Preparing Corn on the Cob | Cooking Corn on the Cob
Removing Kernels from the Cob
Preparing Corn on the Cob
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| Shuck the corn by peeling back the husk and completely removing it. |
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| Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel. |
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| Break or cut off any remaining corn stalk. The corn is now ready to cook. |
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| Tip: Remove corn silk by gently rubbing a damp paper towel from top to bottom of the corn cob, the silk will attach to the damp towel. This method protects the kernels from being damaged. |
Cooking Corn on the Cob
Stove Top:
Option #1: This method works best when cooking large amounts of corn. Place shucked corn into a large pot and cover with cold water. Add a pinch of sugar to keep corn sweet and tender. Bring pot to a boil. When water comes to a rapid boil, the corn is done.
Option #2: This method works best when cooking smaller amounts of corn. Place water and a dash of sugar into a deep skillet. Bring the water to a boil. Place shucked corn into saucepan - the corn does not have to be completely covered with water. Cook corn from 5 to 7 minutes, depending on desired tenderness.
Microwave:
Option #1: Husk On, 4 ears. Rinse corn, soaking husk well. Place wet corn on a paper towel in the microwave. Microwave on high for 3 to 5 minutes. Turn cobs and cook an additional 3 to 5 minutes, depending on desired tenderness. Let rest for 1 minute before eating.
Option #2: Husk Off. Rinse 4 ears of shucked corn and wrap each ear in a damp paper towel. Microwave on high for 2 to 3 minutes. Turn cobs and microwave an additional 2 to 3 minutes, depending on desired tenderness. Let rest for 1 minute before eating.
Grilling Options:
The following grilling options are from the article titled "How to Prepare and Grill Corn on the Cob".
Option #1: Husk On. Carefully peel back the husk without removing it from the corn cob. Remove the thin silk that runs along the kernels of the corn. Using a vegetable brush, remove excess silk. Fold husks back. Secure husks with kitchen twine. Soak the corn husks in water for 1 to 3 hours before placing on the grill. Place prepared corn on the grill, turning frequently, for 15 to 30 minutes over medium coals. Corn is done when steam is visible. Use tongs or protective gloves to remove the corn from the grill.
| Tip: Before replacing the husk and placing on the grill, spread butter and your favorite seasoning on the kernels. |
Option #2: Husk On. Using a kitchen scissors, trim excess silk from the end of the corn. Soak corn in cold water for a minimum of 1 hour. Before placing on grill, shake to remove excess water. Grill for approximately 25 to 30 minutes, turning frequently. The husk and any remaining silk is removed after grilling. Use heat resistant gloves to protect your hands.
Option #3: Husk Off, in foil. Carefully shuck the corn by peeling back the husk and completely removing it. Remove the thin silk that runs along the kernels of the corn. Using a vegetable brush, remove excess silk. Break or cut off any excess corn stalk. Wrap each ear in aluminum foil. Puncture the foil to allow excess steam to escape while grilling. Place prepared corn on the grill, turning frequently, for 15 to 30 minutes over medium coals. Use tongs or protective gloves to remove the corn from the grill.
| Tip: Spread butter or margarine and your favorite seasoning on kernels before wrapping in foil. |
Option #4: Husk Off. Remove the husk and corn silk. Place corn over medium coals. Brush corn with butter and turn frequently. Corn is done when they have turned golden brown, 6 to 12 minutes.
Removing Kernels from the Cob
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| Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time. | |
