3) ROASTED
CORN
Preheat the oven to 450°F. Open the husks, and remove the
silks. Brush the kernels with a little melted butter, then replace
the husks, tying them into place with string. Roast for 6 to 8
minutes, or until heated through.
1) STEAMED
CORN
The best boiled corn is actually cooked right in its husk! The
flavor is sealed in and intensifies, and the corn is actually
steamed through this method, rather than literally boiled.
Here's how:
* Heat a large potful of water to boiling. Don't add any salt.
* Remove the coarse outer husks, but leave on the inner ones. If you'd like, you can peel back the husks and pull out the silks, then replace the husks, tying them in place. (You can also wait and pull both husks and silks off just before eating.)
* Cook in the boiling water for just 1 minute. That's it! Drain and serve.
2) GRILLED CORN Corn is delicious grilled over hot coals. If you leave the husks on, this takes about 8 to 10 minutes, and if you remove the husks and silks, it only takes about 3 minutes. Turn the corn frequently, to cook it evenly.
It's also fun to "grill" corn directly over the flame of a gas stove, exactly as you would a bell pepper. Remove the husks and silks, and hold the corn with tongs. Let the kernels darken evenly on all sides (a total of 3 to 4 minutes).
3) ROASTED
CORN
Preheat the oven to 450°F. Open the husks, and remove the
silks. Brush the kernels with a little melted butter, then replace
the husks, tying them into place with string. Roast for 6 to 8
minutes, or until heated through.
4) DELICIOUS TOPPINGS FOR ALL OF THE ABOVE!!
Butter (plain or garlic-infused)
Olive oil (plain or herb-infused)
Coarse salt
Lime juice
Chili Mayonnaise (Use 2 tablespoons good chili powder per cup of
mayo. Mix well.)