Corn on the cob...how do you cook it

[jobberone]

I've tried a few different ways lately mostly using the microwave. My neighbor has a huge haul from his garden and he told me about the microwave. He cooks his then freezes it which is cool. Then he microwaves one piece for one minute. I think his microwave is a bit more powerful than your ordinary Walmart one though.

I have been doing that with fresh corn which has been very good this year. I've been cooking it about 6-8 minutes two at a time is my smallish microwave. Works well. I think the taste is a bit better than boiling it and the corn seems fuller which makes sense since you're cooking it inside out.

Today I just threw two in the microwave husks and all. It was a bit better and took less time since it steamed it a fair amount. I had some trouble with taking the husks off the hot cobs but my wife showed me the old peasant (China) way of doing it. You grab the very top of a leaf and its much cooler. Anyway it cleaned up instantly and was easier for her as she has some trouble taking the husks off the fresh corn.

 

[Idgit]

Silk it, don't shuck it. soak it, then rub it down with salt and butter and spices and then on the grill. Shuck it at the table.

 

[BrAinPaiNt]

What ever happened to a good old fashioned pot of water on the stove?



On a side note...

A great way to butter your corn....

 

[jobberone]

What ever happened to a good old fashioned pot of water on the stove?



On a side note...

A great way to butter your corn....

I love it. But I can't eat the bread and my wife won't eat it with butter on it. I take a fork and pull the fork upside down thru cold butter. It will stick to the fork. The use that side to spread it on the cob. It'll fall off once the fork gets hot from the corn but most gets on the corn. I spray that buttery stuff sometimes but its not butter. Your way is more better.

 

[jobberone]

Silk it, don't shuck it. soak it, then rub it down with salt and butter and spices and then on the grill. Shuck it at the table.

How do you silk it without shucking and spread the spices et al? You can pull all the leaves down but that's a PITA. Is that how you do it? Why do you soak it first? What spices do you use?

 

[MichaelWinicki]

Cob with the husk still on it... in about an 1" of water... in a glass pan with plastic wrap over the top.

In the microwave for about 7 minutes.

Slam, bam, thank you ma'am!

Great tasting corn in the blink of an eye! (almost).

 

[jobberone]

Cob with the husk still on it... in about an 1" of water... in a glass pan with plastic wrap over the top.

In the microwave for about 7 minutes.

Slam, bam, thank you ma'am!

Great tasting corn in the blink of an eye! (almost).

Have you tried that without the plastic wrap? Did it make a difference?

 

[Idgit]

How do you silk it without shucking and spread the spices et al? You can pull all the leaves down but that's a PITA. Is that how you do it? Why do you soak it first? What spices do you use?

Yep. I pull the leaves down, silk it, then soak it and the leaves (mostly to keep the shucks from blackening too quickly on the grill). The butter/spices I use varries. I like salt and black pepper and red pepper and a little parmesan the best. Sometimes I get creative and put lemon zest or even curry or chili powder on it, too. Whatever I'm feeling that day. You have to eat it fast, though if you're grilling it directly or else it desiccates and you lose a lot of the flavor.

 

[jobberone]

Yep. I pull the leaves down, silk it, then soak it and the leaves (mostly to keep the shucks from blackening too quickly on the grill). The butter/spices I use carries. I like salt and black pepper and red pepper and a little parmesan the best. Sometimes I get creative and put lemon zest or even curry or chili powder on it, too. Whatever I'm feeling that day. You have to eat it fast, though if you're grilling it directly or else it desiccates and you lose a lot of the flavor.

I've got to try this. I like the lemon zest idea. I've used orange zest also just not on corn.

 

[Idgit]

I've got to try this. I like the lemon zest idea. I've used orange zest also just not on corn.

In Taiwan this summer we went to a night market in KenTing where they had a vendor who was grilling corn over an open flame and then caramelizing it slightly with what I think was a mixture of corn syrup and soy sauce. It was insanely good. But he had to keep coating it the whole time, which was kind of a pita.

 

[Tabascocat]

If not grilling........

silk and shuck it, boil in sugar water for 4 minutes. Then roll it in butter and salt it, delicious!

 

[jobberone]

In Taiwan this summer we went to a night market in KenTing where they had a vendor who was grilling corn over an open flame and then caramelizing it slightly with what I think was a mixture of corn syrup and soy sauce. It was insanely good. But he had to keep coating it the whole time, which was kind of a pita.

That sounds great. My wife would love that. That's a southern dish but not so far from some Shandong dishes.

 

[jobberone]

If not grilling........

silk and shuck it, boil in sugar water for 4 minutes. Then roll it in butter and salt it, delicious!

How much sugar do you use for two or three ears? Does it make the corn that much sweeter?

 

[visionary]

This is the best way bar none

Ready a mixture of lemon juice, salt, and red pepper (to taste- I like to make this really really hot)

Grill corn on open flame until slightly blackened evenly

Apply mixture evenly on the corn (to taste) while still hot

Eat your heart out with tears flowing down your face
Has to still be very hot when you eat
Best corn you will ever eat

Once you eat this you will never go back to boiling corn

 

[MichaelWinicki]

Have you tried that without the plastic wrap? Did it make a difference?

Yep. The plastic wrap across the top seems to encourage faster and more thorough heating.

 

[MichaelWinicki]

Gotta say I do like grilled corn. With the different texture you get, it's a nice treat.

The trouble is the having to futz with the grill... Ugh. Sometimes I'm in the mood to do that, and sometimes I'm not.

 

[Tabascocat]

How much sugar do you use for two or three ears? Does it make the corn that much sweeter?

I have a sweet tooth, so about a cup for a few ears.

 

[jobberone]

This is the best way bar none

Ready a mixture of lemon juice, salt, and red pepper (to taste- I like to make this really really hot)

Grill corn on open flame until slightly blackened evenly

Apply mixture evenly on the corn (to taste) while still hot

Eat your heart out with tears flowing down your face
Has to still be very hot when you eat
Best corn you will ever eat

Once you eat this you will never go back to boiling corn

Sounds good.....and hot.

 

[Doomsday101]

I throw the whole ear husk and all on the pit, locks in the flavor

 

[visionary]

Gotta say I do like grilled corn. With the different texture you get, it's a nice treat.

The trouble is the having to futz with the grill... Ugh. Sometimes I'm in the mood to do that, and sometimes I'm not.

Don't use the grill, I use the open fire on my gas stove