WCHY
WMMM
WOLX
Balance Madison
health_04_617x130.jpg

Poll

Sweet Corn 9 Ways

Think boiling those golden ears is your only option?  Think again.  There are tons of ways to make summer's sweetest vegetable, and you don't even need master chef skills!

Boiling Sweet Corn:  This is a great method to use when cooking large quantities.
Method 1:
-Place shucked corn into a large pot and cover with cold water.
-Add a tablespoon of sugar to keep corn sweet and tender.
-Cook corn over high heat and when water comes to a rapid boil, the corn is done. Do not overcook.
-Remove from the heat, drain, and serve. Corn can stand in the hot water (away from heat) for 5 or 10 minutes.

Method 2:
-Add enough water to a large pot to cover corn when it is added. Be sure you do not add too much so that the water overflows when the corn is added. Add a tablespoon of sugar if desired.
-Bring the water to a full boil and then add the corn to the water.
-Allow the water to come back to a boil and then cover and turn off the heat. Allow the corn to stand in the hot water for 5 to 7 minutes. Do not overcook.
-Remove finished corn from the cooking water and serve while warm.


Microwave: Husks On
-Pull back the husks about three quarters of the way down the ear and then remove the silk.
-Place the ears in a pan of water and allow to soak for 20 to 30 minutes.
-Place wet corn on a paper towel in the microwave. Microwave on high from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness.
-After the corn is done cooking in the microwave, remove the ears and allow to stand for 1 minute before serving.
-When ready to serve, remove the husks from the ears of corn. Husks should be easy to remove. Serve with butter and favorite seasoning.

Microwave: Baking Dish
-Place husked ears of corn in a baking dish that is microwave safe and add some water, approximately 2 to 3 tablespoons.
-Cover ears of corn tightly with plastic wrap. Microwave for 6 minutes and then remove from the oven. Pull back the plastic wrap, being careful of any steam escaping, and then turn ears over. Replace the plastic wrap and return the corn to the microwave to cook for an additional 5 minutes.
-When done, allow corn to stand in the microwave for 2 or 3 minutes. Remove from the microwave and carefully remove the plastic wrap.
-Remove the corn from the baking dish and serve while warm.

Microwave: Individually Wrapped
-Rinse ears of shucked corn and wrap each ear in a damp paper towel or wax paper.
-Microwave on high for 3 or 4 minutes. Turn cobs and microwave for an additional 3 to 4 minutes, depending on desired tenderness.
-When the corn is done, allow it to stand for 1 minute before eating. Remove the paper towels or wax paper and serve while warm.

Grilling: Husks On
Method 1:
-Peel back the husk without removing it from the corn cob.
-Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.
-Fold husk back. Secure husk with kitchen twine.
-Soak the corn in water for 1 to 3 hours before placing on the grill.
-Place prepared corn on the grill directly over medium heat.
-Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam.
-When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor.

Method 2:
-Using a kitchen scissors, trim excess silk from the end of the corn.
-Soak corn in cold water for a minimum of 1 hour.
-Before placing on grill, shake to remove excess water.
-Grill for approximately 25 to 30 minutes, turning frequently.
-The husk and any remaining silk is removed after grilling. Use heat resistant gloves to protect your hands.

Grilling: Husks Off
Method 1:
-Shuck corn by peeling back the husk and completely removing it.  Remove excess silk with a vegetable brush or damp paper towel.  Break off any excess corn stalk.
-Wrap each individual ear in aluminum foil. Spread softened butter on the ear and then season as desired.
-After spreading butter and seasoning, wrap each ear tightly with the foil.
-Puncture the foil to allow excess steam to escape while grilling.
-Place the foil wrapped corn on the grill directly over medium heat. Cook for 20 to 30 minutes, turning frequently throughout cooking time.
-Remove corn from the grill and carefully open the foil wrap. Check corn for doneness. If it is not done, wrap the ear back up and place it back on the grill for 4 or 5 additional minutes.

Method 2:
-Carefully pull husks back off from the corn but do not detach it at the end. Remove the silk. 
-Tie the husks with string to hold them back and form a handle at the end of the ear of corn.
-Mix 6 tablespoons of softened butter with 1 clove of garlic (minced) and 1 to 2 tablespoons of minced parsley. Stir butter mixture until smooth and then spread lightly on the ear of corn.
-Place corn on the grill directly over medium heat. Arrange so that the husks hang off the edge of the grill or place foil under the husks in the area the husks will be placed. This will prevent them from burning.
-Cook for 10 to 12 minutes. Turn the corn frequently during the cooking time. Brush ears with the remaining butter mixture as they are cooking.
-When the corn is done the ears will be golden brown. Remove from the grill and serve while warm.

Source: www.recipetips.com