Corn On The Cob with Coconut Oil

Few things are more synonymous with summertime than sinking your teeth into a fragrant, steaming corn on the cob, fresh off the grill. And while some purists claim corn needs absolutely no additions, I beg to differ. Subtle enhancements can take a good corn on the cob and turn it into a treat you can’t bear to put down. Here’s everything you need to know on how make this seasonal staple better than ever:

Method Matters

Before we dive into the accoutrements, let’s take a quick look at corn-cooking 101. There about as many methods to cooking corn as there are varieties of the stuff. But perhaps the biggest mistake people make when cooking a cob is removing the husk and silk prior to cooking. When left intact, this messy exterior actually acts as a natural steam bag for the kernels inside, helping them to cook faster while retaining moisture at the same time.

If you’re cooking corn indoors, heat up the oven to 350° F, and roast your un-shucked corn on a baking sheet for about 30-40 minutes, with the shorter cooking time reserved for the smallest cobs. If you’re grilling outside, soak the un-shucked corn in a water bath 10 minutes prior to putting onto the grill (so the husks don’t burn up), and grill for about 15 minutes, turning a few times to char on all sides. Either way, you’ll find the mess associated with shucking corn is now almost non-existent, plus you’ll have a built-in “handle” at the end of the stalk to hang onto while enjoying the bounty of your efforts.

Spreading coconut oil on corn on the cov
Photo: Oliver Barth / Dr. Bronner’s

Coconut Oil and Corn: The Perfect Match

Cooking aside, it’s really the short window after the corn has cooked where the real culinary magic takes place. Hands down, my number one go-to addition to corn is not butter … it’s coconut oil. If you haven’t tried coconut oil on corn before, prepare to try and muffle your cries of joy. This dairy-free, fully natural ingredient melts like butter, but offers a richer, almost creamy flavor that perfectly balances the starchy sweetness of corn. Sprinkle a pinch of sea salt on top, and you may just find your life complete in the moment of that first mouthful.

Mexican style street corn with chile, lime and cheese
Photo: Oliver Barth / Dr. Bronner’s

Spice It Up 

Of course, once you have your epic corn and coconut oil base, you can really get creative. Coconut oil will help your favorite spices and garden herbs stick to the kernels, which adds visual beauty and flavorful flair to this simple recipe. A classic “street corn” is usually sprinkled with chili powder, sea salt, cilantro, and lime, and sometimes with a variety of creamy sauce or cheese. For a healthier version, use coconut oil in place of the cream sauce, and grated nuts like macadamia or small seeds like hemp or chia in place of the cheese. Other complimentary spices you could use include cumin, cayenne, coriander, or garlic powder, and almost any kind of fresh garden herb, from chives to parsley, is a welcome addition.

Corn salad with squash and tomatoes
Photo: Oliver Barth / Dr. Bronner’s

Kernel Happy

Corn certainly doesn’t have to stay on the cob! You can create a crowd-pleasing salad in just minutes. After you’ve roasted your corn, cut off the kernels once the corn is cool enough to handle. Warm some coconut oil in a saute pan, and add some minced shallots or onion, as well as any kind of summer vegetable, such as bell peppers, zucchini, eggplant, or tomatoes. You can also add plant-based proteins like quinoa or beans. Add the corn last, just to saute briefly and warm, and season with any of the afore-mentioned spices or herbs and salt to taste. Bonus points for a drizzle of citrus right at the end, and serve up some summer in a bowl.

Author Profile

Julie Morris

Julie Morris is a California-based natural foods chef, on-camera personality, and New York Times best-selling cookbook author. Julie’s mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow.

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