23 Sweet Corn Recipes (2024)

FAQs

Can you overcook sweet corn on the cob? ›

Yes, it is possible to over-boil corn. Overcooking your corn can make the kernels soggy, according to the Food Network. Be sure to set a timer and keep an eye on your corn as it boils to prevent overcooking.

If stored properly in the refrigerator, uncooked corn on the cob can last anywhere from one to three days before spoiling. To extend the life of your corn on the cob, be sure not to remove the husks before refrigerating; if you do, wrap the corn in either saran wrap or foil before putting it in the fridge.

The second is canned sweet corn. Be sure not to drain it. You want to add the liquid from the sweet corn straight to the soup; it adds a really nice sweet undertone to the soup.

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm. For more info on how long to boil all sorts of corn, check out our story A Precise Guide to How Long You Should Boil Corn.

The appearance and aroma of your corn are the two main ways to tell whether or not it has gone bad. If it's giving off a rancid or moldy smell, or has a slimy and mushy texture, it should be tossed in your compost. Similarly, if there's any visible mold on your corn, it has gone bad.

Corn is best eaten the same day it's purchased. If that isn't possible, store unhusked ears of corn loose in the refrigerator – don't bunch them together in a plastic bag. For best flavor, use corn within two days. Keep husked corn refrigerated, in plastic bags, and use within two days.

The USDA says food that has been left out of the fridge for more than two hours should be thrown away.

How to cook corn on the cob for 30 people? ›

You'll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers. Divide the cobs evenly between your coolers. Pour the boiling water into coolers with corn. Close cooler lid and don't open it for at least 30 minutes, or until time to serve.

Each method has its advantages. For large batches, boiling is hard to top. For quick, no-muss no-fuss corn on the cob, the microwave is miraculous. And grilling has a cool factor and perhaps a little edge when it comes to flavor.

You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once. In either case, don't remove the husks—they contain flavor, as well as moisture that protects the corn inside from drying out.

Try adding it to your favorite soup recipes, chowders, or party dips. Or, use canned corn for classic Thanksgiving side dishes, like corn soufflé or cheesy skillet scalloped corn. It can also easily be swapped in for fresh corn when making Ree Drummond's famous corn fritters.