The bulk of corn grown in the United States is grown in the Corn Belt. The Corn Belt is comprised of the 10 states bordered north to south from Minnesota to Missouri and east to west from Ohio to Nebraska. Corn is generally planted in early spring and harvested from June to October. Enjoy corn for Sunday dinner, picnics or backyard barbecues. Corn is versatile and is cooked in many different ways.
Things You'll Need
Pull the husks from the top of the ear down to the end of the stem but do not pull them off. Remove the silk from the ear then use a knife to cut out dried or withered kernels.
Spread softened butter generously over the kernels and if desired, add seasonings such as chili powder, tarragon, salt or rosemary.
Pull the husk up from the stem to the top of the ear. Make certain the leaves of the husk are laying against the kernels in the same order as when you pulled them down. Tie the tops of the husk leaves tightly together with heavy string.
Place the corn in a roasting pan, leaving at least an inch between each ear. Slide the pan of corn into a preheated oven and bake at 350 degrees Fahrenheit for approximately 40 minutes or until the corn reaches the desired degree of softness.
Remove the husks and silk from the ears of corn. Cut out any withered or dried kernels.
Arrange the ears on a microwave-safe dish, leaving some space between the ears.
Cover the corn with a paper towel or a microwave safe splatter guard. Microwave the corn on the high setting for approximately 4 minutes per ear.
Leave the corn in the microwave for approximately 10 minutes after the cooking time is up so it can continue to cook. Open the microwave door and check the kernels for the right degree of softness. Continue to cook if you want them softer.
Remove the husk and the silk from the ears of corn and cut out kernels with blemishes.
Place a pot of unsalted water on the stove burner. Season the water with 1 tablespoon of sugar per 1 gallon water and bring the water to a boil. Use a pair of tongs to drop the ears into the boiling water. The water must cover the amount of corn you place in it.
Return the water to a boil and boil the corn uncovered for approximately 2 to 4 minutes, depending on how crisp or how soft you want the kernels to be. Remove the pot from the burner and let it sit for 10 minutes before serving with butter and salt.
Use only fresh corn and do not remove the husk until immediately before cooking.
To remove stubborn silk from the ear, wet a paper towel lightly and use it to twist around the kernels.
References and ResourcesPurdue Foods: Cooking Fresh Vegetables
University of Alaska Fairbanks: Corn
Trevecca Nazarene University: Corn