how to cook corn

 

 

 

 

 

 

 

 

 

1. BOILED CORN ON THE COB

Ingredients

2–4 ears of corn, husked

Water

Salt (optional)

Butter (optional)

Method

1. Bring a large pot of water to a boil.

2. Add the corn. (Add a pinch of salt if you like.)

3. Boil for 6–8 minutes, until bright yellow and tender.

4. Remove, drain, and serve with butter if desired.

 

2. GRILLED CORN

Ingredients

2–4 ears of corn, husked (or leave husks on for softer kernels)

1–2 tbsp oil or melted butter

Salt & pepper (optional)

Method

1. Preheat grill to medium-high heat.

2. Brush corn with oil or butter.

3. Place on grill grates and cook 10–12 minutes, turning every few minutes.

4. Remove when charred and smoky.

5. Season to taste.

 

 

3. ROASTED CORN

Ingredients

2–4 ears of corn

1–2 tbsp olive oil or butter

Salt & pepper

Method

1. Preheat oven to 425°F (220°C).

2. Brush corn with oil or butter and season with salt and pepper.

3. Place on a baking sheet.

4. Roast for 20–25 minutes, turning halfway through.

5. Remove when golden and slightly caramelized.

 

 

4. SAUTÉED CORN KERNELS

Ingredients

2 cups fresh or frozen corn kernels

1–2 tbsp butter or oil

Salt & pepper

Optional: garlic, paprika, herbs, lime

Method

1. Heat a skillet over medium heat.

2. Add butter or oil.

3. Add corn kernels and cook 5–7 minutes, stirring occasionally.

4. Season with salt, pepper, and any extras you like.

5. Cook until lightly browned and glossy.