How to Cook Corn

Cleaning corn
Remove all husks. Silk can be removed with a small vegetable brush or a damp paper towel.

Microwave Method
My favorite method for cooking corn is to use the microwave. Remove the husks and clean the silks off of an ear of corn, and run under cold water. While still damp, wrap each cob in wax paper and twist the ends like wrapping a piece of taffy. Place in the microwave in a square pattern - each cob being a side of the square. Cook on high for 5-7 minutes, depending on your microwave and the size of the corn.

Pressure Cooker Method
Place corn on a trivet in the pressure cooker. Add one cup of water and cook on high pressure for 2-3 minutes. Use the cold water release method.

Stovetop Method
Boil in briskly boiling water for 5 minutes.

Grilled Method
My favorite way to grill corn is to just finish the corn on the grill. Cook the corn in a preferred method, shaving off a little time so it isn't quite done. After it is pre-cooked, take it outside and lay it on the grill a few minutes, turning until each side takes a on some color. This makes it so much sweeter. Pre-cooking the corn means you can just finish it off on the grill when the main dish is done or almost done. Corn can really make a grill crowded and cooking corn in the husk on the grill can be a tricky, hot, mess when it comes time to clean the grilled corn and get it ready for eating.

Serving Corn
I usually have a fresh stick of butter just for the corn. Guests or family can then roll their corn lenthwise on that stick. You may want a separate dish of butter for serving with bread. The corn butter doesn't look very appetizing for long!

I have read about a couple of other ideas on how to best butter your corn. One is to butter a slice of soft white bread and rub it up and down the cob. Another idea is to place several tablespoons of butter in your boiling water; it gets automatically buttered as you remove the corn!

Any way you do it, butter and corn go well together. Don't be afraid to try flavored butters on corn. The basil butter from Issue 1 tastes great on corn.

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