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Vegetarian Recipes

How to Cook Corn on the Cob

Corn on the cob

It finally feels like summer around here, and for me there’s nothing more summery than corn on the cob! When I was a little kid, I remember my mom covering the stoop on the back patio with ripped-open paper bags, and my sister and I would spend hours removing the husks.

I love sweet corn so many ways – I top it onto pizza, mix it into cornbread and cornbread stuffing, stuff it into tacos, blend it into hummus, add it to soups, chowder, and chili, or top it onto salad. You get the picture: I’m a corn addict!

But my favorite way to eat corn will always be the simplest: straight off the cob. While I love grilling it, my preferred method is steaming it on the stove. Because you don’t have to bring a huge pot of water to a boil, it takes much less time than boiling corn on the cob, and it comes out juicy, sweet, and delicious.

How to cook corn on the cob

How to Cook Corn on the Cob

Want to learn how to cook corn on the cob? Here’s the best way to do it:

  1. Fill a large skillet with one inch of water and add husked ears of corn in a single layer.
  2. When the water returns to a boil, cover the skillet and cook for 3 minutes, until the corn is bright yellow and tender.
  3. Drain, top with your favorite fixings (I like olive oil, salt, and lemon juice), and enjoy!

Alternatively, you can grill your corn, check out this post for grilling instructions!

 Corn on the Cob Variations

As I said above, my favorite way to top corn on the cob is simply with salt, olive oil, and a generous squeeze of lemon. You could also eat it the traditional way, rubbed in black pepper, butter, and salt. If you’re looking for something more creative, I highly recommend these two options:

  1. Basil Butter Corn on the Cob  – Pulse together butter, basil, and garlic in a food processor, and rub it onto the sweet corn. Sprinkle with salt, pepper, and red pepper flakes, and eat!
  2. Mexican Corn on the Cob – Brush steamed corn on the cob with adobo sauce from a can of chipotles and sprinkle crumbly Cotija cheese on top. I LOVE this combination, and if you do too, make sure you try this salad next.

Corn on the Cob Serving Suggestions

Corn on the cob is one of the best summer side dishes. I love it with anything I’m grilling, like veggie burgers, black bean burgers, portobello burgers, or avocado!

Summery sandwiches like Oyster Mushroom Po’ Boys or BBQ Jackfruit Sandwiches would be delicious with it as well.

And the Mexican version would be especially good with tacos like these or these.

How to Cook Corn on the Cob

Author: Jeanine Donofrio

Recipe type: Side dish

  • 4 ears fresh corn, husked
  • olive oil, butter, lemon, salt & pepper, for serving
  • ½ cup butter or vegan butter, at room temp
  • ¼ cup fresh basil
  • ½ clove garlic
  • pinch of red pepper flakes
  • sea salt and freshly ground black pepper
  • adobo sauce from a can of chipotles in adobo
  • crumbled cotija cheese
  • chopped cilantro
  1. In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.
  2. Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
  3. Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper. Slather it on corn with a squeeze of lemon.
  4. Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.



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Vegetarian Recipes


“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.


Serves 6


2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
fresh, torn basil


In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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