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| Fresh, in season corn is so delicious, why not try it a variety of ways? |
Fresh on the cob sweet corn is still tasting pretty good down south so I'm gonna get my fill while it's at its peak flavor, even though it's pretty much available year round these days. Me, I just love the stuff, any way that you make it. My preference though? Simple, and pure, boiled corn on the cob, done just right and only long enough to cook the kernels yet leave them crunchy, with a generous sprinkling of salt, and butter. Butter. Now that's where you can really mess around with some flavor combinations.
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✍WAYS TO COOK CORN ON THE COB
➵Boiled Corn
Husk and clean corn of silks. Fill a large pot with a couple quarts of water, enough to well cover. Add 1 to 3 tablespoons of sugar, depending on the number of ears you're boiling - never add salt! Salt will toughen the corn, so wait to salt it after you have cooked it. Bring water to a boil, drop in the corn and once it comes back to a boil, turn down to a gentle boil let it boil only for about 10 to 15 minutes.
➵Really Sinful Milk Boiled Corn
Husk and clean 12 ears of corn of silks. Fill a large pot with 2 quarts of water and 2 quarts of whole milk. Add to that 1 cup (1/2 pound) of butter and 2 tablespoons of sugar or honey. Bring to a boil, drop in the corn and once it comes back to a boil, turn down to a gentle boil, letting it cook only for about 10 to 15 minutes, depending on texture desired. Remove pot from heat. The corn can remain in the pot for up to an hour before serving and still taste freshly cooked.
➵Steamed Corn
Husk and clean corn of silks and, if you have a rack that will fit inside a pot, put a couple of inches of water in the bottom of the pot, add 2 to 3 tablespoons of sugar, add the rack and set the ears on top. If you have to stand the ears up, try cutting the wider end of the ear of the corn flat to help it stand up. Put a couple of inches of water in the bottom of a tall lidded pot, add the sugar and stand the ears upright in the pot. If you don't have enough corn to fill the pot, just cut the ears in half. Bring to a boil and let the corn steam, covered, for about 30 minutes.
➵Cooler Corn
Great for when you need corn on the cob for a crowd! Shuck corn and place into an insulated cooler. Do not use a styrofoam cooler though! Add boiling water to cover corn, close lid tight and let rest without opening for 30 minutes. Drain off water, but leave corn in cooler with the lid on to keep warm. Will hold corn for about 2 hours.
➵Microwaved Corn
Clean corn and wrap the ears in microwave safe plastic wrap. Microwave on high for about 2 minutes per ear, depending on your microwave.
➵Steamed in the Husk Microwaved Corn
This has got to be hands down the easiest, cleanest way to get a ready to eat piece of corn on the cob. I'm a big fan of boiled or steamed corn and this is now my most favorite way to cook it. Try it - you'll be amazed! Click this link to learn how.
➵Oven Roasted Corn
Preheat oven to 350 degrees. Pull back the husks but do not remove them. Remove all of the corn silk and pull the husks back over the corn. Place the corn into a large pot of cold water to soak for at least 30 minutes. Remove and let drain. Place the corn wrapped in the husks directly on the oven rack and bake for about 30 minutes. To serve, pull back the husks and either leave them on to serve as a handle or remove them if preferred.
➵Oven Roasted "No Husk" Corn
Place unshucked corn in a preheated 350 degree F oven for 25-30 minutes. Use pot holders to hold the corn and cut off the larger end. Shake the corn out of the husk and serve.
➵Open Roasted Corn
Preheat oven to 400 degrees F. Shuck 4 to 6 earns of corn and remove silks. Melt 1/2 stick of butter and roll corn in melted butter; sprinkle with salt and pepper. Place corn on a foil lined rimmed baking sheet and roast for about 25 to 30 minutes, brushing with additional butter occasionally.
➵Steamed on the Grill Corn
Pull back the husks but do not remove them. Remove all of the corn silk and pull the husks back over the corn. Place the corn into a large pot of cold water to soak for at least 30 minutes, putting another heavy pot on top to hold them down in the water. Preheat grill to medium high heat and put the corn directly on the heat. Cook for about 12 to 15 minutes or until tender, turning several times. Let cool slightly. Pull back the husks and remove or use as a handle. Spread the compound butter mixture evenly on corn while it is hot and season with salt and pepper to taste. You can also completely clean the corn and wrap it in aluminum foil.
➵Char-grilled Corn
Soak unhusked corn in a large pot with 1/4 cup of sugar at least 2 hours (I let it soak all day), weighing down with heavy pot. Drain, remove husks and silks, pat dry and brush with olive oil. Grill at 400 degrees F for about 20 minutes until charred, turning every 5 minutes. Serve with a flavored butter.
➵Foil Packet Corn on the Cob
Smear corn with your favorite compound butter. I like to use fresh chopped parsley and minced garlic. Preheat grill or oven to 450 degrees F. Wrap each ear in individual sheets of foil and place on a tray if making in the oven, over indirect heat if grilling. Cook for about 40 minutes, or until corn is cooked through and tender. Transfer to serving platter or deep foil pan, leaving wrapped until ready to serve. Offer additional butter, salt and Parmesan cheese, if desired, at the table.
➵Slow Cooker Corn on the Cob
Prepare as above, except stack in slow cooker. Shuck and cut corn if needed to fit cooker. Add a cup of water in the bottom of the slow cooker. Cook on low for about 5 hours, or high for about 2-1/2 to 3 hours or until tender and cooked through. May also prepare using 1/2 cup milk and 1/2 cup water or a combination of melted butter, milk and/or water to equal 1 cup. Cover and cook as above; season with butter, salt and pepper after cooking.
➵Elotes - Mexican Street Corn
Prepare 6 to 8 ears of corn using either the oven roasted or char-grilled methods. Meanwhile, combine 1/2 cup mayonnaise, 1/2 cup crumbled cotija cheese, 1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder and 1/2 teaspoon chili powder. When corn is done, smear all over with mayo mixture, sprinkling top of corn with additional cheese, sliced green onion, chopped fresh cilantro and additional chili powder for garnish. Serve with lime wedges.
➵Parmesan Corn
Prepare 6 to 8 ears of corn using your favorite method. Grate 1/2 cup of fresh Parmesan cheese, divide in half. Chop 2 tablespoons of fresh parsley, divide in half. In a small bowl, combine 1 stick of butter, softened at room temperature, with 1/4 cup of the freshly grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper and one toe of finely minced garlic. Brush butter mixture on hot corn, plate and sprinkle each ear with the remaining cheese and parsley.
➵Instant Pot/Electronic Pressure Cooker
Whisk together 1/2 cup of milk and 1/2 cup water with 2 tablespoons granulated sugar. Pour into bottom of cooker. Place rack or trivet in bottom of cooker (or ball up aluminum foil). Melt 1/4 cup butter. Place 4 to 6 ears of shucked and trimmed corn into cooker, in layers, pouring butter over each layer and sprinkling with salt. Cut ears in half if necessary to fit better. Seal and cook for 4 minutes on high. Quick release and remove corn with tongs, adding salt, pepper and additional butter, as desired, to taste.
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Flavored butters are so easy to make and make an impression with your guests. Check out some of our Compound Butter Blends!
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