BOIL IT!
- Boiling is the classic way to prepare sweet corn.
- Fill the pan with enough water to cover the corn and bring it to a boil.
- Shuck off the husk and silk from the corn.
- Dissolve a tablespoon of salt in the water and add the corn.
- If your corn is very fresh, cook it for 3 to 5 minutes. For corn that’s a few days old, cook for 6 to 8 minutes.
- Season the corn and ENJOY!
MICROWAVE IT!
- We like this microwave method if we’re just cooking a few ears of corn and don’t have time to boil water.
- Leave the corn in their husks and microwave them two at a time on high for 4 to 6 minutes, depending on the age of your corn.
- Let them cool enough to handle and then strip off the husks and silk.
- Season the corn and ENJOY!
GRILL IT!
- Roasting on the grill gives the corn a deep smoky flavor.
- Peel back the husks, but leave them attached at the stem.
- Remove all the silk and then brush the corn with olive oil (butter can sometimes burn).
- Cover the corn with the husks and secure them closed with a piece of string or aluminum foil.
- Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted.
- This usually takes about 10 minutes.
- Let the corn cool, then strip off the husks
- Season the corn and ENJOY!
- Preheat the oven to 375 degrees F.
- Place corn in the oven still in the husk.
- Roast for 25 minutes.
- Season the corn and ENJOY!