Corn on the Cob
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No matter how you cook it, fresh-from-the-field corn on the cob is a succulent delight. Here's how to bring out its superb flavour.
Servings:
Ingredients:
-
Cobs of corn
Preparation:
Boiling: Place husked cobs of corn in large pot of boiling water or in steamer basket over 2 inches (5 cm) of water; cover and return to boil. Do not add salt because it toughens the kernels. Cook for 7 to 11 minutes or until tender.
Microwaving: Place husked cobs of corn on microwaveable plate; cover with plastic wrap. If cooking only one or two cobs, wrap individually. Microwave at High for 2 minutes per cob or just until tender. Let stand, covered or wrapped, for 2 minutes before serving.
Barbecuing: Peel husks away from cob, leaving attached at base. Remove all silk and rewrap cobs in husk. Or wrap husked corn in foil. Place on grill about 4 inches (10 cm) from hot coals; cook for 25 minutes or until tender, turning occasionally.
Microwaving: Place husked cobs of corn on microwaveable plate; cover with plastic wrap. If cooking only one or two cobs, wrap individually. Microwave at High for 2 minutes per cob or just until tender. Let stand, covered or wrapped, for 2 minutes before serving.
Barbecuing: Peel husks away from cob, leaving attached at base. Remove all silk and rewrap cobs in husk. Or wrap husked corn in foil. Place on grill about 4 inches (10 cm) from hot coals; cook for 25 minutes or until tender, turning occasionally.
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