Between cobs and kernels, corn can be cooked in several ways. Corn on the cob can be boiled, microwaved, steamed or baked in foil or grilled. For corn kernels, however, there are fewer cooking methods: they can be boiled, steamed or in the microwave. Find your favorite by reading this article!
Ingrediants
For four people:
- 4 fresh cobs or 500 g of frozen corn kernels
- Waterfall
- Butter, salt and pepper to taste
Steps
Method 1 of 9: Boiled Corn On The Cob
Step 1. Fill a large pot with water and let it boil while you prepare the cobs by removing the husks and silk strings
- The exact amount of water you will need depends on the size of each ear. Make sure they are all covered once submerged.
- You can add a teaspoon (5g) of salt if you want, but it's not necessary.
- Remove the peels with your hands. Pull the stem along the cob to remove the skins; help yourself with your fingers to remove them all.
- Rinse the cobs with water by rubbing them with your hands to remove all visible silky strands.
Step 2. Transfer the corn to boiling water
Cover the pot and let it boil again.
- Use tongs to put the corn on the cob in the water. Avoid doing it with your hands to avoid burning yourself.
- If the boil slows or stops after putting the corn on the cob, wait for the water to boil again before setting the timer for cooking.
Step 3. Let them cook for 3-8 minutes
The corn on the cob will be slightly crunchy.
- This means the cobs are soft enough to press, but not mushy.
- The precise cooking time varies according to the type of corn and its maturity. Fresh and sweet corn usually cooks faster.
Step 4. Take them out of the pot and serve them
Let them dry on paper towels for 30-60 seconds before serving.
- They will be hot; wait a few minutes before eating them.
- Corn is usually served with melted butter.
Method 2 of 9: Cooked Corn on the Cob in the Microwave Oven
Step 1. Place corn on the cob in a microwave-safe dish
You will need to cook them one at a time, but the instructions are the same for each.
Do not remove the peels. Corn on the cob will cook better if you leave the skin off while cooking
Step 2. Leave it in the microwave for 5 minutes
Set it to the most powerful cooking level.
After cooking, leave it in the microwave for 1-2 minutes to avoid burning yourself with the steam
Step 3. Transfer the corn to a cutting board
Cut the stem using a sharp kitchen knife.
- Use oven mitts or a tea towel to remove the corn from the microwave.
- As you cut, you should also remove the first row of kernels. Make sure you cut the peel completely.
Step 4. Tear off the peel and serve
Use an oven mitt or tea towel to hold the corn on the cob while you cut it. Lightly shake the corn on the cob to make it easier to peel.
- The cob should slide off easily. Usually, the silky strands should also remain in the husk.
- You can serve them with melted butter and salt or in any way you like.
Method 3 of 9: Grilled corn on the cob
Step 1. Preheat the grill over medium-high heat
In the meantime, remove the silky skin and strands.
- If you're using a gas grill, set it to medium-high heat. Let it preheat for 5-10 minutes.
- If you are using a charcoal grill, spread it firmly and allow white ash to form on the surface before cooking the corn on the cob.
- Tear off the stem and pull the peel along the entire length of the cob to peel it. Clean the rest using your fingers.
- Rinse the cobs under running water to remove as much lint as possible.
Step 2. Brush a thin layer of olive oil on the surface of the cobs
Do not use more than one tablespoon (15ml) per cob.
You could also use melted butter instead of olive oil
Step 3. Place the corn on the grill and cook for 6-10 minutes
- Turn them occasionally to cook evenly and prevent them from burning.
- They will be ready when most of the beans begin to brown slightly. In some places they will be charred, especially in areas where there are smaller kernels.
Step 4. Serve them the way you like
Remove them from the grill and place them individually on a plate. Let them cool until you can pick them up without getting burned.
Season them with butter and salt, but if you used butter before cooking them, you may not need to add more
Method 4 of 9: Steamed Corn On The Cob
Step 1. Boil some water in the bottom of the steamer
Meanwhile, peel the corn on the cob.
- If you don't have a steamer, you can use a large pot and a metal colander, which should rest firmly on the edges of the pot, without falling back into it. Give it a try before using it.
- Tear off the stem and pull the peel along the entire length of the cob to peel it. Clean the rest using your fingers.
- Rinse the cobs under running water to remove as much lint as possible.
Step 2. Put them in the basket and let them cook for 8-12 minutes
- Put them in the basket using tongs to avoid burning yourself.
- The time required for cooking depends on how ripe they are. The fresher ones cook faster than the more mature ones.
