We all love corn on the cob.
It’s a summertime favorite, and there are so many ways to cook it.
But what do you do when your fresh ears of corn have become too chilly for eating? If this happens to you, then this blog post is for you.
Here are four easy methods that will show you how to reheat corn on the cob.
Can You Eat Leftover Corn on the Cob?
The short answer is yes. You can eat leftover corn on the cob.
The long answer is that you can store leftover corn on the cob and eat it later.
The best way to store leftover corn is in your refrigerator or freezer, wrapped tightly in aluminum foil.
In the fridge, it will keep for up to four days- but if you wrap a leftover ear of corn with tinfoil before refrigerating, it may last even longer.
Just make sure not to leave any part of the husk touching any surface as this could allow bacteria growth.
Can You Eat Corn on the Cob Cold?
Cold corn on the cob is a popular dish in parts of Asia.
In Thailand, vendors can be found selling this street food all day long and into the night.
In some areas, it’s even marketed as “Thai ice cream.”
It may seem strange to Americans that people would want to eat corn chilled rather than hot off the grill or boiled on a stovetop, but cold corn has its charms for certain people – not just Thais.
Cold corn contains less starch than warm or room-temperature kernels.
This makes it easier to chew when eaten raw; you’ll also have no problem getting sweet kernels from your teeth after munching on them.
The reduced starch content also makes cold corn easier to digest than hot or warm kernels.
Cold corn is an ideal summertime snack for people looking for a guilt-free way to indulge at picnics, barbecues, and other outdoor gatherings.
Unfortunately, the food options are typically less healthy – chips, French fries, or fried chicken tend to be staples of these events.
It’s important not to overcook your corncobs before putting them in the fridge; if they’re too soft when you eat them later on, it will make eating difficult.
You can serve them with some mayonnaise mixed into sour cream or ketchup as a dipping sauce if desired (or just plain).
What Makes Corn on the Cob Tough?
One common problem with corn on the cob is that it can be harsh.
This is often caused by overcooking the corn, which causes it to lose moisture and become stiff.
If you are not cooking on a grill or in an oven, this can be especially true because of the dry air circulating from fan-assisted cookers.
Another cause for tough corn is exposure time to heat while being cooked.
If too much heat builds up around the cob before it starts getting crispy, then it will have trouble becoming tender.
The type of corn being used can also contribute to toughened kernels.
If you live in a humid environment or if your corn is fresh, then it will tend to be tough when cooked.
When cooking dry corns like yellow dent and white sweet varieties, they are less likely to become too chewy because there’s no moisture inside that needs evaporating before it becomes tender again.
Older corncob yields harsher ears with thicker layers of cell walls between each row on the ear.
This is because the older cob’s cells need more time getting broken down by enzymes to not break during processing, which leads them to become drier than younger cobs, making them chewier and tougher when eaten raw.
How to Reheat Corn on the Cob in an Oven?
If you’re looking for a way to eat corn on the cob in an oven, I’ll share my favorite method with you.
First, preheat your oven at 400 degrees Fahrenheit and then place each ear of corn into its aluminum foil bag before placing it inside.
Cook them for 20 minutes or until they are heated through and serve as desired.
You can also place the aluminum foil bag of corn on a baking sheet and bake it in your oven for about 20 minutes.
Cook time can vary based on how many ears you are reheating, but this is an easy way to heat leftover corn.
The best part? This method saves so much counter space because there’s no need to have individual pots of water boiling or anything like that.
It also doesn’t require any additional tools other than what comes with most kitchens.
How to Reheat Corn on the Cob on Stovetop?
Ever want to eat fresh corn on the cob but don’t have a grill or oven? No problem.
A stovetop is all you need.
First, boil water in your pot and pour it into the steamer insert pan of your electric range (or use an old-fashioned metal vegetable steaming basket).
Add a teaspoon of salt per quart/liter for flavor and any spices that you might need, such as garlic powder or pepper if desired.
Place clean ears of corn on the top rack, cover, and turn stove to medium-high heat.
Steaming time will vary depending on your stove and how much corn you are cooking at one time.
Cook for 3 minutes if the water is boiling when it goes in, or 5 to 7 minutes with a more gentle simmering pot of water.
The trick to steaming perfect corn is making sure that the ears don’t stick together (or each other.), so make space between them by gently separating their tips as needed.
