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How to Cook Corn on the Cob

July 14, 2014

Different Ways to Cook Corn on the Cobchili lime corn

As we enter the prime season for sweet corn, it’s the perfect time to review the different ways you can cook corn on the cob, including boiling and grilling and adding fun toppings.  When my sister served corn on the cob Mexican style I couldn’t believe how delicious it was—and that I’d never had it that way before.

Here are the different ways to prepare the most popular summertime Minnestota produce:

Boiling Corn on the Cob

The key when boiling sweet corn is to not overcook it; you want your corn on the cob crispy, sweet and full of flavor. Although methods vary, these two are standard ways to boil shucked corn.

  • Bring water to a boil. Add the corn, bring the water to a boil again and let the corn boil for 3 minutes.

OR

  • Bring water to a boil. Add the corn, turn off the heat, cover and let sit 10 minutes.

Grilling Corn on the Cob

If you want to grill your corn, keeping the husks on is a popular way to go.

  • Heat your grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn. Fold the husks back into place, and soak the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove the corn and shake off any excess water. Place the corn onto the grill, close the cover and grill for about 15 to 20 minutes, turning every 5 minutes until the kernels are tender. Remove the husks and serve.

If you have shucked corn or you want more of a steamed flavor, you can grill your corn on the cob in tin foil.

  • Heat your grill to medium. Wrap your sweet corn in tin foil—if desired, you can add dots of butter, garlic butter or another flavored butter on the corn first.  Grill for 15 to 20 minutes, turning occasionally.

For those who like a smoky, charred, grilled flavor, you can also grill the corn without foil or husks.

  • Shuck and clean the corn and grill it over high, turning, for about 10 minutes.

Toppings for Corn on the Cob

Although some people are purists and eat their sweet corn plain, others like butter and salt or other toppings such as garlic, grated Parmesan, or sour cream and chives. For a special treat. I like mine Mexican style.  Check out this great recipe here.

Prepare corn on the cob per desired method. Squeeze lime juice over your sweet corn, then add crumbled queso fresco and sprinkle it with a little cayenne pepper.  For another great great recipe, click here.

During sweet corn season, take advantage of the local groceries from the Twin Cities. Whether you boil or grill, serve it plain or with toppings, enjoy corn on the cob while it lasts. It’s delicious and adds extra summer fun and flavor to your meal.

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