There are many variations of ways but it is quite easy to process corn. Corncobs can be boiled, microwaved, roasted, steamed, or roasted, while corn kernels are usually boiled, steamed, or microwaved. Keep reading to learn more about your preferred cooking method.
Ingredients
Prepare 4 servings
- 4 cobs or 2 cups (500 ml) frozen corn kernels
- Water
- Butter, salt and pepper (to taste)
Step
Method 1 of 9: Boiling Corn Cobs
Step 1. Bring water to a boil in a large saucepan
Meanwhile, prepare the corn cobs while removing the corn husks and hairs.
- The amount of water that boils depends on the size of the corncobs you want to cook. Make sure you use enough water to cover the corn cobs.
- You can also add up to 1 tsp (5 ml) of salt to the water if you like, but this is not mandatory.
- To remove the husks, break the corn stalks at the bottom with your hands. Pull the stems to remove the corn husks that are still attached. Remove the remaining skin by peeling it off using your fingers.
- Rinse the husked corncobs under running water. Gently rub the corn to remove the corn hairs that are still attached.
Step 2. Put the corn into the boiling water
Cover the pot and let it boil.
- Use tongs to submerge the corn in the water. Do not use your hands to place the corn as it can cause burns.
- If the simmering slows down or stops after the corn is added to the pot, let the water boil again before calculating the cooking time.
Step 3. Cook for 3 to 8 minutes
Corn should have a "soft-crispy" texture when fully cooked.
- "Soft-crispy" means the corn is soft enough when pressed, but not soggy.
- Cooking time varies depending on the type of corn and the degree of doneness. Fresh corn and sweet corn usually cook the fastest.
Step 4. Remove and serve
Place the corn on a paper towel and let it dry for 30 to 60 seconds before serving.
- The corn is still quite hot, so it's best to wait a few minutes before taking a bite.
- Corn is usually tastier when served with butter.
Method 2 of 9: Microwave Cooking Corn Cobs
Step 1. Place the corn cobs on a microwave-safe plate
You will need to cook the corn cobs one by one in the same way.
Don't throw away the corn husks. Microwaved corn with the skin on will give better results
Step 2. Microwave the corn for 5 minutes
The microwave must be set to its highest power or full power.
Leave in the microwave for 1 to 2 minutes to avoid steam burns
Step 3. Transfer the corn to a cutting board
Cut the ends of the stems using a sharp kitchen knife.
- Use oven mitts or a towel when removing corn from the microwave.
- When cutting, you also remove the first row of corn kernels. Make sure your cut goes right through to the skin.
Step 4. Strip the corn husks and serve it
Use oven mitts or a towel to grip the corn from the uncut ends. Shake the cob slowly to release it
- The corncobs will slip out of the skin easily. Even corn silk will usually remain in the skin.
- You can serve the corn with added butter and salt, or to taste.
Method 3 of 9: Baking Corn Cobs
Step 1. Heat the grill over medium-high heat
Meanwhile, clean the corn from the skin and corn hair that sticks.
- If using a gas grill, set it to medium-high and heat for 5 to 10 minutes.
- If using a charcoal grill, allow the thick layer of coal to burn until white ash begins to form on the surface.
- Remove the husks from the corn by breaking the ends of the stalks and pulling them to remove the husks adhering to the stems. Peel off the remaining skin with your fingers.
- Rinse the corn under running water to remove adhering corn hair.
Step 2. Coat the corn with olive oil
Use a brush to apply a thin layer of olive oil all over the surface of the corn. Do not use more than 1 tablespoon (15 ml) of olive oil for each corn.
You can also use melted butter in addition to olive oil
Step 3. Place the corn on the grill
Cook for 6 to 10 minutes.
- Turn the corn occasionally to make sure it cooks evenly and doesn't scorch.
- Corn is ripe when the seeds start to turn light brown. The corn will also scorch in some places, especially near the smaller kernels.
Step 4. Serve according to taste
Remove the corn from the grill and transfer to a serving plate. Let it cool until you can safely hold it with your bare hands.
Butter and salt are often served with the corn, but if the corn has been previously buttered, you may not need to add more
Method 4 of 9: Steaming Corn
Step 1. Bring water to a boil at the bottom of the steamer
Clean the corn from the skin and hair while waiting.
- If you don't have a steamer, you can use a large pot and a slotted metal colander. Make sure that the metal strainer can be placed on the rim of the pan before using it. The filter container should not be submerged more than half of the pan.
- Break off the ends of the corn stalks and pull through the corn to remove any adhering skin. Peel off the remaining skin with your fingers.
- Rinse the corn under cold running water, rubbing gently with your hands to remove most of the cornstarch.
Step 2. Place the corn in a steaming container
Cook for 8 to 12 minutes.
- Use tongs to place the corn into the steaming perforated container. Using hands can cause burns.
- Cooking time will vary depending on the degree of doneness of the corn. Fresh corn generally cooks faster than aged corn.
- The corn is ready when the seeds are soft but not soggy.
