Here’s how to prepare corn on the cob: my top 5 techniques! Try these simple approaches to make it boiled, grilled, oven roasted, and more.

Summer is synonymous with corn on the cob, and there’s nothing quite like sinking your teeth into that initial sweet morsel. Here, I have perfected the skill of cooking corn. After all, we reside in Indiana, where Midwestern corn season is celebrated!

There are multiple ways to cook corn on the cob, each with unique advantages and disadvantages. Explore these methods below and select what suits you best. The ideal grilled corn is my absolute favorite, but I opt for boiled and oven roasted when I’m not in the mood to fire up the grill.

How Long to Cook Corn on the Cob?

Here’s a quick overview of the timing, then scroll down for my methods:

– Boil it for 5 minutes in vigorously boiling water.
– Grill it shucked, directly on the grates for 12 to 15 minutes at medium high heat, or wrapped in foil for 20 to 25 minutes.
– Roast it in the oven for 35 minutes on a baking sheet.
– Microwave it for 5 to 6 minutes with a damp paper towel.

How To Cook Corn on the Cob: My 5 Techniques

How to Boil Corn on the Cob

Boiling is the technique everyone should master: straightforward, dependable, and tough to mess up.

1. Add 1 tablespoon kosher salt to a sizable pot of water and bring it to a boil. This takes around 15 to 20 minutes, so plan accordingly.
2. Shuck the corn, taking off the silk.
3. Once the water is boiling, add the corn cobs to the pot. Boil covered for 5 minutes, until bright yellow and fully cooked. Season with butter, salt, and pepper.

How to Grill Corn on the Cob

If you ask me for my top choice, this is it. Grilled corn is smoky, slightly charred, and sweet all together. Here’s how to do it:

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by pulling down the outer layers one at a time, leaving them attached and facing downwards away from the cob. Optional: Use kitchen twine or string to tie the leaves together and create a natural handle for eating the corn.
3. Rub oil evenly on each corn cob with your hands. Place the corn directly on the grill grates and cook until it starts to blacken, then turn.
4. Cook for 12-15 minutes total, until blackened on all sides.
5. Serve right away with butter and sea salt, using the tied corn husks as a handle for easy consumption.

How to Cook Corn in the Microwave

Some evenings you crave corn and want it instantly. The microwave is the quickest method:

1. Place a damp paper towel under and on top of the corn cobs. Microwave on High for 4 minutes.
2. Remove the paper towel and verify if the kernels are bright yellow and thoroughly cooked on all sides of the cobs. Rotate the cobs and continue to microwave in 2-minute increments until the kernels are bright yellow all around, depending on how many cobs and your microwave’s power. Cooking 1 to 2 cobs takes about 4 to 5 minutes, while 3 to 4 cobs requires about 8 to 10 minutes.

How to Oven Roast Corn on the Cob

For roasting corn, there’s nearly no preparation, and you don’t even need to husk it first. Here’s what to do:

1. Preheat an oven to 350 degrees Fahrenheit.
2. With a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer layers of husk.
3. Lay the ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
4. Remove the corn from the oven and let it cool slightly before peeling off the husks. Season as desired (I enjoy butter or olive oil, kosher salt, and freshly ground pepper).

How to Smoke Corn on the Cob

If you have a smoker, you absolutely must try smoked corn on the cob! The smoky sweet, buttery, salty taste is amazing. Here’s how to do it:

1. Preheat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s instructions. Any kind of smoking wood will do — I prefer hickory.
2. Shuck the corn by peeling down the outer layers one at a time while keeping them attached, facing downwards away from the cob. Once finished, tie the leaves together using kitchen twine or string (see the photos). This step is optional, but it’s useful for creating a natural handle for eating the corn.

# Vegan Corn Fritters: A Tasty Summer Delight

Just when we believed summer’s most delightful vegetable couldn’t get any tastier, corn fritters made their appearance. These crunchy-on-the-outside, soft-on-the-inside, mildly spiced fritters are an essential appetizer or side dish!

They are not only supremely tasty, but these fritters are vegan, optionally gluten-free, and exceptionally simple to prepare! Grab your mixing bowl and 10 essential ingredients, and you’ll be savoring fritters in 30 minutes or less. What’s holding you back? Let’s get started!

## How to Prepare Vegan Corn Fritters

Putting a vegan twist on classic corn fritters takes a few modifications. First, instead of using eggs for binding, we turn to flaxseed meal. And rather than milk, we opt for a neutral, unsweetened dairy-free milk (homemade cashew is our favorite). The other ingredients are quite traditional, but we’ve infused our own flavor twist and made them gluten-free!

