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Recipes For Corn on the Cob

Corn is a summer vegetable and a great addition to salads. Stacks of grilled corn on the cob complete summer barbecues.

There are many ways to make a recipe for cob, but we love this simple crust cob bread. It’s easy to make either by hand kneading or in the bread machine.

Corn on the Cob

Freshly shucked and slathered with butter, corn on the cob is a summertime staple. It’s easy to eat, and it makes a simple side dish that pairs well with a variety of proteins.

Getting the best corn starts with buying it at a farmers market or roadside stand where you can pick out ears that are bright green with tight, silky husks. You can test to see if the corn is still fresh by pulling back some of the husks and feeling for plump, tightly packed kernels through the silk.

When you’re ready to cook your corn, you have a few options: Boiling it in water (which can be done with or without salt), grilling, or roasting it in the oven. Ears that are fresh should be boiled for about 15 minutes, while ears that are a bit older can take longer.

Boiled corn on the cob can be served right off the cob, or tossed into a variety of dishes for added flavor and texture. It’s an ideal complement to burgers, hot dogs, grilled fish and shellfish, pasta, soups, or pizza.

If you’re looking for a quick and simple way to cook corn, boil it in water until it’s tender but not mushy. Be sure to use water that’s at a temperature of about 185 degrees Fahrenheit.

To prepare, place a single ear of corn in a large pot and add enough water to cover it by about an inch. Bring the water to a boil over high heat. Once it reaches a simmer, lower the corn in, making sure that it doesn’t touch the bottom of the pot. Once it’s lowered into the water, remove from the heat and let sit for about 5 to 10 minutes.

For a smoky, charred taste, you can grill the ears of corn directly on the grill grates. You’ll need to turn them every few minutes to get a fairly even char.

Another option is to wrap the corn in aluminum foil and bake it in the oven until it’s tender. This method can be done with either yellow or white corn, and the result is a sweet, smoky, juicy ear of corn that’s a great addition to a grilled meal.

Grilled Corn Salad

Grilled corn is a summer favorite, and it tastes even better when it’s fresh and flavorful. Fortunately, grilled corn is easy to make and can be made in a variety of ways. It’s especially great when paired with savory sides like grilled veggie kabobs, or tossed into a salad.

A grilled corn salad is the perfect way to showcase fresh charred corn, crisp cucumbers, sweet carrots and shallots, and cooling herbs. The whole thing is tossed with a simple, homemade dressing that’s full of big Mediterranean flavors (add feta for a tangy punch).

To prep the corn: If you’re making this salad in advance, preheat your grill to medium-high heat. Brush corn on both sides with a little oil and grill until tender and charred, about 15 minutes. Remove from the grill and allow to cool before cutting off the kernels.

Once the corn is cooled, slice off each of the kernels from the cob with a sharp knife. You can do this easily by setting a glass or cup inside of a large bowl so that the cob will rest on top of the glass and the kernels will fall into the bowl.

Add the tomatoes, avocado, goat cheese, red onion and basil to the bowl with the sliced corn. Mix well and dress with the olive oil and lemon juice. Season with salt and pepper to taste and serve.

This grilled corn salad with a cilantro lime dressing is so fresh and beautiful. It’s a perfect side for your next BBQ or potluck!

Pro Tip: You can easily make this a vegetarian dish by leaving out the feta and goat cheese. You can also switch the herbs and spices for a Mexican style, or add in scallions, chopped jalapenos, or a sprinkle of cotija cheese.

This grilled corn salad is a delicious summer side that’s easy to prepare and can be enjoyed at room temperature. It’s a light and tasty recipe that’s great on its own, or paired with a grilled steak or chicken. You can even make it in advance and store it in a container for up to 3 days.

Cob Loaf Dip

Cob Loaf Dip is a classic party food that Aussies love. It’s often served as a snack or appetizer at picnics, barbeques and birthday parties and is always a hit with guests.

It’s not difficult to make a delicious cob loaf dip, and it’s easy to customize to your own tastes. Try adding seafood, garlic, a stew or all sorts of cheese to the mix.

To prepare the cob loaf for this dip, cut the top off of the bread and remove most of the soft bread from inside. You should be left with a 1-2cm thick “bowl” of bread that is great for dipping into the dip.

The bowl of the cob loaf can be toasted under the grill or broiler just to give it some extra crunch. This step is optional and can be omitted altogether, but I recommend it for the best results.

This dip has a creaminess to it that makes it really special. It’s perfect for a family dinner or for a party, and it’s easy to make ahead of time.

For this recipe, you will need a cob loaf, cream cheese, sour cream, mayonnaise and water chestnuts. You can also add chopped spinach to the dip for some added nutrition and flavour.

Serve with a platter of bread chunks and vegetable sticks for dunking into the dip. If you’re looking for something a little more substantial, you can also make this dish into a cob loaf bowl, which is great for serving up any thick soups or stews.

Spinach is a great addition to this dip, as it’s creamy and fresh. You can use a combination of sour cream, mayonnaise and red onion to make it extra tasty.

This recipe can be made ahead of time and stored in the fridge until you’re ready to serve. If you do this, you will need to add a little more liquid to the spinach mixture before serving.

This cheesy dip is perfect for parties, potlucks and Christmas dinners. It’s a delicious option that you can serve with any sort of bread or crackers.

Hollowed-Out Bread Sandwiches

The hollowed-out bread sandwich is a fun way to enjoy a savory treat while keeping the ingredients inside of the sandwich and not all over your plate. It’s perfect for a picnic or just for a quick bite on the go.

For this recipe, you’ll need a loaf of ciabatta. Hollow out the bottom of the ciabatta within 1/4-1/2 all around and slice up the top part to form the sandwich.

Layer all of your fillings into the bread (start with the salami and then move on to cheese, turkey, tomato, lettuce and marinated artichokes). Then sprinkle with basil and olive oil and balsamic vinegar.

Another fun option for a hollowed-out bread sandwich is to use soup cans. This method is a great way to make an extra large sandwich that will stand upright on your plate and is sure to impress the guests at your next gathering.

This is also a great way to pack sandwiches for a picnic or for work as the bread stays together and the sandwich won’t get soggy as quickly. It’s also a good idea to add condiments like mayo or mustard between layers of meat and veggies as they help keep the bread from getting soggy.

Besides being a cool and creative way to eat, these soup can sandwiches are also incredibly tasty! They are delicious with cheese, ham or chicken and can even be made as a grilled sandwich.

If you’re looking for a smorrebrod, this Scandi classic is definitely worth trying out. It translates to “buttered bread” and is a staple in Denmark. The bread gets toasted and then layered with scores of different toppings.

The best thing about this hollowed-out bread sandwich is that it’s easy to prepare. You can easily throw this together in the morning and have a healthy and satiating lunch.

It’s perfect for a quick lunch or snack, and the leftovers are so delicious that you can just keep them in the fridge until you’re ready to eat them again. Just be sure to keep the ingredients in an airtight container to ensure they don’t get soggy while you’re waiting for the sandwich to cool down.

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