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Corn on the Cob

Print Recipe
Course Side Dish

Ingredients
  

  • fresh corn on the cob

Instructions
 

To Boil

  • Fill a large pot with water and bring to a rolling boil. One-half teaspoon of sugar may be added to enhance the sweetness, but DO NOT ADD SALT; salt toughens the corn. Place the shucked ears in boiling water. Avoid over-crowding. Cover, and when boiling resumes, cook for 3-5 minutes. Drain immediately and serve.

To Steam

  • Place shucked ears of corn in a steamer basked over briskly boiling water. Cover and steam for 5-8 minutes. Drain corn and serve at once.

To Oven Roast

  • Wrap shucked ears of corn individually in heavy-duty aluminum foil. Arrange foil-wrapped corn on a rack placed in center of oven and bake at 375 degrees for 20-30 minutes. Remove foil and serve immediately.

To Grill

  • Wrap shucked ears of corn individually in heavy-duty aluminum foil OR pull down the husks and remove the silk and any damaged portions of the corn. Soak corn in cold water for 30 minutes. Drain corn and close husks by twisting them. Put corn on the grill rack over a generous bed of hot coals for 15-20 minutes turning ears every 5 minutes. The husks will char. Husk before serving.

To Microwave

  • Wrap shucked ears of corn individually in heavy-duty plastic wrap OR pull down the husks and remove the silk or any damaged portions of the corn. Soak corn in cold water for 10 minutes. Drain corn and close husks by twisting them. Microwave the ears on HIGH.
  • Cooking time is as follows until tender:
    1 ear - 2 to 4 minutes
    2 ears - 5 to 9 minutes
    3 ears - 7 to 12 minutes
    4 ears - 8 to 15 minutes