Cook corn on the cob successfully?...

[jeral Profile]

... Preferably quicker rather than slower method if there is one.

Boiling, the quite fierce rolling sort, briefly or forever, leaves it either raw or rubbery. (Usually boiled as oven not on for anything else.)

All handy tips appreciated. Ta.

[Stokey Sue Profile]

There's a Peg Bracken method that involves adding a TBS of sugar and a tsp of salt to each quart (litre) of water and then boiling quite gently, the point being it seems almost impossible to overcook and when done you can turn off the heat and leave to keep warm. Haven't done it for yonks, but seemed to work

If I'm only doing one or two I choose ones with the natural wrappings intact, soak briefly in water, and give it 5 minutes in the microwave.

Never cooked it in the oven

[karadekoolaid Profile]

They don´t need boiling, imo - although I first bring them to a boil and then simmer with the lid on- If the corn is rubbery, it´s undercooked.
Like the idea of adding sugar to the water, though. That works really well.

[Badger's Mate Profile]

Is it the corn you're using? We generally only eat it when it's ready on the plot, as a seasonal treat. I've never noticed it being tough, although I once grew a heritage open-pollinated variety. That wasn't very nice. I think the supersweet stuff is the way to go, because (to us) it never tastes raw, and stands a long while on the plant before it goes tough.

I've never been very fussy when it comes to cooking it. Salt the water if I remember, bring to a boil, turn down the heat and simmer a couple of minutes, switch it off and leave it in the hot water until needed.

[jeral Profile]

Many thanks all.

I'll get two and do a side by side, being
Method 1 using sugar/salted water and simmering.

Method 2, soak 5 mins then microwave.
Q: If natural leaf wrapping has been removed, will greaseproof with a steam escape slit work, please?

[Stokey Sue Profile]

Not tried en papillote, just in the huski

[karadekoolaid Profile]

Microwaved ANYTHING tastes rubbery to me

[mark111757 Profile]

Growing up I remember mum boiling corn in hot water.... Especially the butter and sugar variety.

A few times I steamed corn using a wok. That always turned out good. Just laid some chopsticks on the inside of a work with enough water so it is not touching the corn and have at it.

[Stokey Sue Profile]

Microwaved ANYTHING tastes rubbery to me

Bet you couldn’t tell if nobody told you

Cooking for mysel a microwave is often the best way of cooking some things, but it is no more a method for everything than frying or steaming works for everything

[karadekoolaid Profile]

Maybe, but that might be after 6 beers.

[Joanbunting Profile]

I usually parboil mine having removed the silk but not the green husks. I them drain usu peel back, but not off the green bits and rub the cob with garlic and fresh herb butter and replace the husks, then wrap in foil and either roast or bbq. Always yummy, if fiddly.
otherwise I just strip the corn from the cob and simmer with a bit of salt and sugar.

If they are past their best the hens get them!