Corn on the Cob

Nothing says "summertime" like corn on the cob.  Fortunately, I live in a place where the corn is sweet and readily available, but there is no reason you can't get corn from the grocery store and have it taste delicious. This summer I have heard so many people complain about their corn not being good.  Sometimes, I have bought corn from the same place, and it's been fantastic.  So, that leads me to wonder if technique might be the issue.

I generally cook corn in one of two ways: boiled in a pot, or roasted on the grill.  Let's go through both of them.  Start by picking corn this fresh and the husk tightly closed.  Remove the husks and the silk (hair). Running it under cold water and using a vegetable brush will help remove the last clinging pieces.

First. let's go through boiling.  Place the corn in a pot large enough to allow it to be submerged in water.

Fill the pot with water and add 1 Tablespoon of SUGAR.  I know, the common belief is to add salt, but salt will actually toughen the kernels while the corn cooks.  The sugar helps bring out the natural sweetness.

Bring to a boil.  Boil for 2 minutes.  Cover the pot with a lid, turn off the heat, and let sit for 10 minutes. Drain and eat.

To roast the corn, clean like you would for boiling it, except pat it dry with paper towels.  Preheat your grill to a medium heat.  I use a gas grill, so it heats up pretty quickly.  Place the corn on the grill.

The corn will begin to sizzle, and you'll start to smell it.  Turn the corn when it shows grill marks.

Continue turning the corn, every 2-3 minutes, until it roasted how you like it.

Roasted corn is delicious just like this, with salt and butter.  It also adds great flavor to salsas, chowders and salads.

Enjoy!