My simple no-fail stove top method for cooking corn on the cobb is a great way to savor the flavor of July’s sweet, young crop.
Cooking Corn on the Cobb
1. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from the stalk to the tip of the cobb).
2. Boil 4 quarts of water in a lidded stockpot. DO NOT add salt to the water – it will make the corn tough. Make sure the stockpot is large enough to hold all of the corn and the water is high enough to cover the corn once it is added to the pot.
3. Once boiling, add 1 tsp. sugar to the boiling water and continue to boil for 1 minute. Add the cleaned pieces of corn to the boiling water. Cover the pot, turn off the heat, and cook the corn for 5 minutes.
4. Remove the corn from the water and serve.
Note: Extra corn can be left in the hot water, covered with the lid, and kept warm for second servings.
For more recipes, tips and ideas on cooking summer’s bounty visit: http://eatdrinkbetter.com/2008/07/22/farmers-market-fare-13/
[...] Ilana, our favorite Hip Hostess is also thinking corn this week. She posts photos and directions for cooking Corn on the Cob. [...]
If only making one or two, I learned a neat trick. Just place the corn, husk and all, into a microwave for 3 minutes. The husk and silk are really easy to remove afterwards, and it’s perfectly cooked!
Maybe not so hip, but great if you’re cooking for one or two.
Another favorite is to grill the corn. Run the corn under cold water, remove any extra silk and simply put on the grill turning occassionally. My husband had three ears when I made this the other night!
My bf’s family is from Iowa, and they prepare corn your way. Is it true that adding sugar in the water prevents osmosis of sugar out of the corn? It seems like such a small amount to make a difference.
I am not sure about the science behind this method. If anyone does please let us know.