A Twist on Corn on the Cob

A Twist on Corn on the Cob

Corn on the cob is favorite at cookouts and family gatherings, but cooking it perfectly can be difficult. So we asked the Suburban Chef, Barbie Hahn to come on and help us.

She has a few rules to help make sure you get the perfectly cooked corn.
-Rule number one: never plunge  delicate, sweet corn on the cob into boiling water, you will scald the kernels and they become tough.
-Rule number two: never cook corn directly on the grill without par cooking it first.  The outside of the corn gets burned before it is tender to the bite.

She suggests you steam your shucked  corn. Either use a steamer basket to elevate the corn out of the water or if you don't have a steamer basket, use a tall pasta pot and place the ears of the corn fat side down in the pot on a little platform of tin foil. Steaming the corn does take longer, but the nice thing is, once the corn is finished cooking you can turn off the heat and let it sit in the pot covered and it will keep for quite some time. Steaming corn can take 12-20 minutes depending on how many ears you have in the pot. Best idea, don't overcrowd the pot.

If you want to grill your corn after you have steamed it, just cook long enough to put some grill marks on it, you will be good to go!

So how do you pick the best corn? Hahn prefers the small kernels that are full but still flexible when pushed on with your thumb nail.  She doesn't like large kernels, she says they can tend to taste like feed corn and no amount of cooking can make them edible.

Now you have the perfectly cooked piece of corn.... lets give it a twist!

Cajun Lime Butter
1 stick of unsalted butter
1-2 tsp Tony Cachere's seasoning
Zest of one lime
Honey butter
Just like it sounds
2 Tablespoons honey
1 stick unsalted butter
1 tsp salt
Roasted Garlic Pesto butter
1 stick unsalted butter
1 clove  roasted chopped garlic
1-2 Tablespoons basil pesto
1 tsp salt.

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