Corn on the cob is one of my all time favorite foods.
It's grown locally and always tastes amazing, no salt or seasoning required.
Growing up, corn was a treat saved for big family gatherings and summertime barbecues.
When we saw the farm stand bags in the kitchen, we knew there was a big party on the horizon.
With the festivities in full swing, we would sit on the grass in our bathing suits, shucking the ears, in between cannonballs and jackknife dives, before handing them over to my mom who would boil them in a giant pot...for what seemed like forever.
Great memories.
However, as an adult, peeling and husking wasn't nearly as much fun on a Wednesday night in between carpooling runs to dance, theater practice and music rehearsals.
It was very messy and there just wasn't any time for forever.
Occasionally, my husband would wrap a few ears in tinfoil and toss them on the grill, but again, not super easy during those dicey dinnertime hours.
So corn wasn't on the menu very often around here. It was strictly weekend fare.
Then during a summer party of my own, I tasked my sister-in-law with the dreaded corn detail. To my great surprise, she was shucked, steamed and served before I was done making the salad.
And it was delicious.
She showed me how she did and I have never looked back. Now we have cooked to perfection corn on the cob in no time flat and we have it often.
Like several times a week, all year long.
Now to be fair, I remembered her instructions one way and when I texted her to confirm I was doing it right, turns out, I wasn't!
Ha! I told you I wasn't a great cook...can't even follow simple instructions.
I guess, being the lazy chef that I am, I cut out a few of the steps.
But that's ok, my way is awesome. Here's the nitty gritty.
Corn On The Cob Stovetop Recipe
I start by filling a big pot with about an inch of water.
I cover the pot, turn the heat on high and bring the water to a rolling boil.
In the meantime, I shuck my corn.
Ok, here's one of the steps I cut out. I do not buy full ears of corns. I buy the packages of corn that have the majority of the husks already removed.
They may be slightly more expensive, but it saves me time and mess and frankly, they are available all year long at the grocery store, while the farmstead ears are only here during mid to late summer.
Update!! I originally forgot to mention that I do rinse them in water after I shuck them. Bev reminded me to mention that and I'm so glad she did, because it's an important step for sure. Thanks Bev!
Next, I toss them in the water, keep the boil up high and put the cover back on until they turn bright yellow.
It only takes a few quick minutes for that to happen...and then they're done! Fabulous!
I know what you're thinking...wait, there's not enough water in there to boil them, but they're sitting in the water so they're not steamed either. What is she doing??
But it works!
I guess after my sister-in-law left, and I was unsupervised, I was in a rush one night and forgot all about the steamer, so I threw the corn in without it.
It wasn't mushy or tough, it was cooked all the way...tender and sweet, like I said, no need for butter, salt or seasonings.
A foolproof crowd pleaser every time.
So I never looked back.
It may be a little unorthodox, but it's an unbelievably easy recipe.
Stress free side dish during the week.
And more time to mingle with my guests during a party
Especially when my guests are in town! 😉
How do you cook corn?
I boil it and it does take so long. Going to give this way a try. Our local farmers stand opens Monday so fresh corn on the cob is definitely on the menu. Can’t wait!
ReplyDeleteAwesome Barb! I hope it works out well for you. Others are commenting that they do what I do, so I think we're in good company!
DeletePlease remind people to rinse the corn under running water before cooking, using a brush if necessary. Studies have found residue of pesticide dust on ears of corn. Love your idea of cooking corn! I cook it in a covered skillet with a small amount of water. We're all for saving time!
ReplyDeleteBev!! Thank you for that reminder. I always rinse the ears off, I am so glad you mentioned that step. I went back and added it to the post, since it's so important. I love your method, too. Sounds very similar, I am trying it next time (tomorrow!!). Thanks for the awesome skillet tip!
DeleteMy way is similar. Fill the pot with the corn and water to just cover the corn. Turn on high to boil. When it does boil time for 2 minutes and the corn is done and perfect. I let my husband shuck the corn outside! I wait till it is fresh locally and then we eat it constantly!
ReplyDeleteOur ways do sound similar AnnMarie! I am all about quick and easy...and two minutes is just perfect. Enjoy your corn! And your weekend!
DeleteI just boil it for about 10 minutes / haven't changed that for all of my life :) When I was a kid my favorite dinner of all times was fresh corn on the cob from my grandparents garden ( I could EASILY put away 6-8 ears of that at one sitting :) my mom's fried potatoes and German cucumber salad...later on to be joined with garden tomatoes when they came in to season
ReplyDeleteNothing beats garden fresh food, Deb....especially when it comes from grandma's garden!!
