This corn on the cob is perfect because this corn is perfect. I just try not to screw it up. Buy the best local corn that you can and half the battle is done.
Fresh Local Corn On the Cob
Grass Fed Butter
When done right, you do very little. You rely on nature to do all the work. We don’t want to cook it to hell, there is natural sweet juice in the corn that we want to concentrate but we don’t want to lose and you run the risk of that happening when you overcook them. So we are gonna do a two-step process, the first step is to steam them in their husk and we are gonna rely on technology for this, the microwave. The microwave is actually great for this. Cook them for 3-5 minutes, depending on the size of the corn and not only does it warm it all up, in my experience the steam helps loosen the corn from steam making it easier to bite and resulting in less corn stuff in the teeth. After 3 minutes if you go to feel it and it still is firm and cool to the touch, pop it in for 2 more minutes. It should be hot enough that it is hard to handle. Let it cool until cool enough to handle and then dehusk, rub with butter and then gently broil. Not to char it, just to slightly brown and concentrate the sugars. should take no more than5-8 minutes.
Once the corn has slightly browned, but not too much, we don’t want a lot of color for this, take it out of the oven and then give it another coat of butter, sprinkle a touch of salt, even though it really doesn’t need it and then dig in.
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