It’s corn on the cob recipe season!!!
Welcome to summer!!! It’s that glorious time of year when the best produce is at its peak and on the menu! Tomatoes! Eggplants! Peppers! Corn!!! There was simply no way around it: one gorgeous and perfectly warm late afternoon, I had to make this absolutely addictive corn on the cob recipe with I-just-can’t-put-this-down flavors like butter, parmesan, chilies, and nori.
Corn is quickly moving towards that happy time of the season when its sugars are getting to optimum levels and every bite starts to taste like sunshine and summer fun. There are a million ways to enjoy fresh corn when it’s perfectly in season, and it’s something that shows up at nearly every meal in this house. In Napa, corn tends to be available pretty much everywhere for around $.50 or less per cob, which makes it an inexpensive and delicious addition to every meal. It’s great grilled, boiled, cut off the cob and sautéed. When it’s really perfect, you don’t even need to cook it. It’s heaven as-is. Fresh corn is not only great on its own, but also works beautifully in salads, pastas, rice, polenta, and even great breakfast dishes with eggs and potatoes. Every fresh corn on the cob recipe is a good recipe!
...every bite starts to taste like sunshine and summer fun Click To Tweet
What I really wanted to do for this corn on the cob recipe was ramp up a few addictive umami flavors and turn this simple grilled corn into something that nobody could put down. Something absolutely crack-like in its appeal…
I love street corn with cheese and lime, so that was definitely going to happen in this corn on the cob recipe. Beyond that, adding a little dusting of chili powder (Calabrian chili powder was amazing here!), some butter (good olive oil is a perfect substitution) and some nori dust made this simple grilled corn on the cob recipe absolutely unbeatable!
(Because those flavors combined so perfectly, I used them again on some popcorn a few days later when my sister and her boyfriend came over for drinks. That was a massive hit! I’ll probably post that recipe soon, even though it was so similar to this one. Both of these dishes were insanely delicious and I know there are a lot of people out there who are looking for very specific instructions for the meals they want to make. If it helps to have both available, then that’s what’s going to happen!)
If you are more comfortable boiling the corn when you’re working with a corn on the cob recipe (or don’t have a grill), that’s a simple process. Just bring a large pot of water to a boil, add the corn (remove the husks and silk first), and let the corn simmer (either push the cobs under the water or cover the pot) until the kernels are bright yellow and as tender as you like them. About 3-4 minutes is perfect in my book. Should you salt the water? I think the flavor is better if the water is salted, but it does seem to toughen the kernels slightly. That’s a decision only you can make!
Want to take your corn on the cob recipe to the next level? Instead of simply adding olive oil when grilling it, try adding butter, lime zest, chilies, or any other flavor. I just did grilled corn on the cob that I cooked with Sriracha butter that pretty much blew my mind. Be creative! Try bacon and chives in there! Fresh herbs! Just trust yourself and go for it!
Just trust yourself and go for it! Click To Tweet
Yep! Those are nasturtiums again in the picture! They are taking over our little sidewalk, so I’m using those gorgeous leaves and flowers in absolutely everything. They seem to love the attention! If you have them (they’re so easy and rewarding to grow!), you might want to try out the Perfectly Simple Scallops with Avocado and Blueberry, the Healthy and Raw Salmon and Dill Tartare, and the Unbeatable Seasonal Cod with Summer Vegetables.
Want to make your own big, snowy pile of parmesan without too much effort? You absolutely can’t beat a Microplane!
Absolute Umami Corn on the Cob Recipe with Parmesan and Nori Dust
- 4 ears corn (or 1 per person)
- 4 tbs olive oil
- 2 sheet nori (seaweed - the ones you use for sushi rolls)
- 2 tbs butter, melted
- 1 cup freshly grated parmesan
- ½ lime - to squeeze
- 1 tsp chili powder (like Calabrian, Aleppo, Espelette, or Smoked Paprika)
- Salt, Pepper
- Preheat the oven to 325
- Place the nori sheets on a sheet tray and bake for 5-8 minutes, until crispy and dry
- Let cool, crumble, and process in a spice grinder or coffee grinder until powder
- Soak the ears of corn in cool water for 20-30 minutes
- Carefully pull back the husks and remove as much silk as possible.
- Pour or spread 1 Tbs olive oil on each ear and replace the husks.
- Get your coals ready or heat your gas grill to medium.
- Place the corn on the grill and cook, rotating occasionally until each side begins to char.
- Remove from heat and let cool until you can just handle them. Remove the husks and any remaining silk. Pour butter over, season with salt and pepper, and top generously with parmesan, a squeeze of lime juice, and a sprinkle of nori and chili powder. Enjoy!
*This post may contain affiliate links!