Step 3. Serve warm
Remove the corn from the steamer with tongs and let it rest for a minute or two before enjoying.
Season with butter and salt if you like
Method 5 of 9: Burning Corn
Step 1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
Clean the corn husks and hairs while waiting for the oven to heat up.
- Remove the husks by breaking the stalks with your hands. Pull the broken stem downwards while peeling off the skin attached to it. Peel off the remaining skin with your fingers.
- Rinse each corncob under running water, rubbing gently with your hands to remove any adhering hair. Dry with a clean cloth or tissue.
Step 2. Coat the corn with butter
You can also add a little salt and pepper, if you like.
Use enough butter. Spread at least 1 to 2 tablespoons of melted butter all over the corncobs
Step 3. Wrap each corn in foil
Each corn must be completely wrapped in foil.
If you're worried about the butter dripping off the foil, place a flat pan or pan under the wrapped corn to catch the drippings of butter
Step 4. Bake the corn for 20 to 30 minutes
Usually it only takes 20 minutes for the corn to fully cook, but large corn may take 30 minutes.
Place the corn on the middle oven rack so that it cooks evenly
Step 5. Remove the corn and serve it
Let the cooked corn rest for 2 to 5 minutes before opening the foil. Serve when cool enough to touch.
Method 6 of 9: Boiling Corn Seeds
Step 1. Boil water in a medium saucepan
Meanwhile, prepare the frozen corn kernels that you want to cook.
- You can add up to 1 tsp (5 ml) of salt to the boiling water if you like.
- Corn does not need to be thawed before use.
- You can also use canned corn kernels in addition to frozen corn. Note that the amount of time it takes to boil canned corn is shorter than the amount of time it takes to boil frozen corn. In addition, canned corn must be drained before placing it in boiling water.
Step 2. Put the corn in the boiling water
If the boiling stops or reduces, allow the water to boil again. Once it comes back to a boil, use medium-low heat.
Step 3. Cover and let it cook
The frozen whole kernels will boil in 5 to 10 minutes. Drain when done.
- Canned corn only needs to be boiled for 1 to 3 minutes.
- When done, the corn will be hot and tender but not mushy.
Step 4. Serve as desired
Do not refreeze the corn kernels after cooking.
If you like, you can add butter, salt and black pepper. You can also use other seasonings, such as parsley, according to individual tastes
Method 7 of 9: Steaming Corn Seeds
Step 1. Bring water to a boil in the steamer
Fill the bottom of the steamer with water and then heat it on the stove over medium heat until the water evaporates and starts to boil.
- Don't let the water boil.
- Do not fill the steamer with too much water so it doesn't spill out of the steamer hole.
- If you don't have a steamer, you can use a metal pot and colander with small holes. Make sure that the strainer fits snugly against the rim of the pot without falling over.
Step 2. Pour the frozen corn kernels into the steamer
Spread the seeds evenly over the sieve.
- Canned corn kernels can also be used and cooks faster. After cooking, the results also tend to be more mushy.
- You don't need to thaw frozen corn kernels before use.
Step 3. Cook 9 to 10 minutes
Allow the corn to steam for 9 to 10 minutes without covering. Drain when done.
Canned corn kernels only need to steam for 3 or 4 minutes
Step 4. Serve
Steamed corn can also be served with butter and salt and other seasonings.
Method 8 of 9: Microwave Cooking Corn kernels
Step 1. Place the corn kernels on a microwave-safe plate
Spread the frozen corn kernels evenly on the plate.
- Canned corn kernels can also be used, but there are some differences in cooking methods and times.
- Frozen corn does not need to be thawed before cooking.
Step 2. Add 2 to 4 tablespoons (30 to 60 ml) of water
Stir the water that has been mixed into the corn so that it is evenly distributed.
Note that this step is only necessary if using frozen corn kernels. You don't need to add water if you use canned corn, and you don't need to drain the canned corn before using it
Step 3. Wrap the corn in food plastic
Pierce the package with a fork to make holes for ventilation.
- You should only use plastic materials that are safe to use in the microwave.
- If the cooking plate has a lid, use a cover and don't need plastic. Make sure that the cover is slightly loose to allow ventilation.
Step 4. Microwave for 4 to 5 minutes
If using canned corn, just cook 1 to 2 minutes.
- The cooking time depends on the wattage of the microwave used. Low-power microwaves take longer, while high-power microwaves take only a short time.
- If you hear a popping sound when cooking corn, stop the microwave immediately.
Step 5. Drain and serve
Drain the liquid and season to taste with butter, salt and pepper.
Method 9 of 9: Coal Roasting Corn
Step 1. Cut the ends of each corn
Soak the corn with the husks in a sink or large saucepan measuring 10.2 cm to 15.2 cm in tap water for about an hour.
Step 2. While soaking the corn, prepare the coal grill
Add enough coal to cook for an hour.
Step 3. Place the corn still with the husk on the grill
Cook for about an hour, turning occasionally so that the skin burns slightly.
Step 4. Remove the skin
Step 5. Add butter, salt and pepper to taste
Serve immediately.
