30 Jun 2025 Summer sweet corn served with sizzle

Posted at 7:39 PMh in Food & Home Entertaining by

By Chef Don Bingham

Every season presents the grand opportunity to return to our culinary favorites. Our family loves corn — on or off the cob!

Photos by Mike Kemp

Many folks travel to Florida on summer vacations and make routine stops for the fresh, sweet corn in the Destin/Foley area. Fresh corn is also plentiful in our area as well. 

If you decide to go “from farm to table,” it takes a little more effort to shuck, brush and clean the corn, but the results are worth the extra time and effort.

Corn on the cob is a summertime favorite.

When I was a child, the peddler would make Tuesday and Friday stops on our street. Mom would pick out the ears of corn, but guess who got the privilege of shucking the corn — disposing of the occasional worm — and making sure all the silk was gone before cooking? 

Maybe that’s why I love corn!

In the United States, corn is boiled or roasted on the cob, creamed, converted into hominy or meal, and cooked in casseroles and dishes such as corn pudding.

There seem to be lots of suggestions for “the best” corn on the cob. I’ve included a few suggestions. I think I could even enjoy corn on the cob for breakfast — maybe before the morning shower — since corn on the cob is not one of those dishes we choose for the more formal occasions in dining. However, now is the time to take corn on the cob to the next level.

Parmesan Corn on the Cob

¼ cup butter, melted

¼ cup grated Parmesan cheese

½ tsp. Italian seasoning

4 ears corn on the cob

¼ cup water

Salt to taste

In a small bowl, combine the butter, cheese and Italian seasoning. Set aside. Remove husks and silk from corn.

cooking options for corn on the cob:

Boil: Fill a large pot with enough water to cover the corn and bring to a boil. Add corn and boil for about 5 minutes. Remove from heat, and remove the corn. Brush with mixture, and sprinkle with salt.

Microwave: Place corn in a shallow, microwave-safe dish. Add water. Cover and microwave on high for 7 to 10 minutes. Drain. Brush with mixture, and sprinkle with salt.

Grill: This mixture may be put on corn, wrapped in foil and cooked on the grill.

additional seasoning options:

1. Mix 1 stick of softened butter with 1/2 teaspoon of cracked pepper, 1 teaspoon cumin seeds and coarse sea salt to taste. Spread on hot, cooked corn.

2. Blend 1 stick of softened butter with 1 minced garlic clove and 1/2 teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt.

Corn Souffle

4 large or 6 smaller ears of sweet corn, as fresh as possible

1 cup diced Gruyere cheese

1 cup half-and-half

6 large eggs

4 Tbsp. diced poblano peppers

2 Tbsp. chopped cilantro

2 tsp. smoked paprika

1 tsp. salt

1 tsp. black pepper

4 Tbsp. fresh chives

2 Tbsp. unsalted butter

Preheat oven to 400 degrees.

Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2 1/2 to 3 cups corn kernels.) Put the corn, Gruyere, half-and-half, eggs, poblano peppers, cilantro, paprika, salt and pepper in a blender (a blender makes a smoother mixture than a food processor) and blend for about 1 minute until smooth. Add the chives and pulse to mix them in.

Butter four 3/4- to 1-cup souffle molds or a 4-cup gratin dish. Fill with the corn mixture and place on a baking sheet. (The souffle can be refrigerated for several hours before baking.)

Bake the souffle for about 25 minutes, until puffy, golden and set. Serve right away. (Serves 8)

Cream-Style Corn

8-10 ears of corn • 1 tsp. salt

1 Tbsp. sugar • 3 Tbsp. butter

1/2 cup flour

1/4 – 1/2 cup heavy cream

1 cup water

Cut corn off of cob into a deep bowl. Place the corn in a large pan. Add water and simmer for 8-10 minutes. In another bowl, mix flour and other dry ingredients, along with enough cream to make a paste. Use a strainer to push the flour and cream through a second strainer. Bring flour mixture to the pan. Stir quickly, as the corn mixture will thicken and may not require all of the flour paste. You may add milk or additional cream for the desired consistency.

Don Bingham
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