There are about five good months out of the year that are perfect for making seasoned corn on the cob. Corn season coincides perfectly with grilling season, but you can cook your fresh corn indoors as well. From June to mid-October is the best time to buy, but you can prep your corn and freeze it for recipes that go well into the winter. Think about a hot corn chowder with a cajun twist, or a salsa that packs some southern heat. It all starts with my tasty corn on the cob made with spicy cajun seasoned butter.
Great corn on the cob is the result of a good recipe and good sourcing. You will need to find good fresh corn and know how to prepare it for boiling as well as what to do with the leftovers so you can use your cajun-buttered corn for future recipes. Here is how to find the best fresh corn and how to give it the optimal flavor.
How to Pick the Best Corn at the Store
Making the best corn on the cob starts with buying the best corn you can get your hands on. As with any produce, there are a few tricks to this. Once you’ve mastered these corn picking methods you can be reasonably certain that you will get the freshest and therefore the tastiest corn available every time you go to the market.
There is nothing worse than wandering into the produce section of the grocery store and staring at a mound of fruit or vegetables you can’t distinguish from one another. Depending on where you live, fresh produce may be difficult to come by. There is no guarantee of quality and I personally have experienced the misfortune of buying so-called fresh fruit that had already turned, or just on the brink of spoilage. Picking the freshest and tastiest ingredients is a high-stakes game at the supermarket or greengrocer. Corn on the cob is no different from all of the other produce subject to individual scrutiny, but there are different things to look for. Here’s what you need to do to get the best corn they have. If they don’t have these identifiers, don’t buy them.
What to Look For
Corn isn’t something you can squeeze to get a feel of whether it’s ripe enough or overripe. You can’t actually see the corn either. At least you shouldn’t. One thing you should steer clear of immediately is exposed corn. The husk protects the corn and keeps it from getting starchy. When looking for corn, don’t think in terms of ripeness, but in terms of freshness. The difference is in signs of aging. You want a soft green husk. That will indicate that the corn is still relatively fresh. The silk on the corn should also be pale in color and have some stickiness to it. If it’s brown or black, dry or matted, it’s not a good candidate.
The next thing to look for is weight. Feel the weight of the cobs and look for heft. It’s best to measure the cobs against each other and choose only the ones that are heaviest between them. A heavy cob means better quality because there is more sap and juice in the kernels. A lighter cob has burned through the sap and begun to go starchy.
How to Store Corn Before You Cook It
Plan to spend some time shucking the corn, since you went for the best quality and not the pre-shucked and packaged corn cobs at the store. Don’t shuck the corn until you are ready to start cooking with it. Leave the husk on and store your corn in the refrigerator. Ideally, you will have a drawer for vegetables with an individually controlled climate within the compartment. However, this isn’t necessary for keeping the corn fresh unless you are less fixed on the time you plan to use it. Your corn doesn’t need to be wrapped or covered. Just keep it in the refrigerator until it’s time to shuck and cook.
How to Shuck an Ear of Corn
The hardest part of shucking corn is removing the silks. It’s a tedious job. I’m not gonna lie. You probably won’t get them all, but you want to try to get most.
First though, you have to remove the husk. The way to do that is to peel everything back but the thin layer of leaves touching the kernels of the corn. split open the top so that you expose the first few kernels. Them, gripping the bottom of the ear by the husk with one hand, rip open the corn by the tip with the other. If you give it a good enough tug it should come off clean. Break off the leaves and silks and discard them in a bag or waste bin. Then all you have to do is pick out the remaining silks to clean up the cob before moving on. If you’re a perfectionist, this will take a lot of time, so you’ll have to balance your expectations.
How to Store Leftover Corn on the Cob
You can use your leftover corn on the cob for future recipes such as soup salads, salsa, etc. To keep it for a few days in the refrigerator, just put leftover corn in a sealed container or wrap it in plastic. To freeze it, cut the kernels free over a mixing bowl and pour them into a freezer bag for storage. Thaw them before use by moving them to the refrigerator a day ahead of food prep.
Roasted Corn on the Cob
In addition to boiling, there are other ways to prepare corn on the cob. You can do it in your outdoor grill. It’s best if you have a charcoal grill like a Weber. For this cooking method, butter the corn first, then wrap it in foil and place it next to the charcoal under the grill. Cook your other summer favorites and then remove the corn for serving.
Ingredients Needed to Make Cajun Buttered Corn on the Cob
- Fresh corn on the cob
- Cajun seasoning
- Lime juice
- Garlic salt
How to Make Cajun Buttered Corn on the Cob
Step 1 – Prep
In a large pot, bring water to a boil. Place ears of corn in the boil and boil for 5-6 minutes. Turn off the heat and let corn sit for 2-3 minutes.
Step 2 – Seasoning the Corn
In a small saucepan over medium heat, melt butter, add Cajun seasoning, garlic salt, and lime juice. Stir and cook for 2 minutes. Drain corn and place in a serving dish then pour the Cajun butter over the corn. Roll corn to coat all sides and enjoy.
Try This Delicious Recipe Today
And if you’d like a few more side dish recipes, check out these delicious dishes:
And here’s a delicious Cheesy Garlic Scalloped Potatoes recipe, from Great Grub, Delicious Treats that you might enjoy as well.
Cajun Buttered Corn on the Cob
- 6 fresh ears corn on the cob
- ¼ cup butter
- 1½ tablespoon Cajun seasoning
- 2 tablespoon lime juice
- 1 teaspoon garlic salt
- In a large pot, bring water to a boil.
- Place ears of corn in the pot and boil for an additional 5-6 minutes.
- Turn off and let corn sit for 2-3 minutes.
- Melt butter in a small saucepan over medium heat.
- Add Cajun seasoning, garlic salt, and lime juice. Stir and cook for approximately 2 minutes.
- Drain corn and place in a serving dish then pour the Cajun butter over the corn.
- Roll corn to coat all sides and enjoy.
Here are a few pics that are the perfect size for pinning to Pinterest
Benny Florian says
Cajun is not a Mexican cuisine. It is French American from the southern part of the US. It would be even better if you wrapped the corn in sliced bacon and placed on a grill for about 25 minutes after you boil and butter it,\.