The Best Foolproof Way to Cook Corn on the Cob—and Other Ideas for Corn Off the Cob

When cooking corn, keep it short. JeanMarie Brownson/TNS

The sooner you cook fresh sweet corn the better: The minute corn is picked, the sweet sugars begin their conversion to bland starch. No need to worry. Today’s super-sweet corn hybrids mean the conversion from sugar to starch occurs slowly, giving the cook a bit of breathing room. But don’t wait too long to enjoy summer’s golden gift.

In-season sweet corn, purchased from local farmers markets and roadside stands, is likely fresher than supermarket offerings. Wherever you buy corn, always purchase corn in the husk. Shucked corn, wrapped in plastic, is not as fresh and will always be blander and drier than corn stored in its protective husk.

Here’s an absolute mandate: Do not shuck the corn until just before cooking. That means no shucking in the store—and you know who you are—making a mess and interfering with flavor.

The rule for cooking corn proves simple: Keep it short. My favorite, foolproof method immerses just-shucked cobs into a large kettle of boiling salted water. Then, immediately turn off the heat and cover the pot. Let stand 10 to 15 minutes. Serve right away. Really fresh corn barely even needs salt.

When you’ve enjoyed your fill of corn on the cob, consider adding fresh-cut kernels to salads, salsa, and relishes. When the corn is super-fresh, we prefer the kernels raw. Pureeing fresh corn kernels is a delicious way to spruce up pancake batter, yielding maximum corn flavor and tender cakes.

Savory corn pancakes, studded with sweet corn kernels, smoky bacon, and chives, make a fabulous, casual summer dinner. Serve them with a dollop of thick Greek yogurt and a spoonful of fresh corn and tomato relish.

For a brunch pancake, simply omit the chives. Serve the cakes hot off the griddle with a drizzle of warmed honey, sorghum, or pure maple syrup.

Tips for Removing Corn From the Cob

Work inside a wide, deep bowl to easily catch the kernels.

Hold the cob upright in the center of the bowl with the narrow end up. Use a sharp knife to slice down the cob, letting the kernels fall into the bowl. Rotate the cob and continue slicing to remove all the kernels.

Use the kernels raw. Or, blanch 30 seconds in boiling water. Drain and cool. Blanched kernels can be frozen in a single layer on baking sheets until solid, then gathered into freezer bags and frozen for several months.

Double Corn, Bacon, and Chive Pancakes

Serves 4; makes 16 four-inch pancakes

• 6 thick slices smoky bacon
• 1 3/4 cups all-purpose flour
• 1/4 cup stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 4 large eggs
• 1 cup milk
• 3 cups fresh corn kernels, from about 4 ears
• 2 tablespoons chopped fresh chives
• 1 tablespoon sugar
• Vegetable oil for high-heat cooking
• Plain Greek yogurt or sour cream
• Corn and tomato relish (recipe follows)
• Olive oil, to taste
• Chopped fresh chives, for garnish
• Fresh basil sprigs, for garnish

Cut bacon crosswise into thin matchsticks. Cook, in a large nonstick skillet over medium heat, stirring often, until crisp and golden, about 6 minutes. Use a slotted spoon to remove crisp pieces to a bowl. Reserve bacon drippings separately.

Mix flour, cornmeal, baking powder, salt, pepper, thyme, and cayenne in a small bowl. Separate eggs by putting the whites into a mixing bowl; put yolks into a blender container.

Add milk and 1 1/2 cups of the corn kernels to the blender. Process until totally smooth. Transfer to a large bowl and whisk in 2 tablespoons of the reserved bacon drippings. Add flour mixture, remaining 1 1/2 cups of corn kernels, 2 tablespoons chives and 1/2 of the crispy bacon. Stir just to moisten flour. Do not overmix.

Beat egg whites and sugar with an electric mixer on high speed until nearly stiff but not dry. Gently fold egg whites into the batter just until mixed. Do not worry if you see some white streaks.

Heat a large nonstick griddle or skillet (or well-seasoned cast-iron pan) over medium heat until hot enough to make a drop of water sizzle on contact. Add a light coating of vegetable oil and a drizzle of bacon drippings, if you wish. Spoon 1/3 cup of the batter onto the griddle in dollops about 2 inches apart, then flatten the batter slightly, making 4-inch rounds. Cook until the tops start to bubble and the bottoms are golden, about 4 minutes. Flip and cook the second side just until golden, about 1 more minute. Repeat to cook all the batter.

Serve pancakes hot topped with a spoonful of yogurt, then the Corn and tomato relish and some of the crispy bacon. Drizzle with olive oil and sprinkle with chives. Garnish with basil.

Corn and Tomato Relish

Makes 2 1/2 cups

• 1 1/2 cups chopped assorted ripe tomatoes
• 1 cup fresh corn kernels
• 2 to 4 tablespoons roughly chopped, drained pickled jalapeños or nacho slices
• 2 to 4 tablespoons minced fresh herbs, such as chives, cilantro, basil
• 2 tablespoons extra virgin olive oil
• Salt, freshly ground black pepper, to taste

Mix all ingredients in a small bowl. Serve chilled or at room temperature.

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