What are some easy and quick ways to cook corn on the cob?!
Hey there, so my microwave is broken at this moment, it's getting fixed tomorrow, and we have some corn on the cob, and i really want some, so what are some simple ways i can make it!? Thanks!Www@FoodAQ@Com
Answers:
Boil it in a pot of water (enough to cover the corn fully) add a bit of salt to the water and boil until it's finished cooking!.
You can also grill it!Www@FoodAQ@Com
You can also grill it!Www@FoodAQ@Com
EASY CORN ON THE GRILL
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste
Husk corn and rinse!. Heat grill to 350F!.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice!. Place each corn in the center of foil with the shiny side in!. Add 3 tablespoons crushed ice and 1 tablespoon butter!.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket!. Make an envelope with the foil and double fold the edges, then place the seams on the top!.
Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time!. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time)!.
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FOIL BAKED CORN ON THE COB
12 ears fresh corn
SEASONED BUTTER:
1/2 c!. butter
1/2 tsp!. salt
Preheat oven to 450 degrees or prepare coals in grill!.
Remove husks and silk from corn just before cooking; rinse ears!. Spread seasoned butter on corn and place each ear on a piece of heavy aluminum foil!. Wrap securely!. Bake or grill 4-6 inches above glowing coals 20-25 minutes!.
Other seasonings you may want to try for the seasoned butter are:
1/2 tsp!. garlic salt to 1/2 cup butter
1/2 teaspoon hickory-smoked salt to 1/2 cup butter
1/2 teaspoon barbecue spice to 1/2 cup butter!.
-----------------------------Www@FoodAQ@Com
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste
Husk corn and rinse!. Heat grill to 350F!.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice!. Place each corn in the center of foil with the shiny side in!. Add 3 tablespoons crushed ice and 1 tablespoon butter!.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket!. Make an envelope with the foil and double fold the edges, then place the seams on the top!.
Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time!. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time)!.
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FOIL BAKED CORN ON THE COB
12 ears fresh corn
SEASONED BUTTER:
1/2 c!. butter
1/2 tsp!. salt
Preheat oven to 450 degrees or prepare coals in grill!.
Remove husks and silk from corn just before cooking; rinse ears!. Spread seasoned butter on corn and place each ear on a piece of heavy aluminum foil!. Wrap securely!. Bake or grill 4-6 inches above glowing coals 20-25 minutes!.
Other seasonings you may want to try for the seasoned butter are:
1/2 tsp!. garlic salt to 1/2 cup butter
1/2 teaspoon hickory-smoked salt to 1/2 cup butter
1/2 teaspoon barbecue spice to 1/2 cup butter!.
-----------------------------Www@FoodAQ@Com
grill it!.!.!.you can even eat it raw how it is! Its crunchy and good and you can do it!. Giada De Laurentiis has said that she likes to eat the corn right off the cob without cooking it because its crunchy and its a fast healthy snack!.Www@FoodAQ@Com
Simplest way!.!.!.!.!.Boil a pot of water!.!.!.!.!.till hard boil!.!.!.!.!.take off the heat!.!.!.!.!.put the cobs in!.!.!.!.!.cover with lid!.!.!.!.!.!.cook dinner, when your dinner is ready take the corn out!.!.!.!.!.ready to eat and not over cooked!.!.!.Www@FoodAQ@Com
Yes, boil it, all it takes is about 10 - 15 mins!. And don't discard the water, it can be used to make soup/stock (eco-friendly !)Www@FoodAQ@Com
Boil it, or Grill itWww@FoodAQ@Com
Just shuck and drop into boiling salted water for 6-7 minutes!.
For a little more work, you get a lot more flavor:
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Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired!.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks!. Remove and discard silks; rinse corn, and dry with paper towels!. Set aside!.
Melt 1/4 cup butter in a small saucepan over low heat!. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended!.
Brush corn evenly with butter mixture!. Pull husks back over corn!.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes!. Pull back husks before serving!.
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Grilled Corn with Seasoned Butters
Fresh corn still in the husk takes wonderfully to grilling!. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill!.
6 ears of corn
1/3 cup unsalted butter, at room temperature
For the pecan butter:
1/3 cup ground pecans
For the lime butter:
1 Tbs!. grated lime zest
1 Tbs!. fresh lime juice
For the chili butter:
2 Tbs!. chili powder
1 tsp!. cumin seeds
For the Italian herb butter:
2 tsp!. minced fresh basil
2 tsp!. minced fresh oregano
Prepare a fire in a covered grill!.
Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached!. Remove and discard the silk, then replace the husks around the ear!. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain!.
To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft!. Mix in the ingredients of your choice until they are evenly distributed!. Refrigerate if not using immediately!.
Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels!. Replace the husks!.
Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes!. Transfer the corn to a platter or individual plates and serve hot!. Serves 6!.
--Williams-Sonoma
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Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F!.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil!. Roast until hot and steaming, about 25 minutes!. Serve with extra butter on the side!.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne!. Use immediately or refrigerate!.
Yield: 3/4 cup
--Party LineWww@FoodAQ@Com
For a little more work, you get a lot more flavor:
------------------------------------
Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired!.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks!. Remove and discard silks; rinse corn, and dry with paper towels!. Set aside!.
Melt 1/4 cup butter in a small saucepan over low heat!. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended!.
Brush corn evenly with butter mixture!. Pull husks back over corn!.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes!. Pull back husks before serving!.
--------------------------------
Grilled Corn with Seasoned Butters
Fresh corn still in the husk takes wonderfully to grilling!. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill!.
6 ears of corn
1/3 cup unsalted butter, at room temperature
For the pecan butter:
1/3 cup ground pecans
For the lime butter:
1 Tbs!. grated lime zest
1 Tbs!. fresh lime juice
For the chili butter:
2 Tbs!. chili powder
1 tsp!. cumin seeds
For the Italian herb butter:
2 tsp!. minced fresh basil
2 tsp!. minced fresh oregano
Prepare a fire in a covered grill!.
Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached!. Remove and discard the silk, then replace the husks around the ear!. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain!.
To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft!. Mix in the ingredients of your choice until they are evenly distributed!. Refrigerate if not using immediately!.
Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels!. Replace the husks!.
Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes!. Transfer the corn to a platter or individual plates and serve hot!. Serves 6!.
--Williams-Sonoma
-----------------------------------
Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F!.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil!. Roast until hot and steaming, about 25 minutes!. Serve with extra butter on the side!.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne!. Use immediately or refrigerate!.
Yield: 3/4 cup
--Party LineWww@FoodAQ@Com