How to Cook Corn on the Cob
The sky is blue, the grass green and there’s a hint of fun on the late summer breeze. Sounds like the perfect day for a cookout, and what cookout would be complete without some good old-fashioned corn on the cob?
Everyone has their favorite way of serving this American summer tradition. Unless you’re planning on boiling it, most pros recommend cooking your corn in its husk to seal in its moisture and its flavor. Even then, you still have plenty of options. You can steam it, bake it, grill it or even microwave it.
If boiling is your way to go, why not try something different than just plain water? Using milk and butter in your cooking mixture can make the flavor really pop. If not, you can always add a little sugar. White corn will tend to cook faster— usually no more than 10 minutes— while bi-colored corn may take a little longer. As a rule of thumb, the fresher the corn, the more quickly it cooks.
Once it’s cooked, your options for eating it expand quite a bit. You can enjoy it plain, of course, or with butter, but why stop there? Mixing in a little chili powder into your butter can give your corn a little kick and some Old Bay seasoning might be perfect, especially if you’re serving crab or another type of seafood. You can even go international if you like. Try some of these toppings on for size.
If you’re worried about getting a little mess on that new summer shirt, don’t forget to invest in a pair of trusty corn holders.
Corn on the cob is a tradition that goes back centuries. Whether you eat it the old-fashioned way or want to spice it up with some modern takes, just make sure to enjoy.