State Fair Mini Corn Dogs Cooking Instructions

Preparing sweet corn doesn't have to be a challenge. We'll show you five different ways to make this summer staple.

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Few things symbolize the peak of summer more than a crop of fresh sweet corn. Whether you buy it at the farmers market, grocery store or at a stand on the side of the road, the real challenge arises once you get your bounty home. What's the best way to cook corn?

We put five different methods for how to cook sweet corn to the test: grilling, boiling, steaming, slow-cooking and oven-roasting.

Psst! Here's how to pick the freshest ears of corn.

How We Tested and Scored Each Method

In testing, we prepared two ears of corn using each method outlined below. While some methods allow you to either leave the husks on or remove them, we opted to remove all the husks for consistency.

Scores are based on a scale of 1-5 and were awarded based on a few factors: the time required, ease of method, clean-up required, nutrition and overall flavor.

Grilled Corn

This method will transport you to a day at the county fair!

Lauren Habermehl for Taste of Home

Cooking Time: 20-25 minutes

Score: 5/5

How to Grill Corn

Begin by preheating your gas or charcoal grill. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Top with a tablespoon of butter and a standard-size ice cube. Then, wrap each ear tightly and grill over high heat for roughly 20 minutes.

Pros: We love how corn on the grill gets infused with smoky grill flavor! The kernels get some char while still remaining sweet and juicy.

Cons: You'll have to add additional prep/cook time if using a charcoal grill, since you'll have to wait for the coals to heat up.

Testing Notes: You can also grill corn with the husk on to protect the corn from the heat of the grill and infuse the corn with moisture. However, when the husk is removed, the corn needs added moisture on the grill. Use an ice cube! As the corn cooks, the ice melts and turns to steam inside the foil packet, which prevents it from drying out.

Learn more about how to grill corn.

Boiled Corn

For fast and easy corn on the cob, consider boiling it.

Lauren Habermehl for Taste of Home

Cooking Time: 3-5 minutes

Score: 3/5

How to Boil Corn

Bring a large pot of water to a boil. Then carefully place ears of shucked corn into the hot water (here's how to shuck corn). Cover the pot with a lid and let cook until the corn is tender; about 3-5 minutes. Younger, sweet corn will require less cooking time with this method. Meanwhile, older ears of corn may need more time to become tender.

Pros: We love how you can literally have sweet corn from farm to table in minutes. You can also cut the ears of corn into smaller pieces, which makes it easier for kids to enjoy this tasty treat. (Mickey Mouse corn holders are a must, too.)

Cons: It's easy to overcook corn when boiled. You only need to boil the corn until it's tender. When overcooked, sweet corn can become tough and lose some of its sweetness.

Testing Notes: Never add salt to corn when boiling. The trace amounts of calcium in salt can cause corn to toughen while it boils. You can add a bit of sugar to enhance its sweetness, though.

Learn more about how to boil corn.

Steamed Corn

When you're short on time, consider steaming corn.

Lauren Habermehl for Taste of Home

Cooking Time: 4-6 minutes

Score: 5/5

How to Steam Corn

You can steam corn in the microwave or on the stovetop. In testing, we opted for the stovetop route. To steam corn on the stovetop, place a steamer basket into a pot filled with a few inches of water. Bring the water to a boil and then add shucked ears of corn to the steamer basket. Cover. Let cook for 4-6 minutes, or until tender. Remove and season with salt, pepper and melted butter.

Pros: This method is quick—and healthy, too. It's because steaming preserves the corn's nutrients better than other methods (like boiling).

Cons: We can't think of any cons with stovetop steaming. It's hard to mess up corn when using this method. On the other hand, microwaving corn may take a bit of finesse since cooking times will vary depending on the power of your microwave. If microwaving, start with less time rather than risk completely nuking your corn, which will make it dry and tough.

Find step-by-step instructions for steaming corn.

Slow Cooker Corn

Cooking corn on the cob for a crowd? Toss it in your slow cooker! Then, use this method to butter the corn.

Lauren Habermehl for Taste of Home

Cooking Time: 2-3 hours

Score: 4/5

How to Slow Cook Corn

To prepare corn in a slow cooker, remove the husks from the corn and place in a 6- to 8-quart slow cooker. Add 1 cup of water plus butter, herbs or spices. Then cover and cook on high for 2-3 hours, or until tender.

Pros: We love this method for large gatherings and for times when you want to make corn a no-fuss side dish. We also love that the slow cooker method enables you to infuse the corn with different herbs.

Cons: Time is obviously a factor. Be sure to plan ahead and start your corn early enough to steam in the slow cooker completely. The good news is, if you forget to start your corn in time, you can always fall back on other methods mentioned in this article!

This is our most popular slow-cooked corn recipe.

Oven Roasted Corn

When the weather isn't quite right for grilling, oven-roasted corn is about as close as you can get!

Lauren Habermehl for Taste of Home

Cooking Time: 30-45 minutes

Score: 4/5

How to Roast Corn in the Oven

Preheat oven to 400°F. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Place 1 tablespoon of unsalted butter on top of each ear and then wrap the corn tightly in foil. Place corn on a baking sheet and transfer to the preheated oven. Roast on your oven's center rack for 30-45 minutes, or until the corn is tender.

Pros: This is one of our favorite methods! It steams the corn perfectly in its foil wrapping, leaving each kernel juicy, sweet and tender.

Cons: Depending on the rest of your menu, oven-roasted corn does take up oven space and time. If you're a single-oven household, then this method may throw off your cooking schedule. However, corn prepared in the oven stays piping hot while wrapped in foil for up to 20 minutes, so it's easy to keep warm while you finish other dinner items.

Testing Notes: Dress up your oven-roasted corn by making a tasty compound butter loaded with fresh herbs and spices.

Ways to Eat Corn on the Cob This Summer

Jalapeno Popper Mexican Street Corn

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe

Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

German Brat Seafood Boil

The grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

Maryland Corn Pops

Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

Chip-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

Grilled Sweet Corn

Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

Slow-Cooker Sriracha Corn

A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland

Carolina Crab Boil

This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

Spicy Corn Kabobs

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas

Slow-Cooked Corn on the Cob

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California

Frogmore Stew

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Baked Chili-Lime Corn

Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri

Grilled Corn with Dill

I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania

Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Bacon-Wrapped Corn

After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska

Herbed Grilled Corn on the Cob

I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

Chipotle Lime Corn Cobs

In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California

Cazuela

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Buttery Horseradish Corn on the Cob

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

Sweet Corn with Parmesan and Cilantro

A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada

Garlic Pepper Corn

I've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida

Grilled Street Corn

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas

Corn on the Cob with Lemon-Pepper Butter

Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

Basil Grilled Corn on the Cob

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

Cajun Boil on the Grill

I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

Spiced Grilled Corn

The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen

Fiesta Grilled Corn

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

State Fair Mini Corn Dogs Cooking Instructions

Source: https://preprod.tasteofhome.com/article/how-to-cook-sweet-corn/

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