There’s still time to sit out on the patio on a warm summer night enjoying barbecued food and watching the stars.  Autumn is my absolute favorite season but I still want summer to linger for a while.

Another great thing about corn on the cob is that most kids will eat it.  The other night we barbecued at my daughters house and my three year old grandson ate 2 1/2 ears of corn!  Now that’s a win-win for vegetables!

We’ve got super easy instructions on how to add this easy grilled corn on the cob to your barbecue line-up.  Here we go:

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Grilled Corn on the Cob

Course Vegetables

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 -12

Author This Grandma Is Fun

Ingredients

• Corn
• Butter
• Salt
• Pepper
• Parsley or Chives for garnish

Instructions

• Heat grill to medium high
• Remove some of the husks (but not all) to make grilling easier, leave the husk intact though to prevent corn from drying when it’s grilled
• 
• Trim the silks and remove the stalk with a sharp knife
• Grill corn 15-20 minutes turning several times
• Remove from grill and allow to cool 5 minutes before removing husks
• If you would like char marks on the corn, return to grill for a few minutes
• Serve with butter, salt or your favorite toppings

If you are looking for another corn recipe that is in the top viewed 10 recipes on our site, take a look at this 5 ingredient Corn Casserole.  There’s a reason why it’s one of our most popular dishes…It’s super easy and oh so yummy!

Enjoy a few more warm summer nights will ya?  I know I am going to!

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Adapted from Zesty Quinoa Salad

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Cilantro Lime Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1 1/2 to 2 limes juiced to taste
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups halved cherry or grape tomatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 cup fresh or frozen corn thawed
• 5 green onions chopped
• 1/4 cup chopped cilantro
• salt and pepper to taste

Instructions

• Bring water and quinoa to a boil. Cover and reduce to a simmer, about 10-15 minutes, until quinoa is tender.
• Mix olive oil, lime juice, cumin and 1 teaspoon salt and red pepper flakes until well combined.
• Combine quinoa, beans, tomatoes, onions, cilantro. Add dressing and toss to coat. May be chilled in refrigerator or serve immediately.

Cold Rice Salad
 Corn and Black Bean Salsa

This amazing post has been shared with Living Well Spending Less and Tatertots and Jello.

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Dips are probably my favorite appetizer because there is a huge variety of them, they’re hardly ever hard to make, and well, they’re just plain good. Easy and eat it with a spoon delicious definitely describes this Slow Cooker Hot & Corn Chile Dip I pinned to my Appetizer Board by Damn Delicious.

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Slow Cooker Hot Corn & Chile Cheese Dip

Creamy and cheesy hot corn dip with a chile kick and a bacon crunch done in the slow cooker.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 2 hours hours 1 minute minute

Total Time 2 hours hours 11 minutes minutes

Servings 6 servings

Author Kathy Penney

Ingredients

• 4 slices of bacon broken into bacon bits
• 3 15.25 oz Fire Roasted Corn (drained)
• 1 small can Fire Roasted Green Chiles drained
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 8 oz softened cream cheese cubes
• 2 tablespoons chives

Instructions

• Add corn, chiles, sour cream, Pepper Jack cheese, and Parmesan Cheese to the slow cooker.
• Salt and pepper to your taste.
• Stir well to combine.
• Place cubes of cream cheese on top of corn mixture.
• Cover and cook on low for 2 hours.
• At 2 hour mark stir to blend in cream cheese.
• Cook an additional 10 minutes.
• Garnish with bacon bits and chives and serve immediately.
• (This dish is best served hot.)

This dip has so many wonderful things going on- the creaminess of the cheeses (How could anything with cream cheese be wrong??), the crunch of the bacon, the kick of the chiles, and the heartiness of the corn. Magic happens when you dump these ingredients in the slow cooker.

I have tried two other hot corn dip recipes and honestly, I don’t know if I will ever try another one. The other two recipes were good but this one from Damn Delicious had that something that the other two were missing that kept me from saying “Woah! Call in the search party we found it, boys! Hot corn dip perfection.” The ingredients in the 3 dips were pretty similar. The difference in this dip? Sour Cream. I truly believe that the sour cream in this dip is what gives it that zing and turns it into a full blown flavor party.

