June 07, 2019
Corn on the cob may be one of those delights that is truly a favorite in the summer. When I was growing up, my mom would boil a big pot of water, throw a little salt in the water and boil the fresh corn for exactly 11 minutes. She would put butter and salt on the table and we would “have-at-it.”
Later on in life, I learned from a number of corn farmers that corn should not cook for than 4 to 5 minutes max. I also found a better way to cook corn that boiling. You see, when you boil corn, much of the corn flavor leaches from the corn and stays in the water.
My fool proof method to cook corn for maximum flavor is to put each shucked and cleaned cob in a Pyrex dish (I use a 10” pie plate), add 2 tablespoons salted butter for each cob, and 1 tablespoon (total, even if you have multiple ears) of water.
Cover tightly with plastic wrap and place in the microwave for 4 minutes exactly. Yes, only 4 minutes. Let stand for 1 minute – then carefully remove the plastic wrap – again, be careful for a good bit of very hot steam will escape initially. Add salt to taste, and repeatedly dip in the melted butter after each bite. Spread on more soft butter if desired. It is that simple, and no great corn flavor will escape into that proverbial pot of boiling water.
Herbed Butter: Salted butter mixed with any fined chopped herb you like: parsley, basil, rosemary, thyme, dill, mint – (mix and match to your desired taste) it is all good. Spread herbed butter on before cooked, and after. Of course, salt to taste,
Chipotle Butter: 1 stick salted butter, add a tablespoon of minced chipotle in adobo sauce, ½ teaspoon chili powder, ¼ teaspoon garlic powder, spread on corn and grill. Top with more chipotle butter, finely chopped fresh cilantro, and sprinkle about a tablespoon of Cotija cheese on top, and a squeeze of fresh lime – WOW!!!
Garlic, Butter, Mayo, Sriracha dusted with freshly grated Parmesan Cheese: 1 stick soft salted butter, 2 tablespoon Hellmann’s mayo, 2 teaspoons finely chopped garlic, 2 teaspoons sriracha powder – slather hot cooked cop with as much of this heavenly mixture as desired – sprinkle with freshly grated parmesan cheese.
Of course, creamed corn goes well with any southern dinner. With a sharp knife, remove the corn from 10 ears of corn – make sure you run the dull back edge of the knife down every cob after the corn is removed so you get all the starchy milky goodness from the cob. You should get about 6 to 7 cups of corn off of 10 ears – depending on the size of the cob.
Melt one to two stick(s) of butter (I like lots of butter) in a skillet on medium heat, add 1 to 2 tablespoon flour (respectively) – cook down until the flour has no flour taste – about 2 to 3 minutes. Add corn, stir, add 1 to 2 cup(s) heavy cream (or half and half) – bring to light simmer stirring constantly. Add salt and freshly cracked pepper to taste.