Corn is one very versatile food item that can be made either on or off the cob, and whichever option you choose has its advantages. While fresh corn cooked on the cob is a popular summertime dish, the kernels scraped off the cob can be used in everything from salads to salsa.
In this article, we’ll teach you various cooking corn kernels off the cob for the tastiest results. Also, pay attention to helpful tips, suggestions, and recommendations to ensure that the cooking process is easy and produces much-desired results.
Corn Nutrition Facts
Preparing and Cutting Corn off the Cob
Before corn kernels can be cooked off the cob, they must first be prepared and cut. The necessary procedures for achieving these have been outlined below:
Preparing the Corn
- Pull the husks and silks from the ear of the corn segment by segment using your hands. Remove the remaining silks with a stiff brush or a designer once the husks have been removed. You can also do it by hand, but it may take longer.
- Hold the ear of corn steady with one hand while facing away from the stem. Remove the stem using a sturdy chef’s knife. This provides a secure foundation on which to cut. Rinse the ear with water.
Cutting the Corn off the Cob
- Place an ear of corn on a chopping board, cut side down, and hold it at the top.
- Cut corn off the cob at about two-thirds the depth of the kernels with a sharp knife, starting at the top and cutting downward with a gently sawing motion.
- Keep cutting until you have removed all of the corn from the cob.
Note: One ear of corn produces about ½ cup of cut corn, so you may want to keep that in mind when using fresh corn in recipes.
Blanching Cut Corn
You can omit this step if you plan to prepare and serve your corn off the cob right away. If, however, you want to freeze cut corn, you’ll need to blanch the ears first. So, before you chop the corn off the cob, follow these steps:
- For the first step, boil a large pot of water, then prepare a large bowl of ice.
- Place a few ears of corn in the boiling water at a time. Boil the ears for 4 minutes
- Remove the corn with tongs and immediately drop it into the ice water to cool. Before cutting the corn off the cob, drain any extra water from the ears over the bowl.
Cooking Fresh Corn off the Cob
Corn is high in fiber and minerals, including vitamin B-6 and folate, but it also contains a lot of simple carbohydrates like sucrose. There are many ways to enjoy corn off the cob recipes, and we’ll show you a few of them. You can try any of them as you see fit.
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The things you’ll need to cook corn off the cob include the following:
Ingredients
- Fresh corn kernels scraped off the cob
- Canola or olive oil
- Seasonings
Cooking equipment
- Microwave-safe bowl
- Plastic wrap
- Large skillet
- Wooden spoon or spatula
- Large bowl
- Spoon
- Rimmed baking sheet
- Nonstick cooking spray
After corn kernels have been removed off the cob, you can try these three distinct ways to prepare them:
Microwaving Corn
Follow these easy steps to microwave corn:
- In a microwave-safe bowl, place the corn kernels.
- For every cup of corn, pour in 1 tablespoon of water.
- Wrap plastic wrap around the basin.
- Microwave for 2 to 3 minutes on the highest level.
- Remove the plastic wrap from the corn kernels and mix them.
- Replace the plastic wrap and microwave for another 2 to 3 minutes on high.
- Drain the corn thoroughly before using as you see fit
Cooking Corn on a Stove Top
These easy steps will help you cook corn on the stovetop:
- In a large skillet, heat canola or olive oil over medium-high heat. For every cup of fresh corn kernels, use 2 teaspoons of oil.
- Introduce the corn kernels into the same skillet.
- Cook, stirring regularly with a spatula or wooden spoon, until the kernels are light golden in color, about 5 minutes.
- Turn off the heat in the skillet.
- Allow the kernels to cool before sprinkling with your favorite spices.
Roasting Corn in the Oven
If you choose to roast corn kernels in the oven, follow these easy steps:
- In a large mixing basin, place the corn kernels.
- Season with a dash of vegetable oil and your favorite seasonings.
- To thoroughly coat the kernels, stir them with a big spoon.
- Arrange the corn on a rimmed baking sheet that has been lightly sprayed with non – stick cooking spray in a single layer.
- Roast the corn for 20 minutes at 450 degrees Fahrenheit or until the kernels brown. To keep the kernels from sticking to the baking pan, stir the corn many times during the cooking period.
Whatever method you decide on when cooking fresh corn off the cob, we guarantee that you’ll arrive at great-tasting results.
Cooking Time for Fresh Corn
Adhere to the following timing guidelines when cooking fresh corn off the cob:
| Cooking method | Cooking time |
| Microwaving corn | 4 to 6 minutes |
| Stovetop cooking | 5 minutes |
| Roasting corn in the oven | 20 minutes |
Corn off the Cob Recipe (6 to 8 Servings)
Ingredients
- 4 tablespoons (1/2 stick) of butter
- 1 small yellow onion, chopped
- 1 cup of chicken stock, plus extra if necessary
- ½ cup heavy cream
- 8 ears of shucked corn, with kernels, cut off
- Salt and freshly ground black pepper
- 2 teaspoons of red wine vinegar
Instructions
- Melt butter in a big-sized sautes pan over medium heat.
- Add and cook the onions for 3 minutes, or until they get softened.
- Cook, stirring periodically until the liquid has mostly evaporated and the corn is tender, add the chicken stock, heavy cream, and salt and pepper as needed.
- If the corn isn’t done but the liquid has evaporated, add some additional stock and continue to boil.
- Serve with a dash of vinegar.
Notes
This recipe serves 6 to 8 people and cooks for entire duration of 30 minutes, so as you can see, it’s quick and easy. If you’re still in need of more ideas to cook fresh corn off the cob, then you should totally check out this video recipe.
