Simple ways to prepare corn.
Written on November 9, 2009 – 6:47 am | by jonwinters1968
Here I will explain how to cook corn but corn on the cob is one of my favorite side dishes which strangely I sometimes forget in favor of quicker side dishes.
It is highly beneficial and not at all time-consuming I usually have the outdoor grill going with a steak or chop at the same time, with mesquite smoke as well as I have a two part way of cooking corn.
Use a deep pan, huskless cobs, and water. Place a three-quarters full pan of water on the stove, heat it until it starts to boil, and put the corn in for five minutes or so. Timing is not critical because just by the looks of it, you can tell if it is finished cooking or not.
Then you can stop the cooking process, and season your corn with butter, pepper, and whatever else you want. My further advice is on how to cook corn in a way that makes your meal eye-catching and impressive. That is how you prepare the grill for the process. After the corn boils, drain and let cool for a minute. Put the individual cobs onto some aluminum foil papers, so that each one can be wrapped separately. Wrapping enough so that the butter stays in, but place a teaspoon of butter in each wrap, add some pepper, you can stop there and wrap the corn, leaving the top unwrapped so the smoke can get to it. In addition to the butter you can add chopped red bell pepper and Worcestershire sauce. I like it spicy so my favorite is the combo of pepper, butter and a little steak sauce.
This part is just to get a bit of a smoke flavor to it and also soak in the butter and spices but don’t let it cook that long because its already ready to eat. When your meat is close to being finished cooking, then you place the corn on the grill. I usually prefer the corn to be cooked well done so I will let it remain for 4 minutes, since the foil doesn't hold in too much heat and the corn won't burn up too quick.
So now you have all the information, you can cook some corn!