Seasoned Corn Off the Cob

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.

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.

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.

Print

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.