There are so many yummy, sweet, and spicy ways to make summer corn!
Peak season for fresh corn is from May through September. So you have plenty of time to enjoy it. The sugars packed inside those corn kernels become starchier with every minute that goes by after picking. The longer you wait between picking and eating, the less sweet your corn will taste. It’s also best to keep the corn in the husk as long as possible to keep it fresh and tasty!
When selecting your corn, you don’t really need to pull back the husk and check the top kernels before buying them. If the corn feels firm and heavy when you pick it up, that’s all the information you really need. The husk itself should still look fresh and it should hold tightly around the cob. If the outer leaves or the leaves around the top of the cob look dry and loose, pick a different ear.
For proper shucking, you also want to make sure the silky tassel is still attached. This is what you grab onto when you unzip the cob from its husk. It’ll pull most of the silks along with it. With no tassel your shucking job will be a bit tougher.
There are dozens of cooking variations and preparation methods for serving corn and corn on the cob. Whether you grill, boil, sauté, smoke, microwave, Instapot, or roast it, sweet crunchy corn goodness is a great complement to your summertime menus and get togethers.
You can actually cook corn inside the husk in a variety of cooking methods which retains its sweetness and moisture before shucking.
Whether you like creamed corn, corn chowder, corn crab cakes, summer corn salad or my personal favorite, street corn, it’s fun to try them all.
This grilled street corn recipe is delicious and easy to make.
You’re gonna love it!
Prep Time: 35 Minutes
Serves: 4-6
Recipe Ingredients:
1/3 Cup plain Greek yogurt (or sour cream)
3 Tablespoons fresh cilantro (chopped)
1 Tablespoon Extra Virgin Olive Oil (or mayonnaise)
Pinch of Cayenne pepper
Pinch of Sea Salt
Pinch of ground black pepper
Zest and juice of 1 lime
1 Cup finely crumbled Cotija or Feta Cheese
4-6 Ears of fresh grilled or fully cooked corn
Recipe Steps:
In a bowl combine yogurt, olive oil, lime zest, spices, and 1/2 the chopped cilantro. Salt and pepper to taste.
Spread crumbled cheese on a plate.
Heat grill to high and grill corn 10-12 minutes. You can grill with husks on for a moister result, but if you want char on the corn itself, remove the husks and silks before grilling. Grill corn covered, and turn a few times during cooking to cook all sides. Once cooked, transfer corn with husks removed to a platter.
Brush each cob with yogurt mixture. Then roll the cob in the cheese, pressing gently so the cheese sticks to the cob.
Once all corn has been rolled in cheese, transfer to a serving platter and garnish with remaining chopped Cilantro, squeeze lime juice and a light sprinkle of Cayenne over the corn.
Note: Recipe doesn’t require grilling corn, so feel free to try it with any cooked corn on the cob.