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Summer sweet corn

When I grew up, my Grandma cooked sweet corn in a pot of boiling water on the stove. I always thought it was delicious, but I’m thankful that when it comes to cookin’ sweet corn now, there are other flavorful techniques. Microwave This is my favorite FAST option if we need just a few ears of corn for a quick meal. A single ear in the microwave requires a zap on full power for 4 minutes; for each additional ear, add 1 minute of cooking time. The key here is not to overload the micro by cooking more than 3-4 ears at a time. Be sure to turn the ears over halfway through the cooking time. It’s important to microwave your corn in the husk - this ensures those kernels will be moist and tender. Once the ears are fully cooked, all that corn silk and the husk will literally “sweep” right off as you pull it away, using your hot pads to handle. In the Oven A great way to cook a “boat load” of corn, IF you don’t mind turning on your oven this time of year! Lay the ears of corn, in the husks, across a baking sheet. Go ahead and make a couple layers – it works fine. Just remember to rotate the ears from top to bottom, turning each one over as well, half way through the cooking time. Place the loaded baking sheet into a preheated 350 degree F. oven and cook for 35-40 minutes. On the Grill This way is the most fun, and definitely the most flavorful due to the delicious, smoky, charring. No matter which way you grill the corn (in the husk or with it removed) preheat your grill to medium high heat. In the husk: Peel the husks back, but leave intact. De-silk each ear by using a clean, moist cloth, gently rubbing the length of each ear. Spread butter over each ear, then pull the husks back up and over. Grill the corn, uncovered, for 25-30 minutes, turning every once in a while. Out of the husk: Pull away all husks and de-silk each ear as directed above with a damp cloth. Grill for 15-20 minutes or until kernels are nicely charred. Better Buttering My family discovered that placing a big pat of butter on a slice of bread is the way to go. Simply run the ear of corn up and down the bread – works like a charm because the bread holds the butter in place and by the time you’ve buttered all your ears of corn, that pat of butter is softened and ready to spread. For added fun this summer, try a flavored butter. Below is one of my all-time favorites – enjoy! Chef Alli’s Lime and Curry Butter ½ tsp. chicken base paste 1/2 cup unsalted butter 1 tsp. dried dill Zest of 1 lime 1 tsp. curry powder ½ tsp. Kosher salt Freshly ground black pepper, to taste

Place all ingredients into a small saucepan over low heat and whisk together as butter melts. Keep warm until corn is ready. Use a good silicone basting brush to slather over your ears of corn.

Now You’re Cookin’,

August 1, 2011

Chef Alli — Who's Cookin’ Now?


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