Basic Method For Cooking Corn On The Cob Food
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
SIMPLE OVEN-ROASTED CORN ON THE COB
Very easy to do; great results. Of course, you can sprinkle any of your favorite seasonings on the corn after buttering.
Provided by cipherbabe
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees.
- Remove husks and silks from corn.
- Butter corn and wrap in foil.
- Place on cookie sheet and roast for 20 to 25 minutes.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 51.9, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4.1
CORN ON THE COB
When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.
Provided by BeckyF
Categories Corn
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
- Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
- Remove the pot from the heat and let stand until needed.
- Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.
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Soak the corn cobs in water for at least 15 minutes. Then, push the coals to 1 side of the ground or grill grate and lay 3 ears of corn down on the ground or grate. Cover them with the coals and roast the corn for 10 minutes. If you want to cook more corn, spread 3 more ears on the opposite side of your grill or fire.
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1. Boil It Up. Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the outer husk and silk from the corn.
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No one- repeat, no one– wants to eat mushy corn on the cob. It’s an offense against nature. And, truthfully, it’s so easy to boil corn on the cob the right way that there’s absolutely no defense for cooking it the wrong way. It’s been a long journey since I cooked my very first corn on the cob. Many years ago, when I was a college ...
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Wrap corn in damp paper towels and microwave for 4-6 minutes, depending on the strength of your microwave. Let cool for a minute before handling or unwrapping the towel. When cooked, roll corn in one of the sauces above or simply in butter with a sprinkle of salt. Or, cut kernels off the cob and add to pasta, enchiladas, or salad.
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Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds Basic Method for Cooking Corn on the Cob recipe
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Corn on the Cob Basics. These recipes are all about celebrating corn - shopping for the freshest corn, still in husk, makes a difference! If you shuck the corn before grilling, keep an eye on it, it can get dried out. Try grilling in the husk to keep in steam. If you boil the corn in a large pot, definitely shuck it before. Salt the water, boil ...
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