Corn on the cob

I have a resturant here in Charlston SC that says they have the best corn on the cob because they soak it in milk. I have never heard of this has anyone else? Why do you soak it and what happens and how do you cook it? I would love to find out. Does anyone have a reciepe for this? If you do I would love to have it.

I don't have a recipe,  but I did hear a long time ago to add milk and a little sugar to the water when cooking corn on the cob. It helps to sweeten the corn.

Tips:

When you are cooking corn on the cob, or corn that you have cut off the cob, always make a point of ...not adding salt ....to your water that you are cooking in. Adding salt to the water makes corn tough and takes away from its flavor. Wait until after your corn is cooked to sprinkle it with salt.

If your corn is not as sweet as you would like,

 add a bit of milk or a pinch of sugar to the boiling water. It will sweeten up your corn without overpowering its natural flavor.

Thank you so much for the information. Like I said I had never heard of milk and corn on the cob but I had heard about milk or buttermilk for chicken, but it makes sense to put it in the water. Again many thanks to both of you.

I like to cook corn on the cob in the micro.I cook it two minutes/ear, turning them half way. I add about 1 inch of water to the dish and cover with seran wrap.  They steam instead of boil and come out very tender and the micro doesn't use nearly the energy the range does. This way you can do just two ears or several at a time.  You can have more going while you eat the first batch.  If doing four, I would only cook six minutes. Yummy good!

Best way to make sure your corn on the cob is sweet when cooked...take a few of the inner husks from one of the cobs (4 or 5) and put them in the water when boiling. I have used this hint for many years and have always gotten sweet corn.

Best way to make sure the corn is sweet when you buy it is to puncture a few curnels with your finger nail. If they puncture easily, sweetness is yours. If you have to push hard, put it back and try another.

I appreciate all the new ways to cook corn.  I cook it by pulling back the husk: pulling the silk off and clean it really good. I break off /or cut off the pointed tip. I pull the husk back over the corn and roll in a paper towel. I cook on high for about 2 1/2 to  3 minutes per ear or about 5 to 6 min. per four.  The moisture from washing the corn is enough to steam, but without the soaking water of immersing the ears. You can then add the salt and pepper and butter.  Really has more taste to me than other ways of cooking. You can cook more than one ear at a time. Try it this way, but without microwaving, you can add butter before you wrap up and put on the grill (not over direct fire of course).

I haven't boiled a pot of water for cooking corn in years...for the 2 of us, I wrap the cleaned corn in a damp paper towel....microwave on high for 1 minute & then turn it over for another minute.  If it seems tough...I'll cook it a little longer. 

I have tried the microwave method which is good and does a lot to preserve nutrients, but can cook unevenly.  I think steaming the corn is better overall.  I just take the husks off, clean off the silks, rinse and put in the steamer pot when steam is very active for 5-10 minutes.  I never soak it in anything or add salt, pepper or butter until served.  I often eat mine with nothing added and it is always great.

Barbara

This is the way I cook it also, Lynn. I have a micowave with a turn table and cook it on high for 2-3 minutes...Turns out great.

 Corn on the cob...part of my reason for living!

Besides getting a kettle of water boiling on the side of the field, picking the corn, shucking it and tossing it into the kettle, my most favourite way to enjoy it is BBQ'd. Fresh corn, with the stalk end cut fresh, soaked in a bucket of water for an hour before BBQing or roasting in coals for 10 to 15 minutes is wonderful! If the corn is not quite as fresh as hoped, some sugar and milk in the soaking water works wonders. The outer husks of the corn are charred, the silk needs to be removed, and some of the kernels are a little toasty, but they're always cooked beautifully. Using this method, I don't need to use any wrap at all!

Some people will strip back the husks, remove the silk and then roast, but the husks never seem to go back well enough to properly cover all the kernels, and therefore, a lot of the moisture that would steam the corn, and protect the kernels from burning, cooks off. However, I know many swear by the recipe for raosted corn, where the cobs are slathered in a mixture made of butter, lime juice, lime zest, and cilantro, husks replaced, and wrapped in foil, so that the butter stays with the corn, and BBQ'd or raosted. I've never tried this, as I really do prefer my corn as it is!

ViolaB 

Anyone heard of eating RAW CORN? 

This week while in the supermarket, I got talking to an older-than-I lady as we both picked out corn from the big pile of ears.  We got to discussing fixing corn and she said that in her family they eat it RAW - just husk it and take the kernels off and eat them.  I have NEVER heard of anyone eating it without cooking it first. 

I will eat raw corn on the cob, IF I know what field it came from, because then I know who grew it, and that means I know how that corn was treated. It has to be VERY fresh-the sooner the better after being picked, and no more than 48 hours ago. Small kernel varieties work best (like Peaches and Cream). You'll swear you just bit into honey and cream.  Store-bought- probably not. Just too risky.