Summer is here and the corn is at its best! But how do you pick the best corn on the cob? Well, according to a new study, it may be about the shape, not the size. Scientists have found that the shape of corn seed determines how its kernels will grow. The best shape for growing kernels is a long, slender cob.

When you hear the word “corn,” the first thing that likely comes to mind is the photo you probably have on your Facebook wall of a fresh ear of corn. And, while that’s a picture that can undoubtedly be considered corn-like, it’s not the only way corn can be identified. To help you out, we’ve come up with the following list of foods and items that can be considered corn-like, but aren’t technically corn:

Today I ate some of my favorite corn on the cob. I have never really been a fan of the tough, rubbery ears that some people call corn on the cob. I much prefer the sweet kernels of corn that you can pop easily in your mouth. When I was a little boy, I used to eat corn on the cob all the time. My family would always have a huge corn pit covered in tin foil in the back yard in the summer. They would sit there all day and when we would get home, we would just sit down and eat the corn for dinner. That’s what I call real corn on the cob.

The addition of fresh basil and Parmesan cheese makes this buttery dish the best corn cob recipe you’ve ever made.

About the best corn on the cob

For me, the corncob represents summer, barbecues, beach parties and good times.

I remember a party my parents had when they had a house on the lake.

My dad was grilling chicken and his friend brought his basil corn cob in a foil bag.

Then he put it on the grill for 15 minutes.

It was the best corn on the cob I’ve ever eaten.

I have recreated this recipe over the years, adding and leaving out ingredients.

Eventually I discovered that the simplest things are the best.

I just added some parmesan cheese.

And if I didn’t prepare it on the grill, I did it in the hot oven for 20 minutes. Same good taste.

Simple, quick and easy with only 5 ingredients, including corn.

So here we are.

Ingredients for improved corn on the cob

  • Corn: Star of the show
  • Oil: For perfume
  • Salt: One-touch
  • Peppers: For spices
  • Parmesan cheese: Add assets
  • Fresh basil: Give freshness

How to prepare the best corn on the cob

First, preheat oven to 425 degrees F

Whisk, pick and chop the corn. (To make this step even easier, see the comments below).

Place the corn on a large sheet of aluminum foil.

Next, in a small bowl, mix the melted butter, salt, pepper and Parmesan cheese.

Then rub the mixture evenly over the corn on all sides.

Sprinkle with fresh chopped basil and pour over the top.

You can chop the basil finer than I did, but I like it coarse.

Then wrap the corn cob in aluminum foil.

Then place the foil packet on the baking sheet and put it in the oven. Steam the corn in the container for 20 minutes.

Finally, place the corn on the plates and pour the basil oil sauce over it.

Remarks

Corn is one of those foods that can be an excellent part of a healthy diet.

It’s rich in vitamin A and has many health benefits, according to the Whole Grain Council, which cites a Cornell University study showing that corn has twice the antioxidant activity of apples.

Some people shy away from cleaning corn and fear having to clean each strand of corn silk.

I found a quick and easy way to do it.

First, peel the corn and remove as much silk as possible that can be easily separated.

Then rub the corn under running water with both hands in opposite directions, and the silk will come off in seconds.

You can of course use dried basil instead of fresh, but I like fresh better.

I also love the wonderful smell of fresh basil.

And the combination of flavors from the corn, butter, parmesan and fresh basil is just perfect.

When you steam corn instead of boiling or grilling it, you get perfectly cooked corn that isn’t watery or dry from overcooking on the grill.

On the contrary, this method guarantees perfectly cooked, sweet, fresh and crispy corn.

Print Recipe

Best corn on the cob

The addition of fresh basil and parmesan cheese makes this buttery dish the tastiest corn cob recipe you’ll ever make

Cooking time5 minutes

Cooking time20 minutes

Total time25 minutes

Course: Trim

Kitchen: American

Keywords: Corn on the cob, Clean corn on the cob, Best corn on the cob,

Servings : 2 servings

Calories: 41 kcal

Author: Pam – Two cups of health

Ingredients

  • 2 corn, shelled and peeled
  • 2 tablespoons butter No salt
  • 1/4 teaspoon pepper
  • 2 teaspoons grated parmesan cheese
  • 3-4 basil leaves, cut into thin slices

Instructions

  • Preheat oven to 425 degrees.
  • Peel and slice the corn. Place them on a large sheet of aluminum foil.
  • In a small bowl, mix oil, pepper and Parmesan cheese. Rub the mixture evenly over the corn on all sides. Sprinkle with fresh basil and wrap tightly in aluminum foil.
  • Place the foil packet on the dish and place it in the oven. Steam for 20 minutes.
  • Serve warm.

Power

Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated fat: 3g | Cholesterol: 11mg | Sodium: 52mg | Sugars: 1g | Vitamin A: 155IU | Calcium: 12 mg

If you liked this recipe, leave a comment below and don’t forget to pin it to Pinterest! 1С8 1Д9

For similar recipes:

Grilled summer salad

Mexican street corn soup

Vegetable stuffing with zucchini and roasted corn

In spite of the warnings from the FDA, we continue to eat corn on the cob. It’s easy to step out the door, purchase a corn on the cob, and toss it on the grill. It is also very easy to eat corn on the cob and wonder why it’s not tasting as good as it did before. What is turning the corn on the cob into a different type of corn is a process called Maize Starch Hydrolysis, or Maize Starch Hydrolysis for short. Maize starch hydrolysis is the process of breaking down a starch molecule into smaller sugar molecules. Starch is found in corn and is what makes corn taste so sweet and mushy. The sugar molecules created from. Read more about best way to cook corn on the cob and let us know what you think.

Frequently Asked Questions

Why do you put milk in water when boiling corn?

To make corn soup.

How long should you boil corn?

You should boil corn for about 10 minutes.

Is it good to soak corn on the cob?

Yes, it is good to soak corn on the cob in water for about 20 minutes before cooking.

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