Corn on the cob, also known as cob corn, is simply fresh corn that is eaten directly off the cob or thick stem onto which the kernels grow. It is one of the most popular ways to eat fresh corn during the summer months when corn is in season and fresh from local farms. While “corn on the cob” is the most common name for this recipe, it actually has several other names that are sometimes used regionally or colloquially.
Other Common Names for Corn on the Cob
Here are some of the other common names used for corn on the cob:
- Ear of corn
- Butter corn
- Sweet corn
- Roasting ears
- Corn sticks
“Ear of corn” is perhaps the second most widely used term after “corn on the cob.” This refers to the actual “ear” like shape of the cob onto which the corn kernels grow in rows. “Butter corn” is a popular name in some regions due to the common practice of slathering the hot corn on the cob with butter (and sometimes other toppings like spices, cheese, or mayonnaise).
“Sweet corn” refers to the variety of corn that people prefer to eat fresh, as it has a sweeter, more tender texture and taste. Field corn varieties used mainly for animal feed, cornmeal, and processed foods are not ideal for eating directly off the cob. “Roasting ears” is an old-fashioned name that refers to cooking the corn over an open fire or grill before eating it hot off the cob.
“Corn sticks” is a more whimsical name perhaps inspired by the long, cylindrical shape of an ear of corn. Whatever you want to call it, corn on the cob is a beloved summer treat when fresh corn is sweet and juicy.
Interesting History of Corn on the Cob
Corn was first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Native American tribes throughout North America quickly began cultivating it as a staple crop. The earliest people likely ate corn off the cob either raw or cooked over an open fire.
Corn was later brought to Europe by explorers returning from the Americas in the 1600s. By the 18th century it was being widely grown and eaten in the American colonies as well as across Europe. Ears of boiled or roasted corn on the cob were likely a common sight at summer meals and gatherings.
In 1820s America, corn on the cob gained more mainstream popularity when references to “roasting ears” appeared in cookbooks and literature. By the late 1800s, “corn on the cob” was being widely used and commercialized, with street vendors selling it boiled or roasted on city streets.
With the invention of the corn scraper in 1925, eating corn on the cob became even more convenient and enjoyable. And innovations like adding butter, mayonnaise, salt, and other seasonings took the experience to new culinary heights.
Nutritional Benefits of Corn
Aside from being delicious, corn on the cob also packs some great nutritional value:
- Fiber – One medium ear contains about 2 grams of fiber, supporting healthy digestion.
- Vitamins C and B – Corn contains folate and vitamins C and B6.
- Antioxidants – Corn has antioxidant carotenoids like lutein and zeaxanthin.
- Minerals – It provides potassium, magnesium, phosphorus, zinc, iron, and manganese.
Here is a nutritional table comparing 1 medium ear of corn on the cob to 1 cup of corn kernels:
| Nutrient | Corn on the Cob (medium ear) | Corn Kernels (1 cup) |
|---|---|---|
| Calories | 77 | 132 |
| Fiber | 2 g | 4 g |
| Protein | 3 g | 5 g |
| Carbs | 15 g | 28 g |
| Sugar | 3 g | 4 g |
As you can see, the nutritional values are quite similar between corn on the cob and corn kernels. The main difference is that a cup of kernels provides more volume and therefore more calories and carbs than a single ear.
Selecting and Storing Corn
To get the best tasting corn on the cob, be selective when purchasing:
- Look for plump, tight fitting ears with bright green husks.
- Peel back the husk slightly to check for milky, juicy looking kernels.
- The silk threads at the top should look fresh, not dried out.
- Avoid ears with dried, brownish looking silk orkernels.
The optimal storage for fresh corn is to keep the husks on and store in the refrigerator. Use within 2-3 days for peak flavor and texture.
Methods for Cooking Corn on the Cob
From grilling to microwaving, there are many simple ways to cook up delicious corn on the cob:
Grilling
Grilling imparts a delicious smoky charred flavor. Grill over med-high heat for 15-20 minutes turning occasionally.
Boiling
Boil corn in lightly salted water for 4-7 minutes until tender.
Microwaving
Microwave corn on high for 3-4 minutes per ear. Leave the husk on while cooking.
Baking
Bake at 400F for 15-20 minutes in the husk or foil. Great for larger batches.
Roasting
Roast at 400F for 20-25 minutes. Roast with or without the husk on.
Serving and Seasoning Ideas
From basics like butter and salt, to creative mixes, there are endless ways to season and serve corn on the cob:
- Melted butter – The classic!
- Butter and Parmesan
- Mexican street corn – Chili powder, lime, cotija cheese, cilantro
- Italian style – Basil, oregano, garlic, parmesan
- Bacon wrapped
- Spicy sriracha mayo or aioli
- Chili lime seasoning
- Cajun or Old Bay seasoning
Get creative with unique spice blends, flavored butters, cheeses, herbs and more. The sweet flavor of fresh corn pairs perfectly with both savory and sweet mix-ins.
Top Pick for Best Sweet Corn
While all sweet corn can be delicious, some hybrid varieties are bred specifically for eating fresh off the cob. Here is a top pick:
Peaches and Cream
This bicolor variety produces ears with pale yellow and white kernels. It has a delicate, sweet flavor that is perfect for munching on straight off the cob. The texture is also tender and cremey rather than chewy.
Tips for a Perfect Ear of Corn
Follow these tips for corn that is perfectly tender and sweet every time:
- Cook it the same day it was picked or purchased for maximum sweetness.
- Allow 3-4 minutes of steaming time for every 1 inch diameter of the ear.
- When boiling or grilling, salt the cooking water or brush on a little oil to prevent drying out.
- Serve corn immediately after cooking for the best texture.
Fun Ways to Eat Corn Off the Cob
While corn on the cob is classic, you can also try these fun ways to eat corn off the cob:
Corn Fritters
Shred fresh raw corn and mix into a fritter batter. Deep fry into crispy fritters and top with a dipping sauce.
Corn Salad
Cut the kernels off and mix with chopped tomato, onion, lime juice, cilantro, and chili powder.
Corn Salsa
Combine grilled corn, diced tomato, onion, jalapeno, cilantro, and lime juice for a tasty dip or topper.
Best Cornmeal Dishes
You can also utilize dried cornmeal to make classic cornbread and polenta dishes:
Cornbread
Whip up a pan of moist, hearty cornbread with cornmeal, flour, baking powder, milk, eggs, and butter.
Polenta
Simmer cornmeal in broth and milk or water for a smooth, hearty polenta. Top with cheese, meat sauce, or marinara.
In Conclusion
Corn on the cob is a beloved warm weather treat with a fascinating history. Whether you call it corn on the cob, sweet corn, roasting ears, or another creative name, its sweet flavor and juicy crunch are delicious. Brush it with melted butter, get creative with seasonings, and enjoy this iconic summer food!