Corn on the cob is a great staple for cookout! Here are three easy ways to cook the perfect corn on the cob for your next cookout. #Cornonthecob #cookout #cookingisfun
1. Boil it up: Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that’s a few days old, go for six to eight minutes once.
2. Microwave it: In our house, we use this method a lot when having corn as a side dish for dinner. Shuck the corn and wrap it in damp/moist paper towels. Cook on high for three minutes. Carefully remove from the microwave (it will be hot), coat with butter and seasoning and wrap it in aluminum foil. It will continue to steam in the aluminum foil and absorb the butter and seasoning as it cooks.
3. On the grill: Roasting on the grill gives the corn a smoky flavor that is absolutely delicious. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Add salt and peper to your preference. Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil. Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.