How To Cook Corn on the Cob Cooking Lessons from the Kitchn

If you are lucky enough to still be able to get the last of summer's sweet corn, do yourself a favor and cook it over the stove in a pot of boiling water. This easy method couldn't be simpler and the results couldn't be finer!

Fresh corn on the cob can be a wonderful addition to any barbeque or special touch for a weeknight meal. It is delicious grilled, but my favorite method is so simple and consistent. When I want a bunch of corn done right, I love to boil it. There's no messy husk to attend to and the flavor is pure!

What You Need

Ingredients
4 ears of corn, shucked
Water
Salt and butter, optional garnish

Equipment
Large pot
Forks or tongs

Instructions

1. Shuck the Husks: Shuck your corn husks into the compost, then rinse off the corn. This method can easily cook more than 4 ears of corn, just make sure you have a very large pot for cooking adequately.

2. Boil the Water: Heat a large pasta pot full of water to boil.

3. Drop the Corn in the Water: Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water.

3. Cook the Corn: Cover the pot with a lid and lower heat to medium. Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes.

4. Serve the Corn: Serve corn immediately with butter and flaky salt.

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(Images: Leela Cyd Ross)

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Crunchy Peanut Butter Banana Pudding & Pomegranate-Glazed Carrots Delicious Links

Peanut butter pudding, Aperol spritz (like Venice!), and okra and sweet corn tartelettes...

Today's Delicious Links

Okra, sweet corn, and serrano tartelettes with a polenta crust - Princess Tofu.

Pomegranate Glazed Carrots and Leeks - Blue Kale Road.

Aperol Spritz - Sis Boom Blog.

Crunchy peanut butter banana pudding - Hungry Rabbit NYC.

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Previous Delicious Links

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Street Food Recipe: Elote (Roasted Sweet Corn with Cheese) Recipes from The Kitchn

Sweet corn is the perfect thing to eat right now - seasonal, fresh and perfect with almost nothing added to it. But just in case you're ready for something new, let's load it up with lots of rich and delicious toppings. What do you say? You may be familiar with elote, a Mexican sweet corn treat. If not, allow us to introduce you ...

We often see elote vendors at Chicago festivals, flea markets and ballparks - it's also popular in other parts of the United States, and in Mexico. Grilled corn is served up on the cob or freshly sliced into a cup, and topped with a healthy dose of mayonnaise, Cotija cheese, lime juice, salt and spices. Other common toppings include butter and sour cream, and you can usually order it up just the way you like it.

We like the ease of eating it out of a cup when we're on the go, but there's something fun about nibbling right off the cob, and it does tend to stay warm longer that way. At home, it's pretty much the same simple presentation either way - grill corn, load up the toppings and dig in!

Elote

makes 4 servings

4 ears corn
1/2 cup mayonnaise
1/2 cup Cotija cheese (Parmesan will work if you can't find it)
2 limes, cut into wedges
2 tablespoons chili powder
1 tablespoon cumin
salt

Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.

If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.

If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.

If you prefer, serve the corn with the toppings on the side and let everyone dress their own.

(Images: Joanna Miller)

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