Every family has their secret to “THE BEST Corn on the Cob” method or recipe. Living in a “corn community” like Chilliwack, you tend to hear a new “best” method every season. There are really only 5 “methods” to cook corn, but within those is a zillion different recipes. Almost all of the recipes below said “The BEST XXXX way to cook Corn on the Cob!” I will let you decide for yourself what THE BEST recipe is, but one thing we can all agree on is that no matter which way we cook it, Chilliwack Corn is THE BEST kind of corn!!
Find out if Richard & Tyler have cracked the code on the BEST way to cook Corn on the Cob!
Campfire Corn on the Cob
Mix water and sugar in a clean bucket, cooler or large pan (add enough water to cover corn). Add the corn to the water mixture and soak for one-two hours. Remove corn from water and place on campfire or grill, turn often to avoid over burning of the husk, cook for approximately 20-30 minutes or until tender, remove corn from fire. Peel back husk and silk, spread with butter and/or salt. Now your ready to eat the sweet, delicious, steaming hot corn.
The Secret to the BEST grilled Corn on the Cob
From: Oh Sweet Basil
Salt: The first secret to the best grilled corn on the cob is salt with a touch of sugar. You will not even notice the sugar and it definitely doesn’t sweeten things up, but it does help balance things out and make the corn even more flavorful. We do a 3/1 ratio.
The Husks: The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up. You’ll grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear.
Cooking Time : You’ll want to never cook corn on the cob on anything other than medium heat for the actual cooking. This will take about 15-20 minutes and you need to rotate it every 5-6 minutes. Once the corn is ready to eat you can turn it to medium high or high and allow grill marks to appear, but you need to watch it closely and rotate as needed.
The real secret: The real secret to grilled corn on the cob starts before it ever hits the grill. Just fill your sink with cold water and 1-2 tablespoons of salt. Drop the silk free corn in the water and let it soak for a good 10-15 minutes. Soaking the corn will allow the corn to stay moist, the husks wont burn off to ash and the corn will be more flavorful thanks to the salt brine just like meat!
Boiled Corn on the Cob
From: Spicy’s Southern Kitchen
Fill a large pot about halfway with water.
Bring water to a boil. Add milk and butter.
Add corn and reduce heat. Simmer corn for 6 to 8 minutes.
Remove corn from cooking liquid and its ready to serve.
Perfect Boiled Corn on the Cob
From: Cooking JSL
Bring water in the large pot to a boil.
Add 1 tsp of sugar and 2 tbsp butter.
Drop the corn inside the pot.
Reduce heat to medium.
Cover the pot with a lid and boil for 15-20 minutes.
Remove from pot right away and place on platter to serve
Steamed Corn on the Cob
Shirley’s Perfect Steamed Corn on the Cob EVERY time!
From: Genius Kitchen
Put 2″ of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
Place large plate or steamer in bottom of pan.
Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom. Put the cover on, and bring water to a boil. Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
Keep an eye on the water, and if it starts to boil out, add more to keep at around 2″ so water doesn’t evaporate.
Remove corn from pot with tongs, and put on a serving plate. Cover with aluminum foil, until ready to eat.
Serve with lots of butter and sprinkle with salt, to taste.
Steamed Corn on the Cob (without a steamer)
From: The Spruce Eats
Heat your oven to 400 F. Shuck the corn and cut it in half if needed. Place it in a bowl or casserole dish with 1/2 inch of water. Cover the dish with aluminum foil and bake it for 30 minutes. With this method and the right size of dish, you can steam multiple ears of corn at the same time.
Roasted Corn on the Cob
FAIL-PROOF ROASTED CORN ON THE COB
From: The Chunky Chef
Preheat oven to 400 degrees F. Line a baking sheet with a rim , with foil and set aside.
Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Line ears of corn up on prepared baking sheet and bake for 35 – 40 minutes, turning halfway through.
When corn is finished baking, slather them with a flavored butter of your choice and serve!
The BEST Way to Cook Fresh Corn on the Cob
From: Five Heart Home
Preheat the oven to 350° and lay your ears of corn directly on the center-position oven rack. (I have only ever cooked as many corn cobs as I can fit in a single layer, so about 8 at a time. And yes, there are only 7 here. Just making sure you’re paying attention!) Cook for 30 minutes.
Remove the corn from the oven and allow to cool for a few minutes. (You’ll know the corn is done if it gives a bit when you squeeze it.) Using an oven mitt or kitchen towel, hold the base of each ear of corn and shuck away the husk and silk. Be careful of very hot, escaping steam! The silk should peel away easily with the husk.Slather with butter! Sprinkle with salt and pepper!
Microwaved Corn on the Cob
The Easiest Microwave Corn on the Cob
From: Simply Recipes
Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes. Note that every microwave is different. If this timing over-cooks the corn in your microwave, reduce it to 2 to 3 minutes the next time. Use a kitchen towel or pot holder to remove corn from the microwave (it’s hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.
Slip off the husk and silk.
How to microwave Corn on the Cob
From: Center Cut Cook
Wrap each ear of corn in damp, but not dripping, paper towel.
Place directly in the microwave, or use a microwave-safe plate if desired.
Microwave on high for 3 minutes. Carefully flip, then microwave for an additional 3 – 4 minutes.
Carefully unroll the corn, then dress with butter, salt, and/or herbs.