Quick Answer
Generally, 2 medium sized ears of corn equals around 2 cups of corn kernels. However, the exact amount can vary depending on the size and variety of the corn.
Calculating Cups of Corn Per Cob
To get a more accurate measurement, you’ll need to shuck the corn, remove the kernels, and measure them. Here are some general guidelines for estimating cups of corn per cob:
- Small ear of corn: 3/4 – 1 cup of kernels
- Medium ear of corn: 1 – 1 1/4 cups of kernels
- Large ear of corn: 1 1/4 – 1 1/2 cups of kernels
So for 2 medium cobs, you would expect around 2 – 2 1/2 cups of fresh corn kernels.
Tips for Measuring Corn Kernels
- Choose medium or standard sized ears of corn – very small or very large ears will alter the cup amounts.
- Remove all silk strands and inner cores before measuring.
- Pack the kernels loosely into the measuring cup – do not crush or compress them.
- Measure to the top of the cup, not heaping.
- Use standard US liquid measuring cups for accuracy.
Canned and Frozen Corn Measurements
The kernels from 2 fresh cobs is approximately equal to:
- 1 1/2 – 2 cups frozen corn
- 1 1/2 – 2 cups canned, drained corn
However, frozen and canned corn is usually more compacted than fresh cut kernels, so expect slightly different yields.
Whole Ear Cooking Times
If cooking the corn on the cob instead of cutting kernels, here are some estimated cooking times:
- Grilling: 10-15 minutes
- Boiling: 5-8 minutes
- Roasting: 15-20 minutes at 400°F
- Microwaving: 3-5 minutes
The timing can vary based on the size and freshness of the ears. Always check for doneness by piercing kernels with a fork or knife tip.
Equivalents for 2 Ears of Corn
In addition to cup measurements, here are some other handy equivalents for 2 medium cobs of corn:
- 4 small corn tortillas worth of kernels
- 1 1/2 cups corn for cornbread, muffins, etc.
- 2-3 servings as a side dish
- 1/2 recipe worth of corn salad or salsa
So two ears gives you plenty of corn for enjoying on the cob, adding to recipes, or freezing for later.
Nutrition Info Per Cup of Corn
One of the benefits of corn is that it packs lots of nutrition in each cup. Here are some of the main nutrients found in 1 cup of yellow corn kernels (128g):
- Calories: 132
- Carbs: 31g
- Fiber: 2.7g
- Sugars: 5g
- Fat: 2.1g
- Protein: 5.4g
Corn also provides significant amounts of vitamins and minerals like folate, manganese, magnesium, phosphorus, and vitamins B1, B5, and C. It’s low in saturated fat and sodium.
Benefits of Corn
Some of the top health benefits associated with corn include:
- Good source of antioxidants like lutein and zeaxanthin
- Rich in fiber to promote digestion
- May help reduce risk of anemia due to folate content
- Contains compounds that exhibit anti-inflammatory effects
Overall corn makes a tasty and nutritious addition to many dishes. Two medium ears provides plenty of kernels for fresh eating as well as using corn in cooking and baking.
Typical Questions about Corn Measurements
Here are answers to some common questions about measuring corn in cups and cooking with corn ears:
How much corn in cups does an average ear yield?
An average sized ear of corn generally yields around 3/4 to 1 1/4 cups of corn kernels when cut from the cob. Very small ears may be closer to 1/2 cup and large ears up to 1 1/2 cups.
Can you freeze corn on the cob?
Yes, corn freezes well either on the ear or cut from the cob. To freeze whole ears, remove husks and silk then blanch for 2-4 minutes. Cool, pack into bags, and freeze.
What is the difference between white and yellow corn?
White and yellow corn come from different cultivars but can mostly be used interchangeably. Yellow corn has a slightly richer flavor and more vitamin A, while white corn has a milder taste.
How long does corn last in the fridge?
Fresh corn will last 3-5 days when refrigerated and kept in its husk to retain moisture. Loose kernels or cut corn will only last 1-2 days. Cooked corn should be eaten within 3 days.
Can you reheat corn on the cob?
Yes, leftover grilled or boiled corn can be wrapped and reheated in the microwave or oven until warmed through. Steaming or quickly grilling again also revives corn. Just take care not to overcook.
Is corn good for you?
Yes, corn provides beneficial nutrients like antioxidants, B vitamins, fiber, and carotenoids. It also contains complex carbs and plant proteins. In moderation, corn can be part of a healthy diet.
Types of Corn
While most of us enjoy standard sweet yellow and white corn, there are actually many varieties grown:
Sweet Corn
The most common corn for eating fresh or cooking, available as yellow, white, or bicolor ears. Picked at peak ripeness for sweetness. Excellent for cooking in any manner.
