Few things signify the peak of summer longer than a crop of fresh sweet corn. But, whether you purchase it at the farmer’s store, grocery store or a stand on the footpath of the road, the actual trial arises once you get it home.
Start by preheating the gas or charcoal grill. Place all ears of shucked corn on a 12-inch squared piece of heavy-duty aluminum foil. Cover with a tablespoon of butter and a standard-size ice cube. Next, wrap each ear tightly and grill over high fire for approximately 20 minutes.
Pros: The kernels get some char while remaining sweet and juicy.
Cons: It adds additional prep/cook time if using a charcoal grill as you have to wait for the coals to heat up.
Take a pot of water to a boil. Delicately place ears of shucked corn into the hot water and cover with a lid and let cook until the corn is tender. Fresher, sweet corn will need less cooking time with the method. Meanwhile, older ears of corn may require more time to become tender.
Pros: Love to have sweet corn from farm to table in minutes. You can cut the corn into shorter pieces making it easier for kids to enjoy the savoury treat.
Cons: It’s obvious to overcook corn when boiled. You only require to cook the corn until it’s tender. When overcooked, sweet corn can be challenging and lose its sweetness.
Steamed corn can be achieved in the microwave or stovetop. However, it is better to opt for the stovetop route. Place a steamer container into a pot filled with little water. Make the water to get to a boil, and add shucked ears of sweet corn to the steamer basket. Cover it. Allow it to simmer for 4-6 minutes or until tender. Extract and season with pepper, salt, and melted butter.
Pros: This method is fast and wholesome to preserve the nutrients better than other methods.
Cons: It’s hard to mess up corn when using this method. Microwaving corn may need a bit of finesse since cooking rates will vary depending on the power of the microwave.
Slow Cooker Corn
To cook corn in a slow cooker:
Discard the husks from the corn and put them in a 6 to 8-quart slow cooker.Supplement 1 cup of water and butter, herbs or spices.Cover it to cook on high flame for 2-3 hours, or until tender.
Pros: This method is best for large gatherings and when you want to make corn a no-fuss side dish with different herbs.
Cons: Be sure to plan and start your corn early enough to thoroughly steam in the slow cooker.
Oven Roasted Corn
Preheat the oven to 400°F. Place all ears of shucked corn on a 12-inch square section of heavy-duty foil. Put one tablespoon of unsalted butter on top of every ear and cover the corn tightly in foil. Put corn on a baking sheet and shift it to the preheated oven. Roast on the oven’s center racks for 30-45 minutes till the corn is soft.
Pros: This is one of our favourite ways! It steams the corn absolutely in its foil wrapping, causing each kernel juicy, delicious and tender.
Cons: Oven-roasted corn does take up oven space and time. Corn prepared in the oven stays piping hot while wrapped in aluminum foil for up to 20 minutes.