Recipes

[RespectLife]

I have usually boiled for 4 mins. only.  We also smoke it and/or grill it.

Saturday the 'Corn Stand' lady asked if I ever microwaved it or baked it.  She highly recommended both ways instead of boiling.

I baked it in the oven on a foil lined cookie sheet with the husks/silk still on.  No soaking etc...just as is!

350 degrees

She suggested 30 mins.  I like a bit more crunch and will decrease to 28 mins. or so next time.

After baking, cut the bottom end off.  The husks and silk just slide right off!  Wear a mitt though...hot!

Gracious!  Was it ever good and easy!  No butter or salt needed!!  Toss the foil in the trash and put the sheet away!

To be honest, I was very skeptical!  But unless I am going to take the extra time to smoke it or grill it..I am BAKING from now on!

[momtochloe]

---

@sweetee2 wrote:

    We have a nabor that grows acres of salt and pepper corn then sells it at his fruit stand. He sells it by the dozen, so I just have to cook all 12 at once boiling on the stove, but I 'my going to try some of your ideas.

---

@sweetee2 I Googled "salt and pepper corn" but couldn't find any references to it in terms of growing it, just various recipes.  What exactly is salt and pepper corn?   Many thanks for any help you can lend as I am very curious . . .

[vkrpugs]

This method was taught to me by my Grandma.  Remove the husks and silks.  Rinse and check for worms or any other defects.  Place in pan then add one stick of butter, 1/2 cup of milk, salt, enough water to cover the corn cobs and then bring to a boil, boil for 15 mins turn off heat and let set with lid on pan until ready to eat. 

[ID2]

In the husks and everything we throw them on the grill, peel and eat. The very best recipe! MI corn is so plentiful right now and the utmost in flavor! Mmmmm!

[BeckiWV]

I husk and clean the corn, then boil water in a big pot, adding a couple of tablespoons of sugar and a half a stick of butter.  I do not add salt.    

When the water starts a hard boil, I add the corn.  When the water starts to boil again (usually about 5 minutes), I take the pot off the heat, cover it and let it sit in the hot water for about 5 minutes.

Drain it and eat it!  

[Honeybit]

Add me to the list of microwave converts.  I had always boiled fresh corn on the cob until last year. I tried the "cook it in the husk" method first, but found it too messy to deal with hot corn in the steaming, wet shucks.  (Plus it slowed down my "get to the eating process" too much!) 

Next time I removed the shucks first and put two ears on a glass plate with a damp paper towel on top.  Microwaved on high for one or two minutes, depending on the size of the ears.  I ate those two while two more cooked. And then two more, and two more, and........

I couldn't tell a bit of difference in the taste or the ease of husking and silking, but I sure could in the ease of handling.

Note:  This was for corn fresh from the cornfield.  Grocery store corn may be older and/or tougher. 

[CelticCrafter]

---

@Libbylady wrote:

We clean each ear, remove all silks, and trim the pointy end so it's flat.

We wrap each ear in foil after putting a small butter pat and some salt-free seasoning into the foil package with the corn ear.

We keep them in the refrigerator until needed and them put the foil wrapped cobs in the oven for about 45 min at 350 or at whatever temp the rest of the meal is cooking

. 

If we are cooking on the grill we do the corn there ahead of the meat.

The corn comes out baked in the butter & spice and gets "toasted".  I find the corn lasts a good 10 days in the fridge, of course, it's best when eaten right away.

---

That's how I make it, we like it much better that way.

[BornToShop]

DH & I buy fresh corn-on-the cob at Publix at least once a week.  I shuck it, bring a pot of water to boil (sugar & salt added to the water).  Simmer for about 20 minutes. Then squeeze a half of a lemon into the water before serving. Slather on the butter & salt.  Simply awesome!