Perfect Corn on the Cob
Summer’s here and that means fresh, local corn. Today, we’re going to help you prepare this summer favorite – from picking the perfect ear to cooking and topping it, we’ll offer you simple, handy tips for enjoying a delicious ear of corn – right down to the last kernel.
For a simple Cinnamon Spread, combine a little softened butter, grounded cinnamon, nutmeg, and brown sugar.
Picking the Perfect Ear of Corn:
Here‘s a simple way to choose the freshest without pulling back any of the leaves.
- Pick it up and make sure it feels full and plump in your hand. The husks should be bright green and fit snuggly around the corn.
- Next, take a look at the silk at the top. It should be golden pale, slightly sticky and plentiful – the more silk, the more kernels of corn.
How to Cook Fresh Corn:
When it’s time to cook your corn, we recommend four tried and true methods: boiling, grilling, microwaving and roasting.
- Bring a large pot of water – lightly salted, if desired – to a boil. Drop in the ears (shucked and clean of silk).
- Cover the pot and let the water return to a boil.
- Turn off the heat. Keep the pot covered and let sit for 5 minutes.
- Remove ears and serve. Any remaining ears can be kept in the pot for about 10 minutes without becoming tough.
- Preheat grill to medium heat (350°F).
- Cover un-shucked ears in cold water and soak for 15 minutes.
- Remove corn from the water and shake off any excess.
- Pull back the husks, without completely tearing them off, and remove only silk. Brush the corn with olive oil and re-cover the corn with the husks.
- Place the corn on the grill and rotate it every few minutes.
- After a couple of turns, place the cornhusk on an indirect heat or on the top shelf of your grill, and close the cover.
- Let corn continue to cook for about 15 minutes. As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready.
- Wearing oven mitts, remove corn from grill and carefully peel and remove remaining husks and/or silk. Rinse under warm running water to remove any excess ash and silk, then serve.
NOTE: If you choose to shuck your corn, remove all husks and silk, wrap ears in aluminum foil around and close by twisting the ends. Place wrapped corn on the grill and rotate it every few minutes for 15-20 minutes.
- Place whole cob, un-shucked, on a paper towel in microwave. If you cook more than one, make sure they are not touching.
- Microwave on high for 3-4 minutes per ear of corn. Be sure to turn corn halfway through the cooking time to ensure even heating.
- Remove corn from microwave and wrap in foil, allowing the cooking process to continue for 5 minutes.
- Peel and remove the husk carefully to avoid burning yourself and serve. Tip: You can cut about an inch off the bottom of the cob and pop out the ear, clean of silk.
NOTE: If you choose to shuck your corn, remove all husks and silk, wrap ear in a damp paper towel. Place on microwave-safe plate and cook on high between 3-4 minutes per ear of corn.
- Preheat oven to 350°F.\
- Place un-shucked ears directly onto the middle of the oven rack.
- Roast for 25-30 minutes.
- Carefully peel husks and serve.
Topping the Perfect Corn:
Your corn is almost ready to be enjoyed. The only thing left to do is to top it off with whatever flavor tickles your taste buds. So, below are a few not-so-traditional corn on the cob recipes.
And here is some calorie information on more familiar ones.
|1 tsp. Salt
|1 Tbsp. Black Pepper
|1 pat Butter
|1 Tbsp. Parmesan Cheese
|1 Tbsp. Chili Powder