I kept the ingredients pretty close to Damn Delicious’ original recipe. My only changes were using microwave bacon (which does come out crispy) and I used Fire Roasted corn (You can find it next to regular and cream style corn at most stores.) and chiles instead of jalapenos. I also paired the dip with Fajita seasoned Tostitos scoops which went perfectly with the dip and for even more flavor it that’s possible. You could also use little crostinis for the dip as well. It’s that thick and hearty.

After having tried the other two corn dip recipes, this one is a keeper. Believe me, I took one for the team and tried it both with the chips and a spoon. I like to be thorough. This hot corn dip recipe would be so easy to throw in the slow cooker and let the magic happen before a holiday party or game day get together. You won’t have to worry about what to do with leftovers.

Thanks again to MFP for having me and letting me make one of my favorite types of comfort foods.

I hope you will stop by Penney Lane Kitchen (FYI Penney is my last name courtesy of my hubs from Ireland hence the blog name) where you will find more easy comfort food like this or give me a follow on Pinterest or Instagram so you don’t miss a drool worthy photo and hop over to Facebook for more recipes and fun.

Some of my most popular recipes are:

Lemon Blueberry Bread

Salted Caramel Pudding Parfait

Oven Roasted Rosemary Potatoes

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We hope that you all had an amazing holiday season and that you are looking forward to the upcoming new year. It is always exciting to think about what the new year has in store!

One of my favorite things about the holidays being over is that everything slows down. It is winter (meaning COLD where we live!), it gets dark early and there’s not much better on a cold winter night than a family gathered around the dinner table to share a meal. It’s one of my absolute favorite things.

One of our favorite side dishes to have when we sit down together is this simple 5 Ingredient Corn Casserole. This dish is so simple, it’s nearly impossible to mess up.

Here’s the 5 ingredients:

1. 1 can of corn

2. 1 can of creamed corn

3. 1 cup of sour cream

4. 1 stick of butter

5. 1 box of Jiffy Corn Muffin mix

Easy, right?

You’re going to throw all of those ingredients in a bowl and mix them up. Transfer the mixture to a greased baking pan and bake at 350 degrees for 50 minutes.

What comes out is an amazingly creamy side dish that is the perfect complement to just about any meal. We like eating this with everything from Mexican dishes to classics like lasagna or meatloaf.

And what’s better? Even the kids love it. You can’t beat that!

Family memories made in winter often have much to do with food–the time spent together preparing and eating it. This dish is truly winter-time comfort food for our family. We hope that it becomes a favorite for your family, too!

5 Ingredient Corn Casserole

1 (8 ounce) box Jiffy Corn Muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup (1 stick) melted butter

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ casserole dish.
Cook uncovered for 50 minutes or until lightly browned.

Enjoy!

Julie

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Thanks Julie and Maddie! This is a favorite in our household too! I love it when easy and good come together. This is perfect comfort food for the long cold days ahead.

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If you don’t want to bring home leftovers, this Corn and Black Bean Salsa with Lime Cilantro Vinaigrette  is the dish to bring. And you had better print out recipes and bring them with you. ‘Cause you are going to get asked. I recently made this for two events, a potluck and a family dinner. At the potluck, it was one of the first things gone. At dinner, everyone wanted the recipe, and have been waiting for me to post it to here at MFP.My niece introduced me to this terrific recipe she found on Pinterest from Once Upon a Chef. When she brought it, everyone asked for the recipe. When I bring it, I get asked for the recipe. And it is a good thing I had set some aside for taking pictures before I served it, or I would have had to make it again. Which would not have been such a bad thing. It is great on a salad of greens with Chicken. It is great for a quick lunch. I have had a few bites for breakfast. My gluten free friend was glad to have something yummy that she could eat.

I definitely recommend using the Magic Way to Cook Corn on the Cob for this recipe. It made it so quick and easy to put this recipe together. I love that this dish has a combination of colors, textures and flavors that are all ta-asty! We served ours with corn tortilla chips, but it definitely stands as a salad on it’s own. If fresh corn is out of season, frozen corn could be substituted.

