There’s just something about corn on the cob that makes it feel like summer. Celebrated each year on June 11, National Corn on the Cob Day is the perfect opportunity to dig in with both hands and enjoy this starchy, yellow vegetable.

Corn often gets a bad rap as a nutritional dud. But just one ear can provide up to 10% of your daily recommended fiber intake, as well as lutein and zeaxanthin to support eye health.

Most of us are familiar with the basic butter-salt combo for seasoning corn on the cob. But why not try some of these toppings featuring flavors from around the world:

• Parmesan cheese and pesto
• Elote (mayo mixed with chili powder, Cotija cheese and lime)
• Hot pepper jelly
• Barbecue sauce
• Furikake seasoning
• Tajín
• Chili crisp
• Chimichurri sauce
• Nutritional yeast

You can also try a new method to cook your corn on the cob:

• Fire up the grill. Start by preheating your grill to medium-high heat. Remove the husks and silk from the corn on the cob. Place the corn directly on the preheated grill. Grill the corn, turning occasionally, until it is charred and tender, for about 10-15 minutes. Remove the corn from the grill and immediately add your toppings.
• Use the oven. Preheat the oven to 425 F. Remove the husks and silk from the corn on the cob. Wrap each ear of corn separately with aluminum foil, slather with butter or oils to keep moist and place them on a baking sheet. Bake for 20-25 minutes, turning the tray halfway through roasting. Remove and cool for a minute or two before adding other toppings and serving.

Source:
Sunshine Sweet Corn Farmers of Florida