- They will be ready when the beans become soft but not too soft.
Step 3. Serve them hot
Let them cool for a couple of minutes after taking them out of the steamer.
Season them with butter and salt if you like
Method 5 of 9: Corn on the Cob in Cartoccio
Step 1. Preheat the oven to 220 ºC
In the meantime, remove the silky skins and strands.
- Tear off the stem and pull the peel along the entire length of the cob to peel it. Clean the rest using your fingers.
- Rinse the cobs under running water by gently rubbing them with your hands to remove as much lint as possible. Dry them with paper towels.
Step 2. Season them with butter
If you want, you can also add salt and pepper.
Use lots of butter. Sprinkle at least one or two tablespoons of melted butter on each corncob
Step 3. Wrap each corncob with a sheet of aluminum foil
Each must be completely covered in a separate sheet of aluminum foil.
If you are concerned that the butter may leak, place parchment paper on the pan
Step 4. Let them cook for 20-30 minutes
Most cobs require 20, but larger ones may need 30 minutes.
Place them in the center of the oven to ensure even cooking
Step 5. Take them out of the oven and serve them
Wait 2-5 minutes before carefully removing the foil. Serve them when they have cooled down enough that you can touch them with your hands without getting burned.
Method 6 of 9: Boiled Corn Kernels
Step 1. Boil some water in a medium sized saucepan
Meanwhile, measure the frozen beans.
- You can add a teaspoon (5g) of salt to the water, but this step is not necessary.
- It is not necessary to defrost corn before use.
- You could also use canned beans; they take less time to cook than frozen ones, but must be drained before pouring them into the boiling water.
Step 2. Pour the beans into the boiling water
If the boil decreases or stops, let it come back to a boil before lowering to medium-low heat.
Step 3. Cover the pot
Frozen grains should be simmered for 5-10 minutes. Drain when cooked.
- Canned corn should be boiled for 1-3 minutes, no more.
- Corn should be tender, not mushy.
Step 4. Serve them however you like
Do not refreeze them after cooking them.
You can mix the cooked kernels with butter, salt, and black pepper if you like, but you can also use other seasonings, such as parsley. It depends on your tastes
Method 7 of 9: Steamed Corn Kernels
Step 1. Use a steamer
Fill the bottom with water and let it warm up. Heat the water over medium heat and then lower it to simmer the corn kernels.
- Do not boil the water.
- Do not fill the steamer to prevent water from reaching the inside of the basket.
- If you don't have a steamer, you could use a metal pot and strainer. Make sure the strainer fits into the pot without falling into it.
Step 2. Add the frozen grains to the basket and spread them well in a single layer
- You can also use canned corn, but remember that it cooks more quickly and may become too mushy when cooked.
- It is not necessary to defrost the corn kernels before use.
Step 3. Let them cook for 9-10 minutes without covering them
Drain them at the end.
Canned beans cook in 3-4 minutes
Step 4. Serve them with butter and salt or another seasoning, depending on your preference
Method 8 of 9: Microwave Corn Kernels
Step 1. Place them in a microwave-safe dish and spread them evenly
- You can also use canned corn, but in this case cooking involves different methods and times.
- It is not necessary to defrost frozen corn kernels.
Step 2. Add 2-4 tablespoons (30-60 ml) of water
Turn well to mix everything.
This step is only necessary with frozen beans. You don't need to add water to canned corn, but you shouldn't drain it before use
Step 3. Cover the dish with cling film and pierce it with a fork to let it ventilate
- Use only microwavable cling film.
- If the dish has a lid, use it instead of the plastic wrap and be sure to lay it down without closing it completely to keep it ventilated.
Step 4. Let it cook for 4-5 minutes
If you used canned corn, for 1-2 minutes.
- The time it takes to cook it depends on the power of the microwave oven. A less powerful one will take longer.
- If you hear popping pops, turn off the microwave early.
Step 5. Drain and serve with butter, salt and pepper
Method 9 of 9: Charcoal Grill
Step 1. Cut off the tip of each cob
Fill a large pot with about 6 inches of tap water and soak the cobs with all the peel for about an hour.
Step 2. Prepare the grill outside while the cobs are soaking
Prepare enough charcoal for an hour of cooking.
Step 3. Arrange the cobs with all skin on the grill
Let them cook for about an hour, turning them from time to time and letting the peel carbonize.
Step 4. Remove the peel
Step 5. Season with butter, salt and pepper to your taste
Serve them immediately.
