Cooking corn on the cob is a classic summer treat, but enjoying leftovers can be tricky. Reheating corn improperly can lead to dried out, rubbery, and flavorless results. Fortunately, there are several excellent methods for reheating corn on the cob to preserve texture and taste.
Oven
One of the best ways to reheat corn on the cob is in the oven. This allows you to heat the corn evenly throughout without overcooking the outer layers. Follow these simple steps for perfect oven-reheated corn every time:
- Preheat your oven to 375°F.
- Place shucked corn cobs in a baking dish or wrap individually in aluminium foil.
- Bake for 10-15 minutes until heated through.
- Brush with a little melted butter or oil before serving, if desired.
The key is not to overbake the corn. Check it a few minutes early to prevent drying out. Oven heating works well for both plain boiled corn as well as grilled or charred corn.
Microwave
Reheating corn on the cob in the microwave is quick and easy. It does require some care to prevent toughening, but just a few tips will ensure tender, juicy results:
- Microwave ears of corn individually instead of together.
- Use a lower power setting – around 50% works well.
- Microwave in short 1 minute bursts, turning each time, until heated through – usually 2 to 4 minutes total.
- Add a damp paper towel over the corn to keep it moist.
- Allow to rest 1 to 2 minutes before serving.
The start-stop method prevents overcooking. Ears microwaved together often end up unevenly heated. With some trial and error, you can find the ideal timing for your microwave.
Grill or Broil
For the best texture and charred corn flavor, reheat your corn over high heat on an outdoor grill or under the broiler. This adds appealing smoky notes similar to fresh grilled corn. Follow these steps:
- If corn has been previously grilled, rub with oil. If boiled only, brush with melted butter or oil.
- Place cobs directly on a hot grill or under the preheated broiler. Turn occasionally.
- Heat for 2 to 3 minutes until warmed through with lightly charred kernels.
- Serve immediately.
Take care not to over-char. This high-heat method works best for brief reheating of grilled corn leftovers when you want to recapture that fresh barbecue flavor.
Steam
Steaming is gentle way to reheat corn on the cob that preserves texture well. It does require some special equipment.
To steam corn, you will need a pot with a fitted steamer basket. Add a little water to the pot below the basket. Bring to a boil. Add corn cobs to the basket, cover, and steam for 4 to 5 minutes until heated through. The corn will reheat evenly without drying out.
Plain boiled or grilled leftover corn reheats well with this steaming method. The delicate steam heat brings the corn back to temperature without making it mushy.
Sous Vide
For the most tender and succulent results, try reheating corn sous vide – cooked in vacuum-sealed bags immersed in temperature-controlled water. This requires some special equipment but is worth trying for sensational corn.
After sealing the corn in bags, submerge them in 165°F water and cook for 20 to 30 minutes. The corn reheats very gently, becoming heated all the way through while maintaining a perfectly juicy texture.
Vacuum sealing also locks in flavor and allows seasonings to penetrate deeply. Finishing with a quick char or herb butter serves to enhance the corn’s taste even more. Sous vide reheating is worth the effort for remarkable texture.
Cold Salad
If you don’t need your leftover corn piping hot, try incorporating it into a room temperature or chilled corn salad instead of reheating. Some tasty options include:
- Corn, tomato and avocado salad with a lime vinaigrette.
- Corn and black bean salad with chopped red onion and cilantro.
- Corn, arugula and feta salad with balsamic dressing.
- Mexican street corn salad with cotija cheese and cilantro.
Simply cut cooled corn kernels off the cob and toss into your favorite fresh salad or salsa. This preserves the corn’s crispy texture and natural sweetness.
Comparison
Each reheating method has its pros and cons. Here is a quick overview comparison:
| Method | Texture | Flavor | Ease |
|---|---|---|---|
| Oven | Good | Good | Easy |
| Microwave | Fair | Fair | Very Easy |
| Grill | Excellent | Excellent | More difficult |
| Steam | Excellent | Good | Moderately difficult |
| Sous vide | Excellent | Excellent | Most difficult |
| Cold salad | Excellent | Good | Easy |
Tips
Follow these tips for the best results when reheating corn on the cob:
- Select corn that hasn’t been previously frozen. The texture changes with freezing.
- Remove corn silks thoroughly before cooking. Burnt silks taste unpleasant.
- Only reheat corn once. Multiple reheats increase toughness.
- Portion any extra corn by cutting kernels off before initially cooking.
- Don’t boil corn before grilling or broiling. It loses flavor.
- Season simply with butter, oil, salt and pepper. Let the natural corn flavor shine.
Storage
Properly storing cooked corn prior to reheating also helps maximize taste and texture:
- Allow corn to cool completely first before refrigerating.
- Leave corn in husks or wrap tightly in plastic wrap.
- Refrigerate within 1 to 2 hours of cooking.
- Use within 3 to 5 days for best quality.
- Freeze extra chopped kernels in airtight bags for up to 6 months.
Recipes
Here are some delicious recipes for enjoying reheated corn on the cob:
Mexican Street Corn
Ingredients:
- 4 ears corn, shucked
- 1⁄4 cup mayonnaise
- Juice of 1 lime
- 1⁄4 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- 1⁄4 cup chopped cilantro
Instructions:
- Preheat oven to 400°F.
- Brush corn all over with mayonnaise. Sprinkle with lime juice, chili powder, and cheese. Place on a baking sheet.
- Bake for 15 minutes until hot and cheese is melted. Sprinkle with cilantro.
Compounded Butter
Ingredients:
- 4 tablespoons softened butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs like parsley, basil or dill
- 1⁄4 teaspoon lemon zest
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a small bowl and mix thoroughly.
- Form into a log and wrap in plastic wrap or wax paper. Refrigerate 1 hour to firm up.
- Slice off pats to top hot reheated corn before serving.
Corn and Tomato Salad
Ingredients:
- 2 cups corn kernels (about 4 ears)
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1⁄4 cup chopped basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Combine corn, tomatoes and avocado in a bowl.
- Whisk together oil, vinegar, basil, salt and pepper.
- Pour dressing over salad and toss to coat. Serve chilled or at room temperature.
Conclusion
Reheating cooked corn on the cob can let you enjoy summer’s sweetest treat all season long. Oven heating, grilling, steaming, microwaving, and even eating it cool in salads are all excellent options. Each method has its perks in terms of ease, flavor, and ideal texture. With proper storage between uses and careful heating to prevent drying, you can savor perfect leftover corn for days.