Cooking Corn On the Cob

August 24, 2009 9 Comments

Cooking Corn On the Cob

How to Cook 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

Ingredients:

  • 4 ears of corn, shucked and cleaned of silk
  • Water
  • Fresh herbs (optional)
  • Salt
  • Pepper
  • Butter

How to Make at Home

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 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

Ingredients:

  • 4 ears of corn, husks still on
  • Water
  • Fresh herbs (optional)
  • Salt
  • Pepper
  • Butter

How to Make at Home

(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.

 

Last modified on Tue 14 October 2014 1:47 pm

Comments (9)

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  1. Wendy says:

    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! 🙂

  2. HENRY T. SANDERS says:

    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.?

  3. RG says:

    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.

  4. RG says:

    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.

  5. gr8white says:

    Henry, Have you ever tried NJ Corn? If you had, you obvioulsy would not have posted your ridiculous comments.

  6. Jennifer says:

    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

  7. Judie says:

    Please describe the dishwasher method. I’ve seen it mentioned on another site as well but they didn’t elaborate either. Thanks!

    Not much of a method Judie. I’m not sure this is something you really want to do. I read about it somewhere and we needed to cook a whole bunch so we gave it a try. You may want to do a LOT more research or test it out yourself with a few ears of corn. We just shucked the corn, stuck it in the dishwasher and ran it through a cycle. I suppose you might be concerned with residual dish washing detergent but I don’t remember it being a problem. Please do some more homework before trying this at home. And let me know what you find out. – RG

    • rose dawn says:

      I think the best way to cook and eat corn is the natural way, without any additives,it tastes best that way U savor all the good nutrients that corn has to offer ,I like to roast them on an open fire ,or bar-b -q,them with their clothes for at least 7 – 10 min, then peel off, singe over hot coals for about two mi.or until lightly brown, ENJOY A GOOD ROASTED CORN!!! no additives.

  8. Muzzy Mulligan says:

    Md. Eastern Shore corn is by far the sweetest. The White Silver Queen has the fullest ears and tastest kernels. Just pull back the husk slightly and add your favorite seasoning. Rewrap the ear and grill fer 7 – 10 minutes. Husk and eat away.

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