Corn on the Cob




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Corn on the cob is one of the tastiest and simple treats to cook and eat. Fresh local corn during the summer months is divine, and the imported stuff you can get during the rest of the year is sometimes not half bad either.

This Instructable explains the cave man simple, 3 minute quick recipe for boiling corn on the cob.

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Step 1: Ingredients

  • fresh corn
  • butter
  • salt

Step 2: Shuck the Corn

Shuck the ears of corn. I've always shucked corn into an used brown paper bag...I'm not sure why, it just always seemed like the right place to shuck corn.

Step 3: Boil Water in a Large Pot

Boil a large pot of lightly salted water. Some say that boiling the corn in salted water will actually toughen the corn, however I haven't ever found this to be a problem, especially when the water is just lightly salted.

If you're concerned, do some tests on your own and come to your own conclusions.

Step 4: Boil Corn in Water

Place the corn into the boiling water and cook for exactly 3 minutes. Cooking the corn too long will cause the kernels to be mushy, so watch the clock carefully. If the ears of corn are small, or young, you can boil them for even shorter amounts of time.

Really tender corn that's just been picked only needs to boil for 30 to 60 seconds, just long enough to heat it up.

Step 5: Remove the Corn From the Water

Remove the corn from the boiling water and serve steaming hot with butter and salt (both optional).

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    10 Discussions


    5 years ago on Introduction

    Corn is very useful. And it is grown not only in the U.S. but also in Ukraine. Last year, Ukraine has collected 63 million tons of grain, and there is a major exporter It seems to me that we need to know all the details about what we eat.


    8 years ago on Introduction

    Cooking in the microwave works suprisingly well too, and you don't leach out nutrients into the water.


    8 years ago on Step 5

    Truly a American classic here!

    An alternate take, is:
    1. Soak the corn, husk and all, in water for about an hour. This is optional, but makes really juicy corn.
    2. Throw the corn, husk and all, into the coals of a campfire. On a grill works too.
    3. Cook for about 10 minutes (depending on fire temperature).
    4. Shuck and eat.

    The sugars in the corn husk carmelize nicely when heated, and the husk keeps the moisture in the corn. A sweeter and juicier ear of corn has never been tasted. No butter or salt required (although it's good too.)

    An excellent seasoning for corn is a spice called 'sumac', common at Persian restaurants. It's a coarse brown powder that has a similar taste as saffron. It's also great on popcorn.


    9 years ago on Introduction

    As far as am concerned neither salt or butter are optional! Yummy!


    9 years ago on Introduction

    Extreme NOM-yum!  Instead of a pinch of salt, try adding just a little bit of white vineagar to the water, maybe 3 Tbsp per 5 gal. of water.  It really sparks up the sweetness.  Hope that I don't drool myself to death thinking about this.....


    10 years ago on Introduction

    I absolutely LOVE corn on the cob!!!!!!One of my FAVOURITE foods!!


    10 years ago on Introduction

    my grandfather used to add a pinch of sugar as well as salt to the boiling water. Yum Yum!!


    11 years ago on Introduction

    I love cornies! Wait a sec... you said the cave man way... They didn't have butter did they?


    11 years ago on Introduction

    we have been doing that for a long time