Best 20 Herbed Corn Recipes

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**Savory and Succulent: Embark on a Culinary Journey with Herbed Corn Recipes**

Indulge in the delightful flavors of corn transformed into culinary masterpieces with our curated collection of herbed corn recipes. From vibrant salads and sizzling stir-fries to creamy soups and hearty casseroles, these recipes capture the essence of this versatile ingredient. Embark on a culinary adventure as you explore the diverse culinary landscapes of herbed corn dishes, tantalizing your taste buds with every bite. Discover the vibrant flavors of Mexican Street Corn Salad, tantalize your palate with the aromatic Thai Corn Fritters, and savor the comforting warmth of Creamy Corn Chowder. Whether you're seeking a quick and easy side dish or a hearty main course, our selection of herbed corn recipes offers something for every palate and occasion. Unleash your inner chef and elevate your culinary skills as you create delectable dishes that showcase the beauty and versatility of corn.

Here are our top 20 tried and tested recipes!

GRILLED HERBED CORN ON THE COB



Grilled Herbed Corn on the Cob image

My husband didn't like corn on the cob until he had this recipe!

Provided by knmennenga

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 8

6 ears fresh corn on the cob, husked
6 tablespoons sweet butter, softened
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh basil
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
  • Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g

HERBED CORN



Herbed Corn image

A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9

12 cups frozen corn
1 cup water
1/2 cup butter, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme

Steps:

  • In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

HERBED CORN ON THE COB GRILLED IN FOIL



Herbed Corn on the Cob Grilled in Foil image

Corn already seasoned so this is very easy to take for a picnic.No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs.

Provided by Rita1652

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 ears fresh corn, cleaned GMO free
6 tablespoons sweet butter, softened
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil, big enough to wrap corn

Steps:

  • Place one corn on each foil.
  • Mix remaining ingredient together and rub into each cob.
  • Wrap foil up around the corn and grill 15 minutes turning often.

HERBED CORN AND COUSCOUS



Herbed Corn and Couscous image

Categories     Side     Quick & Easy     High Fiber     Corn     Chive     Couscous     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons minced fresh chives

Steps:

  • In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.

CORN ON THE COB WITH HERBED BUTTER



Corn on the Cob with Herbed Butter image

For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter makes for a delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

2 pinches of sugar
12 ears corn, husks and silks removed
Herbed Butter
Salt and freshly ground pepper

Steps:

  • Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.

HERBED RICOTTA PASTA WITH CORN AND ZUCCHINI



Herbed Ricotta Pasta with Corn and Zucchini image

Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Salt and pepper
3/4 pound short pasta, such as campanelle
1 3/4 cups corn kernels (from 2 ears)
1 cup ricotta
1/4 cup grated Parmesan, plus more for serving
Reserved chopped zucchini
1/2 cup fresh basil leaves, torn, plus more for serving
2 tablespoons chopped fresh dill

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.
  • In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.

Nutrition Facts : Calories 552 g, Fat 15 g, Fiber 6 g, Protein 25 g, SaturatedFat 7 g

HERBED CORN AND CARROTS



Herbed Corn and Carrots image

Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

Steps:

  • In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

HERBED GRILLED CORN ON THE COB



Herbed Grilled Corn on the Cob image

I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5

8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt

Steps:

  • Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk., In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string., Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

HERBED CORN ON THE COB



Herbed Corn on the Cob image

Posted in response to a forum topic. I found this recipe on another website, but can't remember which one. This has become my favorite way to prepare corn on the cob.

Provided by Dreamgoddess

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup butter, softened
1/4 teaspoon pepper
1 teaspoon dried rosemary
1/2 teaspoon salt
1 tablespoon dried parsley
6 ears corn

Steps:

  • Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
  • Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
  • Spread 1 T butter mixture on each ear of corn.
  • Reserve the remaining butter mixture.
  • Place 1 ear of corn on each piece of foil.
  • Roll up tightly.
  • Place on a baking sheet and bake for 30 minutes at 375 degrees.
  • Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

HERBED CORN ON THE COB



Herbed Corn on the Cob image

"What's in the butter?" is what I get asked after people taste my herb-speckled blend on fresh sweet corn. I'm more than happy to share the secret. Once you have tried this recipe, you won't want to eat corn plain again! -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 8 servings.

