Cooking corn on the cob is a wonderful summertime tradition. If you want to cook good corn on the cob, you need to begin with some good sweet corn. Find corn when it is in season in your area. It will be sweeter and more tender. Look for bright green husks free of insect damage and mildew. Pull back on the husk and check for withered ears and signs on worm damage.

Old fashioned corn on the cob

Now that you have your corn, you can cook it up in the traditional way: boiled in a kettle.

  • Begin by removing the husk and all of the silk from the ears of cook.
  • Bring a large kettle of unsalted tap water to a rapid boil on a high heat. Adding salt to the water will toughen your corn and discolor it.
  • Add the ears of corn, and let the water come back to a boil.
  • Cook the corn about 3-5 minutes depending upon how tender you like your corn.
  • Serve it with lots of butter, salt, and little black pepper.

Grill roasted corn on the cob

Maybe you want to be a little more adventurous. Try roasting corn on the cob using you gas grill.

Take your ears of fresh corn on the cob and carefully peel back the husks, but keep the husks attached to the cobs. You will be wrapping the corn husks around the cobs again.

The next step is to remove all of the corn silk.

When the silks have been removed, wrap the husks back around the corn.

Wrap each corn cob in a large square of aluminum foil.

Place the wrapped corn on the grill over a low flame and roast for 15-20 minutes rotating the corn once during cooking.

The result is a lightly caramelized sweet corn that melts in your mouth!

Southern Creamed corn

Fresh corn has many uses off the cob as well as on. Fresh creamed corn is like no creamed corn you have ever tasted.
You need six corns on the cob
One stick of butter
1 Teaspoon to 1 Tablespoon of sugar
3/4 half and half
1 tablespoon of flour
salt and pepper
Begin by cutting the fresh corn from the cob and scraping the juices off of the cobs using the back of your knife or a spoon. In large skillet, melt a stick of butter and stir in the flour. Add the rest of the ingredients and simmer until thickened. Stir frequently and do not let the mixture boil.


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