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Corn and Black Bean Salsa with Lime Cilantro Vinaigrette

Author Adapted from Once Upon a Chef

Ingredients

• 2 15- ounce cans black beans rinsed and drained
• 3 ears fresh cooked corn kernels cut off the cob
• 2 red bell peppers diced
• 2 cloves garlic minced
• 2 tablespoons minced shallots from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil best quality
• 1 teaspoon lime zest
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro plus more for garnish
• 2 Hass avocados chopped

Instructions

• Mix all ingredients except Hass avocado. Let sit for a few hours and add avocado just before serving with extra cilantro as garnish.

Notes

I soaked my avocado chunks in a bowl water with a tablespoon of lime juice to prevent browning. Handle avocados gently so they don't get mushy.

This Pin Rocks!

Check out these great sites we are linked with today: Chase the Star, While He Was Napping, CraftBerry Bush, The Frugal Girls, Serenity Now Blog, Just Us Four, The Pin Junkie, Living Well Spending Less, The Shabby Nest, Six Sister’s Stuff

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As a teenager growing up in Southern California, the church I belonged to had a Beach Party every summer. Other than the boys that would be there, I looked forward to the corn on the cob! I eagerly looked forward to this event for many reasons. The adults would purchase a brand new trash can and bring it to the beach. After building a rather serious bonfire, they would take the trash can and fill it up with ocean water and place it over the fire. In went, hundreds of ears of corn, and the waiting started.

It seemed to take FOREVER for the corn to be ready, but when it was, I slathered mine with butter and salt and remember thinking that life couldn’t get any better than this! That corn was magical!

Now that I’m an adult and in charge of my cooking, I know full well that life can get better than this, and I’m going to share with you how.

Magical Way to Cook Corn on the Cob Without Having To Boil It In A Pot

Simmering over a hot fire, boiling in fresh saltwater is surely a magical way to cook tasty corn on the cob, but it’s not the only way.

Over the years, cooking many meals for my grandkids has pushed me to find easier ways to cook corn that are just as flavorful in a lot less time. And, guess what?

Below, I share my favorite magical way to cook corn on the cob, plus a few extras – because my grandkid’s like options when they help me out in the kitchen. 

Let me introduce you to Making corn on the cob in the microwave – the magical way!

After pinning this from Passion For Savings Blog, I truly wondered if it really worked. Well, you are in luck because the magic way to cook corn on the cob is genuinely magical!

How To Make Corn On The Cob In The Microwave: Technique

Yes, you read that correctly! Microwaveable corn is magic. That glorious appliance for reheating leftovers and making popcorn works in straight-up magic when cooking corn on the cob. No need to wrap in foil or plastic or even have a steamer basket – just good ol’ fashion microwaving. The results are astonishing, and the husk peels off like magic leaving you with perfect corn on the cob ready to eat.

The process is simple, the flavors are delicious, and their husks peel effortlessly. For the best corn on the cob you’ve ever had, follow the steps below for magical results. 

Before getting started, ensure you have all of the ingredients. It doesn’t take much, but it’s an important part.

Ingredients:

• Corn on the cob
• Water
• Salt
• Butter

Supplies:

• Paper Towel
• Knife
• Microwave

Step 1: Remove Dry Husk

Begin by removing any super dry outside husks and cut off the bottom of your corn. Use a sharp knife. Cob is tough to cut through.

Note: savor the husk that isn’t dried out. We’ll remove that later because corn on the cob in the microwave cooks best in the husk. 

Why you should cook corn on the cob in the husks:

• Corn will be sweeter if you cook it with husks because it retains its natural sugars.
• It’s easier to get the corn out of the husk without contaminating other parts of the corn.
• With husks, you can steam your corn, which preserves the flavor and nutrients better than boiling
• Husk prevents dryness by absorbing cooking juices.
• Cooking with an unpeeled ear of corn helps retain some of its vitamins.
• By cooking in their natural wrapping, you’ll create less waste.

Step 2: Wet Paper Towel-Cooking Corn on the Cob

Next, take a wet paper towel and place that in the bottom of your microwave, followed by your ears of corn. This step is crucial. Damp paper towels help the corn hold steam, cooking faster, and staying moist. It also prevents the corn from scorching in case there is a problem with your microwave.

Step 3: Microwave Corn on the cob

Press start! It’s time to let the magic happen. Mouthwatering, corn on the cob will be ready in no time.