Corn should be done once they turn an opaque light yellow color. Remove from heat and allow steam to escape before removing them from the pan.
This will take about two minutes, but watch closely. Steam can burn hands very quickly.
Just use tongs or a spatula since a hot metal rack may also cause burns due to high temperatures.
Transfer to a plate or bowl and serve with butter, salt, pepper, and anything else you like.
How to Reheat Corn on the Cob in a Microwave?
If you are in a hurry and need to reheat corn on the cob for immediate consumption, you can do so in a microwave. Heating corn in a microwave is easy.
Just follow these instructions.
- Place corn on the cob in a microwave-safe bowl with a lid.
- Cover with plastic wrap or waxed paper to create an airtight seal (ensure there is at least one inch of space between the food and the top edge of the container).
- Microwave for about 3 minutes, rotating once halfway through cooking time.
Take care not to overheat, as this can cause tough kernels that are difficult to chew.
I like mine just heated enough so that they’re still crunchy but edible.
You can add butter or salt to taste if desired.
How to Reheat Corn on the Cob on a Grill?
In case of a BBQ, you’ll want to know how to heat your corn on the cob.
Many ways can be done, and it depends on what kind of grill you have available.
Place your ears onto the grill and close the lid for about five minutes.
You’ll want to take it off and brush on some butter before putting it back down again if you’re using a charcoal grill.
If you use gas, then place your ears onto the grate heated by flames, making sure they are not in contact with any metal parts of the grill grates or cooking surface.
Keep an eye on them as you don’t want them to burn.
Depending on how warm/hot your coals are, this will usually only take one minute per ear.
The easiest way would be to wrap aluminum foil around each corn cob to have heat from all sides (ensure none of the foil gets too close to any other source of heat).
If you want to be virtuous, then you can use a small amount of butter or olive oil at the bottom of your foil packet.
How to Reheat Frozen Corn on the Cob?
Many people freeze corn on the cob to allow it to be enjoyed in the winter months.
This is great if you need corn during that season, but what do you do when your frozen supply of juicy sweet corn has run out?
When this happens, don’t despair. There are so many ways to enjoy corn again.
One way would be by defrosting and then microwaving them until they’re thawed and hot all the way through.
Another option is heating some oil or butter in a pan before adding kernels-once heated, add salt as desired (to taste).
The last method is soaking the corncobs overnight with water covered at least an inch above the top of the corn.
Once the corn has soaked for a couple of hours, discard any remaining liquid and place it in an oven-safe dish with butter or oil covering them evenly.
Then bake at 375 degrees Fahrenheit until soft all the way through.
However, if you want to take it up one more notch, then wrap each cob in aluminum foil before baking.
This will allow your corn to turn out perfectly tender without being soggy and burnt on the outside like they would be from microwaving alone.
The only downside to this method is that it can take a little bit longer to cook.
What to Do With Leftover Corn on the Cob?
These recipes are a great way to use up some of your leftovers and have lunch or dinner for days:.
- Spicy Mexican Corn: Cooking up Mexican spiced corn is one tasty way to use the leftovers from your last Cinco de Mayo party, but you can enjoy this dish any time of year. The mix contains chiles, cumin, and other spices to give this corn a Mexican flare. It’s not low-calorie, but it’ll keep you full..
- Leftover Roasted Corn Soup: The soup has roasted corn, cream cheese, butter, and fresh thyme, which results in one incredible tasting dish that your family won’t be able to resist. This recipe also allows for some customization, so feel free to switch up the ingredients as desired.
- Cheeseless Stuffed Fried Corn on the Cob with Garlic Dressing: Another delicious way to eat leftover corn. If you’re craving a cheeseburger after this recipe, try these healthy alternatives for a guilt-free meal.
- Roasted Corn with Lime and Chili Powder: This dish is a great way to add some zing to your dinner. It’s quick, easy, and delicious.
- Low Carb Crispy Corn Fritters: This is an excellent dish for anyone looking to eat healthier.
The fritters are made with low-carb ingredients and have just the right amount of crispy on the outside while still being fluffy on the inside.
The corn on the cob has finally cooled down, and you’re ready to eat.
But how do you reheat this delicious treat? Don’t worry; we have a few suggestions for how you can quickly rewarm your corn on the cob.
Consider trying these methods if you want to enjoy your dinner even after an hour of cooling off time.