Seasoned Corn Off the Cob

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Liven up a simple supper with this easy, Seasoned Corn Off the Cob. It comes together in minutes and makes for an ideal side dish without the fuss.

casserole dish of corn off the cob

Sweet corn is a summer-fall dish for me but this really can be made all year round. It’s not something I particularly crave in winter or even spring. But once summer starts to peek it’s head around the corner, corn comes to mind. It goes great with grilled meats like this Mediterranean Grilled Steak, big salads like this Chicken caesar salad, and pretty much every summer menu plan you can dream up.

Boiled corn on the cob was a regular feature on our dinner table when I was growing up. I loved it slathered in butter and salted generously.

Today, while my kids love gnawing on the cob, I prefer it off the cob. It’s so much easier to eat that way, and I don’t spend the evening picking silk strings out of my teeth. TMI?

One of my favorite ways to serve corn is off the cob as well. It’s so much simpler than wielding a tower of corn cobs, hoping none fall off, waiting for the butter hog to pass the butter, etc. Plus, you don’t have the shorn cobs to deal with later when you’re clearing the table.

Do You Have To Cook Corn Before You Cut It Off The Cob?

No you don’t. You want to cut the corn off the cob before cooking it. 

After the corn has been cut off the cob, then you will saute the corn in a skillet. 

What Is The Best Way To Cut Corn Off The Cob?

Cutting corn off the cob can be kind of a messy job.

But here are 3 easy ways to get the job done

How To Make Seasoned Corn Off The Cob 

  1. In a large skillet over medium heat, place the corn and 1/4 cup water.
  2. Simmer for 4 minutes or until the corn is hot.
  3. Drain off the water.
  4. Add the butter to the hot corn and melt, stirring.
  5. Add the dill, chili powder, garlic powder, salt and pepper to taste. Toss in the cheese and cilantro. Serve hot.

Casserole Dish Of Corn off the cob

Can I Use Frozen Corn?

Yes you can. Corn off the cob is just  simpler in so many ways: easier to eat, easier to serve, easier to prepare. Plus, you can stock up on bags of corn on sale and fill your freezer.

You can also cut the kernels off your own farm fresh corn cobs if you’d rather. I’ve done that when we got a produce box, and I was always very happy to pull “fresh” corn out of the freezer. I’d say commercially frozen corn is not bad at all, but it’s true, it can’t compete with fresh sweet corn.

This dish is perfectly simple, comes together in about ten minutes and won’t heat up the kitchen or require you to heft big pots of steaming water over to the sink. And it still tastes of summer. Without all the work.

Seasoned Corn Off The Cob
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 
Course: Side Dish
Cuisine: American
Keyword: corn
Servings: 6 servings
Calories: 82 kcal
Author: Jessica Fisher
Ingredients
  • 10 ounce package frozen corn (or about 5-6 ears of corn)
  • 2 tablespoons butter
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fine sea salt
  • freshly ground black pepper
  • 1 tablespoon shredded parmesan cheese
  • chopped fresh cilantro
Instructions
  1. In a large skillet over medium heat, place the corn and 1/4 cup water.
  2. Simmer for 4 minutes or until the corn is hot.
  3. Drain off the water.
  4. Add the butter to the hot corn and melt, stirring.
  5. Add the dill, chili powder, garlic powder, salt and pepper to taste. Toss in the cheese and cilantro. Serve hot.
Nutrition Facts
Seasoned Corn Off The Cob
Amount Per Serving
Calories 82 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 97mg 4%
Potassium 103mg 3%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 5.3%
Vitamin C 3.1%
Calcium 1%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

 Seasoned Corn Off The Cob | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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Comments

  1. Alice E says:

    Interesting idea. I’ll be the first to agree that the frozen corn in the store doesn’t compare to fresh from the field frozen corn. But I no longer receive lots of the fresh grown and frozen kind. So I am slowly learning to settle for what they have at the store.

    I usually cook frozen corn and other vegetables by putting them in a corning-ware casserole and microwaving them. That way I don’t have to drain the water off. But, next time I think I will try adding the butter and seasonings and see if that doesn’t improve the flavor and make up for the lack in the store bought variety.

    Thanks for the idea and the other links. I’m going to try the thyme seasoning, for sure.

  2. Pat says:

    We almost always eat our corn off the cob. Like you said it is so much easier and less messy. We did sixty ears of fresh corn off the cob last year supporting a friend’s farm stand with an electric knife and a bundt pan on a large cookie sheet. It kept the mess contained and we got 50 bags of corn>
    I’ll give this recipe a try for something different

  3. Marje says:

    I didn’t know corn was “allowed” on the whole 30 diet? I’m new at this!

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