It’s almost impossible to mess up the sweet corn we get in Maine. I put the corn in water in a pot. Bring to a boil and leave for three minutes. Remove pot from heat and let sit for 15 minutes. The corn comes out perfect.
I just put it in a pot and cover with water, add some butter, and a pinch of sugar, cover and boil for a few minutes. If I am grilling, I cook it as normal and then take it out and put the ears directly on the grill just long enough to give it the grilled flavor and texture.
My South Carolina friend does her corn in milk and butter, just like the recipe in the OP. I can attest that it’s delicious!
My favorite way to fix fresh corn is to cut it off the cob, put it in a skillet with a couple of tablespoons of butter and a few tablespoons of water (adjust depending on how much corn there is), stir it around while the butter melts and then put a lid on, turn it down to medium and let it steam a little bit to take away the rawness. It should be done within 10 minutes. Add more butter if you want, a little fresh-ground pepper and serve! I use one cob per person.
Put in boiling water for a few minutes, then turn off heat and let sit. Or, remove husks and grill. My favorite recipe this summer is sweet corn summer salad. Grill corn, cool. Cut from cobb into bowl, add halved grape tomatoes, diced red onion and cukes, black beans, feta cheese and toss with an italian or O&V dressing. Yum.
Sorry MaineLonghorn, but the best corn I’ve ever eaten is New York State Sweet Corn invented at Cornell University I believe. Every August when the harvest is going strong I bring some home and chomp away, sometimes I don’t even cook it.
There are a million vegetables and corn is absolutely my favorite. (Really – chard? kale? no contest!) Boil it for four minutes and remove from water. I think the corn holders are silly, and I never put butter or salt on my corn.
I use leftover corn that I scrape off the cob in a stir fry or vegetable medley.
I even like canned corn, if I rinse it of its salt and chemicals.
I love corn, too. Boiled, grilled, as cornbread, as polenta… Mr. B - not so much. He loves freshly boiled corn on the cob. Thank goodness he is not a fan, or I would weigh 200 pounds!
I can certainly eat really good corn just as is and al dente but will attest that two delicious toppings (lightly butter the corn first) is either grated parm or room temperature crumbled blue cheese. A meal in itself!!!
Grilled - in husks or in aluminum foil without husks.
Steamed - put a little water into a large soup pot, put a steamer basket in (water does not rise into the basket), put corn in the basket, cover & steam for 10 minutes.
I’m one of the heathens that loves my corn “naked” - no butter, maybe a little salt. It’s delicious as is.
I don’t make a lot of corn but when I do I either bring water to a boil and cook about three minutes or remove silk but keep husk on, soak in salted water and grill on gas grill. Like Chedva I eat my corn minus butter and salt. I also like Mexican street corn but I don’t make that at home. No corn holders here. I also break my corn in half and eat just a half.
My family loves a Mexican street corn salad I’ve made several times.
Preheat oven to 350 (or grill on low-med), throw whole unshucked ears of corn right on the rack/grates. Roast 30 minutes. Cool just enough to touch and the husk and silk practically falls off with no effort.
Roasting is not only much, much less work (and much less chance of stray silks left on) but you get a nice touch of caramelization, too.
