How To Cook Corn On The Cob ( Video Guide )

BASIC METHOD FOR COOKING CORN ON THE COB

There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper serving, but appetites run high when corn is in season and freshly picked.




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PREPARATION

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.


How To Cook Corn on the Cob


If you are lucky enough to still be able to get the last of summer's sweet corn, do yourself a favor and cook it over the stove in a pot of boiling water. This easy method couldn't be simpler and the results couldn't be finer!

Fresh corn on the cob can be a wonderful addition to any barbecue or special touch for a weeknight meal. It is delicious grilled, but my favorite method is so simple and consistent. When I want a bunch of corn done right, I love to boil it. There's no messy husk to attend to and the flavor is pure!

This method can easily cook more than four ears of corn — just make sure you have a very large pot for cooking adequately.

How To Cook Corn on the Cob
What You Need
Ingredients
  • 4 ears of corn, shucked
  • Water
  • Salt and butter, optional garnish
  • Equipment
  • Large pot
  • Forks or tongs
Instructions
  • Shuck the husks. Shuck your corn husks into the compost, then rinse off the corn.
  • Boil the water. Heat a large pasta pot full of water to boil.
  • Drop the corn in the water. Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water.
  • Cook the corn, covered, over medium heat. Cover the pot with a lid and lower heat to medium.
  • Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes.
  • Serve the corn. Serve corn immediately with butter and flaky salt.

3 Easy Ways to Cook Corn on the Cob

There are few things better than summer sweet corn. Of course I could say that about many things this time of year, but there really is something special about corn on the cob, served steaming hot and slathered in butter, don't you think?

Here are three ways to cook corn perfectly every time.

Remember, sweet corn waits for no one and it's best served the same day it's picked. With every subsequent day, the sugars in the kernels get more starchy and that mouthwatering flavor starts to fade.


3 Ways to Cook Corn on the Cob
First off, in case you need a refresher, here's how to shuck corn quickly and cleanly.

1. Boil It Up
Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil.

Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that's a few days old, go for six to eight minutes.

2. Microwave It
We like this microwave method if we're just cooking a few ears of corn for dinner and don't want to trouble with boiling a big pot of water. Leave the corn in their husks and microwave them two at a time on HIGH for four to six minutes, depending on the age of your corn. Let them cool enough to handle and then strip off the husks and silk. (As a bonus, we think shucking is easier after microwaving!)

3. Grill 'Em!
Roasting on the grill gives the corn a smoky flavor we absolutely love. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil.

Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.


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