The exact amount of water you need will vary depending on how large each ear of corn is. Make sure that you use enough water to completely cover the ears of corn once they are submerged. Note that you can add up to 1 tsp (5 mL) salt to the water if desired, but it is not needed. To remove the husks, snap off the stem of the corn with your hands. Pull the stem over the length of the corn to peel off the husks still attached to it. Remove the remaining husks by peeling them off with your fingers. Rinse the husk-free corn cobs under running water. Rub your hands over the corn to loose and free as many of the silky threads you spot clinging to the corn.
Use tongs to dunk the corn into the water. Avoid using your hands to transfer the corn since doing so may result in burns. If the boiling slows or stops after you place the corn in the stockpot, allow the water to reach a boiling point again before timing the cooking process.
“Tender-crisp” means that the corn is soft enough to press, but not mushy. The precise amount of cooking time will vary based on the type of corn and how mature it is. Fresh corn and sweet corn usually cook fastest.
The corn will be hot, so you may want to wait a few minutes before biting into it. Corn is usually served with a drizzle of butter.
Do not remove the husk. The corn will cook better in the microwave if left in the husk during the cooking process.
Let stand in the microwave for 1 to 2 minutes to avoid burning yourself with the steam.
Use oven mitts or a towel when removing the corn from the microwave. As you cut, you should also remove the first row of kernels. Make sure to cut through the husk completely.
The ear of corn should slip out of the husk easily. Usually, even the silks will remain left behind inside the husks. You can serve the corn with butter and salt, or however you prefer it.
If using a gas grill, set all the burners to medium-high heat and allow the grill to preheat for 5 to 10 minutes. If using a charcoal grill, allow a thick layer of coals to burn until white ash begins to form over the surface. Husk the corn by snapping off the stem and pulling it over the length of the corn, thereby removing the husk attached to the stem. Peel away the rest of the husk with your fingers. Rinse the ears under running water to remove most of the loose silks.
You could also use melted butter instead of olive oil.
Turn the corn occasionally to ensure even cooking and prevent burning. The corn is done once the majority of the kernels begin to brown lightly. It will also be charred in some spots, especially near the smaller kernels.
Butter and salt are frequently served with corn, but if you used butter on the corn before grilling it, you may find that you do not need to add more.
If you do not have an actual steamer, you can use a large stockpot and perforated metal colander instead. Make sure that the metal colander can rest on the lip of the stockpot before attempting to use it, however. The basket portion of the colander should not dip below the halfway point of the stockpot. Snap off the stem of the corn and pull it over the length of the ear, removing the attached husk. Peel the rest of the husk away with your fingers. Rinse the corn under cool running water, scrubbing it gently with your hands. This should remove the majority of the silks.
Use tongs to transfer the corn into the steaming basket. Using your hands could result in burns. The exact cooking time will vary depending on how mature the corn is. Fresher corn cooks quicker than older corn. The corn is done once the kernels feel tender but not mushy.
Season with butter and salt, if desired.
To remove the husk from an ear of corn, snap off the stem using your hands. Pull the broken stem down over the ear, stripping away any husk attached to it. Peel the rest of the exposed husk away with your fingers. Rinse each corn cob under running water, scrubbing gently with your hands to remove any visible silks. Pat dry with paper towels.
Use plenty of butter. Spread at least 1 to 2 Tbsp of melted butter over each ear.
If you are worried about butter leaking out from the aluminum foil, place a flat baking sheet or jelly-roll pan beneath the wrapped ears of corn to catch any dripping butter.
Place the corn on the middle rack of your oven to ensure the most even cooking.
Place the corn on the middle rack of your oven to ensure the most even cooking.
You can add up to 1 tsp (5 mL) of salt to the boiling water, if desired, but the salt is not necessary. The corn does not need to be thawed prior to use. You could also use canned corn kernels instead of frozen corn. Note that the amount of time needed to boil canned corn is significantly less than the amount of time needed to boil frozen corn. Additionally, canned corn should be drained before you add it to the boiling water.
Canned corn should only boil for 1 to 3 minutes. Once finished, the corn should be hot and tender but not mushy.
If desired, you can mix the cooked corn kernels with butter, salt, and black pepper. You can also use other seasonings, like parsley, according to your own tastes.
Do not boil the water. Do not fill the steamer high enough for water to slip up through the holes of the steamer basket. If you do not have a steamer, you could use a stockpot and a metal colander with fine holes. Make sure that the colander fits over the lip of the stockpot without falling in.
Canned corn kernels can also be used, but they will finish cooking in a much shorter amount of time. They may also be soggier once finished. You do not need to thaw frozen corn kernels before use.
Canned kernels will only need to steam for 3 or 4 minutes.
Canned corn kernels can also be used, but there are some differences in the cooking method and length. Frozen corn does not need to be thawed prior to cooking.
Note that this step is only needed if using frozen corn kernels. You do not need to add water if using canned corn, but you should not drain the canned corn before use.
Only use plastic wrap that is safe to use in the microwave. If the dish has a cover, you could use that instead of the plastic wrap. Make sure that the cover is placed on the dish loosely so that the corn is still ventilated.
The exact length of time varies depending on how much wattage your microwave has. A lower-powered microwave will need longer time, while a higher-powered microwave will need less time. If you hear popping sounds as the corn cooks, stop the microwave early.
