Growing up in a family of 7, we would shuck a dozen of corn then boil it in a large pot of salted water for about 15 minutes or so.
These days, as a single, I take off the outer leaves (just one layer), cut off the top silks with scissors, then soak two ears in cold water til I am ready to cook. I then just put them in the microwave on high for 4 1/2 minutes. I let them sit in the microwave for ten minutes or so to further steam and then to cool a tad.
When I am ready to eat, it is so easy to shuck the leaves down and the silk comes away without a problem. I rarely have to pick single threads of silk to make the corn clean. I then use the shucked back leaves as a handle and enjoy or if having company it is easy to snap off the leaves.
How do you prepare yours?
For a LOT of corn, I'll go with big pot of boiling water... but only about 5 minutes.
For 1-2 ears, I go to microwave, too. I husk corn first, into glass casserole dish with maybe 1-2 T water, cover (sheet of parchment laying on top works fine), and cook about 2 minutes per ear. I usually let it sit a miinute or 2 before attempting to eat.
We are big corn on the cob lovers so I usually boil it in order to make enough. When I make just a cob or two I have used the micro method where you just put it in, husk and all, and nuke it about 4 minutes.
When you take it out ( it will be very hot) just cut off the stem end, hold it by that end and it will slip right out completely clean! Watch a video on YouTube in order to see it!
Try to soak the cob in water than put it on the hot grill for about 10 minutes. take it off the grill and shuck it. This is the bust way we have found to cook it.
I prefer it boiled or on the grill.
I've had it prepared by someone else in the microwave. Sorry, but for me...it's just not very good.
Same thing with sweet potatoes. I know someone who MWs sweet potatoes. I'vd tried it too. That just does not give them enough time for the sweet to develop the way it does in the oven cooked longer.
But...That's why we all have different tastes and different preparation methods.
Bring water to a boil, turn off heat, put corn in for ten minutes.
I boil my two ears till I can smell the corn. It takes 2 or 3 minutes.
But I will definitely try your way MLV.
I just discovered that you can broil corn on the cob!!! Soak the unhusked ears for fifteen minutes and then pop them in the oven about six inches under the broiler. Then let them broil for about 20 minutes. I turn them every five minutes. This is perfect when I don't want to grill outdoors. When I do, I put them directly on the coals.
The humidity here today in NE Oh is 85% and sticky, sticky, sticky so doing the corn in the microwave is a must do or nothing. Perhaps your friend's corn was old, too dry, cooked too long, a different variety, etc.
I would love to see you try just one ear in the microwave -- soaking in water and with husk on -- for 3 minutes. What's to lose? 65 cents for an ear.
I like my corn on the grill.Husk it and remove the silk then place in foil with lots of butter. wrap foil over tight and twist ends tight . place on grill in bout 20 min remove open and eat. work done before hand so just eat and enjoy.
why do I get the red line under my words
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15 min. sounds like a long time to cook corn. Perhaps my memory fails me or maybe it just took that long to bring the pot back to a boil after dumping a dozen ears of corn into it.
I too love roasted corn but no longer have the outdoor equipment to do it. If it cools off enough I am going to try the oven roast.
Just came from the Farm Market -- corn was $5 a dozen, up a quarter from last year. Last year the price never wavered, from end of June to mid-October.
As an aside -- when I went to get my eggs there was a carton on the bottom shelf -- the eggs were so big the lid would not shut. I've never seen chicken eggs that big. All of them were no doubt double yolked -- and one looked like it could have been a triple. Huge! $2.75/dzn.
I couldn't tell if this was a real question or part of your signature line. Anyway, the line usually indicates a spelling error, sometime caused by a lack of a space between words.
I bring my unsalted water to boil, add the corn and when it boils again, it's done! Too many people IMO cook corn WAY too long!!!
Then it's plenty of salt, pepper and BUTTER!
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The corn I'm cooking this season is perfect with no salt OR butter.
OMG you folks are making me drool. It's July 10th and STILL no local corn! Always we have it for July 4th, sometimes available in late June. Last year was drought and poor corn crop.
This year rainy spring, floods and late planting. Who know when it will arrive.
Big pot of water brought to a rolling boil, cleaned ears of corn plunked in and brought back to boil, making sure all is submerged by water. When comes back to a boil it is done.
