Smart Ways to Cook Corn from Roasting to Microwaving
Bread with both sweet and savory flavours. Cooking pans for pasta. Perfectly grilled. Corn, the most popular summer side dish, can be prepared in an infinite number of ways. Nothing beats steaming hot corn on the cob slathered in butter and seasoned with salt and pepper than a traditional Southern shrimp boil, ribs, or pulled pig dish. You’ll learn 10 different ways to cook corn, as well as what to do with it once you’ve mastered it.
Ripe Corn: How to Select It
Fun fact: you don’t have to boil the corn at all. Choose corn that is still fresh and soft whenever possible so that you can eat it raw. But how do you know when a corn cob is ready to harvest?
When you go grocery shopping, look for corn with a tight, moisturised green husk and plenty of wet corn silk (aka those annoying little strings that fly everywhere when you shuck corn). You can check for juicy yellow kernels at the tip of the corn without removing the husk. White kernels characterise premature corn. When the tip is rounded or flat rather than pointed, this indicates maturity. Worms have already eaten the maize with holes in the husks, so you should avoid it. Remember the most important rule of corn purchasing: don’t peel the husk away from the ear.
Nothing beats a couple of charred ears fresh off the grill. If you shuck them, you can cook them without the husk or grill them with it. You can skip this step if you’re going to keep them covered. Follow these steps to make the perfect summer side dish:
Set the grill to medium-high heat.
- Apply a thin layer of olive or butter oil to the corn before placing it on the hot grill.
- Turn the corn cobs every few minutes to ensure even charring.
- Check to see if the corn is ready to be removed from the grill after about 10 to 15 minutes.
Cooking in the oven is a great option for those of us who don’t have a grill. Follow these steps to roast corn:
Preheating the oven to 450 degrees Fahrenheit is recommended. Remove the husk from the corn kernels.
Place the kernels on aluminium foil after removing them from the cob. Season with salt and pepper before sprinkling with butter. You can also simply place them on a baking sheet without covering them.
Cover the cobs with aluminium foil and place them on a rack in the oven. They should be pliable in 10 to 15 minutes.
How to Steam or Cook Corn
This is a quick and easy way to prepare corn, and many consider it to be the most traditional method. Before you salt the water, there is one thing you should consider. The salt will strengthen the kernels. Cooked corn should be seasoned after it has been cooked, not before (and add a generous spread of butter). To cook corn, follow these steps:
- Ascertain that the water in the saucepan is boiling. Choose a saucepan large enough to hold the ears you’re cooking. If your pot is too small, cut the cobs in half before cooking.
- Cover the husked corn in the pot.
- Reduce the temperature. 4 to 5 minutes, or until the corn is soft and golden in colour. Because of the amount of steam, you’ll know it’s finished in a matter of seconds after it comes out of the pot.
- Steam it instead for a crunchier result.
- Bring a saucepan of water to a boil, then reduce to a third to a half of its original volume.
- Bring the shucked corn to a boil in a steamer inside the saucepan.
- You can keep the corn above the boiling water by using a metal colander, a heat-safe plate supported by aluminium foil balls, or a baking rack. Take care not to get water on it.
- Steam the corn for 3 to 5 minutes. The longer it is steamed, the softer and tastier it becomes.
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Prepare Sauteed Corn
- Pan-searing is an excellent method for caramelising corn, whether you’re working with kernels or whole cobs. It’s as easy as this to sauté corn:
- Remove the kernels from the corn ears. If you don’t intend to sauté the entire cob, carefully remove the kernels with a sharp knife. For a finishing touch, combine salt, butter, or olive oil.
- Cook the corn for a few minutes in a medium-high heat skillet.
- To ensure that the corn on the cobs browns evenly, use tongs to flip them every few minutes. Kernels should also be stirred frequently while cooking.
- After 7 to 10 minutes, the corn should be cooked and ready to eat. If the kernels are loose, the cooking time will be reduced.
This 5-ingredient corn soup comes together quickly.