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Jul 7, 2007 02:52 PM

What's the best way to cook corn on the cob?

I kinda hate to boil a pot of water, since it's so hot here in NYC and boiling water heats up my small apartment. I've nuked corn in wet paper towels....that's not bad....and I've boiled the corn, too on cooler days. But I guess my question is, what is your best corn on the cob secret?

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  1. I usually boil but, when I nuke, I brush melted butter on cold (husked & silked) corn. The butter immediately hardens in and around every kernel and crevice. I then wrap each individual ear in waxed paper, twisting the ends closed, and nuke. In my microwave, 4 ears take about 6-7 minutes on high. Your mileage may vary.

    5 Replies
    1. re: grampart

      Steam for 5 minutes in 3 inches of rapidly boiling water with a a few splashes of milk. Corn comes out xtra firm and sweet and perfect.

      1. re: Big Fat Moe

        Moe, do you think the milk makes it firmer somehow? I nuke, because if I boil, the water leeches out some flavor, but never tried adding milk.

        1. re: blue room

          I think nuking brings out the sugar in the cob to the kernels. If you cook corn in a pressure cooker...for even a few minutes, the sugar recedes back into the cob under pressure, and it's tastes blah.....I was recently on vacation in the Outer Banks, and I had delicious new potatoes in a restaurant --part of a shrimp boil dinner...their secret was steaming the potatoes in milk and butter.

          1. re: howboy

            howboy, do you mean the potatoes were steamed in a microwave?

      2. re: grampart

        That's *exactly* how I cook my corn, except I use my right hand to smear butter up and down the cob before wrapping it in plastic. Serve with mayonnaise and plenty of cracked black pepper.

      3. I'm afraid I have no tips that don't involve boiling. Here's how I do it:

        Put your corn in a pot with enough cold water to cover it. Turn the fire on and bring it to a boil. Turn the fire off. It's done.

        1. i always nuke it, buttered and seasoned. I have a shallow Corning dish that is just tjhe length and depth for 2 ears. I prefer nuking to steaming or boiling. I think it tastes better and the cob heats up inside to out so the sorn stays hotter on my plate

          2 Replies
          1. re: Candy

            Put large pot of water on to boil.
            Go out and gather fresh ears of corn from garden. Or drive to nearby farm to buy freshly picked corn.
            Throw corn into rapidly boiling water. Do not shuck. Cover pan.
            When water returns to boil turn off flame.
            Let corn sit in hot water for 5 minutes.
            Drain, peel back husks, butter if desired, eat & enjoy!

            1. re: Gio

              I like Mark Bittman's method. You don't need enough water to cover the corn. Just put an inch or so of water in the pot, put in the corn (yes it can be standing up, partly in the water and partly out), cover and put on high. Let it boil for about 3 minutes. All done nice and quick and the kitchen didn't get anywhere near as hot.

          2. No matter how you cook it try this....cut a lime into wedges and dip in a mixture of good salt and ground pepper and rub onto the corn - yummmmmmmmmmmm

            1. Nuke it in the husk. First of all, NEVER pull back husks in the market. You can feel if corn is good without doing that. It should feel full all the way to the tassel end. The intact husk keeps it fresh.
              When you are ready to cook it, cut off the tassel. Remove the husks down to the last pale layer or two. Nuke for about 2 or 3 minutes. Let rest. Nuke again for another 2 minutes. Using a kitchen towel, remove the remaining husks and silk. The silk will fall right off.
              If the ends of the corn look icky, they can be cut off easily with a chef's knife after they're cooked.
              You can have one ear for a snack any time you want it this way. Easy as can be!

              6 Replies
              1. re: MakingSense

                We broil them in there husks. Takes about 20-30 minutes depending on the size of the ears.

                1. re: italy531

                  I've done them in the oven at 350 for big groups. Sort of smells up the house but works fine. I usually soak the ears in water for about 1/2 hour or so beforehand.
                  I'd worry a little about putting corn husks right under the broiler. Isn't there a danger of them catching fire when they start to dry out from the heat of the broiler? They get charred pretty quickly when you throw them on a BBQ grill.

                  1. re: MakingSense

                    I have never had that problem but I do put them on the middle rack so they aren't directly under the flame as we have a gas oven.

                2. re: MakingSense

                  I also prefer to do them one at a time, in the microwave, in their husks. Just a couple of minutes usually does it (depends on the power of you microwave and the freshness of the corn). Let it cool for another minute or two, then pull the husks and silk back - the silk comes off much more easily than on raw ears - and snap them off. The stem end makes a handle, if you don't have corn picks. Personally, if I've got truly fresh corn fron from the farmers' market, I eat it completely butter, no salt, just unadulterated corn.

                  1. re: Caitlin McGrath

                    I tried this the other day with one of our ears and I thought the corn tasted vegital or green like it soaked up flavor from the husk. The boiled in sugar/salt water corn was great, the microwaved ear was not good. Maybe next time I'll try peeling an ear before microwaving.

                  2. re: MakingSense

                    This is exactly the way I cook it. Exactly. The silk comes off easily. And, for my microwave, it is 3 minutes per ear, i.e. 3min. for one, 6 min. for two, etc.........