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I have been getting lots of questions lately about what the best way to cook fresh corn on the cob is. I have personally done it several ways and here are some points that I hope will be helpful to everyone!
How to Cook Corn on the Cob:
- Choose cobs of corn with bright green husks, light damp stalk ends and moist silk
- To store, wrap unhusked cobs in paper towel and refrigerate in plastic bag for up to 3 days
- To cook, pull husks off and rub off silks
- Cut off any blemished tips
- Cook as directed until kernels are tender when pierced or yield when touched
- Serve with any of the dress-ups below or spread with butter or olive oil and season with salt and pepper to taste.
Brush cobs with about 1 tablespoon of vegetable oil. Place on greased grill over medium-high heat;close lid and grill, turning frequently
Grill for 10 -1 5 minutes, until light grill marked
Bring pot of water to boil, add 2 tablespoons of sugar, cobs of corn and cover
Cook for 8-10 minutes
Pour enough water into saucepan to come 1 inch up side;bring to boil. Place corn on rack abobe the water and cover tightly
Steam for 11 – 13 minutes
Place on 10 inch microwaveable dish; cover with lid or microwave dome and cook at high.
Cook for 8-10 minutes,. let stand for about 5 minutes before serving
Corn on the Cob Dress Ups:
Combine any of the following to sprinkle or brush over cooked cobs of corn:
Basil Corn on the Cob:
2 tablespoons of extra-virgin olive oil
1 teaspoon of fresh basil
1/4 teaspoon of salt
Indian Spiced Corn on the Cob:
1 Lime – cut in half
1/2 teaspoon of each coriander and salt,
1/4 teaspoon of ground cumin
pinch of cayenne pepper
Rub corn cobs with lime half and sprinkle with spice mixture
Pepper Corn on the Cob:
1/4 cup of butter, softened
1/2 teaspoon of ground mixed peppercorns
Mexican Mayo Corn on the Cob:
1/4 cup of light mayonnaise
1 tablespoon each of minced jalapeno pepper and fresh coriander. Combine mayonnaise with pepper and coriander. Brush onto the cobs of corn and sprinkle with grated hard cheese.
Hope you enjoy these – if you have others, please send me your posts – yout input is always welcome!