If you are lucky enough to still be able to get the last of summer's sweet corn, do yourself a favor and cook it over the stove in a pot of boiling water. This easy method couldn't be simpler and the results couldn't be finer!
Fresh corn on the cob can be a wonderful addition to any barbeque or special touch for a weeknight meal. It is delicious grilled, but my favorite method is so simple and consistent. When I want a bunch of corn done right, I love to boil it. There's no messy husk to attend to and the flavor is pure!
What You Need
Ingredients
4 ears of corn, shucked
Water
Salt and butter, optional garnish
Equipment
Large pot
Forks or tongs
Instructions
1. Shuck the Husks: Shuck your corn husks into the compost, then rinse off the corn. This method can easily cook more than 4 ears of corn, just make sure you have a very large pot for cooking adequately.
2. Boil the Water: Heat a large pasta pot full of water to boil.
3. Drop the Corn in the Water: Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water.
3. Cook the Corn: Cover the pot with a lid and lower heat to medium. Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes.
4. Serve the Corn: Serve corn immediately with butter and flaky salt.
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(Images: Leela Cyd Ross)
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This is my favorite way to cook corn, and always how my mom did it, however... it is also the most time-consuming (at least, waiting for that much water to boil), so we usually grill our corn on the cob. Especially if we're already grilling other veggies.
When I don't want to wait for a huge pot of water to boil, I put about 2 inches of water in a pot with a steamer basket. Once it is boiling I throw in the corn, cover, and cook for 4 minutes. Like many veggies, I like my corn on the firmer side. Most of the time I'll eat it as is, but sometimes I just "need" that pat of butter and sprinkling of salt! Yum.
After learning the foil and grill method I'll never go back to boiling corn.
Husk corn.
Wrap with a pat of butter and some salt in aluminum foil.
Place on grill or in 400 degree oven (If grilling put the corn on first and it'll be done when everything else is).
Should be good to go after 15-20 minutes depending on how you like your corn, turn halfway through.
Even better if you're only doing 2 ears--stick them in the microwave, husks, silks & all, & zap for 8-10 min. Very large bonus--cooked silk comes meekly off & does not fly all over the kitchen & onto the dog. Before I learned this I used to walk my corn out to the compost pile to husk it--lots of fun when it's raining. Smaller but also valuable bonus--doesn't overheat my no A/C kitchen.
Even better if you're only doing 2 ears--stick them in the microwave, husks, silks & all, & zap for 8-10 min. Very large bonus--cooked silk comes meekly off & does not fly all over the kitchen & onto the dog. Before I learned this I used to walk my corn out to the compost pile to husk it--lots of fun when it's raining. Smaller but also valuable bonus--doesn't overheat my no A/C kitchen.
I agree with SarahDaisy, steaming is the way to go with all veggies, even for corn. Boiling is for pasta and dried grain only...and the elder generation (no matter how many times I tell my mother to steam her veggies, she keeps on filling the pot up to one inch at the top. Steaming takes much less time, keep more nutrients in and keep the veggies more vibrant color wise.
Another vote for the microwave. The joy of slipping the silk out so easily afterwards is a such a revelation. I don't even take the outer leaves off just bend them back as a handle!
The microwave method rules. So clean and easy.
The microwave is so good for corn on the cob. But after running water over the complete cob (husks and all), I place mine in a paper bag and nuke for 4 minutes/cob. Grasp the top end after slicing off the stalk end and the ear will simply slip out of the husks. It's cooked perfectly!