Simple Stovetop Recipe for Corn on Cob?

Question

I got some corn on the cob from the store the other day and I want to make it before it goes bad, but not grill it (way too cold) and no use of a broiler (some suggested that way).

How can I make it on the stove? Boil? Steam?

ALSO...I am a HUGE fan of freezing food to save for later. However, I do know that all foods end up tasting good after freezing. Has anybody out there froze corn on the cob? Is it best to freeze before or after cooking?

Thanks!

Answer 1

I know you say "stove top" but let's kill two birds with one stone.
Heat the house and cook the corn all at the same time. Just below the stove top is the stove middle, holy smokes it's and oven, just kidding with ya, I'd roast those cobs with oil,salt,pepper and a bit of garlic powder, 350 for about an hour, uuuummm use the cookie sheet, that way you can shake roll the cobs easier ever so often.
Fresh is best, no freeze

Answer 2

I live close to the Amish, and I go there to buy my corn. I will buy like maybe 25 dozen ears or so, and freeze it. I freeze it with the husks on BEFORE cooking, then when you want it, just husk it and cook it.

Put on a pot of water to boil, then after it boils, drop your corn in and boil for about 10 min or until it is tender, then drain and salt to taste and add butter and eat..

Answer 3

Try fried corn:::::::::: Have a large frying pan;;;;1st cut the corn off the cob in a bowl use your knife and scrape down the cob to get the corn milk if their isn`t enough milk off the corn add about1/4-1cup of milk depending on how many ears of corn you use,2nd fry some fatback or bacon keep factback keep drippings,add corn and corn milk,a pinch of sugar (to taste),pepper,cook for about 10-15mins then add about 1teapoon-2tablespoon of flour just to thicken it a little cook an additional 3-5mins.Then you have fried corn.

Answer 4

I boil a pot of water, adding a little more then a pinch of sugar, then I add the corn and cook it on medium for about 10 minutes. That's it!
Best to freeze before cooking.

Answer 5

Cut the ends off and soak in sugar water for at least one hour. Simmer it in the same water for about 20 minutes. Yum. Strip the corn from the cob and put in ziplok freezer bag, squeeze the air out of the bag as you close it. Thaw at room temperature. Re heat in a fry pan with butter on low heat. Another yum.

Answer 6

This recipe is SOOO good and is a refreshing change to everyday corn on the cob: 8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish. Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use. I usually leave out the habanero for the kids, and I usually leave out the cotija, just because it's not something I readily have on hand--and it's still delicious!

Answer 7

I have boiled corn on the cob for years but recently I learned to cook it in the microwave in the husks and silk it grows in. I just put the corn in the shuck in the microwave for several minutes. Pull the shuck and silk off..and voila!! Perfect corn.

Answer 8

The easiest way to cook it is to just boil it with some salt in the water. I don't know how well it would freeze but it does last quite a while in the fridge.

Answer 9

My wife say's boil it with butter, salt and pepper.
and Shave the corn off the cob before freezing. (cooked)

Answer 10

Steaming is far, far superior to boiling. I have bamboo steamer baskets, so it's very simple. 12 to 15 minutes, depending on how tender the kernels are.