Number Of Ingredients 5

1/2 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/2 teaspoon Salad Supreme Seasoning
8 medium ears sweet corn, cooked

Steps:

  • In a small bowl, combine butter and seasonings; spread over hot cooked corn.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CORN RISOTTO WITH HERBED PARMESAN CREAM



Corn Risotto with Herbed Parmesan Cream image

Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 clove garlic, thinly sliced
1 cup arborio rice
3/4 cup dry white wine
3 1/4 cups low-sodium chicken broth
1 cup heavy cream
2 cups grated Parmesan
1/4 cup chopped chives, plus more for serving
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
2 cups fresh or thawed frozen corn kernels

Steps:

  • Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
  • Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
  • Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
  • Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
  • When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

CHARRED AND HERBED CORN SALAD WITH CRAB



Charred and Herbed Corn Salad with Crab image

My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!

Provided by whitetaildeer17

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

4 ears corn, kernels cut from cob
2 leeks, white parts only, thinly sliced
2 cloves garlic, minced
2 avocados - peeled, pitted, and diced into 1-inch chunks
½ lemon, juiced
5 tablespoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon chopped fresh basil
1 teaspoon salt
½ teaspoon chopped fresh tarragon
2 (6 ounce) cans lump crabmeat, drained and flaked

Steps:

  • Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
  • Toss diced avocado with lemon juice in a separate bowl to avoid browning.
  • Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
  • Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 22.6 g, Cholesterol 30.8 mg, Fat 22.5 g, Fiber 7.1 g, Protein 13.2 g, SaturatedFat 3.3 g, Sodium 566.9 mg, Sugar 3.5 g

HERBED CORN FOR A CROWD



Herbed Corn for a Crowd image

This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner.

Provided by Ginny Sue

Categories     Corn

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

2 (16 ounce) packages frozen corn
1 cup water
1/3 cup butter, cubed
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
1/8 teaspoon dried thyme

Steps:

  • Combine corn and water in a large saucepan and bring to a boil.
  • Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
  • Drain; stir in the remaining ingredients.

OVEN-STEAMED HERBED CORN



Oven-Steamed Herbed Corn image

This unusual (and easy) method for cooking corn on the cob gets rid of the big pots of boiling water. Just before serving, brush with seasoned butter.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 5

6 ears sweet corn, cleaned, cut in half
Water
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/4 teaspoon seasoned salt

Steps:

  • Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
  • Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
  • Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 2 g, TransFat 0 g

HERBED CORN SAUTE



Herbed Corn Saute image

This recipe always make an appearance at our holiday celebrations, especially because it's easy to double. Fresh herbs really dress up the corn. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 package (16 ounces) frozen corn, thawed
2 large sweet red peppers, chopped
2 tablespoons minced fresh chives
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced

Steps:

  • In a large skillet, heat butter and oil over medium-high heat. Add corn, peppers, herbs, salt and pepper; cook and stir until peppers are crisp-tender. Add garlic; cook 1 minute longer.

Nutrition Facts :

HERBED CORN ON THE COB



Herbed Corn on the Cob image

This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009. This is a seriously good recipe.

Provided by Vnut-Beyond Redempt

Categories     Corn

Time 25m

Yield 4 corn on a cob, 4 serving(s)

Number Of Ingredients 9

4 ears corn, silked and husked
1 -2 tablespoon butter, melted (your preference to the amount used)
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
aluminum foil

Steps:

  • Preheat oven to 400F or 210°C.
  • In a small bowl, combine butter and dried ingredients.
  • Place corn in aluminium foil and brush corn with herbed butter.
  • Wrap up well and put in oven for about 20 mins or so.
  • Enjoy.

