Fresh corn is an easy and delicious summer side dish. Find your family’s favorite, when you try one or all of the following ways to make corn on the cob.
 Grilling
- Do NOT husk corn.
- Soak corn for 15 minutes in cold water. Remove and drain.
- Place corn on medium-high gas grill, turning every 5 minutes (every 10-15 minutes if using charcoal.) Husks will char and brown – keep turning as not to burn. The steam will cook the corn inside.
- When the outer husk is a deep brown, remove with tongs (about 15-20 minutes).
- Let cool a few minutes. Using dish towel or oven mitts, husk corn.
- Serve with butter, salt and pepper.
Boiling
- Husk Corn.
- Fill large pot with water. Bring to boil.
- Drop ears of corn into boiling water (water must cover ears). Cover pot and bring back to roaring boil.
 Turn off heat and keep covered. Cook 6 to 10 minutes.
- Remove from pot with tongs and serve with butter and salt.
Microwaving
- Husk Corn.
- Rub butter all over corn and place in sealable plastic bag.
- Cook on high for 2 minutes.
- Turn over. Cook an additional 2 minutes.
- Remove from bag (caution: this will be hot and steam will release from bag)
- Serve with butter, salt & pepper.
Roasted
Estimated time: 20 min
Serves 6
Ingredients:
 Juice of 2 limes
- Large pinch of cayenne pepper
- ¼ pound (1 stick) unsalted butter, melted
- 12 ears of fresh, tender young corn, husked
- Coarse kosher
- Salt to taste
Directions:
Preheat/prepare grill. Mix the lime juice, cayenne pepper and melted butter in a small mixing bowl. Roast the corn over the coals, brushing often with the melted butter mixture. Roast until the kernels are soft and golden brown, turning often, about 10 minutes. Serve immediately with extra butter and salt. |