DeleteNever realized it turned more yellow with cooking, but I do cook it, usually in microwave.
ReplyDeleteI cook it that way too. With the husks still on. I'd never go back to boiling it.
DeleteI don't make corn often because of the time involved, but your way is much quicker!
ReplyDeleteIt is quick, Mari! We eat it once or twice a week now, because the hassle is gone. I hope you like it!
DeleteHi Kim,
ReplyDeleteI buy the four packs of sweet corn from the store too. I think it has great flavor and less work. I usually boil mine and this seems so much easier. I am going to give this a try. Love sweet corn in the summer months. Have a great weekend.
xoxo
I hope you like it, Kris! It really is easy...and quick!
DeleteKim, I cook mine just like that for years. My Mom taught me when I was first married. I love fresh veggies and corn is one of my favorites and so easy to cook. I even stopped putting butter on them to actually taste how good they are.
ReplyDeleteIt's super easy, Betty, isn't it? And the corn really does taste so fresh, you need nothing!
DeleteI usually fill the water up to where it covers the corn. With the lid on I bring it to a boil and then shut it off with the lid on until everything else is ready. Some ears don't even get submerged when I have a full pot of them or longer then others. But they still come out tasty and tender. I'm not going to put as much water in anymore. Thanks for that. ;) Cindy
ReplyDeleteGive it a try, Cindy, I think it's very similar to what you do. A tiny bit less water just makes it a boil/ steam and it goes quick!
DeleteWe don't do butter or salt either - just taste the goodness of the corn.
ReplyDeleteLove that farm fresh corn, Carol. I'm with you!
DeleteMy whole family loves corn on the cob, but we don't have it often enough. I'll have to try your easy peasy way. Thanks!
ReplyDeleteWe eat it a lot more now that I've gotten the cooking time down to a few minutes. I say try it!!
DeleteHi Kim, I cook corn pretty much like you do. Sometimes it cooks longer than others but have found out corn doesn't need a whole lot of time on the stove. I remember my dad actually growing rows of corn in our garden and have never forgotten that sweet taste. BUT, with all that said, how can you eat it without any butter, salt and pepper??? My bad!!!...xxoJudy
ReplyDeleteOh Judy, I have always wanted to grow corn, but it's not very practical here in the burbs. The idea of it makes me think of that scene from Seems Like Old Time when Charles Grodin tells Goldie Hawn, "Glenda, we could've gone to Europe for what it cost me to grow four lousy ears of corn!!" 😆
DeleteI LOVE corn on the cob! I've always boiled it too. but now am going to try your way!
ReplyDeleteman. I wish I had some right now! there is just nothing like it. thanks!
slices of fresh tomatoes and corn on the cob. doesn't get any better than that! xoxo
Yum, Tammy, now I want to make a tomato and corn salad!
DeleteI like easy peasy!
ReplyDeleteAnd the small ears . . .
But being an Iowa gal for many years . . .
Nothing, NOTHING like fresh sweet corn . . .
So I husk away . . . bring water to a boil . . .
In goes the corn, perfect in a few minutes . . .
I adore corn, Lynne and it's totally in season right now. Yum!
DeleteI microwave mine! Using the 3 minute rule PER ear. Wash (leave shucks) and place in microwave on paper towel. Microwave, I turn mine over half way through cooking time. Take from microwave with a towel or oven mitt. Cut the bottom off so when you squeeze/shake from top of corn, the corn slides out (99% of silks come off as well). Season to your liking and enjoy!
ReplyDeleteMicrowave, Doris!! Genius. I am definitely going to try it! Thank you for the tip. I am totally going to try it!!
DeleteWe love fresh sweet corn too. I will give your way of cooking it up a try. Thank You!
ReplyDeleteCorn is awesome, Carla! Hope you like this tip!
DeleteI'm going to give that a try! I like easy and simple!
ReplyDeleteI hope you like it, Deanna!!
DeleteI used to boil my corn for 20 minutes but I will have to try cooking it this way. Thanks
ReplyDeleteIt definitely cuts the time down, Julie!
DeleteThis sounds wonderful. Corn is a favorite in our home.
ReplyDeleteThanks Melissa! I hope you give it a try...
DeleteMany thanks for sharing this …
ReplyDeleteI love your photographs too!
All the best Jan
Thanks Jan! I did have more fun taking the pictures and it took longer than making the corn!
DeleteOh Teri, I hope you like them. The Taco Pie is a big hit around here...and great with a side of corn! Hugs to you!
ReplyDelete