what are the best ways to cook corn on the cob?

Question

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Answer 1

Grilled Corn on the Cob

Certain things just taste like summer, and corn on the cob is one of them. Popular kitchen wisdom used to dictate that the way to cook corn on the cob was to set a large pot of water to boil, run out to the garden, pick the corn, shuck it on the way into the house, and plunge it, post haste, into the boiling water. But now with the sweeter varieties of corn readily available at farmers' markets and grocers, a less frenetic approach is possible. Whether white, yellow, or variegated (like Butter and Sugar), the new sugar-enhanced hybrids are not only much sweeter and crisper, but they also measure their loss of sugar in days instead of hours. This affords the corn-loving cook (me) the luxury of building a fire in a backyard grill and cooking the corn in the way that I think best takes advantage of the sweet crispness of the ears.

The husks provide protection and flavor

I prefer to grill the corn while still in its husk, silk and all. This method seems to steam the corn to perfection while giving it a slight smokiness that brings out the corn flavor. Some people recommend soaking the husks before grilling, but doing this keeps the husks from charring and eliminates the smoky flavor that I find so desirable. Here's how to grill corn my way:

Peel away the outer layers of husk. If the ears have many layers of husk on them, I'll peel off the first few, leaving a few layers for protection, but allowing the kernels to see a little action.

Use a lively fire. I usually put the corn on the grill as soon as the initial flames from the charcoal (hardwood, not briquettes, please) die down and the coals are still red-hot. This way, I take advantage of all those Btus while waiting for the coals to settle down to the perfect temperature at which to grill meat or fish. Corn protected by its husk is very forgiving, so if a few flames lick the ears and light the husks, don't worry. Take care, however, not to crowd the grill, which would choke off too much air to the coals.

Keep turning those ears. Grill the corn, turning often, until the first layer of husk is completely charred. Depending on your fire, this could take from around 5 to 10 minutes. You can push the corn to a cooler spot if you're grilling other things for your meal, or transfer the grilled corn to a platter and keep it warm in the charred husks until serving.

Add a final kiss of smoke with the husks off. Just before serving, I sometimes peel back the husk and brown the kernels on the grill, turning the corn frequently. You don't need to oil the corn for grilling directly like this, as it only takes a minute or so for it to develop a roasty color and a little additional smoke flavor. But if the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a bit chewy.

To remove the corn from its husk, cut the stem end up to the bottom of the ear and peel back the husks and silk. You might need to brush away burnt silks. Now just dress the corn as you like: butter, olive oil, salt. I suggest my Lime-Cayenne Butter. You can find this Lime-Cayenne Butter at http://www.taunton.com/finecooking/pages/c00218_rec01.asp

Whether you eat it hot off the grill or in one of the ways suggested at right, grilled corn will enter your "taste memory bank" to epitomize the sweet taste of summer.

Answer 2

Milk Boiled Sweet Corn on the Cob!
This is the only way I make corn on the cob! You will never boil corn in just water again, once you try this! This method produces a very tender and sweet corn on the cob, I promise!
6-8 ears corn, husks and silk removed
1 1/4 cups milk
3 teaspoons salt (or to taste)
3-4 tablespoons sugar
1/4 cup butter (you can use up to 1/2 cup butter)
6-8 servings

1. Fill a large stock pot (about an 8-quart) half full with water.
2. Add in the milk, salt, sugar and butter.
3. Bring to a boil, then add in the corn cobs.
4. Reduce heat to a simmer, and allow corn to cook for 8-12 minutes, or until tender, depending on size of corn (try not to over cook the corn as it will become tough!)

Answer 3

TO BOIL
Remove the husk & silk, place corn in a large pot, cover with water, boil covered for 3-5 minutes. This is probably the best way for making a quick dinner especially if you are cooking a lot of corn. Not a bad way to cook corn as long as you don't over cook. Corn should still be a crisp. For sweet corn add 1 Tbsp sugar (or more) to the water.

