
- If you have an abundance of corn, rather than keep it for a long time, it’s better to remove the kernels, steam or boil them for a minute, then freeze them in food storage bags.
How to remove kernels from the cob
Hold the stem end of a husked ear of corn and rest the tip of the ear on the bottom of a large bowl. Using a sharp knife, slice downward with the blade against the cob. The yield of corn per ear varies widely, but on average, a medium ear yields a half cup of kernels.
How to cook corn
1. To boil, fill a large pot with water and bring to a boil. Pull off husks and silk and break off long stems from ears of corn. Add ears to pot and cook for 3 minutes for freshly picked corn, or up to 6 minutes for older corn.
2. On those hot summer days when you don’t want to boil a large pot of water, try microwaving your corn. Dampen husks (leaving silk intact) with a bit of water, then arrange in a single layer on a microwavable plate or platter. Microwave uncovered on High for 2 minutes for 1 ear, 5 minutes for 2 ears, 9 minutes for 4 ears, and 14 minutes for 6 ears.
3. There are two ways to grill corn on the cob: husked and unhusked. With husks on (for a steamed corn flavour), pull back husks to remove silk, then smooth husks back in place. Soak ears in water for 30 minutes (to prevent burning). Place over medium to medium-high preheated grill and cook, turning occasionally, until corn is tender, 10-12 minutes. For a light char and a grilled flavour, remove husks, then coat ears with cooking spray oil, or butter, and grill, turning occasionally, until lightly charred and tender, about 12 minutes.
Easy, original add-ons to slather on grilled or steamed corn:
- Brush corn with reduced-fat basil pesto, then sprinkle with grated parmesan cheese and red pepper flakes.
- Combine miso and softened light butter; brush on corn and sprinkle with toasted sesame seeds.
- Brush corn with a combination of softened light butter, fresh chopped thyme leaves and chives, and grated lemon zest.
- Brush corn with a bit of melted light butter, drizzle with Sriracha (hot chilli sauce), and sprinkle with finely chopped shallots.