For a quick and easy meal, use the microwave! Start by shucking the corn, leaving a thin layer of inner leaves to prevent the kernels from drying out. Then place the corn in the microwave and cook on high for about 4 minutes. Careful, your cob will be hot when it comes out! Let it cool for a few minutes, then roll it in butter and enjoy. This speedy cooking technique is ideal for a busy weeknight or dinner for one.
Fill a large pot with water and bring to a boil. Shuck the cobs, then carefully add them to the pot. Boil for 8 minutes or until fully cooked. Use tongs to lift the corn from the pot and let drain.
Fill a pot with water and bring to a boil. Place a steamer basket inside, making sure it's raised enough that the boiling water doesn't touch the bottom. Place the shucked ears of corn in the basket and cover. Steam for about 10 minutes.
Tip: Keep an eye on your water level and top up if necessary to avoid burning the bottom of your pot!
Soak the corn in a bowl of water for about 15 minutes. Drain the cobs, then place them on the BBQ. Grill for about 10 minutes or until the husks are charred black, turning them occasionally. Put on oven mitts and carefully shuck the hot corn, then place the ears back on the BBQ to grill for another 10 minutes. Make sure to turn them frequently so they don't burn. You'll know they're ready when the kernels are golden-brown.
Stuck with leftover corn after your BBQ or dinner? Don't let them go to waste! Cook the cobs, then use a sharp knife to remove the kernels. You can freeze them for later, or use them in other recipes.
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