TO STEAM
Remove the husk & silk, steam covered 8-10 minutes.

TO MICROWAVE
Leave husk on (silk removed) & microwave on high, in a microwave safe dish, covered, 3-4 minutes. Let stand 3 minutes in the microwave. (1 ear)
Husk & silk removed, buttered, in a microwave dish, covered, 4-6 minutes, let stand 3 minutes in the microwave. (2 ears)
To cook 4 ears use the same procedure as above & cook 10-12 minutes, standing 3 minutes.

GRILLED
Husk & silk removed, wrapped in foil or placed in a foil pack, grill over medium coals 15-20 minutes turning a couple times.
BEST In the husk, silk removed, using a medium-high heat place on the grill & cook turning often until the husk is lightly browned on all sides, about 10-15 minutes.

ROASTED
Husk & silk removed, buttered & wrapped in foil. Bake at 375 F for 30 minutes. Can be baked along with potatoes or your roast.

THE BEST PART...EATING CORN ON THE COB
One of the best part of eating corn on the cob is when the family is sitting at the table, mom would butter a slice of bread, turn her corn in the bread, & pass the bread so each of us could "butter" the corn. The youngest is always last but also has the most fun, they get to eat the bread.

Answer 4

I always heard boiling corn takes out the flavor and vitamins no matter what is added. I've tried grilling and roasting over the fire in the husks but found these methods a hot job and if your not careful one or both sides will burn and taste bad. I husk mine and wash thoroughly and pull off any silk remaining. I place the ears in a plastic bag dripping wet and cook on high (I usually cook about 6 to 8 ears at a time for 15 mins. Let them sit for a few mins and remove from bag. Butter and salt as desired.

Answer 5

I am having corn on the cob tonight - it is my favourite vegetable!

The easiest way to cook it is to boil a large pot of water with about a tablespoon of SUGAR in it. That keeps the sugars in the kernels sweet. NEVER put salt in the water - it makes the corn tough!

Shuck the corn and remove all the cornsilk. If the corn is too big to fit in the pot snap the corn in two.

Once the water is at full boil again, cook for about 7 minutes then remove right away and slather with butter and salt and pepper if you like. Garlic butter is great too!

If you have uncooked corn for the next day put it in the fridge crisper to slow the corn's sugar from becoming too starchy. Eat corn fast as it gets tougher the longer you have it.

Answer 6

In the microwave - since I learned this, I have never cooked it any other way again.

Some people/micro cookbooks will tell you to soak it in water first, but I don't; corn has plenty of moisture. Some will tell you to pull back the husks, remove the silk, and recover w/ the husks, but I don't - I find that the husks and silk are super easy to remove in tact after the microwave cooking process.

Last night I put 2 med. size ears in the microwave on paper towels on the carousel - in opposite directions (one w/ silk to the back & one w/ silk to the front. Microwaved on hi for 4 min, turned over each cob, still in opposite directions and microwaved on hi for 4 more minutes - PERFECT corn on the cob!

Answer 7

two ways, both equal as far as I'm concerned. Clean the silk and stuff off really good, cover them in cold water with about half a cup of SUGAR, yes sugar. Bring to a boil, boil for about 10 mins or until done. Roll around in butter, add salt to taste, enjoy. OR soak the entire cob, silks and all in water. Pull back and expose kernels, put butter and seasonings, cover back up. Roll in a piece of foil, seal tight, put on grill Excellent!

Answer 8

Roast it in the oven. Just snip off the brown "hairs" and put the unpeeled corn on a baking sheet and pop into a 350 degree oven for 30 - 40 mins (time depends on how large the cobs are). Simple & tasty!

Answer 9

Boil them in water with a little bit of sugar for about 7 minutes. They are even better cooked on the grill, but it's a lot of work. You have to soak the ears with the husks on them for a couple hours and then grill them, but they're great that way, too.

Answer 10

I learned from a previous question to get a pot of water boiling and add the corn. Then turn off the heat and let it sit in the hot water for about 7 minutes. Works great!