Growing up on the East Coast, summer has always made me think of hot nights, dinner on the deck, the smell of the grill, and corn on the cob. I even joke with my parents to this day about how they cook corn with nearly every summer dinner, regardless of what’s on the menu and whether or not it goes.
Corn is a great source of fiber (1 ear provides 10% of the recommended daily fiber intake) as well as B vitamins, folate, vitamin C, beta-carone, protein and fiber. When selecting ears of corn, look for bright green husks with damp, light yellow silk poking out.
How to cook corn on the cob:
Boil – husk and add corn to boiling water for 3-8 minutes.
Grill – husk, brush with olive oil and throw on the grill for 6-10 minutes.
Steam – husk and steam in basket over boiling water for 8-12 minutes.
Bake – husk, brush corn with butter or olive oil, and bake in aluminum foil for 20-30 minutes at 425 degrees F.
Once cooked, corn can be used in countless amazing summer recipes. Going to a barbecue and want to bring a healthy side salad? Try this vegan-friendly Sweet Corn and Black Bean Salad recipe from Whole Foods. Like grilled mexican corn, but are looking for a lighter version? Try this simple Grilled Corn with Cheese and Lime recipe that’s less mayonnaise and cheese-heavy than traditional versions. Love soup but can’t bear to eat it in the hot summer months? This Chilled Corn Soup recipe is only four ingredients and will satisfy your soup and corn craving while keeping you cool. As a kid, I always loved creamed corn (ashamed to admit I was perfectly happy with the canned kind!), but I am excited about this modern and tropical Coconut Creamed Corn recipe, which has all the goodness of the pantry classic, but with less preservatives and more flavor.
We may be halfway through August, but summer isn’t gone yet! Enjoy the remaining sweetness of summer with corn!