You can keep the corn cobs in the pot of hot water until you’re ready to serve them. Want creamy-tasting corn on the cob? Add 1 cup (240 ml) of milk, 1⁄4 cup (59 ml) of heavy cream, and 1/4 cup (56 g) of butter to the pot with water before you add the corn.
You may have heard that you should soak your corn in salty water before you toss them on the grill. You don’t have to do this to get great-tasting corn, although it’s a good idea if you’re grilling older corn or the husks have started to dry out.
You can shuck the roasted corn before you serve it or let everyone shuck their own.
If you want to microwave 2 ears of corn, add an extra 1 to 2 minutes to the cooking time.
Always be really careful when your pressure cooker is releasing steam since it’s easy to accidentally burn yourself.
5 tablespoons (74 ml) of vegetable oil 1 clove of minced garlic 1/3 cup (33 g) of shredded Parmesan cheese 1 tablespoon (15 ml) of lime juice 1 teaspoon (2 g) of ground cumin 1⁄2 teaspoon (2. 5 ml) of hot pepper sauce Salt and pepper, to taste
Using a fancy new pellet smoker? Turn your pellet grill on to 350 °F (177 °C) and arrange shucked corn on the cob on the grill. Then, set the timer for 20 minutes and your corn should come out perfectly smoked! If you’re smoking large ears of corn, they may need an extra 15 minutes in the smoker.
If you want to cook more corn, spread 3 more ears on the opposite side of your grill or fire. You’ll know the corn is done when the kernels look deep brown in color.
If you’d like to make more corn, just fill another vacuum-seal bag and cook the two bags of corn at the same time. Want to season your corn while it cooks? No problem! Put a few pieces of butter along with salt into the bag before you vacuum seal it.
