The Pioneer Woman Tasty Kitchen
Profile photo of Erika (TK)

Let’s Talk Corn!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Corn)

Hi everyone! Do you see that bright golden haze in the meadow? No, really. There’s a bright golden haze on the meadow. And the corn is as high as an elephant’s eye! It looks like it’s climbing clear up to the sky. Oh what a beautiful morning …

Ahem. Sorry. Kinda got carried away there.

I’ve been singing that song to myself these past few days every time we drive past a meadow or any patch of land that resembles a corn field. I’ve been singing it in grocery stores and farmers markets too, as I walk past the beautiful ears of corn for sale. I apologize if you live in my area and have had to endure my shameless humming, but I can’t help myself. Because mmmm. Corn. It makes me happy.

For me, corn and summer go together like pumpkin and fall. Throwing a few ears of corn on the grill makes for an instant, easy BBQ side dish, and frankly, often I’m quite content with just that and some butter. But I also love corn kernels in cornbread, mixed in with grits, polenta, rice pudding, or just about any kind of stir fry. I even love corn ice cream, which might sound weird to some, but try it and you’ll know what I mean.

Corn is plentiful during the summer, and before the season ends, let’s try a few new ways to enjoy it! Tell us:

What’s your favorite way to enjoy corn?

I shared my favorites above, which can be summarized in one simple statement: “I’ll eat corn with everything.” But I’m always open to new ideas! So share your corn recipes, your tips and tricks for buying or shucking or cooking corn. Or maybe you have a preferred kind of corn (white? yellow? bi-color?) that you seek out at the market. Tell us all about it below!



Comments are closed for this recipe.

Kathy S on 9.7.2015

I simply love corn-on-the-cob. As a matter of fact, I would like to have Thanksgiving this year and thought, wouldn’t it be nice if we could have fresh corn. I live in Ohio, so all of that beautiful corn has been gone for a while. I had my husband go to our favorite vegetable stand and purchase a bushel of corn. We husked the corn, blanched it, cut the corn off the cob, put it in a pot, added cream, butter and salt and pepper. Quite tasty and put it in containers for freezing. I am anxious to see as to how it will taste on Thanksgiving. I love your show and watch it all of the time, even re-runs.

Melissa S on 8.23.2015

I like it the standard slathered with butter and S&P but the Japanese way is really nice too. Cut the kernels off the cob and saute in a pan with butter and a bit of soy sauce. Yummmmmm

Niteowl Nancy on 8.22.2015

For everyday meals, we just boil our corn, slather it with butter, and sprinkle on salt. We are corn-eating machines when it’s in season. When I’m in the mood to gourmet-it-up, I grill it, slice it off the cob, add a homemade epazote butter and sprinkle of Cotija cheese, which is salty and delicious. I am so spoiled living in Illinois, because I can get sweet corn that was picked within hours. Either way, google “esquites” or “elotes” and prepare to drool. :)

Kimberly on 8.21.2015

I cut the corn off the cob and saute it in butter in a skillet, a little garlic salt, fresh cracked pepper. It’s delicious!

Jacqeline on 8.21.2015

Ahhh, corn, sweet corn. I microwave it (yes it works very well) totally shucked and wrapped in damp paper towels for about 2 minutes per ear. I then slightly coat with butter, sprinkle Lawry’s seasoned salt, a slathering of mayonnaise, dashes of vinegar hot sauce and last but not least some ground parmesan cheese. SO delish, I make a whole dinner out of it!

elizabethcooks on 8.21.2015

I like corn boiled, then served off the cob, lots of butter, salt and pepper. Had the best corn this year, so sweet and creamy.

Patty Paulsen on 8.21.2015

I love corn! Because it is the season, I have been gorging on fresh. Simply boiled, buttered, then salt and pepper. I don’t need any fancy schmears of elaborate preparations–I used to grill it, but I found it lost some of its juiciness, so I went back to the good old boiling method.

When out of season, I fill my freezer with frozen kernels, my pantry with canned and creamed corn. I use cream corn as a thickener for my homemade soups, add regular corn to salads, soups, dips and salsas. I also add canned corn to canned soups to add more oomph. Just recently, I discovered posole, which is a soup made with hominy (just another kind of corn).

Donna on 8.21.2015

I do like it grilled but recently due to heavy rain and unable to grill – microwaved it – really good! surprisingly
leave one or 2 layers of the husk around corn; wrap with a wet paper towel around each ear and microwave for 2 – 3 minutes.

kim on 8.21.2015

We get fresh corn each week with our CSA, and our favorite way to enjoy it is on the grill. While the gas grill is preheating on medium high I shuck the corn and put it in heavy duty foil with a few pats of butter and some salt and pepper. I leave it on the grill for 15 minutes or so, then flip the foil pouch and throw the burgers, chicken or steak on.

The corn gets golden brown and actually takes on some good grill flavor. Leftover corn is scraped off the corn and I make roasted chicken corn chowder. It freezes really well and I love the flavor of that sweet corn long after the corn is done.

Happy Corn Season!

slammie on 8.21.2015

Boiled/steamed and piping hot!

Erica C. Barnett on 8.20.2015

Slightly sauteed/blistered, then mixed cold with lima beans, tomatoes, crumbly white cheese, lime juice, and cilantro/basil/chives as a salad. A serrano pepper is also a nice addition.

Profile photo of Madelynne H.

Madelynne H. on 8.20.2015

I love creamed corn nice and sweet ! But my favorite is to grill it and put mayonnaise on it along with spices yum !!!! Oh I also like corn in my salsa.

JamieG on 8.20.2015

Our new favorite is a variation on a Paula Dean recipe.
Break ear of corn in half (husks removed)
Brush on mayo
Season with whatever flavor or combo of flavors you want; season salt, pepper, old bay, cayenne, chili powder, jalapeño salt……,,,
Top with shredded Parmesan
Wrap in foil
Grill med high 20-30 min

Rina on 8.20.2015

We have all sorts of corn here on L.I. Our farmer friends bring us 50 pounds at a time! Needless to say our families and neighbors love us this time of year. My favorite way to eat it is roasted on the grill.

Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 8.20.2015

We absolutely love grilled corn wheels! Corn is so versatile in cold salads, combined with rice and baked. Our favorite is white sweet corn grown right here in Florida! Happy Thursday Everyone!