Corn on the Cob - Your Way!

It's that time of year to enjoy fresh corn on the cob. What is the best way to prepare corn on the cob? There are numerous ways to prepare it successfully. Check out these tips to purchase, clean, and cook corn on the cob to help turn this Nebraska vegetable into a staple on your table.

Purchasing: Choose ears with green husks, fresh silks and tight rows of kernels. Store corn in the husk in plastic wrap or plastic bag in the refrigerator until ready to cook. Cook and consume corn on the cob within 1-2 days for best quality.

Cleaning: If the kernels look dry or have damage on the tip, cut off the end of the ear. Rinse the ears under cool, running water before cooking. Most people typically remove the outer husk and silks before preparing. However, it does vary with the cooking method. Cooking corn on the cob with the husks on will help retain moisture and flavor.

How to Cook Corn on the Cob

Choose the cooking method that is most convenient for you and your family.

Microwave: Place shucked or un-shucked corn in a microwave-safe dish. For shucked corn, cook 4 minutes, add more time if needed until kernels are tender. For un-shucked corn, cook for 5 minutes before removing the husk and silk.

Stovetop: Shuck the corn. Fill a large pot with water. Bring to a boil and add the corn. All of the corn should be covered with water. Cover pot and reduce heat to medium. Cook corn until the kernels are tender, 6 to 8 minutes.

Multi-Cooker: Shuck the corn. Place the trivet in the multi-cooker with about 1 cup of water. Place the corn in the pot, stacking if needed. Cook on high pressure for 2 minutes with a quick-release. Carefully remove the lid once pressure has reduced and serve immediately.

Oven: Preheat oven to 375°F. Shuck corn and place each ear on a piece of aluminum foil. Add butter and sprinkle with salt and pepper, if desired. Tightly wrap and roast directly on oven rack. Cook until kernels are tender, about 30 minutes. Allow corn to cool for 5 minutes before opening.

Grill: Preheat grill to high heat (400° to 450°F). Shuck corn or leave one or two inner layers of husk on to grill, if preferred. Brush with olive oil, salt, and pepper to taste. Pull husk back up around the entire ear, if desired. Grill for 8 to 12 minutes, turning corn every 2 to 3 minutes to char each side.

According to the USDA, Americans should consume half of their plate with vegetables and fruits each day. Corn on the cob can help you and your family maintain your consumption of vegetables each day.

One-medium corn on the cob contains: 100 calories, 1 g fat, 23.5 g carbohydrates, 3.5 g sugar, 2.5 g fiber, 0 mg sodium, 3.5 g protein and 212 mg potassium.