We did it in a pressure cooker. I guess just because they were big and we had to cook vast amounts to feed our family. It gets done in a few minutes that way. As for now...I don't eat corn on the cob! I love it, but it is one of those things that unless it is very fresh tastes very wrong to me.

Ruth

We do it that way too. I had friends who used to roll the corn up in waxed paper with butter and microwave it for about 8 minutes. It was good that way, too, if you have a microwave.

That is basically how I cook it. I usually add more water than that though. And I like to salt the water also. Your corn looks good.

I add more water also, enough to cover the ears. I also throw a bit of sugar in the water. It's supposed to help bring out the flavor of the corn.

We just grill them, husk and all. Some people soak them in salt water before, but we ususally don't think that far ahead. Then when husk them the silk just falls right off.

Weather permitting, our favorite way is to roll each ear up, along with a few pats of butter, in aluminum foil and cook it on the grill. (We salt it after it's cooked.) It is SOOOOO yummy and buttery tasting. Usually we don't even need to add any more butter.

Now, my question is... what kind of corn does everyone think tastes the best? When I go to our local Farmer's Market there are so many different kinds I don't know which to buy.

I bring water (with 1 TBSP sugar) to a boil, then add the corn, return to a boil and cook for 4 minutes. Not too soggy, just the right fresh, crispness.

I roast mine in the oven for about 30 minutes with the husks on. It takes a bit longer than boiling, but I think it tastes better.

We shuck off the outer layers, leaving on a thin layer of leaves. Then we place them in the microwave for 4-6 minutes. They come out hot, so be careful, but boy are they delicious.

Sorry, I wasn't logged in when I left my last comment... We boil our water in the stock pot first, then put the ears of corn in for only 3 minutes. More time would be too much. Our corn is "sweet corn" though, and not regular field corn. I wonder if that makes a difference?

Amy

I boil mine in water for 5 minutes.
Years ago I read in a cookbook that you should not add salt to the water because it could make it tough.
We add butter & salt to the ears when they are on our plates.

I read in the joy of cooking that most sweet corn grown today does not need to be cooked long at all because of the way corn genetics have been perfected over the years! It really depends on your preferences I think, but just a few minutes in boiling water and it should be ready. I probably let mine cook a little longer then necessary just to be sure it's ready - maybe 5 or 6 min at the most. I also use the microwave sometimes if I'm just making a few ears and it works great!

We were at a birthday party and corn was served and my friend told me she just puts it under the grill of her cooker(do you guys call it a broiler?) - and we now do i hat way 100% of the time, because it is sooo tasty. She didn't let hers catch, but I like the caramelised bits at the edges, so I do let it catch a little, but it is much nicer and more corny than after boiling We just put the plain, husked cobs under the grill and cook until it looks done, turning as needed. So intensely sweet! Lucy x

I put my corn, with the husk on, in a 350 degree oven for 45-60 minutes (depending on the amount/size of the corn.) This was my mom's alternate method. She prefers to let it cook on a grill but I'm not sure how to do it that way.

I also soak and grill them. I trim the silky ends, then soak them in the sink for a while, depending on how far in advance I think of it (15 min to 2 hours) then grill for 20 min or so. They're very easy to husk, but are quite hot, so I let them cool for 5 minutes or so. The husk keeps all the good corn flavor in and adds a little of its own. Yum!

I think the key is freshness and seasonality. If the corn has been off the stalk long, it's just not going to be as good. It gets starchy.

Here's a link to a post about how we fix corn:
http://southernfatback.blogspot.com/2008/08/shucks-its-been-rough-day.html

My father grows corn from seed from a farmer friend who grows it for market. My father gives the farmer feedback, etc. and we enjoy the results every year. I'm not sure what variety it is, but it is better than the old 'Silver Queen' standby. Oh my, it's wonderful.

Food is best in season and fresh!

Emily

Actually, a farmer told me the best way was to microwave it. Guess what? He was right! It tastes so fresh that way. To make 4 cobs, put then in the microwave, husk and all. I usually stack them so they fit. Microwave 8-10 minutes (depending on size). I then let them sit for a few minutes to steam. The husks come right off and best of all, the silk slips right off! No more strings all over the kitchen.

Try it, you'll like it!

Hi tammy :) . I like your site , all your recipes look mmmm . I would like to post a comment on Broiled Stuffed Pepper Wedges , but I couldnt . so I post it here . I have some questions : how do you make our own onion/chive cream cheese ? Can I use any type of cream cheese ? the pepper will stay crispy ? it wont soften , that’s right ? thanks a lot . I will try it as soon as you answer me , I wish today .

I make my corn on the cob in the crockpot with no water! It's really easy and enhances the corn flavor by a lot since it cooks in it's own juices. I remove the outer/dirty layers of husk, rinse well, and then bend the inner husk layers over so I can remove the silks, rinse again, and then put back the inner husks to where they were. By reusing the rinsed inner husks this way, I avoid the need for foil. As y'all know, the crockpot itself is very efficient and doesn't need to be watched; this method also does not require you potentially dangerous situation of a huge pot of boiling water. I cook mine on high for 2 hours, since I still like it a wee bit crunchy and can usually fit 4-5 ears of corn into my round crock.

I also occasionally grill my corn, using this same method. I love that it's waste-free and fat-free!

I don't add butter, but sometimes add a spritz of lime juice, which brightens up the flavors!

You can also bake potatoes in a crockpot; check out crockpot365.blogspot.com

raised ion a corn farm where we sold it. 3 generations all cooked it the same way. put in pot with plenty of room, cover with water and start high heat. as the water warms so does the corn slowly. once it starts boiling ,leave in for two min. the remove the pot to the sink and run cold water in it too stop it from cooking any longer. cool down just enough to still melt butter and you can eat it. over cooked corn is a shame, the natural sugar turns to starch and tastes waxy. Bon,appitete