Corn on the Cob

Corn on the Cob Recipe from Northeast Asia | Ingredients: Corn, Butter, Sugar, Salt, Rice Wine

Region / culture: Asia, Mongolia, Northeast Asia | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Corn on the cob is a classic summer dish that is enjoyed by many around the world. This simple yet delicious recipe highlights the natural sweetness and crunch of fresh corn.

History

Corn has been a staple food in many cultures for centuries. Native Americans were the first to cultivate corn, and it has since become a popular ingredient in many dishes. Corn on the cob is a simple and traditional way to enjoy this versatile vegetable.

Ingredients

6 ears of corn
3-8 tbsp of butter
0.5 tsp of white sugar (optional)
0.5 tsp of rock or iodized salt
1 tsp of rice wine or dry sherry (optional)

How to prepare

In a large pot, bring approximately 2 qt (1.89 liters) of water to a boil. Meanwhile, remove the husks from the corn.
Cook the corn in the boiling water for 5 minutes if it was picked on the same day, or for 10 minutes if it was picked earlier. Drain the corn.
Melt the butter in a separate pan. Add sugar (optional), salt, and rice wine or dry sherry (optional).
Using tongs, transfer the hot corn onto a large plate and serve.

Variations

Add herbs such as parsley, cilantro, or chives for extra flavor.
Sprinkle with cheese or chili powder for a spicy kick.
Grill the corn for a smoky flavor.

Cooking Tips & Tricks

Choose fresh corn with bright green husks and plump kernels.

- Boil the corn for just the right amount of time to ensure it is cooked but still crunchy.

- Add butter, salt, and sugar to enhance the flavor of the corn.

- Serve the corn hot for the best taste and texture.

Serving Suggestions

Corn on the cob can be served as a side dish with grilled meats, salads, or other summer dishes. It is also a popular choice for barbecues and picnics.

Cooking Techniques

Boiling is the most common method for cooking corn on the cob, but it can also be grilled, roasted, or steamed.

Ingredient Substitutions

Use olive oil or coconut oil instead of butter for a dairy-free option.

- Replace sugar with honey or maple syrup for a natural sweetener.

Make Ahead Tips

Corn on the cob is best served fresh, but you can husk and clean the corn ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve the corn on a platter with a sprinkle of fresh herbs or a drizzle of sauce for an elegant presentation.

Pairing Recommendations

Corn on the cob pairs well with grilled meats, seafood, salads, and other summer dishes. It also goes well with a cold beer or a glass of white wine.

Storage and Reheating Instructions

Leftover corn on the cob can be stored in the refrigerator for up to 3 days. To reheat, wrap the corn in foil and bake in the oven at 350°F (175°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of corn on the cob with butter contains approximately 200 calories.

Carbohydrates

Corn is a good source of carbohydrates, providing energy for the body. Each ear of corn contains approximately 19 grams of carbohydrates.

Fats

Butter is the main source of fat in this recipe. Each tablespoon of butter contains about 11 grams of fat.

Proteins

Corn is not a significant source of protein, with each ear containing only about 4 grams.

Vitamins and minerals

Corn is rich in vitamins and minerals, including vitamin C, vitamin B6, and potassium. It also contains antioxidants that help protect the body from disease.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

Summary

Corn on the cob is a nutritious and delicious dish that is rich in carbohydrates, vitamins, and minerals. It is a great addition to any meal.

Summary

Corn on the cob is a classic summer dish that is easy to make and delicious to eat. With just a few simple ingredients, you can enjoy the natural sweetness and crunch of fresh corn in this timeless recipe.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for corn on the cob. It was a warm summer day, and my mother had taken me to visit our neighbor, Mrs. Thompson. Mrs. Thompson was known throughout the neighborhood for her delicious home-cooked meals, and I was eager to learn her secrets.

As we entered her kitchen, the smell of freshly boiled corn filled the air, and my mouth watered in anticipation. Mrs. Thompson greeted us with a warm smile and invited us to sit at her kitchen table. She placed a steaming plate of corn on the cob in front of us and eagerly watched as we took our first bites.

The corn was sweet and juicy, with just the right amount of butter and salt. I couldn't believe how delicious it was, and I immediately asked Mrs. Thompson for her recipe. She chuckled at my enthusiasm and agreed to teach me how to make the perfect corn on the cob.

Over the next few weeks, I visited Mrs. Thompson regularly to learn her secrets. She showed me how to select the freshest ears of corn, how to shuck them properly, and how to boil them to perfection. She also shared her special trick of adding a dash of sugar to the water to enhance the natural sweetness of the corn.

As I watched and learned, Mrs. Thompson's kitchen became my classroom. I was like a sponge, absorbing every detail and technique she shared with me. I practiced diligently at home, honing my skills and perfecting the art of making corn on the cob.

Years passed, and Mrs. Thompson eventually moved away, but her recipe for corn on the cob stayed with me. I continued to make it for my family and friends, delighting in their smiles and compliments as they savored each bite.

As I grew older, I began to experiment with different variations of the recipe. I tried grilling the corn instead of boiling it, adding herbs and spices for an extra kick, and even making a creamy corn on the cob casserole. Each new version brought its own unique flavor and flair to the table, and I relished the opportunity to share my creations with others.

Now, as I sit in my own kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the gift that Mrs. Thompson gave me so many years ago. Her recipe for corn on the cob has not only nourished my body but also enriched my soul. It has brought me joy, connected me to loved ones, and sparked a lifelong passion for cooking.

So, the next time you bite into a sweet and juicy ear of corn on the cob, think of Mrs. Thompson and the sense of wonder that sparked my culinary journey. And remember, the secret to a delicious meal is not just in the ingredients, but in the love and care that you put into every dish you create.