Corn on the cob is sweet and delicious, whether you like to load it up with salt or slather it in gobs of butter. But making it can be a pain. First there's the shucking that not only makes a mess, but can also be pain-staking when you're trying to pull out all those individual strands of silk. Then you need to find a pot big enough to fit all those ears of corn and then try to keep it warm without overcooking it.
It's no wonder that, even with so much love for corn on the cob, it's reserved for the holiday table or the big summer barbecue. But, there are a lot of hacks for corn on the cob out there, and many different ways to cook it. And once you know them, cooking this fun food actually becomes well, fun! Plus you also get to enjoy it whenever the hankering strikes.
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1. Put it in a slow cooker with coconut milk and honey
Talk about set it and forget it. After shucking the corn, cut the ears in half and place them in a slow cooker. Pour in one can (13.66 ounces) of light coconut cream and drizzle a couple tablespoons of honey over top. Cut about half a cup of cold butter into large chunks and tuck on top of the corn. Place the lid back on the slow cooker and cook on high for 3 hours. When it's done cooking, serve right away and watch everyone 'ooh' and 'aah' over your delicious sweet corn.
Talk about set it and forget it. After shucking the corn, cut the ears in half and place them in a slow cooker. Pour in one can (13.66 ounces) of light coconut cream and drizzle a couple tablespoons of honey over top. Cut about half a cup of cold butter into large chunks and tuck on top of the corn. Place the lid back on the slow cooker and cook on high for 3 hours. When it's done cooking, serve right away and watch everyone 'ooh' and 'aah' over your delicious sweet corn.
2. Add sugar to water when cooking
There's a reason the above cooking method calls for honey - some type of sugar should always be added when cooking corn, even when boiling it on the stove. Just a tablespoon or two will do; you don't want corn that is actually syrupy sweet. But just a couple of generous pinches will bring out the natural sweetness of the corn, making it even more delicious!
There's a reason the above cooking method calls for honey - some type of sugar should always be added when cooking corn, even when boiling it on the stove. Just a tablespoon or two will do; you don't want corn that is actually syrupy sweet. But just a couple of generous pinches will bring out the natural sweetness of the corn, making it even more delicious!
3. Make it in a cooler
Sure, coolers keep things cool but that same insulation can also keep hot things hot. To cook corn on the cob this way, clean out a cooler and place shucked ears of corn inside. Pour two kettles worth (about 8 cups) of boiling water over top of the corn and close the lid. Allow that hot water and steam to slowly cook the corn and it will be ready whenever you need it!
Sure, coolers keep things cool but that same insulation can also keep hot things hot. To cook corn on the cob this way, clean out a cooler and place shucked ears of corn inside. Pour two kettles worth (about 8 cups) of boiling water over top of the corn and close the lid. Allow that hot water and steam to slowly cook the corn and it will be ready whenever you need it!
4. Keep corn on the cob hot
Sometimes you have a lot of ears of corn to cook and your largest pot still requires you to cook it in batches. So how do you keep the ears done first hot while cooking the others? There are a couple of ways to do it.
Sometimes you have a lot of ears of corn to cook and your largest pot still requires you to cook it in batches. So how do you keep the ears done first hot while cooking the others? There are a couple of ways to do it.
The first is to use the solution above, but this time without placing any water in the cooler. Cook the corn the way you'd like and then wrap it in aluminum foil as soon as it's done. Toss the foil-wrapped ears into a cooler and they'll keep warm for at least half an hour until you're ready to serve.
The second way is to cook your corn and again, wrap the individual ears in aluminum foil. Place in an oven that's been preheated to 200 degrees Fahrenheit and those ears will keep warm as long as you need them. And because the oven is set to such a gentle heat, you won't overcook the corn.
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5. Cook the corn in a microwave
This cooks your corn very quickly and it's the best way to easily remove the husk. Place ears of corn into a microwave, two to three at a time is best, and cook them for four or five minutes, depending on the strength of your microwave. When they're done, remove them from the microwave with a pair of tongs and chop the stalk-end off. Then, using a kitchen towel or oven mitt, turn the husk upside down and give it a little shake. The corn on the cob will slip right out and you won't even have any of that nasty silk still hanging on. If the corn doesn't come out of its husk that easily, just lay it on the corner and, still protecting your hand with a towel or mitt, just peel it back.
This cooks your corn very quickly and it's the best way to easily remove the husk. Place ears of corn into a microwave, two to three at a time is best, and cook them for four or five minutes, depending on the strength of your microwave. When they're done, remove them from the microwave with a pair of tongs and chop the stalk-end off. Then, using a kitchen towel or oven mitt, turn the husk upside down and give it a little shake. The corn on the cob will slip right out and you won't even have any of that nasty silk still hanging on. If the corn doesn't come out of its husk that easily, just lay it on the corner and, still protecting your hand with a towel or mitt, just peel it back.