Post by chief_cook2 on Jan 21, 2007 17:16:28 GMT -6
Boiling: Length of cooking time depends on the freshness of the corn. If the corn is young, fresh and tender (picked that morning), remove the husks and cook for 2 minutes maximum in rapidly boiling unsalted water (salt makes the kernels tough) and forget the sugar, the corn is sweet enough.
If the corn is a bit older or has been refrigerated, boil it for 4 minutes.
Microwave: Best for cooking only one or two ears of corn.
Cook with husks off at the highest setting (one ear for 2 minutes, two ears for 5). Rub ears with butter or olive oil
before cooking, if desired.
Roasting on the grill: Husks on or off, there's really no need to soak the ears or remove the silks (they'll come off with the husk).
Place on hot grill. If husks are on, let
them char a bit to impart a wonderfully smoky flavor to the corn and grill six to eight minutes. Or remove husks for
beautiful color and taste (the heat caramelizes the sugar in the corn) and grill for 3 minutes.
Roasting in the oven: Set temperature to 450 degrees and roast six to eight minutes with husk on. If you desire seasoning,
first pull back the husk, rub with flavored butter or olive oil and pull the husks back over the tops.