Here are your cooking time guidelines remembering that every microwave varies, and you may need to adjust the times:

• One ear – 2 minutes
• Two ear – 3 to 4 minutes
• Three ear – 5 to 6 minutes
• Four ear – 7 to 8 minutes
• Six ear – 8 to 9 minutes

Step 4: Let Corn Rest

After cooking, let the corn sit for 2-3 minutes. This allows the corn to continue cooking and let it cool down so that you can handle it.

Step 5: Shuck Corn

Now, for the magic!

When your time is up, grab your corn (with a mitt) and squeeze. Shake until your corn starts to slide out. No strings. Fresh, yummy corn on the cob, with no strings left behind.

This method is quick, easy, and brilliant. My grandkids are my favorite little people, but they can also be picky little people (as all kids can be). This simple yet effective hack has made our time together more special, as it allows us to have a great meal together with fewer complaints.

Grandma wins again!

Step 6: Lather with butter

Garnish. Well, butter and salt is not a garnish, but it may as well be. Grab your butter and salt, and get going! I like to rub the butter on each ear of corn instead of drenching it, and then sprinkle a little salt and pepper.

That’s it! That’s all there is to cooking corn on the cob in the microwave.

If the chemical smells and sizzling noise scare you, just remember that microwaves are tricky.

However, safety first.

When you smell smoke or smell something burning, then stop cooking. Your corn may be undercooked and could potentially burn!

If your ears of corn aren’t done after five minutes in the microwave, try three more minutes and check at thirty-second increments until cooked through.

To prevent a soggy, microwaved corn dish, always cook for a few minutes before stopping and checking.

Look how completely clean these ears of corn are! Go ahead. I dare you to find a silky string.

Microwaveable Corn on the Cob: Tips for Making Multiple Servings

If your grandkids live close, you probably experienced this same scenario yourself.

Have you ever had to feed your grandchildren and their friends, who broke into your house without any earlier notice, because they were playing close and suddenly got very hungry? Well, microwaving your corn on the cobs is the best way to cook a big batch quickly for a crowd.

If you need to make a larger quantity of corn, use a microwavable dish and cook the corn in batches. Preheated the plate by covering it with a damp paper towel and heating it for two minutes before adding the corn.

Continue by cooking corn for four more minutes. Once you find the magic, you’ll be dying to share this tasty dish with the ones you love.

Removing Corn from the Cob

This corn on the cob hack saves time when shucking corn, but what do we do about getting the corn off the cob? Especially when cooking for our grandkids who are still growing teeth ad learning to chew.

The quick and easy way is:

1. Take a sharp knife and slice off the top of the ear of corn.
2. Grasp the base with one hand and hold it steady. Holding the knife at a 45-degree angle to the cob, start slicing down towards yourself.
3. Slice about ½ inch into each row until you reach the bottom of your ear of corn.
4. Place the cooked corn into a bowl or onto your plate.
5. Put your cutting board over your dish to catch any juices that may have fallen while cutting the corn off of the cob.
6. Finally, repeat for all ears, one at a time.

Lastly, how to preserve corn on the cob

While tasty, I find corn on the cob chewy, once refrigerated and reheated. So, here’s a little more magic for when you need to reheat the microwaved corn dish for tomorrow.

When cooking corn on the cob, do not leave it unrefrigerated for more than two hours. When storing leftover cooked ears of corn in the refrigerator, please place them in a container with a lid and refrigerate—sealing out the air, seals in the moisture.

Perhaps you’re saving the side for a later time. It’s ok to store in the freezer, whether frozen or refrigerated; boil the corn on the stovetop for 10-15 minutes to reheat and pop flavor back into the corn.

With this corn-on-the-cob trick, you can feed your family juicy, sweet corn any night of the week. Plus, you can save some for later with little hassle. In the end, my biggest wish is that you enjoy it with the ones you love because I know that I will. From now on, this is the ONLY way that I am going to cook and eat corn on the cob.

Unless.

You tell me it came from a trash can.

This Pin Rocks!

Did you like this magical way of cooking corn on the cob? Then, you have to check out these other tasty ideas we have for you:

• Pudding Sand Cups Recipe
• 29 Recipes Your Kids Will Love To Make!
• Easy Cherry Cheesecake Recipe
• Peach Apple Crisp Recipe
• Raisin, Nut and Spiced Quick Bread

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