On a sweltering summer day, nothing beats the flavor of freshly baked sweet corn. You’re in luck if you’re seeking for a fast and nearly painless technique to cook corn on the cob.
A barbeque would be completed without the aroma of gorgeously charred golden yellow corn on the cob, a favorite of both children and adults. To have properly cooked corn at home, I don’t need much more than a little butter and salt and pepper.
In this blog article, we’ll go over three easy ways to boil corn on the cob, as well as how to choose the freshest corn from your local grocery.
Cooking Corn on the Cob
Corn on the cob is simple to make. It may be grilled, boiled, or cooked simply in the microwave.
There are in-depth tutorials on how to roast corn in four distinct methods, but we’ll cover the essentials here.
- Use the freshest corn possible when roasting your corn.
- When you squeeze the corn ears, they should smell pleasant and be a bit stiff.
- Avoid using maize with black liquor for the best outcomes.
- Corn may be cooked in its husk, but be cautious not to let it catch fire and burn the corn tips.
To obtain the perfect amount of heat to cook quicker, I prefer to peel a few layers off.
- Peel the corn husks with care.
- Take the silk from the corn.
- Fold the husks carefully over the corncobs.
- Grill for 20 minutes on medium-high heat. Every 5 minutes, rotate the corn.
This approach enables you to boil enough corn heads to fill a saucepan.
- Bring a big pot of water to a boil on the stove. Meanwhile, peel the corn.
- Place the corn in a saucepan of boiling water, cover, and simmer for 1 minute.
- Remove from burner and immerse in boiling water for 30 minutes (with lid on).
- When the corn has thoroughly cooked, take it from the boiling water using tongs.
- Before serving, butter the boiling corn and sprinkle it with salt.
When cooking corn cobs in the microwave, keeping the husks on traps enough heat and moisture to uniformly cook the kernels.
- Place roughly 4 heads of corn in a microwave-safe dish and cook for 3 to 5 minutes. If the corn is still soft, cook for 1 minute longer.
- When it is entirely cooked, transfer it to a chopping board or cooling rack to cool somewhat. Peel the corn immediately before serving to keep it warm.
- Broil for a few seconds to add color, then serve with butter, salt, and pepper.
Raise the bar for your corn
Elotes (Mexican Street Corn)
Nothing beats the flavor of salt and pepper roasted corn, but if you like Mexican cuisine, you should try creating some exquisite ellot corn before summer ends. Simply add Mexican crema (or sour cream), mayonnaise, chili powder, lime juice, and cumin in a mixing bowl to make a thick, creamy sauce. Dip the roasted corn on the cob in this sauce, then serve it in a basin with crumbled cottia cheese. After the corn has been liberally coated, it is presented on a platter for everyone to enjoy.
How to Select a Hazelnut
Corn tastes best shortly after harvest, so use the freshest corn when preparing corn. Make sure the corn you purchase at the market has a firm green husk that hasn’t dried up and is coated with silk. The ears of corn should be solid and the kernels totally plump. Ideally, the silk should be moistened as well. Avoid maize with microscopic holes in the hulls, since this indicates the presence of pests.
Smell and appearance
If maize smells bad or smells rancid, it is spoiled and should be discarded right away. If the corn is sticky or has mold on its surface, it is likely ruined and should be discarded.
It is up to you to decide how to cook corn on the cob, since there isn’t much you can go wrong with as long as you use the freshest corn. If you have leftover corn on the cob, this is the greatest way to reheat it. You may pile on as many toppings as you like or keep it simple and basic. If you need to consume some corn quickly on a busy workday, I suggest heating it in the microwave.
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