Connies Perfect Corn On The Cob Recipes

BOILED CORN ON THE COB RECIPE

Steps:

• Place corn in a large soup/stock pot and fill it with enough water to cover the corn.
• Bring water to a boil and add 2 Tbsp of sugar (1 Tbsp for a smaller pot and 2 for a huge one).
• Cover, reduce heat to medium and boil 15 minutes. When time is up, sample few kernels of corn before turning off. "Older" corn may take a few more minutes to cook. Kernels should be crisp-tender.
• Remove from heat and drain. Butter and pepper your corn if you like. Best to eat it fresh, or wrap it in foil and save it for later.

PERFECT CORN ON THE COB

Steps:

• Fill a large stockpot about halfway with cold water, add milk, butter (optional), and sugar and bring to a LOW simmer. Do not add salt.
• Once water is at a low simmer, add corn. Cover and simmer for about 8-10 minutes.
• Remove corn with tongs and serve with butter, salt and pepper (see tips above).

CONNIE'S PERFECT CORN ON THE COB

Steps:

• Shuck your corn just before you are ready to cook
• Put a big pot of water on to boil
• Shuck the ears of corn
• Put the ears into fast boiling water
• When water starts to boil again, put a lid on the corn and turn off the burner
• Let corn sit in hot water for 6-8 minutes
• Take corn out of pan and slather in butter. Add salt to taste.

BASIC CORN ON THE COB

Steps:

• Pull back the corn husks without detaching them from the cobs. Pull out all of the silk. Spread the corn with butter, if desired. Pull the husks back over the corn.
• To steam corn: Bring a large pot of water to the boil. Reduce heat to a simmer. Place corn in a steamer over the water. Cover and steam until corn is tender, about 12 minutes. Or, to roast corn: Preheat oven to 375 degrees. Roast corn in the oven until tender, turning it twice, about 35 minutes.
• Pull the husks off the corn and season with salt and pepper to taste. Serve immediately.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

SHIRLEY'S PERFECT STEAMED CORN ON THE COB EVERY TIME!

Steps:

• Husk corn. Set aside.
• Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
• Place large plate or steamer in bottom of pan.
• Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
• Put the cover on, and bring water to a boil.
• Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
• Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
• Remove corn from pot with tongs, and put on a serving plate.
• Cover with aluminum foil, until ready to eat.
• Serve with lots of butter and sprinkle with salt, to taste.