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National Corn on the Cob Day

Today is our reminder that summertime picnics are in full swing.


According to nationaldaycalendar.com, "The history of corn dates back to nearly 7,000 years ago in Mexico. Originally growing as a wild grass, corn was eventually grown as a crop and harvested. From Mexico, corn eventually spread north into what is now the U.S. Native American's planted and harvested corn, making it plentiful across tribes. Today, corn is found across North America.


Corn on the cob is known as pole corn, cornstick, sweet pole, butter-pop, sweet corn, or long maize depending on where you live. Despite it's name variations, corn on the cob is best picked when the corn kernels are tender and in its milk stage serves up sweeter kernels. While it might seem rude, proper dinner etiquette for eating corn says holding the cob at each end with your fingers is appropriate. If you find yourself with butter dripping off your chin, don't worry. Most people are probably having the same problem as you are because everyone serves their corn on the cob with other seasonings, butter or oils can.


How you prepare your corn on the cob also depends on where you live. Boiling, steaming, roasting, and grilling are the most common ways to prepare corn on the cob. Adding butter, oil, and seasonings is all personal preference. In fact, roasting corn on the cob and topping it with parmesan, chili pepper, and cilantro seems to be the choice of many these days."


In honor of today, here are a few ways you can homage:

📍Add corn on the cob to your favorite seafood boil

📍Make it a Meal: Serve corn on the cob as a side dish with grilled meats, seafood, or as a topping for salads or tacos.

📍Try this recipe: CORN ON THE COB WITH HERB BUTTERS

INGREDIENTS

  • Cilantro-Lime Butter

  • 1/4 cup butter or margarine, softened

  • 1   lime

  • 1 teaspoon finely snipped fresh cilantro

  • 1/4 teaspoon salt

  • 6   ears corn, husks and silk removed


DIRECTIONS

For cilantro-lime butter, place butter in Small Batter Bowl. Zest lime using Zester/Scorer; finely chop zest using Chef's Knife to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Finely snip cilantro with Professional Shears. Add zest, juice, cilantro and salt to softened butter; mix well using Skinny Scraper. Fill Corn Butterer with butter mixture; refrigerate 30 minutes.


  1. For corn, bring 4 quarts water to a boil in covered (8-qt.) Stockpot over high heat. Trim ends from ears of corn using Chef's Knife. Firmly twist Corn Cob Nobs® into ears. Carefully add corn to boiling water using Chef's Tongs. Cover; return water to a boil. Turn off heat and let corn stand, covered, 8-10 minutes or until crisp-tender. Remove corn and serve immediately with butter.


Yield: 6  servings


Nutrients per serving:

Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 3 g, Sodium 190 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

1 starch, 2 fat (1 carb)


Your Pampered Chef Cook's Tips:

Herb butters can be prepared up to several days in advance.


To soften butter, microwave butter on 30% power for 15-20 seconds or just until softened.

Corn is most flavorful when eaten as soon after it's picked as possible. Always husk ears and remove the silk just before cooking. Cooking time will vary depending on the variety and age of the corn.

Cooking in a covered stockpot lets steam cook the portions of the ears that are not submerged.

📍Dill-Lemon Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon All-Purpose Dill Mix, 1/2 teaspoon finely chopped lemon zest and 1/4 teaspoon salt. Proceed as recipe directs.

📍Lemon Pepper-Parsley Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon Lemon Pepper Rub, 1 teaspoon finely snipped fresh parsley and 1/4 teaspoon salt. Proceed as recipe directs.

📍Southwestern Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon Southwestern Seasoning Mix and 1/4 teaspoon salt. Proceed as recipe directs.

📍Tomato-Basil Butter: Combine 1/4 cup softened butter or margarine, 1 tablespoon finely chopped sun-dried tomatoes packed in oil (drained and patted dry on paper towels), 1 teaspoon finely snipped fresh basil leaves and 1/4 teaspoon garlic salt. Proceed as recipe directs.


SMALL BATTER BOWL: #2432

ZESTER/SCORER: #100482

PROFESSIONAL SHEARS: #1088

SKINNY SCRAPER: #1704

CORN BUTTERER: #2460

8 QT STOCKPOT: #100735

CORN COB KNOBS: #2455

CHEF’s TONGS: #2957

Don't have these item on hand, don't panic. Pick them up here⬇️


Try this additional corn recipe:

MEXICAN CORN ON THE COB


INGREDIENTS

  • 12 ears corn, husks and silk removed

  • 1/2 cup (125 mL) light mayonnaise

  • 1 cup (250 mL) finely grated Parmesan cheese, divided

  • 1 tbsp (15 mL) lime juice

  • 1 tsp (5 mL) ground cayenne pepper

  • 1/4 cup (50 mL) snipped fresh cilantro


DIRECTIONS


  1. Bring 8 qt. (7.6 L) of water to a boil in a stockpot. Trim ends from ears of corn. Carefully add corn to boiling water. Bring water back to a boil; cover, turn off heat and let stand 10-12 minutes. (Corn can be held in the stockpot until ready to serve.)

  2. Meanwhile, in small mixing bowl, combine mayonnaise, 1/2 cup (125 mL) of the cheese, lime juice and cayenne pepper. Combine remaining cheese and cilantro in shallow dish. Spread about 1 tbsp (15 mL) of the mayonnaise mixture onto each ear. Roll coated corn in cheese and cilantro mixture. Serve immediately.


Yield: 12  servings


Nutrients per serving:

Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 9 g, Sodium 270 mg, Fiber 3 g


ACTION STEP: You can dress up your corn to match just about any main dish with a variety of Herbs and our unique seasoning mixes, and invite your friends and family over. Then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:


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