There’s just nothing that screams late summer like sweet corn when it’s fresh, hot, and slathered with butter and salt. Today, I want to share with you four brilliantly delicious ways to cook corn on the cob that are sure to thrill and delight you, your family, and guests, too.
Corn on the cob is a summer staple that should be part of every summer celebration and backyard cookout because not only is fresh corn cheap when it’s in season, it’s quick and easy to prepare, too! But first, let’s talk about how to start with the best ears of corn.
How to choose
There you are in front of a pile of freshly-picked, in-the-husks, sweet corn. You want to select ears with these characteristics:
- Bright green husks that are tightly wrapped and mostly intact.
- The stem area where it was cut from the stalk should be sticky and moist. If this is really dry, it’s old corn.
- Check the tassels. They, too, should be slightly sticky, moist, and silky.
- Peel back a small area of the husk to check for wormholes and brown spots. Avoid.
4 ways to prepare
There must be as many ways to prepare fresh corn on the cob as there are people who love to eat it. Here are my favorites: