Cooking Corn On The Cob
Let's Create unRecipes From Scratch!

Cooking corn on the cob is so easy. It's such a unique grain to play with. Learn how to prep it and remove the silk, cooking techiques, and flavoring tips.

Photo of corn on the cob

Welcome to the Vegan Coach's tutorial on how to make your own corn on the cob recipes from scratch -- in minutes!

This could very well be one of my favorite foods of all time. It's crunchy and juicy and just explodes with flavor with each and every bite.

Many people aren't aware of an interesting fact about corn: It's not a vegetable, it's a grain!

For years and years the only way I knew how to cook corn on the cob was by boiling it - just place it in boiling water for 15-20 minutes. But there are other options that yield delicious results too and should be given their own chance to shine.

So, let's get started...

How To Select Corn On The Cob

There are many different types of corn out there for you to choose from, but perhaps the most popular is sweet corn. It comes in a yellow variety and a white variety. The yellow tends to be sweeter. Because the white isn't often grown for large commercial uses, you're likely to find white corn sold by your local farmers.

Always buy organic corn. Corn (and soy, for that matter) are crops that are almost always completely grown with GMOs (Genetically Modified Organisms). It's nearly impossible to find corn (at least in the States) which is not grown with this very scary and potentially harmful technology.

When selecting your corn on the cob, look for green and pretty husks.

You will likely need to pull the husk back just a bit to examine the insides. The silk should be light-colored -- avoid those with dark silk. Puncture one of the kernels with your thumb nail. If it pops easily and a lightly cloudy liquid comes out, then you've found a winner! Once it has passed your inspection thus far, you may want to pull the husk back along one side to be sure to examine the kernels further down the cob while checking for dented or smooshed or otherwise unattractive nuggets.

How To Prep Corn On The Cob

Some people feel corn is sort of a pain to prepare for cooking. But it's really quite simple if you learn how to do it right...

Basically, you're going to hold firmly to the corn while you pull down one side of the husk to expose the corn rows. Now, be careful here because you MAY want to keep the husks attached, depending on the cooking technique you'll opt for (below). If not, simply pull the husks completely off.

The trick in shucking is to be sure grab as much silk as you possibly can to lessen the number of single strands that will still cling to it. Continue around the ear until all the husks are gone.

Now you'll see little tiny strands that didn't come off in the shucking process. You have to remove them so they don't get stuck in your teeth (especially if you have guests over!). To do this, use a small brush (such as a vegetable brush) and run it GENTLY over the entirety of the corn.

Another trick that works beautifully is to use a wet paper towel -- don't fold it, simply place it around the corn and grasp it while moving your hand in an up and down motion. (Hmmmm, this could get X-rated!!)    ;)

(This paper towel trick will not only grab those little strands of silk, but won't damage the kernels as some methods might.)

You can leave the corn right on the cob at this point. If so, feel free to break off any remaining stalk at the bottom -- this is basically for the sake of appearance. Or leave it on, if you'd like.

Or cut the kernels off to be used in side dishes. To do this, cut off the very bottom portion of the cob so you have a level surface. Then, grasp the corn firmly at the top and hold vertically, placing the level surface on a cutting board. Using a sturdy knife, cut the kernels as close to the cob as possible. They'll come tumbling down.

Now, let's learn the secrets of cooking corn on the cob, including how to boil, roast, saute, and steam, and how to grill -- which seems to be tricky for many people.

How To Cook Corn On The Cob

Here are the cooking techniques we use and recommend for corn.

Click the one you'd like to learn more about for complete cooking instructions.

A charcoal grill
A red oven
An electric steamer

Or eat your corn RAW - deliciously fresh!

Corn Vegan Flavor Matches

Create your very own vegan corn on the cob recipes with some of your favorite ingredients from this list of foods that match perfectly with it.

(What are Flavor Matches?)

  • Avocado
  • Bacon, vegetarian (use sparingly -- very processed food)
  • Basil
  • Bread Crumbs
  • Butter, non-dairy (I like organic Earth Balance)
  • Cayenne
  • Chanterelles
  • Cheese, non-dairy (especially feta and parmesan)
  • Chiles, and Chili Pepper Flakes
  • Chives
  • Cilantro
  • Coriander
  • Dill
  • Cream, non-dairy (I like Silk Soy Creamer - it's not organic, but it's non-GMO)
  • Garlic
  • Ginger
  • Lemon
  • Lime
  • Lovage
  • Marjoram
  • Mustard
  • Nutmeg
  • Onions
  • Parsley
  • Peppers, Bell
  • Pepper, Black
  • Pimento
  • Potatoes
  • Salt
  • Scallions
  • Sucanat, or your favorite natural organic granulated sugar
  • Tomatoes
  • Turmeric
  • Vegetables, all
  • Vinegar
  • Worcestershire Sauce

Continued below...

Try One Of These Vegan Corn Recipes...

Mexican Zucchini and Corn
Roasted Corn and Black Bean Salad
Hearty Vegetable Soup
Mexican Fiesta Smothered Polenta
Soy-Free Veggie Burger
Vegetable Cheese Casserole
Nacho Stuffed Shells
Hot Corn Dip w/Crispy Tortilla Chips
Southwestern Quinoa Salad
Potato Salad
Jeff's Vegetable-Bean Soup (add corn)

Corn On The Cob Helpful Hints

  • Corn is at its most delicious when it's in season, which is usually during the late summer to early fall months.

  • Eat corn as soon as you can after it's been picked before the starches begin to turn to sugars. High heat will also turn the starch to sugars, which is why corn is generally kept refrigerated until used.

Discover the Nutritional Value of Corn

World's Healthiest

Happy cooking!

Sassy's Signature

If You Like Corn Try...

Photo of barley
Photo of buckwheat kasha
Photo of quinoa

Back to the top - Cooking Corn On The Cob