How to Cook Corn on the Cob

Simple Ways to Cook Corn on the Cob

How to Cook Corn on the Cob

Corn on the cob is a scrumptious, flexible side dish, and it’s anything but difficult to plan in a few ways, including the flame broil, the broiler or on the stovetop. You can even cook it in the microwave. Here are four or five distinctive approaches to cook corn on the cob.

Bubbling Corn on the Cob

The most essential method for cooking corn on the cob, and the way you’ve presumably had it arranged regularly, is to bubble it.

Fill an extensive pot with water. Include a little modest bunch of Kosher salt, simply enough so the water tastes salty. Heat to the point of boiling.

In the mean time, expel the husks and the silk from the corn. Contingent upon the distance across of your pot, you might need to slice the corn down the middle to abbreviate them. Be that as it may, if your pot is pleasant and wide, simply abandon them entirety.

Once the water bubbles, include the corn. This will cause the water will stop bubbling. Cover the pot with a tight-fitting top. When the water comes back to a heat up, the corn is done. Expel from the pot and present with spread and salt.

Note that the correct time it takes for the water to come back to a bubble will rely upon the extent of the pot, how much water is in it, and how much corn you include. Be that as it may, by and large, you should leave the corn in the water for no longer than four minutes. Longer than that and it will be overcooked.

Barbecuing Corn on the Cob

There are a few approaches to flame broil corn on the cob.

The way I get a kick out of the chance to do it is to husk the corn, brush it with some olive oil, and flame broil it on a medium barbecue utilizing direct warmth, with the cover on, for 15 minutes. You can give the cobs a quarter turn at regular intervals with the goal that they caramelize uniformly.

This happens to be my exceptionally most loved method for cooking corn on the cob.

I cherish the way the bits get marginally roasted and caramelized.

Another approach to flame broil your corn is to evacuate the husks, season it, wrap it in thwart and place the thwart parcels on the barbecue for 15 minutes. A few people get a kick out of the chance to husk the corn, evacuate the silk, then season it and wrap it back in the husks previously flame broiling. You would need to tie the cobs with cooking twine so the husks stay on.​

Simmering Corn on the Cob

This may be the most effortless strategy for all. Essentially put the entire ears of corn, husks and all, specifically on the rack of a 425°F stove. Broil for 20 minutes, then take it out, evacuate the husks, spread it, season and serve. Basic, wonderful, and a helpful strategy for when you’re setting up a major feast and don’t have any more space on your stovetop.

Cooking Corn on the Cob in the Microwave

There’s no disgrace here. The microwave is a consummately helpful tool, and cooking corn on the cob happens to be one of the things it’s useful for. Simply put the shucked corn in a glass or clay microwave-safe dish. Cover with plastic wrap and cook it on high for around 3 minutes for two ears of corn; 7 to 8 minutes for four ears. Then let it sit in the microwave, still secured, for another five minutes.

Then margarine, season and serve.