Get your dental floss ready because ’tis the time of year to enjoy some sweet corn. If you live in the Midwest like me, you can find it for 20-25 cents per ear right now, and it’s super sweet, very flavorful, and extremely tender and juicy. There are many, many different ways you can prepare corn on the cob, and I’m going to give you not one but two methods today. It must be your lucky day! In all honesty, this benefits me too because I’m pretty backlogged on my blog posts…or should I say backblogged? Maybe I just invented a new word!
Anyway, both of these methods couldn’t be easier and take very little preparation. Give them both a try and let me know what you think!
Microwaved Corn on the Cob
Leave the corn cobs in the husks (I repeat, leave the husks on) and put the corn in the microwave. Microwave for four minutes per ear of corn. (See, I told you it was easy!) If you get to four or more ears at once, you can decrease the time a couple of minutes.
Cut through the husk at the bottom of the ear and peel the husk up. Be careful, it’s hot and there’s steam trapped inside. If you cut from the bottom, the silks should come off very easily.
Grilled Corn on the Cob
Remove husks and silk threads from corn cobs. Place directly on the grill in a hot spot and cook for 5-7 minutes, rotating occasionally. Some kernels will become blackened, and some may even pop!
I really like to serve corn that’s been grilled like this with some garlic butter. Just melt some butter in a small bowl and stir in a little garlic powder, then brush on the corn.
If you already have the grill going, why not throw your corn right on! The grill gives it a little bit of that charred taste that is extremely delicious. You’re going to love it!