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Culinary Central

How to Cook Corn on the Cob

September 20, 2012 Emily Murray Austin 0 Comments

How to Cook Corn on the Cob

Sorry tomato lovers, but there may be no better taste of summer than fresh, sweet corn on the cob. And right now, North America is in the middle of sweet corn season, which usually reaches its peak between mid-July and mid-September. Graduates of Austin culinary schools are scouring their local farm stands for the best sweet corn they can find.

If you are planning a Labor Day picnic this year, you should think about adding some fresh corn to the menu. You can eat it straight from the cob or cut it from the cob and use it as a relish, salsa, in a fresh summer soup, or in yummy corn fritters. Corn is a very versatile ingredient. Use your imagination and surprise your fellow picnic goers with this delicious summer treat.

Before adding it to your favorite recipe, however, your fresh corn needs to be cooked. There are a number of ways to do that, but here are the two that we like the best:

Boiled Corn on the Cob

This is more than likely how you are used to eating corn on the cob. Imagine those great summer meals with a plate of ears of fresh, hot corn piled high and dripping with butter. It starts by:

  • Bringing a large pot of water to a boil
  • While the water comes to temperature, peel the husks and remove the silk
  • Drop the corn into the boiling water. Two ears per person is a recommended serving.
  • Return the water to a boil
  • Once boiling remove the pot from the heat and cover
  • Let it stand for five minutes before serving
  • Don’t forget the butter and salt!

Grilled Corn on the Cob

Cooking students are always looking for ways to add new flavors to old favorites. If you, too, would like to add an extra layer of flavor, then grilled corn on the cob should do the trick.

  • Soak unpeeled ears of corn in a large pot of water for ½ hour before cooking
  • Prepare your grill. If using a gas grill bring up to medium heat. If using charcoal, let all of the coals go white. Avoid high heat in either grill
  • Prior to cooking remove the ears from the water. Peel back the husks without removing them and discard the silk. At this point, you can add other ingredients to really up the flavor ante. Try salt, pepper, garlic, or your favorite Mexican ingredients like lime juice, cumin, or fresh cut peppers
  • Recover the ears and place them on the grill
  • Cook them covered for 15 to 20 minutes, turning every five minutes
  • Remove them from the heat. Peel back the charred husks and serve
  • Again … don’t forget the butter and salt!

This article is presented by Le Cordon Bleu College of Culinary Arts in Austin. Le Cordon Bleu College of Culinary Arts in Austin offers culinary arts and pâtisserie and baking training programs in Austin, Texas. To learn more about the class offerings, please visit Chefs.edu/Austin for more information. 
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures
Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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