By Chef Terry
It is that time of year again – some of the early crops are ready to harvest and one of my all time favorites is fresh sweet corn on the cob. It is one of the few veggies that I prefer cooked than raw and there are many fine ways to prepare your corn on the cob.
Boil your corn on the cob. Clean your corn of the husk and silk, drop into a pot of boiling water and cook until tender.
Get this: we don’t boil it at all.
Instead, we boil water on it’s own, and then toss in the corn. Once the water gets back up to a boil, we simply shut off the heat. You can let the corn hang out in the pot for a few minutes, or until dinner’s ready, or until you just can’t resist the promise of its perfection. (Source: http://food52.com/blog/3825-the-best-way-to-cook-corn-on-the-cob)
Microwave Corn on the Cob
There are several ways to microwave you corn and here are a couple examples:
Cook fresh corn on the cob in the microwave with husks and silk intact. They will cook in their own natural moisture. Place on dampened paper towel. Turn ears over and rearrange after ½ cooking time. (Source: http://www.cooks.com/rec/view/0,1850,158185-243196,00.html)
Cook fresh corn on the cob in steamer bags for three minutes – be sure to add a little water before sealing the bag.
Grilling Corn on the Cob. The two popular methods are with and without the husk.
Steam Corn on the Cob
Rotisseries corn on the cob with husk – Favorite at large outdoor events, peel the husk back, wrap a paper towel around the bottom and dip in butter - you’re all set for a special treat.
Campfire corn on the cob - there are methods for accomplishing this – my favorite has been to leave the corn in it’s husk, place on the rocks around the fire and cook until tender – rotate from time to time.
What is your favorite way to cook Corn on the Cob?
(Images from Google)