Cooking Corn On the Cob
How to Cook Corn on the Cob
Cooking Corn on the Cob
The corn on the Jersey shore is the best I’ve ever had—sweet and tender and bursting with flavor. I thought it would be nice to give you a few ideas of ways to serve corn that might be a little bit out of the box. Before we go adding all sorts of ingredients though, I should add that when your corn is wholesome and fresh, sometimes less is more.
In that spirit, here are a couple of ways to enjoy your sweet corn the way it comes off of the stalks—on the cob.
Steamed Corn on the Cob
4 ears of corn, shucked and cleaned of silk
Water
Fresh herbs (optional)
Salt
Pepper
Butter
Fill a large pot with about 1” of water. If you would like, add some fresh herbs to the water for additional flavor. Bring the water to a boil.
Place ears of corn in a steamer insert or metal colander and carefully place in the large pot. Cover and let the corn steam for 5-10 minutes, depending on how soft you like the kernels. If your corn is very fresh and sweet, you really only need to steam it long enough to heat it.
Serve with softened butter and salt and pepper, to taste. You could also use herbed butter or garlic butter—any kind of compound butter would do.
Grilled Corn on the Cob
4 ears of corn, husks still on
Water
Fresh herbs (optional)
Salt
Pepper
Butter
(Optional first step) Bring fresh herbs to simmer in enough water to cover the ears of corn. Cool and proceed.
Soak the corn in salted water for about 30 minutes before grilling. You will probably have to weigh the corn down with a plate or some cans to keep them submerged.
Set your gas grill to medium-high, or use one layer of charcoal in a charcoal grill.
Place the ears of corn on your grilling grate and cover.
Let grill for 5-10 minutes, and then turn the ears. Keep grilling and turning the ears. The husks will get crisp and browned and might even flare up occasionally. That’s okay—you won’t end up with burnt corn.
Once the ears are browned on all sides, about 30 minutes or so, carefully take them off the grill. Wearing oven mitts, pull the husks and silk away from the corn. Serve with softened butter or compound butter and salt and pepper, to taste.
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on August 24th, 2009 at 3:58 pm
It might be sacrilege, but we put ours (post-shucking) in the microwave for about 2 minutes. If it’s a little less fresh, it gets maybe a minute longer. I find it delicious, and you get one less dirty dish!
on August 24th, 2009 at 4:38 pm
JERSEY CORN BEST? YOU CAN’T BE SERIOUS. THE BEST SWEET CORN IN THE WORLD - NOT MERELY THE U.S. - COMES FROM THE MIDDLE WEST: IOWA, ILLINOIS, NEBRASKA! HAVE YOU EVER BEEN TO THE U.S.?
on August 25th, 2009 at 9:49 am
Not at all Wendy. The microwave is an excellent way to cook corn as well as other vegetables. I read a great article in the New York Times that talked about the advantages of cooking vegetables with a microwave. I’ll have to work on my own post about this subject.
By the way, I once cooked a whole bunch of corn on the cob in a dishwasher for a party.
on August 25th, 2009 at 10:07 am
Hey Henry, no need to shout. I’m from New Jersey so of course I think it is the best but I respect your opinion. I wonder if anyone has ever done a national taste test for sweet corn. If anyone has heard of one, please let me know.
on August 31st, 2009 at 4:02 pm
Henry, Have you ever tried NJ Corn? If you had, you obvioulsy would not have posted your ridiculous comments.
on June 25th, 2010 at 4:39 pm
Instead of the traditional butter/herbs, I like to drizzle olive oil over the cooked corn and sprinkle onto that a little chili pepper, or even a little Old Bay seasoning - great with a clambake!
Sounds delicious Jennifer. - RG