Quezi

Corn on the grill (photo by ChrisDag - CC-BY)

How you cook sweet corn depends on whether or not you like how it tastes!

The traditional way method is to remove the husk (leaves) and silk (threads) then vigorously boil the cobs until the flavor and vitamins have disappeared. Fifteen minutes should do, or twenty minutes if you want to make absolutely sure. Drain the cobs, which then make an ideal vehicle for being thickly coated with butter or margarine and sprinkled with salt or pepper. If you’re feeling adventurous you could add nutmeg or other herbs or spices.

On the other hand, if you love the taste of sweet corn there’s no need to boil it. You can steam it instead – five minutes is probably enough.

I prefer to cook sweet corn in the microwave. Keep the husk on, because it helps to retain the moisture. Place one or two cobs on a plate and cook on full power for four minutes (one cob) or eight minutes (two cobs). For very small cobs, cook for three minutes each. For large cobs, cook for five minutes each.

Provided you have obtained freshly-grown sweet corn, there’s no need to add anything after you have cooked it. Just remove the husk and silk and eat it. A suitable portion is half a cob per person.

Alternatively, you can barbecue sweet corn. Leave the husk on and put it on the grill, or amongst the coals after the flames have subsided. Turn it occasionally, and check it after five minutes, although it may take up to ten minutes.