How to Eat Corn on the Cob. Corn on the cob is a classic summer meal. It is fast and easy to prepare. It is tasty enough on its own, but there are ways of cooking. There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper. How-To-Cook-Corn-on-the-Cob-in-the-Microwave-4.jpg?x15872' alt='Cooking Corn On The Cob In Microwave' title='Cooking Corn On The Cob In Microwave' />Basic Method for Cooking Corn on the Cob recipe. Easier way put corn in microwave 5 min then serve w salt and butter. Without doubt, the easiest, best, most reliably perfectly cooked, sweet, delicious way to corn on the cob It may seem anti everything, but forget the butter, forget the salt. Perfect naked Some of these reviews are too funny. As to the recipe being basic, that is wonderful. I remember subscribing to Gourmet back in the 8. Basics were much appreciated. The time to cook the corn is going to vary depending on how fresh it is. Of course if you are getting it out of the field, or close to, it will take less time or not need cooking at all. I also do not agree salt make the corn tough or sugar brings out the sweetness. If your corn is not sweet enough either it is old or you like things too sweet. I have never had salt toughen any vegetable and it actually salt which can bring out the sweetness and flavor of virtually all foods. We have always either steamed the corn in just a few inches of water or put it on the grill, husk on and husk off depending on the final dish. For grilling a good soak is great. If you dont have time I dont consider it mandatory. So there, yet another opinion on one of the greatest of all summer vegetables. Oh yeah, the microwave is for heating coffee or melting butter, not for cooking wrap it in wax paper and put it in the microwave for about 3 5 minutes easy and quick and sooooo goodHow to Cook Corn on the Cob Please, never over cook your fresh corn Boiling is the quickest, easiest, and tastiest way to prepare perfect corn on the cob. Too many. Im a Southwest girl soak the corn in the husk for 3. The husk and the silk peel right of and its sooo darn tasty Never, ever put salt in the water for corn. Add 1 teaspoon of sugar and 1 tablespoon of vinegar instead, bring to the boil and shuck the corn straight into the water. Cooked this way, it never goes tough and can sit in the hot water indefinitely. Corn frozen after being blanched in this mixture and reheated in the same mixture, comes out tasting like it is fresh off the plant. Add salt and butter when you eat it. Arguments about making one of the simplest yet greatest gifts of summer Please, make it how you like it, period. I make it the way my mother taught me boil for 3 4 minutes in lightly salted or not water. No need to make a fuss. Funny story. There was a small farm in a sea of development near us years ago. Wed walk to the farmers stand almost every night in summer to pick up what we needed for that nights dinner. That usually included a few ears of corn. The gentleman stopped me one night and asked me how I made his corn, so I gave him the above method cant really call it a recipe and said sometimes we ate it raw. He was relieved and said another customer came back to complain that the corn was awful and to demand her money back. He asked her the same question, and she said that she boiled the ears without removing the husk or silk for 3. He had to sit down after she said that But hey, if you like it that way, by all means cook it that way. It is all about enjoying the summer bounty. Whats tree huggin about preventing cancerAnyway I peel back husk remove silk season with butter evil and Old Bay and tie husk back in place. Roast or indirect grill. Soaking in water first keeps husk from burning on grill. My Midwestern roots maybe showing but salted water is NOT the way to go when boiling or steaming corn. Instead put in a tablespoon who measures of sugar in order to bring out the sweetness of the corn. Salt is what you serve the cooked corn with. Wow. lots of tree huggers on here. Its just corn people. This is not complicated. You need enough water to float all your corn. Bring the pot to a boil, add the corn. Cook corn no more than five minutes Serve immediately with butter and sea salt. Boiling corn for 3 minutes after dropping in roiling water is sufficient for sweet eating with a crunch. Any longer in the water will reduce it. Ive cooked corn on the cob both ways and had used plastic wrap until I found out about the toxins that leach into your food as the plastic is heated. You can use paper towels that are microwave safe or better yet if the husk is still on cook it in the husk and save the planet Enjoy No need to fill the whole pot with water to cover the corn. Steaming the corn in an inch or two of water works just as well and less wasteful of precious water. I really have to wonder why a recipe for cooking corn on the cob is needed and why it continues to be trending all summer long. Husk it, boil it, eat it. If you cant figure that out then youre in big, big trouble. I agree with Barbarasegal. Why go to the trouble of husking washing, wrapping in plastic, when the husk does all of that for you. Leave in husk, microwave about 3 minutes per ear. Let rest about 3 minutes, Then cut a slice off of the stalk end and squeeze from the tip. The best way to cook corn on the cob is so simple. Wash the corn, with the husk still on. For two ears, place on a plate, in the microwave. Cook at high for 6 minutes. Remove the husk. If the corn is fresh and locally grown you do not need butter or salt. Enjoy the real taste of corn. Burrito Bake. No pot to wash Recipe and directions are indeed quite simple and effective. However, we prefer another way, after husking, cleaning and trimming the ends of the corn. Wash it, lightly salt and pepper if desired, roll in plastic wrap, twist ends together, microwave 2 ears on high 7 to 9 minutes varies with size and number of ears. But, for a crowd, go the boiling routeThis recipe is extremely simple and works perfectly for me every time I have tried it. I love all the negative reviews over a recipe that has three stops, boil water, put corn in pot, remove corn from pot. Nuke it never Grill it ghastlySt. Louis is right. Start with the freshest, juiciest ears you can get your hands on. Husk and remove the silk with a veggie brush. Put about an INCH of water in a large pot with a tight fitting lid. Toss in about a tablespoon of SUGAR. Toss in the freshly husked ears and cover was the tight fitted my lid. Steam for ten minutes and shut off the heat. Serve immediately. Frist, you have to pick the right ears of corn. Corn with small kernels, not corn with dark yellow, large kernels. Press thumb nail into kernel and you should have juice pop out. Did this recipe work for anyoneI have the worst luck with fresh corn. I followed the recipe exactly and the corn was still hard. It was still good and we ate it. I wish I knew how to make soft, delicious corn on the cob I grew up in the corn state of Iowa, and we NEVER boiled the corn. No salt in the water, bring a very large pot of water to a roiling boil, drop in room temperature cleaned corn, slap the lid on and turn off the gas, leaving the pot on the hot burner. Dont ever boil the water again once the corn is in. Poached corn is the best, tender sweet, never toughens up. Should take ten minutes but can be left longer while other dishes are being prepared. And if you barbecue in the husks, as one of the other reviewers advises, gently pull the leaves back when you wash the corn and remove as much of the silk as possible, then wrap the leafy husks back around the soaked, wet cob before placing on the hot barbecue. Much nicer to eat if you arent having to pick corn silk strands out of your teeth. You can also wrap the corn in aluminum foil and drop it right onto or just next to the firehot coals. But if you do, be sure to turn each one every couple of minutes with long tongs so one side does not burn. Butter and salt if you like. But I love the Mexican lime juicecayennesalt mixture called Tajin sprinkled on, no butter necessary. Other excellent choices are Parmesan cheese sprinkled on top of a little smear of sour cream spread directly on the hot corn. Sorry but I disagree. The, not basic but BEST way to cook corn is. Do NOT remove the husks Soak the corn in cold water for about 3. Have BBQ really hot, throw corn, with husks still on, and almost burn the suckers.