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If you are boiling your corn on the cob, be sure you add the corn after the water has come to full rolling boil, to which you have NOT added any salt. Instead of adding salt, add a teaspoon of sugar to the water. It will not only help to keep the corn tender, but makes it taste like it was just picked.
If you are leaving the shucks on the corn and baking it, wrap each ear in aluminum foil so that the moisture in the shucks helps to steam each ear just perfectly. After it's fully cooked, the shucks and the silks will almost fall off and it will be much easier to remove every bit of the silks.
Both cooking methods will give you amazing fresh flavor.
By Julia from Boca Raton, FL
The first tip is if you want to cook your corn on the cob with absolutely no silk left on it. You leave it in the husk and for each ear cook it in the microwave on high for 4 minutes. Then take it out with oven gloves on both hands and cut off the end where the husk is attached, at least 1/2 inch from the end. The take the top of the husk and holding it firmly, squeeze and the corn will slip out where you cut it with no silk left!
Second tip is if you want to cook a lot of corn for a crowd and your stove is busy. Shuck the corn as usual, then put it in a cooler that has been cleaned well. Pour boiling water over the top of the corn so that it is covered. Immediately close the lid and 30 minutes later your corn will be cooked!
Source: I got these tips in two separate emails from friends.
By Elaine S. from Near Cedar Rapids, IA
Peel cobs and wrap loosely in a paper towel. Microwave on high 3 minutes for one cob. It is best to cook them one at a time. Be careful, the steam is very hot! Add salt, pepper, and butter to taste. You will love microwaved corn on the cob.
The easiest way to cook corn on the cob is the microwave. With the husks still on, cook the corn on high about 5 minutes (add a couple minutes more for each additional cob). Then carefully (it is very hot) "shuck" it, holding onto it with a hot pad. You can then wash it under hot water if you feel the need. It is very moist and tasty this way.
By Thriftyvicki from Dallas, TX
For each cob you need to cook, tear off a piece of aluminum foil large enough to wrap the cob in. Lay out all the foil on the counter. Clean your cobs to get rid of all the stringy pieces and soak them in cold water for about 20 minutes.
After soaking, dry them off a bit with a paper towel and place each cob on its own piece of foil. Rub each cob all over with softened butter (use cooking gloves if you don't like the bare hand approach).
Next, sprinkle on some sea salt and black pepper. I sometimes sprinkle on a little seasoned salt too. Then using your hands, rub seasonings into each cob. Fold up long sides of foil over cob and crinkle it down, smoothing around the cob. Twist off each end of foil.
Place wrapped cobs on your grill over medium heat and cook 3 - 4 minutes each side, roll them 1/4 turn after each period. Cook for a total of 12 - 16 minutes. Remove from heat and let stay in foil until you are ready to eat.
This method is especially good with sweet corn and is the absolute best taste and texture for corn on the cob that I've ever had. I'll never boil corn again.
Source: I've known about wrapping in foil for many years - good ole camping way to cook corn on the cob outdoors, but I never was sure just how long to cook the cobs. I finally experimented with seasonings etc after years of boiling or trying to grill corn and not being pleased with the results - boiling can overcook it and grilling can burn it.
By Corine from Stafford, VA
After cooking your sweet corn to perfection, I like to roll the corn cobs in paper towels, squeezing out any remaining water. This way, you will find that the butter just glides on, and stays on the corn for a really buttery summer treat!
Take three ears of sweet corn still in the husks and lay them in the microwave. Cook them on high for 7 minutes. When they're done, get a hot pad and take the ears of corn out, laying them on a cutting board.
This is a guide about cooking corn on the cob in a microwave. Corn on the cob can be prepared in a variety of ways.
Microwaving Fresh Corn. The best way to enjoy fresh corn if there just you or you and your husband, is to microwave each ear with husk, silk and all for 5 minutes. . .
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Dose anyone have any different ways of preparing and cooking corn?
Do you like oysters? 1 can drained corn, 1 can creamed corn, 1 small can drained oysters, three pats of butter. Stir into baking dish, cover and bake till steaming. Can top with crumbed crackers too.
1 can of corn, 1 can of drained black beans, and 1 smaller jar of favorite salsa. mix and serve with tortilla chips, or just eat it! GOOD STUFF
Here's one we use each Thanksgiving:
Prep Time: 10 Minutes
Cook Time: 40 Minutes Ready In: 50 Minutes
Yields: 7 servings
1 cup margarine, melted
2 (15.25 ounce) cans creamed
2 eggs, beaten
1 (8 ounce) package dry corn
1 onion, finely chopped
salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.
3. Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.
We got it originally online.
1 16 oz pkg frozen corn, prepared as directed on pkg. If there is much moisture in it, then drain.
Add about 4 oz cream cheese (low fat is OK), stir to combine. That's all there is to it.
However, if you can take a little heat then add finely chopped jalapeno peppers with the cheese-as much as you like.
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Tips and recipes for cooking corn on the cob. Post your ideas.
I have found a way to have great corn on the cob without the lengthy boiling period. Pull the husk down almost to the bottom of the ear but not off and remove the silk,clean the corn and fold the husk back.
Then microwave about 2 1/2 minutes for one, 5 minutes for two, 7 minutes for three and so on.
The corn tastes great and you get it so much faster!
I have found that if you put some sugar in the water that you boil the corn in, it will make it taste much better. My grandmother always said, that anything that needs salt, add a dash of sugar, and anything with sugar, add a dash of salt. She was a wonderful cook.
By Pat in GA
I like to cook my corn a little different, great when we go camping:) I peel back the husks but leave them attached at the bottom then, I clean off all of the silk on the corn. I mix room temp. butter, basil and oregano, rub the corn down with it, pull the husks back up, wrap it in tin foil and bake in the oven or in the coals foam a campfire. I think in the oven I do it for 30 minutes (it has been a while since I made these) and in the coals, we just check them till they are ready to eat.
My method is almost the same as Julie's, in the microwave, but I don't pull down the husks, I just run water over the complete ears, just as it comes from the store or garden, and cut the point off the bottom end.
(this step is mainly because I have a (b)small(/b) microwave. Cook as she described, then, using oven mitts, pull down the husk. The silk comes with it, and the few that might remain can easily be wiped off with a paper towel. Slather with butter, add salt and pepper and enjoy. (05/02/2005)
Has anyone cooked corn on the cob in a slow cooker (crockpot) Thanks (06/25/2005)
After a lengthy search, I found this recipe for cooking corn on the cob in a crockpot:
Place 8 ears husked corn in a slow-cooker, cover with warm water, and cook on high for 2 hours. Reduce the heat to low and allow the slow cooker to keep the corn warm until youre ready to eat.
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks.
By Robin from Washington, IA