Corn On The Cob America's Test Kitchen
Nothing screams summer like a barbecue or picnic with fresh corn on the cob. Whether boiled, grilled or roasted, corn on the cob is a delicious and nutritious addition to any meal. But how do you make the perfect corn on the cob? Look no further than America's Test Kitchen for expert tips and tricks.
Choosing Your Corn
The first step in making great corn on the cob is to choose the right ears. Look for ears that are firm and plump, with bright green husks and brown tassels. Avoid ears with brown or slimy spots, as these indicate that the corn is past its prime.
Once you've selected your ears, it's time to prep them for cooking. Remove the outermost layer of husk and trim the silk from the top of the ear, leaving a few inches of husk intact at the bottom. This will help keep the corn moist during cooking.
Boiling Corn On The Cob
Boiling corn on the cob is a classic and easy method that yields tender and juicy kernels. To start, fill a large pot with enough water to cover the ears of corn and bring it to a rolling boil. Add a tablespoon of salt to the water, which will help enhance the flavor of the corn.
Add the ears of corn to the pot and let them boil for 3 to 5 minutes, depending on how tender you like your corn. Use tongs to remove the ears from the water and let them cool for a minute or two before serving.
Grilling Corn On The Cob
Grilling corn on the cob is another popular method that imparts a smoky flavor and charred exterior to the kernels. Start by preheating your grill to medium-high heat. Peel back the husks of the corn and remove the silk, leaving some of the husk intact at the bottom.
Brush the corn with melted butter or olive oil and sprinkle with salt and pepper. Fold the husks back over the corn and tie them with a piece of kitchen twine. Place the ears of corn on the grill and cook for 10 to 15 minutes, turning occasionally, until the kernels are lightly charred and tender.
Roasting Corn On The Cob
Roasting corn on the cob is a simple and flavorful method that requires minimal prep work. To start, preheat your oven to 350°F. Peel back the husks of the corn and remove the silk, leaving some of the husk intact at the bottom.
Brush the corn with melted butter or olive oil and sprinkle with salt and pepper. Fold the husks back over the corn and wrap each ear tightly in foil. Place the ears of corn on a baking sheet and roast for 25 to 30 minutes, until the kernels are tender and juicy.
Serving Suggestions
Now that you've cooked the perfect corn on the cob, it's time to serve it up. Top each ear of corn with a pat of butter or a sprinkle of Parmesan cheese for added flavor. You can also mix things up by slathering the corn with a flavored butter or seasoning, such as chili lime or garlic herb.
Corn on the cob also pairs well with a variety of main dishes, such as grilled chicken, burgers, or steak. For a vegetarian option, serve the corn with a side of roasted vegetables or a fresh salad.
The Wrap-Up
Corn on the cob is a classic summer side dish that can be cooked in a variety of ways to suit your taste preferences. Whether boiled, grilled or roasted, corn on the cob is a delicious and nutritious addition to any meal. So go ahead and try out these expert tips and tricks from America's Test Kitchen for the perfect corn on the cob every time.