View Full Version : Favorite Way to Cook Corn on the Cob
06-28-2005, 09:22 AM
With the 4th of July just around the corner, it is corn on the cob time. What is everyone's favorite way to prepare it?
06-28-2005, 09:31 AM
I love to grill it!
Not only does it taste great, but grilling has the added benefit of not heating up the kitchen any further. :D ;)
06-28-2005, 09:49 AM
This method does not exactly fit the bill for a summer barbecue, but I usually just clean the corn and wrap it in plastic wrap, then microwave on high just until crisp-tender -- about 3-1/2 minutes for two ears, about 4-1/2 or 5 minutes for three ears. Quick, easy, tastes fresh, and best of all -- no clean up!
06-28-2005, 10:04 AM
I fill my frying pan with water and add the corn once the water boils. Then just turn the corn over once to make sure it is cooked on all sides. This is easier and faster than filling a large pot full of water and waiting for it to boil.
I don't have a microwave but if I did, I would just cook them in there.
06-28-2005, 11:22 AM
We love to grill it, too. I leave just a couple of layers of husk and remove as much of the silk as I can. If the remaining husk seems a little dry, I soak them in water for a few minutes. Then put them right on the grill for about 15 minutes.
06-28-2005, 11:37 AM
Grilled Corn on the Cob with Basil and Olive Oil
Remove the silk and open the husks, but keep them attached. Make a little mixture of olive oil, salt, and pepper and use your hand or a brush to put the oil mixture all over the cob. Put some fresh basil leaves in there, too, and then put the husks back up and tie them closed. Grill them (about 10-15 minutes???) and then open up and serve with butter.
06-28-2005, 01:46 PM
I shuck the corn, and make a foil wrapper for each ear. Place the corn in the middle of the wrapper, add a couple of teaspoons or so of water, then pull the edges of the foil together, and close the wrapper by folding and sealing them together. These foil packets can go right on the barbeque, I think for 5-10 minutes max. No grill marks of course, but I don't have to cook them in the kitchen!
06-28-2005, 02:08 PM
On the grill and served with Jalapeno-Lime Butter :D .
06-28-2005, 02:12 PM
I love to put corn on the bbq.. it is so good. I simply open the corn a bit and remove all the silk but keep the husk on. I wrap the corn (husks attached) in foil and place it on the top level of the bbq. It cooks between 20-30 minutes depending on the heat level and you are good to go. The fun part is that the husk (though hot when first taken off) can act as a handle.
We pull it down so it looks pretty (I sometimes tie it) and a handle is created!
We love corn roasted on the grill - we remove all the husks and silks, rub it with a little olive oil, and place the ears directly on the grill. It takes about 3-5 minutes per side depending on how hot your grill is.
06-28-2005, 02:43 PM
I love it grilled with compound butter (usually containing fresh herbs from the garden). Nothing beats celebrating the fourth with family, friends and great grilled food. We throw it all on the grill and everyone's involved. The meat, veggies and all!!! That way we're able to spend less time cooking in the kitchen and more time outdoors enjoying the party.
06-28-2005, 03:01 PM
My absolute FAVORITE is a recipe from Todd English that was featured in a 2001 FOOD&WINE.
It's not the lightest idea in the world (and yeah, it makes the house hotter than grilling), but it is absolutely fantastic. It's also great made with garlic mayo or kalamata mayo(and any number of tasty variations).
Crisp and Spicy Corn on the Cob
English likes to slather a spicy mayo on corn on the cob, which he then coats with bread crumbs and bakes until crisp.
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 large scallions, green part only, minced
1 jalapeņo, seeded and minced
Salt and freshly ground pepper
4 cups fresh white bread crumbs
6 ears corn, shucked
Preheat the oven to 375°. In a bowl, mix the mayonnaise with the lemon juice, scallions and jalapeņo and season with salt and pepper. Spread the bread crumbs on a rimmed platter. Generously brush each ear of corn with the mayonnaise mixture and roll in the bread crumbs to coat. Put the corn on a large, rimmed baking sheet and bake for about 35 minutes, or until browned and crisp. Serve at once.
And this recipe has just always looked good to me... but I've never tried it:
Spiced Corn on the Cob
2 tablespoons canola oil
1 tablespoon coriander seeds
1/2 cinnamon stick
1/2 tablespoon allspice berries
1/2 teaspoon turmeric
1/2 teaspoon cracked black pepper
1/2 dried red chile
1 medium shallot, coarsely chopped
2 teaspoons finely chopped fresh ginger
1 gallon water
4 ears of corn, shucked
1 teaspoon ground cumin
1 teaspoon chaat masala (see Note)
1 teaspoon kosher or coarse sea salt
1/2 teaspoon cayenne pepper
3 tablespoons melted unsalted butter
2 tablespoons fresh lime juice
In a large saucepan, heat the canola oil. Add the coriander seeds, cinnamon stick, allspice berries, turmeric, cracked black pepper and dried chile and cook over moderate heat until fragrant, about 1 minute. Add the shallot and ginger and cook, stirring, until softened, about 2 minutes. Add the water and bring to a boil over moderate heat. Cover and simmer for 20 minutes. Add the corn and simmer, uncovered, until tender, about 5 minutes.
Meanwhile, in a small skillet, toast the ground cumin over moderate heat until fragrant, about 10 seconds. Scrape the cumin into a small bowl and let cool. Stir in the chaat masala, salt and cayenne.
Brush the corn with melted butter and drizzle with the lime juice. Sprinkle the spiced salt over the corn and serve at once.
MAKE AHEAD The aromatic cooking liquid can be refrigerated overnight. The spice mixture can be stored in a jar for up to 2 days.
NOTES Chaat masala is a spice blend that can be found at Indian and Middle Eastern markets.
FW June 2002
06-28-2005, 03:06 PM
My favorite way is also on the grill with butter and herbs. But, I do have to say that I have also done the corn in the microwave wrapped and it is very good. It really leaves the kernels very crisp.
06-28-2005, 08:02 PM
One of my favorite WW recipes:
1 tsp chili powder
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
1 tsp table salt
4 piece corn on the cob
Preheat grill. Stir together chili powder, lime zest and juice, and salt; brush over husked corn.
Grill corn over medium heat until tender and lightly charred, about 10 minutes.
06-29-2005, 04:59 AM
I love to just take all the husks/silk off, soak it in water for about a half hour and sprinkle it with cumin and chili powder throw it on the grill till it's brown. I have never grilled it with the husks on, can someone explain how it turns out? Does it have grilled flavor or is it just steamed in it's husk??
06-29-2005, 09:29 AM
My mother discovered Tyler Florence's recipe in one of my cookbooks and now swears by it. You simply throw the whole ear - husk, silk and all in a 350 oven (I trim off any excess stuff). Bake for about 45 minutes, and it's wonderful roasted corn. Husk and silk come right off. We then serve it with some type of flavored butter - whatever works with the meal. This works really well for us since it frees up the grill for the meat or other vegetables.
06-29-2005, 01:31 PM
Not having a grill, I like to roast corn in the oven - but not in the husk. I husk it first, and then put it on a piece of foil and roast it at 400F for about a half-hour. Sometimes I like to add some onion slices to roast along with the corn.
06-29-2005, 04:37 PM
I do NOT shuck the corn, just take off the very large outside leaves.
Place in micro dish, cover the corn ears with plastic wrap, and micro on high 4 min per ear. Then remove the husk and silk and serve. You will be surprised the amount of moisture left in the dish. NO WATER WAS ADDED!
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