Nutrition Facts : Calories 153.7, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 113.3, Carbohydrate 29.8, Fiber 3.4, Sugar 3.8, Protein 4

KATHY'S HERBED CORN



Kathy's Herbed Corn image

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. -Kathy VonKorff, North College Hill, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup butter, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 ears sweet corn, husked

Steps:

  • In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 179 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

HERBED CREAM OF CORN SOUP



Herbed Cream of Corn Soup image

Categories     Soup/Stew     Dairy     Herb     Quick & Easy     Corn     Summer     Chill     Gourmet

Yield Makes about 4 cups, serving 4

Number Of Ingredients 6

4 cups cooked fresh corn kernels or two 10-ounce packages frozen, thawed
1 cup chicken broth
2 tablespoons finely chopped white part of scallion
1/2 teaspoon dried thyme
1 cup half-and-half
2 tablespoons minced fresh parsley leaves

Steps:

  • In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.

HERBED CORN



Herbed Corn image

Make and share this Herbed Corn recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ears sweet corn, husked

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Spread 1 tablespoon over each ear of corn.
  • Wrap corn individually in heavy-duty foil.
  • Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.

Nutrition Facts : Calories 180.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 241.2, Carbohydrate 17.4, Fiber 2.6, Sugar 2.9, Protein 3.1

HERBED BUTTER CORN COBS IN PARCHMENT



Herbed Butter Corn Cobs in Parchment image

This savory treat makes sweet, succulent, buttery corn infused with great complementary herbs and veggie flavors. This super fancy-looking dish is so easy to make with parchment, but it impresses people in its presentation and certainly with its luxurious flavors!

Provided by Rey Tamayo

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 4

Number Of Ingredients 11

3 tablespoons butter, room temperature
3 tablespoons diced tomatoes
2 scallions, finely chopped
1 teaspoon Italian seasoning
1 teaspoon minced celery
½ teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
¼ teaspoon salt, or more to taste
1 dash Worcestershire sauce
1 dash ground black pepper
4 tablespoons ranch dressing
3 ears corn, cut into thirds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix butter, tomatoes, scallions, Italian seasoning, celery, chile-garlic sauce, salt, Worcestershire sauce, and pepper together in a bowl, making sure all ingredients are well homogenized. Set aside in the freezer.
  • Cut parchment paper into large squares, big enough to wrap 2 to 3 corn cob pieces. Place 1 tablespoon ranch dressing onto each of the paper squares, place cobs on top of dressing, and sprinkle lightly with additional salt to taste. Place a heaping tablespoon of the prepared herbed butter on top of each cob; seal each paper square well so it traps in steam.
  • Bake in the preheated oven until tender, about 25 minutes. Serve right away in the inflated pouches, cutting a hole in the middle to let fragrant steam escape and delight the eater.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 14.8 g, Cholesterol 27 mg, Fat 17.3 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 6.8 g, Sodium 391.8 mg, Sugar 3.2 g

Tips:

  • Choose fresh corn on the cob: Look for ears with bright green husks and plump kernels. Avoid ears with brown or wilted husks, as these may indicate that the corn is old or has been damaged.
  • Remove the husks and silk: Peel back the husks and remove the silk from the corn. Be careful not to cut into the kernels.
  • Rinse the corn: Rinse the corn under cold water to remove any remaining silk or debris.
  • Cut the corn into desired size: You can cut the corn into kernels, cobette, or leave it whole, depending on your preference and the recipe you are using.
  • Cook the corn: There are several ways to cook corn, including boiling, grilling, roasting, or microwaving. The cooking time will vary depending on the method you choose.
  • Season the corn: Once the corn is cooked, you can season it with a variety of herbs, spices, and seasonings. Some popular options include butter, salt, pepper, garlic powder, onion powder, paprika, and chili powder.
  • Serve the corn: Corn on the cob can be served as a side dish or main course. It can also be used in salads, soups, stews, and other dishes.

Conclusion:

Corn on the cob is a delicious and versatile vegetable that can be enjoyed in many different ways. With its sweet flavor and crunchy texture, corn is a perfect addition to any summer meal. Whether you boil it, grill it, roast it, or microwave it, there is a cooking method to suit everyone's taste. So next time you're looking for a healthy and satisfying side dish, reach for some fresh corn on the cob. You won't be disappointed!

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