SOS Tips: How to Cook Corn on the Cob

Cinzia Cuneo September 2, 2009 Vegetables

There are several ways to cook corn. For colour and texture I prefer the microwave, but you will find here my tricks for the other methods as well:

To grill

Soak the unhusked corn in cold water for about 10 min. Drain and grill the ears over a medium-high heat until the husks are charred, about 10 min. Shuck (using heavy gloves) and continue to grill an additional 10 min, until the kernels are browned in spots. Turn the ears often during cooking.

To boil

Pull the husks and silk off the ears of corn.

Traditional method: Bring a large pot of water to a boil; add a pinch of sugar, if desired, to enhance the naturally sweet flavour of the corn, but avoid adding salt which makes the kernels hard. Add the corn to the pot. Return the water to a boil again and cook until crisp-tender, 6-7 min, depending on the size, variety, and freshness of the ears.

Quick method: Put 1 cm of water into a large pot. Place the corn horizontally into the pot. Cover and cook 1 1/2 minute. Turn upside-down, then cook an additional 1 1/2 minute. Depending on the size, variety, and freshness of the ears, it may take a little longer.

To microwave

Remove all but the innermost husks in order to keep the ears moist during cooking. Cook the ears in a microwave oven, at maximum intensity, about 4-5 min for one single ear, 7 min for 2, depending on the power of your oven. Let the corn rest and cool down a few minutes before serving.

Corn on the Cob Mexican-Style

Corn on the Cob Mexican-Style

See the recipe >>

Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!