Corn on the cob is at its peak in late summer, and we’ve been eating plenty of it at home and at long weekend back yard barbecues this weekend. Kids are usually charged with the task of husking cobs in the back yard, discarding their silk into the wind or the compost bin. Whether you’re new to cooking corn or just looking for a refresher, here are a couple simple methods for cooking corn on the cob -on the stovetop or grill- that will make the best of the summer harvest.
First, you’ll need to peel back the husks of each ear of corn. (If you plan to grill cobs whole, leave them intact at the base.) Peel away the silk and discard. If you are boiling your corn, pull off and discard the husks (leaves) as well. (If you’re grilling, put them back into place to protect the kernels from the harsh heat of the grill.)
To simmer your corn on the stovetop, bring a couple inches of water to a boil in a large pot. Add as many cobs as the pot will accommodate, cover and cook for 5-6 minutes. Remove the lid and remove the corn with tongs; place in a bowl to serve. To grill, place cobs in their husks (silk removed, as it burns easily) directly on a preheated grill for 8-10 minutes.
Serve immediately with butter and salt. Happy summer eating!
Lower corn photos: Stock.xchng