Corn on the cob is a versatile and nutritious food that can be prepared in various ways, including grilling, roasting, boiling, or steaming. It can be dressed with butter, oil, salt, pepper, or more unusual ingredients such as lime juice, chili sauce, or mustard. Corn can also be eaten raw.
Corn on the cob is a popular staple with diners of all ages. In addition to being tasty and versatile, it also provides reasonably good nutrition, as corn is high in fiber and has a surprising amount of protein. There are several ways to prepare corn, and there are several things to dress it with afterward.
Corn is perfectly edible and actually quite delicious raw. Therefore, the cooking time for any one preparation method varies widely, depending on whether you prefer crunchy corn with a slightly raw, milky interior, or more well-cooked corn. Once cooked, the cob can be topped with compound butter for an unusual flavor, or just plain butter or oil, salt, and pepper. Other dressings might include more unusual ingredients such as lime juice, chili sauce, or mustard. Serve immediately and stick to a few corn holders if you don’t want diners to burn their fingers.
In cooking, corn on the cob can be grilled, roasted, boiled, or steamed. In all of these cases, the corn is usually removed first, meaning the layers of protective material on top of the cob are removed. After the corn has been hulled, the corn silk is usually left behind. A quick rinse under the faucet can remove most of the silk and the few threads left behind won’t hurt anyone. Some cooks prefer to leave a thin layer of husk on the corn when cooking or broiling so that the corn almost spreads inside and usually the husk is removed by diners when the corn is served.
To grill the corn, lightly oil it in olive oil and sprinkle some herbs over the corn, if desired. Stick the corn on the cob under the broiler in a sturdy skillet for a few minutes, turning them partially for even heating. Baked or roasted corn can be prepared by preheating the oven to 400°F (204°C) and cooking the oiled corn in a roasting pan or wrapped in foil, for 5 to 15 minutes. If other foods are being cooked at the same time but require a different temperature, just leave the corn in a little less or more, depending on the temperature.
On the stovetop, boiled corn can be cooked by steeping the cobs in boiling water for 2 to 10 minutes, depending on the desired level of doneness. When the corn is gone, fish it out with tongs. Corn on the cob can also be steamed in a steamer insert, which will require a slightly longer cooking time than boiled corn, but will produce a less watery end product.
Grilled corn on the cob is another way to prepare corn, especially during the summer months when the weather is pleasant for barbecuing. A corn grilling basket can be used to protect the cobs for grilling, or oiled corn can be placed directly on the grill. For a less browned and blackened version, the corn can be wrapped in aluminum foil with a small pat of butter. The foil will cause the corn to steam on the grill as it cooks, resulting in a more tender ear.
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