HOW TO COOK CORN ON THE COB

      Simple & fool proof techniques, to Cook Corn on the Cob. I have given 5 different ways to Cook Corn on the Cob - Boiling, Steaming, Microwaving, Pressure Cooking and Oven Roasting. Few tried & tested methods to transform the Kernels into Sweet, Succulent and Tender bites. Fresh ears of Sweet Corn can be enjoyed all year long, but it peaks during the warm summer months in some countries.

SWEET WHITE CORN

      
     I had eaten a mature variety of Corn what we call as Maize in India.  When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She steam cooks these and usually, it turns out to be an evening snack during our Summer Holidays. So when I came to Malaysia, the Sweet Corn and the immature ears of Corn proved totally a different version to what I had eaten all year long.  Then came the Cups of Sweet Corn Kernels, steam cooked and seasoned with spices & served with a blob of so-called, Butter which is Margarine. (The Sweet Corn Culture had not hit Indian Street Food market then). I used to stock frozen Sweet Corn and prepare Seasoned Sweet Corns, or sometimes even I add it up in Salads and in Sweet Corn Soup.  But the best had always been the fresh Sweet Corns on the Cob.
      It is very easy to cook Corn on Cob that even my Son cooks this on his own. He said he bought Sweet Corn from the nearby grocers and had cooked it.  I asked how you cooked it and he said, I just cut it up into two and boiled it in water along with salt. That's it! I was literally awed by the way he said that,  No doubts, whether had to cook it with husk, add Salt or not.  How long to cook etc., & etc., which are the common questions an amateur cook can get in his/her mind. I am always in awe with his knowledge on simple cooking skills.

Health benefits of Sweet Corn

      Corn or Zea Mays(Maize) kernels are low in Fat, rich in Fibre, and has a starchy complex Carbohydrate. When eaten straight from the cob, it provides sustained energy and a number of nutritional benefits. Sweet Corn also has notable levels of Potassium, Magnesium and Vitamin C.
      The yellow pigmentation provides antioxidants called Lutein which is good for eye health and Zeaxanthin is good for skin health. It has a higher amount of insoluble to soluble fibres, providing digestive benefits.

HOW TO COOK CORN ON THE COB

     Cooking corn transforms the raw starches and pectin in the plant's cell walls into juicy, sweet, and crispy bites. Choose a convenient method based on how many people are being served, and what taste profile is desired. Grilling and Oven Roasting comes handy for a party when there is a bigger crowd. Microwaving, Steaming, Boiling & Pressure Cooking are the common methods I use while cooking the Corn on the Cob.  All these methods provide similar textures, giving plump and juicy kernels.

HOW TO COOK CORN ON THE COB

In a Saucepan (Boiling Method)

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Fill a large pot with enough water to cover the Corn.
• Bring it to a boil.
• Gently place the shucked Corn into the Boiling Water.
• Cover and reduce the flame to medium.
• Cook Corn until the Kernels are tender, about 6 to 8 minutes.
  

 

In a Steamer(Steam Cooking Method)

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Add water into the Steamer.
• Place the steamer basket and then place the shucked Corn into the basket.
• Cover the Steamer and cook it on a high flame until the hot water starts to steam.
• Reduce the flame to medium and Cook the corn until the kernels are tender, about 6 -8 Minutes.
  

 

In a Pressure Cooker

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Add water into the Pressure Cooker.
• Place the shucked Corn into a steamer basket or a vessel(which could fit inside the Pressure cooker) 
• Place it into the Pressure cooker. 
• Cover the Lid of the Pressure Cooker and place the Vent cap.
• Pressure cook on a high flame for a whistle, lower the flame and cook for another 1 or 2 whistles.
  

 

In a Microwave

• Remove the Husk & the Silk.
• Clean & wash it for a couple of times.
• Place the shucked corn on a microwave-safe dish.
• Cook on high for 4-5 Minutes, add more time if needed until kernels are tender.
• Cool the Corn for 5 minutes before serving.
  

 

In an Oven (Roasting Method)

• Preheat the Oven to 180ºC -190ºC(375ºF).
• Shuck the Corn.
• Place each ear of Corn on a piece of aluminium foil.
• Place a Blob of Butter in the centre, sprinkle with Salt and Pepper.
• Tightly wrap and roast directly on the oven rack, Butter side up.
• Cook until Kernels are soft & tender, about 30 Minutes.
• Allow Corn to cool for at least 5 minutes before opening.
• Serve it with a drizzle of Lemon Juice for an extra note of taste & flavour.
  

 

Should we add Salt while cooking Corn?

HOW TO COOK CORN ON THE COB

 

     Some cooks add salt to the cooking water when boiling corn on the cob. The salted water may lightly season the surface, but does not make a significant impact in seasoning the inside of the kernel. The large sodium ions take a few hours to fully diffuse into the kernels. However, only 6 to 8 minutes is needed to soften the kernels and cook the raw starches for a juicy and sweet ear. A small Blob of Butter, a sprinkle of Salt & a drizzle of Lemon Juice right before eating make a tastier impact

How to buy a Corn?

WHITE SWEET CORN

 

• Fresh Sweet Corns tastes the sweetest right after harvesting. Fresh Corn tastes great.
• Look for Corn with a tight outer green husk that is not dried out, and plenty of Silk. 
• The Silk should also have moisture locked in.
• If you see any tiny holes in the husk, avoid them, those are from worms!
• Take a little peek at the tip of the ear for the firm and plump kernels.
• Don’t peel off all of the husks which dries out the Corn alternatively converting the natural sugars into starch and don’t taste good.

 

How to Store Corn on the Cob?

YELLOW SWEET CORN

• Store Sweet Corn in the refrigerator with its husk. 
• Make sure to wrap it tightly in a plastic bag, the dry air is the enemy. 
• If the kernels dry out, it will taste starchy. 
• You can wrap the cobs in damp paper towels and keep it wrapped inside a plastic bag to keep them moist. 
• Use Corn on the cob within 3-5 days.

How to prepare Corn on the Cob?

     Depending on how you cook the corn, simply peel back the husk and remove the silk. Wash and then pat dry it with a clean Kitchen Towel, if you are oven roasting. The corn husk can be left on if you cooking it in a microwave or while barbecuing. Some like to peel back the husk and remove the silk, and some leave it intact. It is totally a cooks choice.

Uses of Sweet Corn:

• Remove the Kernels from the Cob, add a Blob of Butter, Season it with Salt and serve it with a drizzle of Lemon.
• Can make a wonderful Corn Salad.
• Can add few kernels to a Vegetable Salad
• Toss into the batter for Corn Bread.
• Can also add few kernels into Custard Pudding.
• It tastes great in Sweet Corn Chicken Soup.