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 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)