Sometimes I add a tad of sugar to water for sweetness.
As an extended family we have always frozen corn near the end of the season, last year it didn't allow for this, hopefully we can accomplish this season.
Most gardens can still be seen through here as they haven't been in the soil long!
I mostly MW mine but I remove the husks/silks and wrap them individually in Cutrite waxpaper. I cook two of them on High for 5 minutes. Perfect!
I don't like the taste it gets from the husks or silks.
The best way, but more work, is to pull back the husks and remove the silks. Scrub them with a brush, slather them with butter, and roll them (at least 3 rollings) in heavy duty foil, making sure to drizzle some water in the package before sealing. This method eliminates any brown kernels, which I do not like. I grill them for 5 minutes on each of the four sides, 20 minutes total time.
For two cobs, totally clean of silk and husks - place in a Pyrex pie plate with a few TBs of water & microwave 8 to 10 minutes.
For a crowd - take off silks - keep husks on - soak in water - and then place on baking sheets in oven - don't remember what temp - maybe 350 or so - and roast in the oven for 10 - 15 minutes.
I never boil corn in water anymore.
I think on the grill would be good too.
I've had them served from a campfire - they're really good.
Forgot to add: I cover the cobs in the Pyrex dish with a Pyrex / glass / or plastic wrap cover.
I MAY try it.
I've eaten corn prepared by this friend several times...
And she is a really good cook.
Did someone mention "field" corn here...no I think it was on another thread...
We eat it here. If you gather it just before full maturity it is pretty good.
However, I have a story.
First DH was a truck driver - long haul. He was gone up to 2-3 weeks at a time. He would turn the garden with his uncle's tractor and disk and then would till with our tiller laying out rows. He fussed when he ran short of time and I ran the tiller because the rows weren't straight. I told him that I would look at the fence post and aim the tiller at it. Of course I weighed about 120 pounds and that tiller really just pulled me along behind it. He said my rows were "crocked as a dog's hind leg." I told him the vegetables didn't know any better.
He left to make a load one day and said that when he got back we needed to get the corn planted and for me to go buy the seed - field corn because we could get 3 ears per stalk. I went to the feed store and was looking at all that seed corn. Several varieties of field corn and several of sweet corn. A friend was in there buying for his garden. We talked about corn and he recommended Silver Queen SWEET corn. Said it was delicious. That's what I bought.
I cranked the tiller and made my rows and planted corn. Husband thanked me but said I should have waited on him...that was a lot of work. Besides the rows were crooked. I never said a word about the corn.
You know...the stalks didn't grow as tall as he was expecting. The ears didn't get very big. And there wasn't a third ear. But DANG that corn was GOOD!
The next year..."When I get back we'll plant corn. Don't go to the feed store, I'll handle it." Well...I planted corn before he got home. He finally gave in. After another year or so he told me that it was time to plant the corn and I could do it while he was gone. I wore him down! LOLThis message has been edited. Last edited by: KeepYouInStitches,
Wonderful story, Stitches.
KYIS -- I think I mentioned it on another thread -- driving through Iowa, alas, no corn in the fields.
I've eaten field corn and when it is young it is edible. But, oh, my, does it make you full!
Great story about your corn!
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Great story KYIS. BTW, silver queen is my favorite variety of sweet corn. My ex and I used to own a small country store in a fishing/lake resort area of NW Pa. We would average selling 250 - 300 dozen of corn a day during the season and silver queen was always a favorite of our customers too.
I froze some ears whole. Some I cut off the cob scraping each cob making 'cream' corn. I could eat it for breakfast it was so good and sweet.
home grown, fresh picked, corn on the cob. get the water boiling, go out and pick the corn, just barely cook it, salt, butter, pepper, dive in.... it tastes like.....corn.
always tastes like...corn.... everyone around the table is weeping with joy and I'm hearing Peggy Lee singing "Is that All There Is?"
Life is GOOD!!
Sherry, I can't believe you did all that work yourself. Whatta gal!
In my area, we can't wait until the local Brentwood corn is available. I don't know what kind it is, but it's sure good.
Having said that, every ear of corn I eaten for the last month or so has been very good. Most of it from Winco and some from Trader Joe's and Safeway. I sometimes fix an ear for my lunch because DH doesn't want corn more than once a week. I live for corn season!
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