What to do with corn on the cob?

Question

I'm having a small party with finger foods and small quiches, and i want to serve corn on the cob aswell but i don't know how to cook it or whats the best kind of seasoning or anything. If any1 has any ideas they will be greatly appreciated

Answer 1

Fry it! It sounds strange, but give it a try. You'll never eat corn plain again!

Don't have a recipe on hand, but try checking the recipezaar site and searching for fried corn. That's a great website for any type of recipe.

Answer 2

I HAVE AN ANSWER TO YOUR PROBLEM.YOU CAN COOK THE CORN ON THE COB IN THE OVEN, FIRST DO U HAVE FRESH CORN ? OR CORN THAT STILL TO BE SHUCKED? THAT'S WITH ALL THE OUTER LEAVES AND SILK THREADS 1. IF SO IT'S FRESH. (IF U DON'T JUST SKIP THE CLEANING THE LEAVES AND SILK JUST GO STRAIGHT TO PUTTING THE BUTTER ON THE CORN) IF U DO NOT, PULL ALL THE LEAVES DOWN TO THE STEM OF THE CORN, BUT DON'T PULL OFF. YOU WILL WANT TO PULL ALL THE CORN SILK COMPLETELY OFF!!! TAKE SOME SOFT MARGARINE OR BUTTER ABOUT 1 CUP AND ADD 1 PACK OF TACO SEASONING MIX, AND MIX WELL WITH THE BUTTER TILL THE WELL MIXED. SPREAD THE TACO BUTTER EVENLY OVER THE CORN ALL OF THE CORN. THEN PULL THE LEAVES BACK UP TO COVER THE THE CORN, IF POSSIBLE TIE THE ENDS SO THAT IT WILL STAY IN PLACE. pre-heat the oven on 375 degrees for 5 minutes. place the corn on a cookie sheet and bake for 25 minutes, take the corn out of the oven, and let cool to the point where u can pull the leaves completely off the corn. The corn will taste so good. since u are serving bite size helpings cut the ear of corn in small pieces ( like corn nibblets you buy frozen) and serve enjoy!!!!

Answer 3

An old friend told me to add just a little bit of sugar to the pot of water that I boiled the corn in...my first clue that this really enhances things came when my husbands family got together for a cook out, and I was assigned the corn on the cob...bought the cheapest, frozen corn on the cob, cause his family is large, and added sugar, and everyone thought it was the best "fresh" they had ever had! Yeah, shocked me too! It doesn't take a lot of sugar, just a couple of tablespoon fulls, but I always cook it this way now. Hope that helps!!

Answer 4

Corn on the Cob With Lime and Melted Butter

Ears of corn, cut into small pieces, make a perfect summer side dish. From Martha Stewart.

4 ears corn, husked
4 tablespoons unsalted butter, melted
coarse salt
fresh ground pepper
2 limes, cut into wedges

See full recipe at the following link. You can change serving size to accommodate number of party quest.
Enjoy!

Answer 5

I really love grilling it with the husk still on, because this gives it a nice, smoky flavor. You shuck it after it's cooked, usually after the husk starts to brown, and I like my corn on the cob best without too much extra, just a little salt and butter. Yum! It can be messy, though, so since you're having that small party I would divide the cobs in three parts. This makes it easier to handle and more dainty.

Answer 6

Corn on the cob is yummy but as a finger food at a party? Do you plan on serving it warm? I would boil it for about 30 min. with a little salt and a pinch of sugar, then cut into smaller pieces. Maybe serve with melted butter for dipping. Seems a bit messy for a party.

Answer 7

After cooking like this, you will never cook it another way. Microwave it in a plastic bag with leaves intact for about 4 minutes -- until it smells perfectly fresh and sweetly fragrant. Remove it from the microwave and peel back the leaves over the stem. The silk, which has been cooked, falls off with little prompting. Cut the leaves off to make a clean "handle." Corn never tasted so good. You might prefer a little butter and salt. Cutting it in half might be easier to handle for party food.

Answer 8

CORN ON THE COB WITH LIME-CHIVE BUTTER

Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky California Chardonnay.

Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup finely chopped fresh chives
2 teaspoons fresh lime juice
1 teaspoon finely grated lime peel
1/2 teaspoon fine sea salt
1/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper

Sugar (optional)
8 ears of corn

Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)

To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.

To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

Makes 8 servings.
Bon Appétit
August 2005

IFor a dinner party I would cut the ear of corn in half or thirds.
I've made this on several occasions and it's delicious!

Answer 9

I always boil my corn on the cob in water and a little bit of milk. The milk brings out the sweetness in the corn. Just rinse it off before you serve it. Offer butter, salt and pepper to your family or guests.

Answer 10

If by any chance you have pigs I suggest you include them in the party, but only with the corn cobs!