How to Cook Sweet Corn to perfection: ANYWHERE!
Every year as we husk our first batch of sweet corn and start the water to boil on the stove. I hear “Mom, how long do you leave them in again??” Well, no matter where you are or what cooking options are open to you, we can help you have the sweetest, juiciest golden ears possible! But remember the MOST important part, start with the freshest corn you can!!
Boil ‘em
Fill a large pot about half way with water (I like to throw in some butter, but it is good with just water too!)
Husk your ears and remove the silks while you bring your water to a boil on high heat.
Add the Ears to boiling water until tender, approximately 6-8 minutes
Remove Corn from water and serve immediately!! (with butter, salt, or whatever else you like on it!)
Steam ‘em
Husk corn and remove silk
Place steamer basket in a large pot and add water to just below the steamer basket.
Add corn to the steamer basket while the pot is cool and put lid on the pot. Turn on high heat to heat the water.
When water is boiling and steam builds up, cook the corn to tender, around 4-6 minutes.
Serve Immediately
Instant Pot
Husk Corn and remove silks
Place the metal trivet in the liner pot. Add 1 cup of water.
Stack corn on top of the trivet (lay it in on its side or break it in half and stand it up on end …)
Lock the lid in place and turn the release valve to sealing position. Press “Manual” button for high pressure for 2 minutes (pressuring up will take 10-15 minutes prior to the cook time. The cook time does not appear and begin until the red lid button is raised and adequate pressure is reached)
Once the cook time is complete, spin the release valve to the “venting” position” for a quick release of the pressure. Be careful to avoid getting a steam burn as it releases, using an oven mitt or long handle to turn it may help to avoid injury. Stay back as the steam releasing is boiling temperature, once the steam releases, the red button on the lid with go down, which released the lid lock. Remove the lid and serve immediately. Tongs are helpful to get the corn out of the pot too!
Tip: Once the corn is out of the pot, pitch the corn water and use the warm pot to melt some butter to pour over the corn!!
Grill ‘em
Husk the corn and remove the silks. Remove the husk completely or leave the husk attached at the bottom.
Brush the ear with olive oil, which has a higher heat point than butter, and is less likely to burn :)
Pull the husk back up if it is still attached, or wrap the bare ear with foil
Place on a medium-hot grill and rotate intermittently until the husks are toasty. Around 10-15 min.
Serve when cool enough to handle!
Bake ‘em
Preheat oven to 350 degrees
Husk and remove silks
Wrap each ear with foil, adding a pat of butter if desired.
Place ears directly on oven rack or use a baking sheet. If there is butter in the foil, place the butter side up. Bake for approximately 30 minutes until tender.
Allow the ears to cool for a few minutes before handling.
Microwave ‘em
Husk and silk corn
Wrap the ear in moist paper towels
1-2 ears, 3 minutes on high, if not tender enough, add a minute
Allow it to cool a bit before handling. Serve immediately.
Feed a crowd with a cooler
Start with a CLEAN cooler, wash it good with hot soapy water and rinse well. It should NOT be Styrofoam and must have a good lid!! You can line it with foil if you like, but foil isn’t needed.
Husk and silk the ears and place desired quantity in the clean cooler.
Boil enough water to cover the ears in the cooler. This will depend on how many ears and the size of the cooler. Water should be at a full boil, then pour it over the ears until they are all under water.
Close the lid and let the corn in the hot water for about 30 minutes. No peeking, it lets the heat out! After 30 minutes, drain the water.
Remove the ears as you need them. They should stay warm for up to 2 hours if you keep your cooler lid on!