Flour Corn
Soft starchier kernels used for cornmeal, corn flour, popcorn, corn syrup, and other grain products. Not usually eaten fresh.
Dent Corn
Most commonly grown for animal feed, corn oil, ethanol, and cereal processing. May be yellow, white, red, or blue kernels.
Flint Corn
A hard starchier type of corn used by Native Americans. Multi-colored kernels. Traditionally used for cornmeal, flour, hominy.
Popcorn
Special varieties that “pop” when heated due to steam pressure inside the kernel. Smaller ears than other corn.
Sweet Corn vs Field Corn
Sweet corn is harvested young for eating fresh or cooking when kernels are soft, milky, and sweet. Field corn refers to varieties used for processing into food and industrial products, harvested when fully dried on the stalks.
Within these broader categories there are hundreds of specific corn cultivars with different colors, textures, and uses.
Interesting Facts about Corn
Corn has been an essential crop and food source for thousands of years in the Americas. Here are some fascinating facts about one of the world’s most versatile grains:
- Corn is actually a fruit as its seeds grow from the ovary of the plant’s female flowers.
- The largest producer of corn worldwide is the United States, accounting for about 35% of global production.
- Iowa produces the most corn of any U.S. state, providing about 18% of the country’s annual output.
- Corn plants grow from 1-12 feet tall depending on the variety and can have between 500-1,200 kernels per ear.
- Sweet corn varieties contain up to 20% sugar compared to just 1-2% in field corn.
- Corn is susceptible to fungal diseases like corn smut, which actually inspired the invention of penicillin.
- Corn ethanol and other biofuels are important renewable energy sources derived from corn.
- Ancient Maya and Aztec cultures believed corn was one of the first foods provided to humans by the gods.
The versatile nature of corn has made it a staple food and industrial crop that continues feeding and fueling civilizations today.
How to Use Fresh Corn
Two fresh ears of corn offer plenty of ways to enjoy this tasty summer vegetable:
On the Cob
Boil, grill, roast or microwave corn in husks for a classic tasty side dish. Slather with butter and spices.
Remove Kernels
Cut raw kernels off the cob for quick salads, salsas, bruschetta topping, mix-ins for tuna/chicken salads or grain bowls.
Soups and Chowders
Add raw or grilled corn to vegetable soup, minestrone, chowders, and corn broth soups.
Casseroles and Bakes
Mix corn kernels into savory bakes like cornbread, muffins, fritters, pancakes, frittatas, and layered casseroles.
Sautéed
Cook corn lightly in butter or oil with onions, peppers, zucchini or other summer veggies. Add fresh herbs.
Cornbread
Make skillet cornbread, muffins, or corn cakes with fresh corn kernels added to batter. Jalapeno corn muffins are superb.
Salads
Toss grilled, raw, or lightly cooked corn into green, grain, pasta, or arugula salads. Dress with vinaigrette.
Pizza Topping
Fresh or grilled corn is delicious on pizza with other veggies, cheese, garlic, basil.
Unique Corn Recipes to Try
Here are some tasty recipe ideas that highlight fresh sweet corn:
Corn and Zucchini Fritters
Shredded zucchini and corn form into flavorful veggie fritters, served with yoghurt dipping sauce. Easy to make and customize.
Mexican Street Corn Salad
Char-grilled corn, tossed with a tangy mayo-cotija cheese dressing, chili powder, cilantro, and lime juice.
Corn, Bacon, and Leek Chowder
A comforting, hearty soup with pureed corn, sauteed leeks, crispy bacon, milk, herbs and spices. Perfect for chilly nights.
Jalapeño Cornbread Muffins
Studded with corn kernels and minced jalapeño for a spicy kick. Quick to mix up for breakfasts or snacks.
Charred Corn and Peach Salad
Juicy summer peaches paired with char-grilled corn, feta, and fresh mint. A light salad with amazing flavors.
Tips for Best Flavor and Texture
To highlight corn’s natural sweetness, try these tips:
- Cook quickly over high heat like grilling, broiling, steaming.
- Don’t overcook – keep kernels tender not mushy.
- Chill ears before cutting off kernels to retain juices.
- Add citrus, herbs, spices, chiles, and butter or oil to boost flavor.
- Use raw in salsas and salads to keep crunchy texture.
- If baking, add corn at the end to avoid overcooking.
Proper storage is also key:
- Refrigerate corn immediately, in husks if possible.
- Consume within 2-5 days for sweetest flavor.
- Freeze extra kernels for later use within 6 months.
Follow these simple tips and 2 fresh ears of corn will lend their sweet, versatile goodness to so many quick recipes!
