How To Cook Corn On The Cob (6 Easy Ways!)

The raw starches and pectin in the plant's cell walls are transformed into juicy, sweet, and crunchy bites when corn is cooked. The ideal internal temperature doneness range, according to Cook's Illustrated, is 150 to 170oF (66 to 77oC). You can accomplish this using a variety of cooking methods.

How to cook corn on the cob

On a dish suitable for the microwave, put the unshucked corn. Cook for an additional 4 minutes, if necessary, to ensure that the kernels are tender. After the corn has cooled for five minutes, remove the silk and husk.

Microwaved Corn on the Cob

Put enough water in a big pot to cover the corn. up to a boil. Harvest the corn. Place the corn in the boiling water, then cover and moderate the heat. Cook corn for 6 to 8 minutes, or until the kernels are soft.

Boiled Corn on the Cob

In a pot, add water so that it doesn't overflow the steamer basket. Put the corn in the pot after adding the steaming basket. Until the hot water begins to steam, cover the pot and heat it on high. Cook the corn for 4 to 6 minutes, or until the kernels are soft.

Steamed Corn on the Cob

Harvest the corn. Place a trivet on top of the pressure cooker after adding the water. Put the corn in the pot, two on top of the other. 2 minutes of high pressure cooking. Release the pressure quickly. Remove the lid carefully, then serve right away.

Instant Pot Corn on the Cob

Oven should be heated to 375°F (191°C). Harvest the corn. Each ear of corn should be placed on a piece of aluminum foil. Sprinkle salt and pepper over the butter in the center.

Oven Roasted Corn on the Cob

Wrap tightly and roast on the oven rack with the butter side up. Cook for about 30 minutes, or until the kernels are soft. Before opening, let the corn cool for at least five minutes.

Oven Roasted Corn on the Cob

Grill should be preheated to high heat (400–450°F/204–232°C). Remove the silk and one layer of husk from the corn before shucking it, if you'd rather.

Grilled Corn on the Cob

Olive oil corn should be brushed with oil and then salt should be added. Cook the corn on the grill with the cover on for 8 to 12 minutes, turning it over to char the other side every 2-3 minutes.

Grilled Corn on the Cob

Fresh corn tastes sweetest right after harvest, so if at all possible, purchase it locally or from a farmer's market. Choose corn that has a tight, intact, green outer husk that is not dried out and an abundance of silk. Look for the firm, rounded kernels at the tip of the ear.

Buying corn

Corn should be kept in its husk in the refrigerator. The dry air is the enemy, so make sure to wrap it tightly in a plastic bag. It will taste starchy if the kernels become dry.

How do you store corn on the cob?

To go one step further, you can keep the cobs moist by wrapping them in wet paper towels and putting them inside a plastic bag. Within three days, eat the corn on the cob.

How do you store corn on the cob?

Peel back the husk and remove the silk depending on how the corn is cooked. Whether you are grilling or roasting, wash and then dry the food.

How do you prepare corn on the cob?

For cooking techniques like microwaving and grilling, the corn husk can be left on. Cooks' preference. Some people prefer to peel back the husk and remove the silk, while others prefer to leave it in tact.

How do you prepare corn on the cob?

To make elotes, grill some corn (Mexican street corn) Make a salad with Mexican street corn. Add some to a salad of vegetables. Add to the cornbread batter. Some to the chowder with cauliflower and corn.

What are the ways to use corn?

It takes several hours for the big sodium ions to diffuse all the way into the kernels. To soften the kernels and cook the uncooked starches for a juicy and sweet ear, however, only 6 to 8 minutes are required. Before you eat, add some butter and salt for an improved flavor!

Does salted water make the corn more flavorful?

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