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Fresh
Corn |
Corn on the cob comes out differently every time I cook it.
In theory, it should only take 5 to 7 minutes in rapidly boiling
salted water, but I have noticed that we don’t usually get
very fresh corn so sometimes a lot more time is required. Recently
I cooked it for 15 minutes and it still seemed a bit tough.
A really nice method I discovered is to buy corn in the husk, peel
back the green part, remove the silk, rub with butter and salt,
then fold the husk back over the corn, wrap in Saran Wrap (I use
classic Saran Wrap because it’s microwave safe plastic wrap.)
and microwave for about 4 - 5 minutes for 4 pieces. I’m not
sure about the timing, but it should be seething hot, so it actually
cooks the corn. For some reason the husk makes it much more flavorful.
This works on the grill too. Just wrap in foil instead of Saran
Wrap. Timing, again, is tricky. It depends on how hot the grill
is. I would guess you would need at least 15 minutes, turning often
to avoid scorching too much.
-Kate
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