There are few things better than summer sweet corn. Of course we could say that about many things this time of year! But there really is something special about corn on the cob served steaming hot and slathered in butter, don’t you think? Here are three ways to cook it perfectly every time.
Remember, sweet corn waits for no one and it’s best served the same day it’s picked. With every subsequent day, the sugars in the kernels get more starchy and that mouthwatering flavor starts to fade.
1. Boil It Up - Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stock pot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil.
Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for 3-5 minutes. For corn that’s a few days old, go for 6-8 minutes.
2. Microwave Method - We like this microwave method if we’re just cooking a few ears of corn for dinner and don’t want to trouble with boiling a big pot of water. Leave the corn in their husks and microwave them two at a time on HIGH for 4-6 minutes, depending on the age of your corn. Let them cool enough to handle and then strip off the husks and silk. (As a bonus, we think shucking is easier after microwaving!)
3. On the Grill - Roasting on the grill gives the corn a smoky flavor we absolutely love. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil.
Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.
Do you have another favorite method for cooking corn?
Related: Street Fair Food: How to Make Elote (Roasted Sweet Corn) at Home
(Image: Flickr member Greencolander licensed under Creative Commons)
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My favorite way to eat it is raw. Cut it off & add it to a salad, or make it a salad of it's own with basil and tomatoes. Yum!
if i'm baking/roasting dinner then i throw the corn with husks on in the oven and take it out when i can smell corn in the air.
toss the corn, unshucked, right onto the coals.
I lilke to cut it off of the cob and do a saute with poblano peppers, cilantro, scallions, lime and plenty of butter.
http://www.atthefarmersmarket.com/2010/07/chile-lime-corn-saute.html
On the grill, we wrap each ear up in a sheet of tin foil (husks, silk, and all), then let them cook on the edge of the grill for 20 minutes or so. When they are done, they are somewhat steamed and somewhat smoky, and soooo good. Butter and salt are optional, depending on how sweet the corn is on its own.
I live in Nebraska and there are corn stands on practically every street corner right now! I like to boil it...just seems like anything else would toughen it up and it has to be tender. I've been craving corn for a few days now...
If you are entertaining, the simplest way to do corn is to place the shucked ears in cold water and bring it to a boil. As soon as you achieve a rolling boil shut the heat off and the corn will stay warm and perfectly cooked for several hours
I boiled some fresh corn the other night -- 3 minutes was perfect. It was still fresh and crunchy, but the raw flavor was gone.
My preferred method is cut off the tassels, soak in the sink, don't shuck and cook on the grill till the shucks are mahogany-colored. The silks are very easy to deal with after the corn is cooked and usually come off with the shucks.
Whenever I go camping, I like to bring corn. I pull back the husks, remove the silks, sprinkle the corn with Old Bay or Chipotle Powder, wrap back up in the husks, wrap all that in heavy duty foil, and then toss into the hot coals for an hour. Flip them over after 30 minutes and rotate around the fire for even cooking. The husks keep them moist and tender and the seasoning steams right in for added flavor. Then we remove and butter them up for eating. Sooooooooooo yummy.
I soak them in water for about 10-15 minutes and then pop them on the grill. They're practically steamed by the water absorbed in between the leaves.
I throw them on the grill with the husks still on. As a previous commenter said, when you smell corn you're done.
Boiling is the best way to remove all flavor and texture from your corn. Grilling them with the husk on basically steams them, so you get all the delicious sugars and the kernels stay firm.
ELOTE! butter or crema lime chile powder salt ! http://gabrielaskitchen.com/2009/07/14/la-comida-de-la-calle-elote/
I think I got these tips from Cook's Illustrated: toss a tablespoon of sugar in the boiling water, and only boil for 1-2 minutes -- great for very fresh corn.
I steam corn instead of waiting for a big pot of water to boil. 5 minutes does it.
I'd have to disagree with adding salt to the water in the boiling method. There is just no need for it. The corn will be amazing without.
My latest is to peel back the husk and remove the silk. I then rinse the cob and season it. I made an ancho chili blend that makes me happy. Then I put the husk back in place and wrap the corn in foil which goes into a 350 oven for about 20 minutes. Love it.
I like to steam corn in the rice cooker. Just put half an inch of water in the bottom, stand the cobs on their ends (may have to break in half), and push the cook button. The corn is probably ready when steam starts coming out the vent...
My favorite way is cook it on the grill, but without the husks. I remove the husks and silk, slather it with butter, salt, and seasonings, then wrap the whole thing in foil, and cook on the grill.
Easiest method ever, which is both tasty and requires NO CLEANUP: preheat oven to 350; throw in corn with the husks still on, no need for tray or cookie sheet; remove after 30 minutes. Let em cool for a few minutes before you peels the husks. As a further bonus, the husks and corn silk come off much easier this way -- no clinging silks to hunt and pick for.
I LOVE Ina's Sauteed corn-just strip the kernels off the cob, saute in butter, sprinkle in some salt and pepper.
Also, boiling for 5-7 minutes-remarkable corn every time.
If you want to really bring out the natural sweetness of the corn when steaming, try steaming it in milk rather than in water. It's delicious!
Milk-Steamed Corn on the Cob with Lemon Butter and Parmesan
Wrapped up in foil with a couple pats of butter, salt, and pepper and thrown into the oven, usually with other packets that contain fish - a whole meal in 20-25 minutes!