Corn on the Cob ~ fresh from the garden ~ my two favorite techniques

There isn’t much better than fresh from the garden corn on the cob this time of year.  It really is best freshly picked or at least eaten within a few hours of picking.  Setting even overnight diminished the flavor which is why that corn on the cob from the grocery store never really hits the spot. Around here a variety called Incredible is the best most versatile type.  It is sweet and delicious fresh and also freezes well cut of the cob for great corn all winter long if you are lucky enough to have some left.  There are some other great varieties too but this one is alway good.

I’ve found a couple of ways to cook it that we really enjoy.  First is the old water bath like mom used to do.  It is quick and easy and gets great consistent results.

Bring a large pot of water to boil.  Place as many ears in pan as you can comfortably fit and cover with water and bring pot back to a boil about 3 minutes.  We used to cook it 5 minutes once we placed the corn in the pot but really I think just returning to a boil and maybe a few more seconds does the trick beautifully.

The newest way I’ve discovered to cook it is to grill it.  Now I’ve seen all the techniques of leaving the husks on, pulling out the silks, soaking in water ….. but I’ve found shucking the corn and rinsing off then grilling over hot coals for about 10 minutes gets the corn nicely cooked and the sugars evolve in a way you really don’t even need butter.  It will however need to “steam” for a few minutes so I like to place mine into a gallon plastic bag or a covered bowl for 3 – 4 minutes before serving to really bring out the flavors and equalize the heat.

Enjoy ~ Kimberly

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