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Corn on the Cob
Summer in a bite. Three ways: boiled, grilled, or roasted.
retest scheduled Adapted from Simply Recipes — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- BOILED: Bring a large pot of water to boil. Don't add salt—it toughens the corn. Add corn and cook until tender. Drain.
- GRILLED: Preheat grill to medium-high. Brush corn with oil. Grill , turning every few minutes, until charred in spots.
- ROASTED: Preheat oven to 400°F. Place corn directly on oven rack. Roast until tender.
- Serve immediately with butter, salt, and pepper.
Notes
- Freshness: Fresh corn is best eaten within 1-2 days. The sugar converts to starch over time.
- No salt in water: Salt toughens corn. Season after cooking.
- Test for doneness: Pierce a kernel with your fingernail—it should be tender and release milky juice.
- Mexican street corn (elote): Coat grilled corn with mayo, cotija cheese, chili powder, and lime.
- Cut off the cob: Stand ear upright in a bowl and slice down with a sharp knife.
Adapted from Simply Recipes