Summer outings and picnics aren’t quite complete without an old favorite, corn on the cob. Since many farmers grow it in their gardens, the availability in grocers and farmer’s markets is usually pretty abundant. Topped with plenty of butter and salt, it’s a classic summer treat!
Corn is great most any way it’s prepared. When preparing it on the cob, some choose to grill it, which is a very flavorful way to enjoy it. You first begin by shucking the corn and removing as much silk as possible. Wash it well and dry it. Place each ear on a double thickness of aluminum foil and spread with butter and any seasonings you choose. Salt, seasoned salt, pepper, chili powder….anything you like that you would like on corn would work. Wrap the corn well, sealing it well to prevent the butter from spilling out. Place on the grill and roast for 20-25 minutes, turning often to cook the corn evenly.
The most common way that corn on the cob is prepared is simply by boiling it. However, one common mistake people make with boiling is overcooking it, which makes it tough. I’ve come across a fool-proof method of cooking corn on the cob that works very well and produces corn that is cooked perfectly.
There’s not really a recipe for how to do this method, as you can cook as many or as few ears of corn using this method as you choose. This is an easy-to-do way to prepare it and is one that can’t miss. All you need to have ready is plenty of butter and salt on standby when you’re ready for serving it!
While on the subject of corn, sometime ago, I shared a recipe for a “Corn Souffle” that can use either fresh or canned corn. It would also be perfect to have this summer if you want to serve corn, but not on the cob. Here’s the link to get the recipe:
Give this failure-proof method a try for preparing fresh corn and see if it doesn’t produce the best corn you’ve ever had!
NEVER-FAIL METHOD FOR COOKING CORN ON THE COB
- Desired number of ears of corn, shucked and silk removed
- 1 to 2 tablespoons sugar
- a large pot of boiling water
Have water boiling and add sugar. This is presumably used to sweeten the corn. Don’t use salt in the water as this toughens the corn. When the water is boiling hard, add the number of ears of corn you plan to cook. The water will immediately will stop boiling. Immediately cover the pot with a tight-fitting lid and wait 1 minute. Turn off the heat and leave it covered for about 10 minutes. Remove the number of ears needed right away from the pot and leave the remaining corn in the covered pot. As the corn is eaten, simply continue retrieving the needed number of ears from the covered pot as needed.