Food & Nutrition

Everything Corn

Eating corn straight off the cob is a summer pleasure. Here's what you need to know to about buying, shucking, and cooking it.

Corn on the cob a ZeroPoint™ food on Blue and Purple is summer's food staple. Here is everything you'll want to know about buying, storing, and preparing the ears of sweet, golden kernels, 

How to choose and store corn

  • Ears 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.
  • Refrigerate corn ASAP after purchase; for best flavor, store it in a bag in the refrigerator 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.

Watch how it’s done here!


Shuck & awe

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 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 flavor), 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 flavor, remove husks, then coat ears with nonstick spray, oil, or butter, and grill, turning occasionally, until lightly charred and tender, about 12 minutes.


Cob toppers

Easy, original add-ons to slather on grilled or steamed corn:

  • Brush the ear 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.
  • Stir a little Korean gochujang into light mayonnaise and brush on corn. Sprinkle with chopped cilantro.
  • Combine softened light butter, fresh thyme leaves, snipped fresh chives, and grated lemon peel; brush on corn.
  • Brush ear with a bit of melted light butter, drizzle with Sriracha (hot chili sauce), and sprinkle with finely chopped scallions.