What are the modern or recommended ways of cooking corn on the cob?
Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons:
- it takes a long time to boil the required water
- takes too much of the flavour out
- the water is wasted
- so much energy is wasted
So, I cut them in half, and place them upright in a tiny amount of water—about 1mm depth—in a covered saucepan for 10 mins, making sure the water at the bottom is gently simmering.
What is the result?
- It takes little time to cook in total: 10 minutes for the corn, and 2 minutes for the water.
- I can use the water to flavor.
- I barely uses energy once the water is boiled and the saucepan is covered.
- The corn is juicy and delicious retaining its maximum flavor.
Now, I seriously doubt I'm some sort of culinary genius that has invented a new way of cooking corn, but I've never come across this method, so maybe there are more modern methods.
Best Answer
Lately, I've been direct grilling them fully stripped of the husk, with a brush of olive oil first. Its relatively quick, but requires a bit of attention as you'll need to turn the ears. You don't want the heat too high and it can be difficult not to dry the corn out.
It produces a distinct favor but its absolutely wonderful, everybody raves. The slight smokiness and carmelization of the sugar in the corn heightens its favor considerably. It produces a much different result than grilled corn wrapped in foil (which is essentially steaming the corn) or boiled corn. Grilling in the husk is another common way, but its a much different result and not too different from grilling it with foil.
It was brought up in the comments, but the most 'modern' correlation to boiling the corn like you said, would be to sous vide it. It's definitely 'modern', but sous vide is not quick. It does preserve and intensify flavour well though.
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Quick Answer about "What are the modern or recommended ways of cooking corn on the cob?"
- Boil. The traditional favourite method of cooking corn is as easy as boiling water. ...
- Barbecue. Corn cooked on the barbecue has a delicious hint of caramelisation and smokiness. ...
- Bake. ...
- Microwave. ...
- Slow Cooker.
What is different ways you can cook corn on the cob?
Microwaving, boiling, steaming, pressure cooking, oven roasting, and grilling are different methods to transform the kernels into sweet and tender bites. Fresh ears of sweet corn is a staple vegetable enjoyed all year long, but it peaks during the warm summer months.What is the best cooking technique for corn?
After testing all of these methods for cooking corn on the cob, grilling them in their husks was the clear winner.Is corn on the cob better boiled or steamed?
Steaming preserves more nutrients compared to boiling or grilling, allowing you to reap all of corn's nutritional benefits while still getting a fantastic flavor.Is corn better grilled or boiled?
Although grilling corn produces a deeper, richer taste, boiling yields a more tender and juicy kernel.Huge Mistakes Everyone Makes With Corn On The Cob
More answers regarding what are the modern or recommended ways of cooking corn on the cob?
Answer 2
The very most best way is to wrap them in lightly oiled foil and grill or broil them.
They are tender and it concentrates the sugars and flavors instead of diluting them as boiling does.
They can be left in their husks before wrapping which makes them never stick (of course) as well as giving them little bit of an interesting grassy flavor.
Answer 3
When I want corn quickly, I husk it, get the silks off, and drop it into a microwave-safe casserole dish. Add 1/8" - 1/4" (3-6mm) water, cover the dish tightly with plastic wrap. Microwave for 1-2 minutes per cob.
Answer 4
Other than the BBQ, the best way is to steam the corn
Gently open the the top of the husk, let clean water flow in for a moment, and then hand form it closed again. Do not remove any of the husk, that is your "free" microwave container
Microwave (1Kw) on high for about 6 to 8 minutes for two cobs. Let stand a minute or two before peeling off husk and silk (very easy now it's cooked) and serve
In New Zealand the traditional method is to place the whole cob (husk and all) into a geothermal mineral water pool. This is an exceptional way to cook corn, but not convenient if you don't have a geothermal pool in your back yard :-)
Answer 5
I've found that, if you have fresh good corn, cooking it for way less time makes it taste a lot better. I've found that after only around 3 minutes (I use the "steam in a bit of water" method) it is best. At first I was nervous, but now 10 minutes feels like tremendous overkill!
Answer 6
Look up elote. It's a mexican variety where the corn is flavored with lime and covered in cotija cheese and red chili powder.
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