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FutureStarrHow to cook corn on the cob
Whether it’s grilled, microwaved, boiled or baked, corn on the cob maybe a summer staple. We like to grill it and add it to our taco salad, or serve it with a superbly grilled steak.
I remember backyard barbecues at my sister’s house always included her husband’s “famous” corn on the cob. He would soak the corn within the husks for hours, then cook it on the grill for about an hour. Now, while this can be absolutely delicious thanks to getting smokey, sweet grilled corn on the cob, I just don’t have time for all of that! My busy family expects a meal on the table in half-hour, whether it’s a crazy weeknight dinner or a soothing weekend meal.
Several years ago I learned a straightforward method for cooking corn within the microwave and I’ve been using it ever since. But within the summer, we like to grill just about everything, so i used to be on the rummage around for a simple thanks to get that smoked, grilled corn flavor that was simple enough to be tired 20 minutes and didn’t require plenty of your time peeling the silk off of the corn.
There are three alternative ways to cook corn that i exploit every day. Sometimes I combine methods betting on the time that I've got (this is simply once I want to finish up grilling the corn and wish to use a shortcut).
My preferred way actually uses 2 different methods when cooking corn on the cob; the microwave and therefore the grill.
This 2-step method serves some purposes:
Microwaving within the husk allows the corn to induce most of the cooking out of the way and makes the husk and silk easy to get rid of.
While the corn is within the microwave I can prep other parts of the meal for the grill.
Finishing it off by grilling the corn gives a smoky flavor and charred kernels in only some minutes.
Here’s a way to microwave corn on the cob in only some easy steps. If you’re using the grilled corn method, you'll follow these steps, but cut the microwave time by some minutes.
Rinse the corn, removing any dirt.
If grilling, butter and add salt to the husked corn, then toss it on a high heat grill for 5-6 minutes, turning a pair of times to char all sides. The short time on the grill will cook the corn the rest of the way through.
I love this method because it tastes delicious, and it’s super easy. I can prep a salad or gather up other meal elements for the grill while the corn is cooking within the microwave, then take it out with everything else I’m grilling. The result is a fast cook method that also has that smoky charred flavor we love.
Fill an outsize stock pot with generously salted water and produce it to a boil. Remove the husk and take away the silk from the corn. After dropping the corn into the boiling water, cover the pot and produce it up to a boil again. Put off the warmth and take away the ears for serving. Any corn left can sit within the plight for up to 10 minutes just in case anyone wants seconds.
I used to love just picking up a piece of corn and eating it straight off the cob, but nowadays I prefer things a little less messy. There are several different gadgets and tricks for cutting your corn off the cob. First you’ll want to remove the husks and slice the ends off so you have a flat surface to work with.
The simplest way to cut corn off the cob is to place the flat end on a cutting board and slice the kernels off in rows with a sharp knife, using a sawing motion. This can get messy so you might want to do this inside a baking dish so it will catch the kernels as they fall. Or, if you have a bundt pan, stick the ear of corn in the center tube. The corn should fit inside just enough to hold it in place. Then hold the top steady and slice off the kernels, so they fall directly into the pan – no mess!
Another option is to use a handy tool like this Corn Peeler or this Corn Stripper. They are both under $10 and if you’ve got kids in braces like we do, they come in quite handy.
Corn on the cob is delicious with just a little butter, salt and pepper. But there are a few other ways to dress up your cobs.
If you have leftover corn on the cob, I recommend cutting the kernels off of the ear and reserving them in an airtight container or bag. They will stay fresh for several days and you can serve as a side dish, or toss in a salad or soup. You can also freeze corn kernels in a freezer bag for up to 6 months.