What are some recipes for cooking corn on the cob?

How long to boil half corn on the cob

How about four ways?,My favorite way to cook and eat sweet corn used to be roasted on the grill.

Iu2019ve been doing it that way since I was a kid.

nnPeel off several layers of husk until youu2019re down to just a few soft pale layers, then pull that back to expose the kernels so that you can twist most of the silk off, then cover it again with the husks you left intact.

Grill that, watching it carefully and turning frequently, just until the husks start getting charred a little.

The husks simultaneously steam the corn while also imparting smokiness from the burnt bits.

It takes a bit of practice to get a feel for how much husk to leave on and how long to keep it on the fire, but itu2019s fun practice because you get to eat the experiment.

Itu2019s delicious.

,A more foolproof method I learned, again as a kid, for when youu2019re trying to feed a crowd and therefore have to consider factors like timing and grill space, is to boil a big pot of water, drop in your shucked corn cobs, put the lid on and turn off the heat.

It will be cooked in around ten or twenty minutes, but more importantly, it will hold for a really long time without overcooking and still be hot enough to melt butter when youu2019re ready to serve, thus giving you plenty of leeway to worry about other things.

Thereu2019s nothing special about the results, but itu2019s a convenient way to get it done consistently.

,More recently I learned how to do corn in an immersion circulator bath (sous-vide) and I just love the flavor.

nnLeaving the husks on, trim both ends off the cobs, vacuum seal them in pairs with a generous pat of butter and some salt (and whatever herbs and spices you want, if youu2019re into that)* and drop into a 183u00b0F water bath for half an hour.

When theyu2019re done the husks and silk will slip right off, and the husks will have imparted a really fresh flavor that can only be described as extra u201ccorny.

u201d nn*Pro tip: seal a stainless steel butter knife or other heavy implement in the bag with the corn cobs to keep it from floating in the bath.

,I love the way the sous-vide corn comes out, but after the second or third time I tried that the steam from the extra hot bath killed my consumer model immersion circulator.

The manufacturer was really nice and sent us a replacement with no questions asked, but I donu2019t want to go through that again, so I just donu2019t use it for anything higher than about 160u00b0F anymore.

nnTherefore I have adapted a method that combines numbers 2 and 3 to excellent effect.

I seal the corn in a vacuum bag with butter, just as in method 3, but then I drop the bag into a pot of boiling water, turn off the heat and leave it be as in method 2, periodically flipping it for even cooking, since the water is no longer being circulated around it.

It works basically perfectly and frees up the sous-vide bath for steaks.

,And how about a bonus recipe from my childhood that you can add to any of the methods above (ideally method number 1) if plain corn with butter, salt & pepper is boring you: Mexican elote.

nnCombine 1 part (by volume) mayonnaise, 1 part sour cream or crema, and 2 parts crumbled Cotija cheese (or you can use Parmesan in a pinch but scale it back), some chopped fresh garlic and cilantro, and season with salt and powdered dry chile to taste.

Smear that generously over your cooked corn cobs and serve with lime wedges and more chile powder.

Probably want to eat this outside, especially if children are involved.