My Top Favorite Corn Preparations

selective focus photography of grilled corns
Photo by Engin Akyurt on Pexels.com

Corn rules! It makes an excellent side dish with just about anything, such as seafood, American, Latin-American or Spanish cuisines, and much much more.

Corn is big in the Midwestern USA. Why would I say that when I am from New York, which is not part of the Midwest? Well, let me tell you a little story.

A long time ago, when I was in the 5th grade, my class had to do a state fair project. We were assigned a different state. I got Nebraska. So, on the day of our little state fair, I brought in a loaf of bread and corn muffins or bread. I don’t remember.

Since then, I liked to expand my tastes on corn. So, without further ado, let me list my top favorite corn dishes and preparations.

Buttered Corn – on the cob or off the cob

Okay, this may sound pretty generic. But I am not going to lie: it is still delicious.

You could butter your corn in different ways. Here are a few examples:

-If you are handling corn on the cob, you can rub a stick of butter onto it. This can be acceptable, depending on your household and whoever sets the rules.

-If your parents, guardians, or homeowners don’t approve of you rubbing a whole stick of butter onto anything, you can slice off a little piece of butter onto the corn on the cob. Just be careful not to let it slide off your food. Perhaps, consider putting something underneath your corn, such as a plate.

Now onto the corn off the cob, or just the kernels:

-You can microwave them and mix a piece of butter into it. But according to my experience, this ends up just okay most of the time.

-The best way to butter corn kernels is to cook them in butter on the stove. You can use a pot or pan. The corn will absorb the flavor a lot more. Then it will taste better and more moist, versus if you microwave it. The latter could dry your corn out.

Corn Chowder 

I completely forgot about this soup until I stumbled across a recipe on it online. I enjoyed most versions of this. However, since I have not made it in a while, there is not much I can offer about making this.

What I will say is that I would recommend using sweet corn if possible. My ideal list of ingredients, aside from the necessary liquids and thickener, would include corn, potatoes, and carrots. 

It is common for less to be more, even in cooking.

While I am still on the topic of cream and corn, the next thing on my list is…

Creamed Corn

Mmmm… delicious!

I made these at Thanksgiving and Christmas in recent years. And guess what? They were a hit.

I believe I got this from the site, all recipes. It calls for frozen corn, heavy cream, flour, butter, sugar, salt, pepper, and grated Parmesan cheese. 

It would be best to visit the website for the actual recipe. But I think you mix nearly all ingredients in the pot. The only things you hold off on are the flour, milk, and cheese. The flour and milk mixture comes in near the end and the Parmesan is the last ingredient you add.

Street Corn

If you have not heard of this, it is grilled corn on the cob with various ingredients, such as sour cream and cheese, garlic, spices, and cilantro.

You can find the rest of the ingredients on the Internet as I don’t remember them all.

One thing I would recommend against is using frozen corn on the cob. It does not cook well. It can be hot on the outside, but will often stay cold on the inside. Fresh corn husks win, even though they’re not always in season.

When using fresh corn, it’s better to grill it rather than steam or boil it. You could do one of those things, but the texture and taste aren’t as good as if you grill it?

No grill? You can buy a pan with a grilling texture. 

What I find is that if you heat a vegetable before you grill, bake, Sautee, or fry it, the texture softens or becomes more crunchy. I would suggest giving that a try.

Corn Pudding or Souffle 

While I have never made either of those myself, I will admit that they are irresistible. I have only had corn pudding from a Cajun restaurant near me, and it’s decent at most. 

Why? Because it’s a little too spicy for me.

As for the corn Souffle, a gourmet grocery store near me sells it. I have bought it numerous times because it is that great. Maybe I will try to make my own some day.

I hope you found this helpful. Corn sure has a lot of possibilities. 

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, www.sunaynaprasadbooks.com. Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

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