2 Minute Corn On The Cob Food

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

PERFECTLY GRILLED CORN ON THE COB

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

2 MINUTE CORN ON THE COB

Steps:

• Take the outer layer of the husk off of the corn and discard, leaving the clean part of the husk and silk intact.
• Wrap the damp paper towel over the ear of corn and place it in the microwave.
• Microwave the corn on high for exactly 2 minutes.
• Take it out of the microwave and peel the husk away and carefully remove the silk.
• Season to your taste and enjoy.
• Note: For two ears heat them on high for 4 minutes, add two minutes for each additional ear of corn.

EASIEST CORN ON THE COB

Steps:

• Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
• Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
• Spread butter over corn and season with salt.

MICROWAVABLE CORN ON THE COB

Steps:

• Snip the silk from the top of the ear.
• For one unshucked ear, place in the microwave for 2 minutes on high.
• Rotate the cob one quarter turn and microwave for 2 more minutes.
• Turn the cob again and microwave for 2 more minutes.
• Remove from the microwave and run briefly under cool water.
• Shuck the ear (the silk comes off easily now).
• The time will have to be increased for more than one ear.
• If making the corn ahead of time, store the cooked unshucked ears in a brown bag until ready to serve.
• Serve with salt and melted butter or compound butters made with butter, garlic and herbs.

CORN ON THE COB

Steps:

• Husk the corn, and steam over hot water for about 2 minutes.
• As soon as corn cobs are removed from the water, sprinkle with the cumin and serve.