Okay, after an entire summer of fabulous sweet corn from farmers’ markets, here’s the scoop on preparing Corn-on-the-Cob:
Shuck and clean the corn, brushing away all silks. Bring a large pot of water to a boil. Drop in the corn and boil until tender, 5 minutes for 1 to 2 ears, 10 minutes for 3 to 4 ears. Boiled corn is quite good. The disadvantages of boiling are that it steams up your kitchen and it leeches away some of the flavor.
Steaming, though, does seem to preserve more flavor.
STEAMING ON THE STOVE
On the stovetop, you can steam corn in a basket over boiling water. Shuck and clean the corn and place it in a steamer basket over boiling water. 10 to 15 minutes will make it tender and sweet. Again, though, you’re filling your kitchen with steam—not so good in hot climates.
Or, you can microwave corn-on-the-cob.
MICROWAVE STEAMING 1: Naked Corn
Shuck and clean 2 ears of corn and place them in a microwave-safe container twice as large as the volume of corn. Add 2 tablespoons of water and cover with plastic wrap, leaving one corner open for escaping steam. Microwave on high for 5 minutes. Tilt the dish so that the corn rolls over. Microwave for an additional 3 minutes. For greater numbers of ears, check your microwave manual for times. The steamy water makes corn cooked this way very moist and tasty.
You can also microwave corn in the husks.
MICROWAVE STEAMING 2: Husked Corn
Trim the silks and any loose husks and place 2 ears in the microwave oven on top of a paper towel. Microwave on high for 4 minutes. Using tongs, turn the ears over and microwave for an additional 2 minutes. Remove to a wire rack until cool enough to handle. This method makes the corn drier than steaming under plastic.
MICROWAVE STEAMING 3: Husked Corn, Wrapped
Wrap 2 individual ears still in the husks in plastic wrap and place in the microwave oven. Microwave on high for 5 minutes. Using tongs, turn the ears over and microwave for an additional 3 minutes. Remove to a wire rack until cool enough to handle. This method makes the corn more moist than husked corn without the wrap, but less moist than naked corn.
It seems so easy to toss husked corn into the microwave, but the truth is I like naked steamed corn best. SAM