More corn on the cob cookery

by Nicole Weston (Subscribe to Nicole Weston's posts)
Posted Aug 1st 2006 12:02PM
Filed under: Vegetarian, Vegetables, Steaming, Microwaving, Spirit of Summer, How To, Boiling, Grilling

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About a week ago, I posted a little guide on how to grill corn on the cob, which is my favorite way to cook corn. It is not, however, the only way to cook corn. The website How to Cook Corn on the Cob has photo guides to grilling, steaming, boiling and microwaving corn. It might not be headline news, since you have probably used at least one of the methods before, but all four are great guides for those who are new to corn cookery or simply want to give another method a try.

One other useful tip -although not necessarily for the health conscious - is to roll the hot corn along the long side of a stick of butter, which is the easiest and most thorough way to cover the corn before sprinkling it with salt, pepper and whatever other spices you like to use. Compound butter is also a great way to dress up corn.

Tags: boiled, boiling, butter, corn, corn on the cob, grill corn on the cob, grilled corn on the cob, grilling, how to eat corn on the cob, microwaved, vegetables

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8-01-2006 @ 12:26PM

MJ said...

steam the corn do not put in a pot with alot of water or grill it.Soak in water before you put on grill leave the corn in the husk. Had some corn the other night that was so good, sweet and cris, you didnt need butter, salt ,herbs or anything on it at all!

8-01-2006 @ 3:01PM

Aaron said...

I disagree with the method of leaving the husk on when grilling, and especially not soaking the ears first! This is basically just steaming the corn over a different heat source.

All one needs to do is husk the ears completely, remove as much of the silk as you can, rub with a little olive oil, salt, and pepper, and place directly on the grill. Over medium coals, it takes about 8 minutes, turning four times to cover the entire ear. It works best with ears picked the same day, before the sugars have completely converted to starch--they caramelize nicely, bringing out the delicious flavor of lightly toasted corn. I've never steamed corn since. And as a side note, those hard-to-remove bits of silk more or less disappear completely.

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