Comments on: The Perfect Ear of Corn

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By: Donna Lea Simpson

Donna Lea Simpson — Thu, 04 Aug 2011 13:00:22 +0000

I’m going to try cutting the boiling time down from my usual 5-10 minutes. Like Dick, I do add sugar to the water. It definitely makes the corn sweeter, and can rescue corn that is just a little bit older.

I did once have corn that was done on the grill, but whatever they did, it wasn’t enough. It tasted raw, to me.

I like butter, some salt and pepper. Mmmm!!!

By: LinnieGayl

LinnieGayl — Mon, 01 Aug 2011 22:36:24 +0000

Victoria S, I think you’ll be happy with the results if you cut down the time. I tend to like the bi-color corn best.

Syd, how interesting that you learned that years ago! Mealy is a perfect description.

By: Syd

Syd — Mon, 01 Aug 2011 19:16:42 +0000

MMmmmm corn on the cob. My mom (a great Southern cook) taught me many many many years ago to boil it for only 3 minutes, otherwise it gets mealy. I eat it with too much butter and too much salt, just like when I was a little girl. Some bad habits just can’t be broken. LOL

By: Victoria S

Victoria S — Mon, 01 Aug 2011 15:56:08 +0000

Love corn on the cob, and now that I’ve read this blog, I’m gonna try reducing my cooking time down to 5 minutes. Butter, no salt or plain is my flavor of choice. I also love white corn, plain boiled.

I have also microwaved it, in the full husk. When you take it out of the microwave, the silk and husk peel away like butter.

I like it grilled, but have to agree…it’s too much trouble for not enough gain in taste.

By: LinnieGayl

LinnieGayl — Sat, 30 Jul 2011 21:27:56 +0000

Tee, that does sound like a lot of work that your son went through to grill corn. That’s probably much healthier for you that you don’t like the taste of butter. When I think back to how much salt I put on my corn as a child, I shudder.

By: Tee

Tee — Sat, 30 Jul 2011 18:22:26 +0000

I love corn on the cob. I too used to cook it about 15 minutes, but now only around 5. It’s long enough. Also, I used to put a small amount of sugar in the water until I read someplace that it could toughen the corn. I don’t think that’s true, but I’ve never gotten back into the habit of adding it. As far as garnishments, I use nothing. I don’t need the salt and totally dislike butter on anything (unless it’s a hidden ingredient in the preparation of foods). But to see melted butter on any food turns my stomach. So I enjoy the corn as is, just as I do a baked potato, veggies, rolls and whatever else most people throw melted butter on.

My son has tried grilling it a few times, but he goes through way too much trouble doing it. He soaks it in water in the husk for several hours, then puts it on the grill. Too long to wait. Good eating with the corn. This is definitely the season for it.

By: LinnieGayl

LinnieGayl — Sat, 30 Jul 2011 16:32:29 +0000

Missie, I just know I’d love grilled corn, but don’t have a grill (except for a tiny George Foreman) so it’s out for me. I’ve never tried microwaving it, but that does sound interesting.

I love the sound of bleu cheese butter!

By: Missie

Missie — Sat, 30 Jul 2011 14:42:28 +0000

Our two favorite ways for corn on the cob are either to grill them (season with a bit of S&P, drizzle with a bit of olive oil & wee bit of butter, and wrap in foil) or to steam them in a microwave corn on the cob cooker.

Doing them on the grill, we like to let them get a bit blackened — gives it a different kind of texture and flavor that we enjoy. Steaming in the microwave gives it that fresh crispness that you’re describing.

I think flavored butters would be D-I-V-I-N-E. I’ve made a bleu cheese butter (mix together equal parts bleu cheese and butter) that transforms anything you use it on — garlic toast, hamburgers, whatever you want to try it on. And because it’s so chock full of flavor, a little goes a long way.