National Corn on the Cob Day Date in the current year: June 11, 2024

Corn on the cob is a dish consisting of a cooked ear of sweet corn that is eaten directly off the cob. The corn for cooking corn on the cob is usually harvested while the kernels are still tender, which is why the dish is most often cooked in the beginning and middle of summer. It is one of the most popular Fourth of July foods; according to statistics, corn and potatoes are the most consumed grilled side dishes at Independence Day barbecues.

Corn on the cob has a long history. It was eaten by Native American tribes long before the arrival of European settlers. Sweet corn eaten off the cob was a staple food and a prominent source of sustenance for aboriginal peoples in Central America and what is now the Midwestern United States and Southern Canada.

Corn on the cob can be fried, grilled, roasted, baked, boiled, steamed, or even microwaved. It tastes the best if cooked on the same day the corn is harvested because as the time passes, the sugar in the kernels begins to convert into starch, making the corn lose its sweetness. Most cooking methods require removing the green husk leaves. However, corn on the cob can be roasted or grilled with the husk, which helps to retain moisture and flavor. In this case, the husk is removed before serving.

Corn on the cob is usually served with butter, salt, and black pepper and eaten while still warm. It is a tricky food to eat. It is perfectly appropriate to eat corn on the cob holding it at each end with your fingers; you can use a napkin to keep your fingers clean. You can also use special utensils called corn cob holders, which are inserted into each end of corn on the cob, or slice off the kernels with a special knife.

You can celebrate National Corn on the Cob Day by inviting your friends and family over for a BBQ party or simply cooking some delicious corn on the cob for lunch or dinner if you’re not in the mood for partying. And don’t forget to spread the word about the holiday on social media using the hashtags #NationalCornOnTheCobDay and #CornOnTheCobDay.

National Corn on the Cob Day is the perfect occasion to try out a new recipe and experiment with seasonings and condiments. Did you know, for example, that corn on the cob and Parmesan cheese are a match made in heaven? Try this recipe and see for yourself!

Preheat your oven to 500 °F. Take 5 ears of corn and place each in the center of a square of aluminum foil that is 1.5 times larger than the ear of corn. In a bowl, combine 1 cup shredded Parmesan cheese, ½ cup mayonnaise, 2 tbsp chopped fresh parsley, 1 tbsp chili powder, and 1 tsp ground black pepper. Stir together to get a thick paste.

Rub about 2 tbsp of the Parmesan paste over each ear of corn. Wrap the foil around the corn and seal it tightly. Place the corn on a baking sheet, put in the preheated oven and bake for around 10 minutes. Turn the corn and bake for 10 more minutes. Unwrap before serving and enjoy!