In addition to flaxseed meal and dairy-free milk, the batter calls for baking powder for lightness; salt, garlic powder, and nutritional yeast for taste; and all-purpose flour or a gluten-free blend for thickening.

You want a thick, fluffy batter, which can be achieved by mixing in additional flour or dairy-free milk as needed. With the batter ready, we’re only three ingredients away from fritter bliss!

Next, fresh corn is incorporated into the chunky batter, along with finely diced jalapeño for a touch of heat. While we love using fresh produce in the summertime, this recipe also works with frozen corn—just allow it to thaw at room temperature, then pat dry with paper towels to remove excess moisture. If you lack fresh jalapeño, a dash of cayenne would probably suffice!

Now onto frying! Instead of deep frying, we choose to shallow fry, cooking for 2-3 minutes on each side in avocado oil in a cast iron skillet. Not only do we find shallow frying less intimidating, but it reduces the amount of oil required while maximizing health benefits. Win, win, win! And still, incredibly DELICIOUS!

When the fritters are golden on both sides, it’s time to dig in! They’re incredibly flavorful on their own, but they also pair wonderfully with a sauce. Try our Go-To Guacamole, Creamy Cashew Jalapeño Sauce, or Easy Vegan Ranch Dressing.

We hope you ENJOY these corn fritters! They’re:
– Savory
– Crispy
– Naturally somewhat sweet
– Just a hint spicy
– Quick & simple
– SO yummy!

This is the ideal appetizer or side to whip up during peak summer when fresh corn and jalapeños are abundant! However, they’re so delightful you may find yourself wanting them all year round (in which event, using frozen corn is also a fantastic option).

## What to Accompany Corn Fritters

These fritters are tasty without being overly seasoned, making them a great choice to pair with a range of other sides and main dishes, especially grilled proteins, side salads, and anything BBQ-flavored. Here are several delectable combinations:

– Grilled veggies
– Side salads
– BBQ meals
– Dipping sauces like guacamole or ranch

## More Fresh Corn Ideas

If you make this recipe, let us know! Drop a comment, rate it, and be sure to tag a photo on Instagram. Enjoy!

### Recipe: Simple Vegan Corn Fritters

**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 8 fritters
**Course:** Appetizer, Side
**Cuisine:** Dairy-Free, Gluten-Free (optional), Vegan

#### Ingredients
– 2 Tbsp flaxseed meal
– 1/2 cup dairy-free milk (homemade cashew milk preferred)
– 1 Tbsp nutritional yeast
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp garlic powder
– 1/2 cup gluten-free flour blend (or all-purpose flour)
– 1 ½ cups corn kernels (fresh or thawed from frozen)
– 1-2 Tbsp finely chopped jalapeño
– Avocado oil (for frying)

#### Instructions
1. Set up a baking sheet with paper towels and a cooling rack on top to catch any excess oil.
2. In a large mixing bowl, combine the flaxseed meal and dairy-free milk. Allow to sit for 5 minutes.
3. After 5 minutes, mix in nutritional yeast, baking powder, sea salt, and garlic powder into the flax mixture. Whisk to combine, then stir in flour and whisk again until thick. Incorporate corn and jalapeño. Adjust thickness with more flour or milk as needed.

### Cucumber Salad with Sesame and Rice Vinegar

Cucumbers are a common ingredient in numerous homes, celebrated for their crispiness, refreshing flavor, and adaptability in a range of recipes. Even with their widespread appeal, they often take a back seat in many cookbooks. This piece showcases an easy yet delightful cucumber salad inspired by the Japanese dish called **sunomono**, which means “vinegared things.” This salad is not only simple to make but also serves as an excellent side for stir-fries, noodle meals, or potstickers.

#### Ingredients

– 1 pound (455 grams) Persian-style cucumbers, sliced into 1/2-inch pieces and trimmed
– 1 1/2 teaspoons kosher salt (Diamond brand is ideal)
– 3 tablespoons (45 ml) unseasoned rice vinegar
– 1 tablespoon (15 ml) toasted sesame oil
– 1 tablespoon (15 ml) soy sauce
– Ground black or white pepper to taste
– Chili oil or chili crisp to taste, or red pepper flakes
– Toasted sesame seeds for garnishing

#### Instructions

1. **Prepare the Cucumbers**: In a bowl, mix the sliced cucumbers with kosher salt. Allow them to rest for at least 10 to 15 minutes, or up to an hour or two. This step helps eliminate excess moisture, enabling the cucumbers to absorb the dressing more effectively.

2. **Mix the Dressing**: Once the cucumbers have expelled some liquid, drain any remaining liquid from the bowl. Incorporate the rice vinegar, sesame oil, soy sauce, and pepper. Mix thoroughly to blend all ingredients.

