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Corn season has arrived! I have a favorite farm stand that sells the sweetest most tender corn on earth. No, really, it's that good. I usually cook our corn on the cob in water but enjoy grilling it as well. Last summer my mother-in-law showed me a quick and easy way to grill corn. Peel back the leaves and remove the silk, position the leaves back into place, rinse in water and grill. No soaking involved, just a fast and easy prep. The corn cooks perfectly with a nice amount of charring. How do you prefer to cook your corn on the cob? Stovetop, microwave or grill?
Wendy, I grew up on a farm in Michigan where we grew our own corn, so to me THAT was the sweetest most tender corn on earth... sorry. :O) Grandma just shucked the corn, used a damp dish towel to wipe off the silk, plopped them in boiling water, had tons of cold butter on the table, and we ate till we were full, often with nothing but corn for dinner. My mouth waters just thinking about it. I love corn.
And, later in life, I recall a fast food restaurant (no longer in business and I cannot recall the name of it to save me) but one of their signature items was blackened corn... crisp, crunchy, sweet and salty corn. I would have driven miles for that corn. I love corn.
During my lifetime, I think I have prepared corn in just about every method available, many times depending on the weather. I love corn, boiled, grilled, broiled, nuked, you name it, I love corn.
Now, both teeth and tummy have betrayed me, and corn on the cob, or corn in almost any fashion has become a rate item on my menu. Enjoy it while you can, now while you are young, because when you are older even cutting corn off the cob may not be an option. Oh, how I love corn.
♥ Life is a song, sing it. Life is a game, play it. Life is a challenge, meet it. Life is a dream, realize it, Life is a sacrifice, offer it. Life is love, enjoy it. And, life is cooking, eat it. (Sai Baba & Judy)♥
♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
The easiest way to cook corn on the cob is in the microwave, unhusked and still with silk- just cut off bottom end and put about 2 in the microwave for about 8 minutes (depending on the power of your microwave oven). When done, just shake the corn cob out- just slides right out of the leaves and silk- all clean, no prep- so this is VERY easy. There's a video on YouTube of this- just get on the site and take in the search "corn on the cob" and it should provide you with many links. Cooking in the microwave is very nutritious because it doesn't take vitamins and minerals out.
Keep Smilin'! A good laugh- for any reason- will do anyone good!
Joan's Grilled Corn on the CobI use fresh corn on the cob that has not been shucked. Put unhusked ear of corn on the barbeque. Grill alone or next to a meat. Grill for 20-30 minutes, turning at least once. Carefully remove the husk as it will be hot. The corn silk dissolves while cooking and makes the corn very juicy. This is the most delicious corn you'll ever eat!
I learned this method years ago and is the only way I cook corn. It is truly the best.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home and Simple and Delicious
Beema, I'm so sorry to hear that you can no longer enjoy corn. That really stinks! Trust me when I say I'm serve corn whenever we can during the peak season. We too will enjoy meals of just corn with maybe some sliced tomatoes from the garden but there is nothing better than just picked sweet corn.
Thanks for the tip Joan. I'll leave the silk on next time I grill them. I guess we figured it would be messy removing silk from hot corn.
And Tomacatlover, my parents have completely abandoned cooking corn in water. Besides keeping the kitchen cool, they love the ease and convenience of microwaving corn. It's the perfect alternative when you don't want to light the grill. OK, I'm definately trying this out next time we have corn.
we had the sweetest bi-color corn the other night....it was so good....and we grill it...shucked, cleaned then wrapped in foil and placed on the top rack and let cook away 30-40 minutes, turning every so often...
I do not like the taste of corn grilled with the leaves still on....plus we only eat white or bi-color corn....love it sweet...with a dab of butter and a BIG sprinkle of pepper...
It's not how you start, it's how you end....so end strong!!
Walk yourself strong!!
Love it grilled, and with some freshly squeezed lime wedges instead of butter.
I was intrigued when I read that this is a street food sold by vendors in Latin America -- often with chili pepper instead of salt. Haven't tried it with chili pepper -- but the tangy lime juice, with a bit of salt, gives it a fun sweet/sour experience, enough that I don't miss the butter.
Lori, the Islanders know the best way to prepare any of the produce that are native to their countries, from coffee beans to ugli tomatoes, to corn. You can drive along any road, in any of the Islands, and find roadside stands with the cookers on high, preparing jerky, plantans, corn, pineapple, you name it. Notthing better, but maybe not as healthy as one would prefer, but I found out that anything eaten on the Islands don't have calories, sodium, fats, or any other taboo ingredient, but just plain good ol' indulging foods, to make the heart sing and the tummy happy. I sure do miss corn.
We made corn over the weekend in the microwave and I'm happy to report it turned out perfectly. Tender sweet kernels without a pot to wash. If you haven't tried it yet, give it a whirl.
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