Sweetcorn is coming into season (at least here in northern Virginia)! How do you prepare it? I boil for 10-15 minutes, then coat in butter and Zatarain’s creole seasoning (a seasoning mix that was a staple of my upbringing in New Orleans). Today my dinner was 5 cobs of corn prepared this way, with watermelon for dessert.
I think last year I saw an article or webpage suggesting microwaving it for (I think) several minutes while still in the husk and that’s how I made it all that summer.
I pop them, husks, silk and all, onto the bbq grill. Thanks for the reminder, I shall buy some today for tonight’s dinner.
I never cook it for longer than 3 minutes.
I can’t find the recipe I was using so perhaps it was less than three minutes.
In the microwave, husk on, for 3 minutes. Then maybe some butter, but a nice cob doesn’t need anything at all.
Pretty much any method of heating will work. I mostly use the microwave, because I have one and it’s easy.
But like most vegetables, the key is to not cook it too much. Almost all vegetables are better undercooked than overcooked.
Goddammit, it’s too early for sweet corn here!
They haven’t even planted here yet. But when it’s ready, I just boil it. It’s good just like that. Maybe a little butter. Maybe a little butter and salt.
Two bare ears wrapped in saran wrap. Microwave on high 4 min 20 seconds. Butter as desired. I like Tajin sprinkled on as well.
(That doesn’t melt the shit out of the plastic wrap?!)
Most often, I’ll peel back the husk and remove as much silk as possible, then chuck them into a pot of water for a bit, then they’ll go on the grill. Sometimes, shuck them completely and wrap with foil+butter and s&p, perhaps some other seasonings, and onto the grill. Rarely, boiled. Into cold water, once it boils, they’re done.
[quote=“Richard_Pearse, post:6, topic:984042, full:true”]
In the microwave, husk on, for 3 minutes. [/quote]
Sorry, can’t agree with this part. 
If you cook it in the microwave, the easy way to shuck it is to cut off the stalk end of the ears with a big knife, then hold the ear with potholders or thick gloves, and squeeze the ear out of the husk. All the cornsilk remains in the husk! It’s great!
Cooking methods aside, I usually cover a small plate in black pepper and salt and then use half a lemon to pick up the salt-and-pepper mixture and rub it, along with the lemon juice all over the corn, rather than using butter. This summer I might try Tajín seasoning.
However you cook it, it must be served in a proper cob holder so you can rotate it through the melted butter between bites.
Husked, then tossed on the grill until nicely charred. Smear with mayo, sprinkle with chili powder, garlic and some other spices, squeeze of lime…bueno!
Corn on the cob doesn’t NEED anything at all, but it’s best with butter.
Anything other than butter, though, and maybe a little bit of salt, detracts from the simplicity that is part of the essential nature of the dish.
Put an inch of water in your crock pot, turn it on low, then prep the corn while the crock heats up. Husk the corn, pull off as much silk as you can, and put it in the crock pot with the lid on. As long as you keep enough water in the crock you can leave the corn in it all day.
i cut the stem end off far enough out to expose the cob and most proximal kernels, cut the silk end off, and remove about half the husk leaves and then microwave on high 3 minutes per ear, max of 4 ears at a time. grasp with mitts, squeeze from the silk end to pop the ear out, and there it is, sans silk strands
i’ve tried many other way but love this way the best
A friend of mine tells the story of his grandmother, who was a lovely woman, but a truly bad cook. She overcooked everything, and she made corn-on-the-cob in a pressure cooker. My friend still talks about how, until he grew up (and had food that had been cooked by people other than his grandmother and mother), he never realized that the cob wasn’t supposed to be so soft that it’d droop when you picked it up. 