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The cob quicky butter how to#

Some people like to peel back the husk and remove the silk, and some leave it intact, cooks choice. The corn husk can be left on for methods like microwaving and on the barbecue. Wash and then dry if you are oven roasting or grilling. How do you prepare corn on the cob?ĭepending on how you cook the corn, simply peel back the husk and remove the silk. Taking it a step further, you can wrap the cobs in damp paper towels, and then place inside a plastic bag to keep them moist. If the kernels dry out, it will taste starchy. Make sure to wrap it tightly in a plastic bag, the dry air is the enemy. Store corn in the refrigerator in its husk. As the corn dries out, the natural sugars start to convert to starch and don’t taste as good. If you see any tiny holes in the husk, avoid them, those are from worms! But don’t peel back all of the husks. The silk should also have moisture locked in. Take a little peek at the tip of the ear for the firm and plump kernels. Look for corn with a tight outer green husk that is not dried out, and plenty of silk.

Grill and cover, cook for 8 to 12 minutes, flipping the corn every 2 to 3 minutes to char each side.įresh corn tastes the sweetest right after harvesting, so buy local or from farmer’s market if possible.

Brush olive oil corn with olive oil, and then sprinkle with salt.

Shuck the corn, or if preferred, remove the silk and leave one layer of husk.

Allow corn to cool for at least 5 minutes before opening.

Cook until kernels are tender, about 30 minutes.

Tightly wrap and roast directly on the oven rack, butter side up.

Place butter in the center, sprinkle with salt and pepper.

Place each ear of corn on a piece of aluminum foil.

Carefully remove the lid and serve immediately.

Place the corn in the pot, stacking two on top.

Pour the water into the pressure cooker and place a trivet on top.

Cook the corn until the kernels are tender, about 4 to 6 minutes.

Cover the pot and heat on high until the hot water starts to steam.

Place steaming basket and then corn into the pot.

Add water to a pot so that it does not rise above the steamer basket.

Cook corn until the kernels are tender, 6 to 8 minutes.

Drop the corn into the boiling water, cover and reduce heat to medium.

Fill a large pot with enough water to cover the corn.

Cool corn for 5 minutes before removing the husk and silk.

Cook 4 minutes, add more time if needed until kernels are tender.

Place unshucked corn on a microwave-safe dish.

No matter how you like it, I’ve got a technique for you to master. Microwaving, steaming, boiling, and pressure cooking provides similar textures, giving plump and juicy kernels. Grilling and oven roasting is the most practical methods for feeding a crowd and adds the most flavor.

The method you choose for cooking is based on what’s most convenient, how many people are being served, and what taste profile is desired. This can be achieved using various cooking techniques. According to Cook’s Illustrated, the ideal internal temperature doneness range is 150 to 170✯ (66 to 77✬).

The cob quicky butter how to#

The biggest question is when do you peel the husk and silk, before or after cooking? You’ll soon find out! How to cook corn on the cobĬooking corn transforms the raw starches and pectin in the plants’ cell walls into juicy, sweet, and crispy bites. You get the benefits of a vegetable, with the taste of a dessert!Ĭorn on the cob can be prepared in the microwave, on the stove, in the Instant Pot, roasted in the oven, and on the grill. It’s also not a surprise that it’s a favorite handheld side dish. It’s no wonder they always make an appearance during cookouts and barbecues. Learn how to cook corn on the cob 6 different ways! Microwaving, boiling, steaming, pressure cooking, oven roasting, and grilling are different methods to transform the kernels into sweet and tender bites.įresh ears of sweet corn is a staple vegetable enjoyed all year long, but it peaks during the warm summer months.