Sweet corn is a summertime favorite that is very easy to prepare. There are two primary methods of cooking sweet corn on the cob: grilling and boiling. Many people have opinions about the best way to go about either of these methods. The processes listed here are easy and tasty.
Boiling Sweet Corn
Prepare the corn by removing the husks and silk. Rinse the cobs under cold water and trim the ends, if necessary.
Fill a stock pot with cold water and put it the range on to boil. There are two schools of thought: add corn prior two the water boiling or add it once the water has boiled. If you add it immediately, you can ensure that you have the sufficient amount of water to cover all the ears of corn.
Allow the corn to cook for five to 10 minutes once the water has begun to boil. Remove it carefully with tongs and let it cool for two to three minutes before serving.
Grilling Sweet Corn
Pull back the husks of the corn without removing them and clear out the corn silk. Pull the husks back into place over the kernels. Alternatively, clean the corn as you would for boiling, then wrap the ears in aluminum foil.
Place the ears on the grilling surface (open flame is best) and turn them about a quarter rotation every minute or so. Continue turning until the husks (or foil) are slightly browned on all sides.
Remove the corn from the grill and carefully remove husks or foil. Allow the ears to cool for about one minute prior to serving.
Add a few teaspoons of sugar to boiling water to help sweeten the corn even more. This is particularly useful if the corn is not very freshly picked.
Boil a stick or two of butter along with the corn rather than putting it on afterward.