Sweet Corn Preparation
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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 silk when shucking corn by using a damp paper towel for collecting the silk. Moisten the paper towel and hold the towel against the cob, moving the towel down the cob and allowing the silk to stick to the towel. This method works well for removing small strands of silk that often adhere to the cob after the leaves are removed. This method protects the kernels by not having to use other methods of removal that cause damage. |
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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. |
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Cooking Corn on the Cob
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Boiling - Method 1 This method works well when cooking larger quantities of corn on the cob. Place shucked corn into a large pot and cover with cold water. |
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| Add a tablespoon of sugar to keep corn sweet and tender. |
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| Cook corn over high heat and when water comes to a rapid boil, the corn is done. Do not overcook. |
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| Remove from the heat, drain, and serve. Corn can stand in the hot water (away from heat) for 5 or 10 minutes. |
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Boiling - Method 2 This method also works well when cooking larger quantities of corn on the cob. Add enough water to a large pot to cover corn when it is added. Be sure you do not add too much so that the water overflows when the corn is added. Add a tablespoon of sugar if desired. Bring the water to a full boil and then add the corn to the water. |
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| Allow the water to come back to a boil and then cover and turn off the heat. Allow the corn to stand in the hot water for 5 to 7 minutes. Do not overcook. |
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| Remove finished corn from the cooking water and serve while warm. |
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Boiling - Small Quantities This method works best when cooking smaller quantities of corn on the cob. Place water in a deep skillet. Add at least an inch of water but do not add too much that the water will overflow when corn is added. Add approximately 1/2 tablespoon of sugar to the water. Do not add salt. |
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| Bring the water to a boil. Place shucked corn into the skillet. The corn does not have to be completely covered. |
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| Allow the water to come back to a boil and then cook the corn for 5 to 7 minutes, depending on desired tenderness. Turn once half way through cooking time. Do not overcook |
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| Remove corn from the cooking water and serve while warm. |
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Microwave Cooking
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Microwave - Husks On Pull back the husks about three quarters of the way down the ear and then remove the silk. |
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| After the silk is removed, pull the husks back up around the ears |
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Place the ears in a pan of water and allow to soak for 20 to 30 minutes. Place wet corn on a paper towel in the microwave. Microwave on high from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness. |
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| After the corn is done cooking in the microwave, remove the ears and allow to stand for 1 minute before serving. |
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| When ready to serve, remove the husks from the ears of corn. Husks should be easy to remove. Serve with butter and favorite seasoning. |
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Microwave - Baking Dish Place husked ears of corn in a baking dish that is microwave safe and add some water, approximately 2 to 3 tablespoons. |
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| Cover ears of corn tightly with plastic wrap. Microwave for 6 minutes and then remove from the oven. Pull back the plastic wrap, being careful of any steam escaping, and then turn ears over. Replace the plastic wrap and return the corn to the microwave to cook for an additional 5 minutes. |
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When done, allow corn to stand in the microwave for 2 or 3 minutes. Remove from the microwave and carefully remove the plastic wrap. Remove the corn from the baking dish and serve while warm. |
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Microwave - Individually Wrapped Rinse ears of shucked corn and wrap each ear in a damp paper towel or wax paper. Microwave on high for 3 or 4 minutes. Turn cobs and microwave for an additional 3 to 4 minutes, depending on desired tenderness. |
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| When the corn is done, allow it to stand for 1 minute before eating. Remove the paper towels or wax paper and serve while warm. |
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Grilling Sweet Corn
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Husks On - Method 1 Peel back the husk without removing it from the corn cob. |
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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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| Fold husk back. Secure husk with kitchen twine. |
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| Soak the corn in water for 1 to 3 hours before placing on the grill. |
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| Place prepared corn on the grill directly over medium heat. |
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| Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam. |
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| When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor. |
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Husks Off - Method 1 Shuck the corn as shown above by peeling back the husk and completely removing it. 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. Break or cut off any excess corn stalk. |
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| Wrap each individual ear in aluminum foil. Spread softened butter on the ear and then season as desired. |
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| After spreading butter and seasoning, wrap each ear tightly with the foil. |
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| Puncture the foil to allow excess steam to escape while grilling. |
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| Place the foil wrapped corn on the grill directly over medium heat. Cook for 20 to 30 minutes, turning frequently throughout cooking time. |
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| Remove corn from the grill and carefully open the foil wrap. Check corn for doneness. If it is not done, wrap the ear back up and place it back on the grill for 4 or 5 additional minutes. |
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Husks Off - Method 2 Carefully pull husks back off from the corn but do not detach it at the end. Remove the silk. |
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| Tie the husks with string to hold them back and form a handle at the end of the ear of corn. |
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| Mix 6 tablespoons of softened butter with 1 clove of garlic (minced) and 1 to 2 tablespoons of minced parsley. Stir butter mixture until smooth and then spread lightly on the ear of corn. |
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| Place corn on the grill directly over medium heat. Arrange so that the husks hang off the edge of the grill or place foil under the husks in the area the husks will be placed. This will prevent them from burning. |
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| Cook for 10 to 12 minutes. Turn the corn frequently during the cooking time. Brush ears with the remaining butter mixture as they are cooking. |
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| When the corn is done the ears will be golden brown. Remove from the grill and serve while warm. |
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