3. **Finish and Serve**: Adjust the seasonings, if necessary, by adding more salt or pepper according to your preference. Drizzle with chili oil or add red pepper flakes for a touch of spice. Garnish with toasted sesame seeds before serving.

4. **Storage**: Any leftovers can be kept in the refrigerator for 2 to 3 days. The flavors will intensify as the cucumbers pickle gently, enhancing their deliciousness.

#### Conclusion

This cucumber salad is a revitalizing addition to any meal, particularly on warm summer days. Its straightforwardness and versatility make it a favorite recipe for hectic weeknights. Relish the crunchy texture and zesty flavor as a side or a light snack.

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# Pho: Possibly the World’s Most Adored Soup

Pho, a classic Vietnamese soup, has won the affection and taste buds of individuals globally. Renowned for its fragrant broth, tender meats, and fresh herbs, pho transcends a simple meal; it offers an experience rich in culture and history. This article examines the essence of pho, detailing its ingredients, cooking methods, and the factors contributing to its extensive appeal.

## What is Pho?

Pho is a delicious soup featuring a clear broth, rice noodles (bánh phở), and a variety of meats, usually beef or chicken. The dish is often topped with fresh herbs, bean sprouts, lime, and chili peppers. While pho can be prepared with various proteins, beef pho (phở bò) is the most prevalent type, noted for its deep and fragrant broth.

### The Broth

The core of pho lies in its broth, traditionally prepared by simmering beef bones, spices, and flavorings for hours. The secret to an exceptional pho broth is the flavor balance, achieved through the meticulous selection and preparation of ingredients. Charred onions, ginger, star anise, cinnamon, and cloves are vital for crafting the signature flavor of pho.

#### Bones vs. Meat

Historically, pho broth is made with bones that impart a profound flavor and richness. However, many contemporary recipes incorporate less expensive cuts of meat, like brisket or rib meat, to improve the broth’s taste without the necessity for extended cooking times.

### Aromatics and Spices

Charred aromatics are essential for an authentic pho experience. Charring onions and ginger enhances their sweetness and adds complexity to the broth. Frequently used spices in pho include star anise, cinnamon, cloves, and coriander seeds, each enhancing the soup’s intricate flavor profile.

### Seasoning

Pho is seasoned with fish sauce, rock sugar, and occasionally MSG to achieve a balance of savory, sweet, and umami flavors. While the use of fish sauce is traditional, some opt for salt for a more straightforward taste. The broth is commonly adjusted to personal preference, ensuring it is rich and delectable.

## Pho Noodles

The noodles utilized in pho are generally made from rice and come in various thicknesses. Fresh noodles are preferred, although dried noodles can also work. The noodles are briefly blanched before being incorporated into the soup, allowing them to soak up the broth’s flavors.

## Meats

Pho can be garnished with an assortment of meats, including:

– **Sirloin**: Thinly sliced and cooked in the steaming broth.
– **Brisket**: Tender and flavorful, usually added to the soup during cooking.
– **Meatballs**: Bouncy and dense, offering a distinctive texture.
– **Tripe and Tendon**: Chewy and rich in flavor, adding depth to the dish.

## Toppings and Garnishes

A bowl of pho is generally served with a platter of fresh toppings, including:

– **Thai basil**: Adds a fragrant, herbal touch.
– **Bean sprouts**: Offer crunch and freshness.
– **Lime wedges**: Contribute acidity and brightness.
– **Chilies**: For those who appreciate a spicy kick.
– **Sliced onions and cilantro**: Critical for flavor and presentation.

## How to Make Pho

### Ingredients

– **For the Broth**: Beef bones, star anise, cinnamon, ginger, onions, fish sauce, rock sugar, and water.
– **For the Soup**: Rice noodles, sirloin, brisket, meatballs, and optional toppings.
– **Garnishes**: Fresh herbs, lime, bean sprouts, and sauces like sriracha and hoisin.

### Preparation Steps

1. **Char Aromatics**: Char the onions and ginger to enhance their flavors.
2. **Simmer Broth**: Combine bones, spices, and water in a pot or pressure cooker. Simmer for several hours or use an Instant Pot for a quicker version.
3. **Prepare Noodles**: Blanch the rice noodles and rinse them to prevent sticking.
4. **Assemble Bowls**: Place noodles in bowls, add sliced meats, and ladle hot broth over the top.
5. **Garnish**: Serve with fresh herbs and condiments on the side.

## Conclusion

Pho is more than just a soup; it is a cultural symbol that unites people. Its rich flavors, comforting heat, and customizable nature render it a cherished dish globally. Whether savored in a lively restaurant or prepared at home, pho continues to bring joy and satisfaction to many. With its unique combination of ingredients and cooking methods, pho stands as a testament to Vietnam’s culinary heritage.