• Liz Talley - Urban Graze

Corn on the Cob


In the oven:

Run water over ears of corn (with husks still on). While still damp, place them directly on the rack of a preheated 350 oven. Bake for 10-25 minutes, depending on size of cobs, and quantity in the oven. After 10 minutes, fork test; corn will be somewhat soft when done. Pull back husks and enjoy with butter and your favorite seasonings!

Grilling in tin foil:

Remove the husks and silks from the corn. Season the corn with butter and salt and pepper to your taste. Wrap the corn in foil and place on a medium hot grill. Roll the ears occasionally to make sure that they cook evenly. After 10 minutes, fork test through foil; corn will be somewhat soft when done.

Grilling in husks:

Preheat an outdoor grill for medium heat and lightly oil grate.

Peel back the husks of the corn without removing them. Remove the silks and re-cover the corn with the husk. Soak in large bowl of cold water for 30 minutes, making sure that the corn is fully immersed. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for about 10-15 minutes; time vary with size and quantity on the grill, (fork test; corn will be somewhat soft when done). Unwrap corn, add butter and season with salt and pepper to taste.

In the microwave:

Remove the husks and silks from corn. Rinse with water, do not dry. Place (one or two cobs) in a microwave safe dish and cover tightly with plastic wrap. Microwave for 3 minutes on high. Corn will be very hot; wait for a minute before enjoying!

On the stovetop:

Remove the husks and silks from the corn. Place cobs into boiling water and simmer for about 2 minutes, depending on the cob size, and number of cobs in the pot. Remove from water with tongs or drain in colander.

Recipe created or adapted by Liz Talley, Urban Graze

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