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Summer Lovin: Corn on the Cob

We  all have our summer favorites when it comes to food. Mine have always been corn on the cob and watermelon. As you may know, we saw very little in the way of fresh veggies in my house as a kid with one notable exception – corn on the cob. We lived two blocks from a small farm that I would walk past going to school each day. When summertime hit, we would all line up for Nick’s corn. My mom would send me up there with $2.00 for our weekly corn supply. Then my brother and I got to husk the corn in the backyard – another treat. Fast forward thirty years later and my heart still skips a beat during corn season.

We make a meal out of corn on the cob at our house. Rather than make it a side dish, it is often the centerpiece of our meal, which is why I wanted to step it up a notch this summer. These variations are easy. The hardest part is husking the corn!

Serve with a nice hearty salad and top of with a sweet and juicy slice of watermelon for dessert. Perfect, easy summer “cooking!”

Jalapeno Lime Corn on the Cob (Rachel Ray/Food Network)


  • 1 stick butter
  • 1 lime, juiced and zested
  • 1 small jalapeno, seeded
  • 1 clove garlic
  • 1 teaspoon sweet paprika
  • 6 ears corn on the cob, husked
  • 1 slice bread, of any kind
  • Coarse salt


Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Corn on the Cob with Triple Butters (SELF Magazine)


Grilled corn

  • 8 ears yellow corn
  • Vegetable oil cooking spray
  • 1/2 teaspoon salt

Chili butter

  • 1/4 cup butter, softened
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1 teaspoon sweet chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon salt

Sun-dried tomato butter

  • 1/4 cup butter, softened
  • 2 oz sun-dried tomatoes (about 6 large), softened in boiling water and chopped
  • 2 tablespoons Italian parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped

Truffle butter

  • 1/4 cup butter, softened
  • 2 cloves garlic, chopped
  • 2 teaspoons truffle oil
  • 1/8 teaspoon salt
  • Pinch of freshly ground black pepper


For grilled corn

Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve with 1 tsp flavored butter.

For each flavored butter

Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Baked Corn on the Cob with Herbs (Betty Crocker)


  • 4 ears corn
  • Buttered flavored cooking spray or real butter
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 20 to 24 sprigs of basil, rosemary, thyme or dill


Heat oven to 450°. Husk corn and remove silk. Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil. Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.

One Comment Post a comment
  1. Danielle Wakely #

    Great one, good ole Nick. He still brings a bag of Silver Queen corn to my parents every once and a while. That was one of the kinds he used to grow and my mom’s fav!! If you are out and about and see that kind on a farm stand sign it will be a blast from the past for sure. Jack just got braces so we are cutting it off the cob for him right now!! Haha.

    August 3, 2010

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