Wednesday, July 5, 2017

Simple Stove Top Corn on the Cob

Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate corn on the cob, ready in a flash. I have been making corn this way since I could reach the stove. Trust me, this recipe is a keeper.

http://www.theslowroasteditalian.com/2014/06/simple-stove-top-corn-on-cob-recipe.html




I love corn.  I love corn so much that Chad calls me an honorary Iowan.  So true!

I am pretty sure if I lived in Iowa I would eat corn non stop.  Have you ever had Iowa corn?  Straight off the truck?  OH MY WORD!!!  I could eat it right off the stalk.

I actually had the honor of visiting Iowa during the sweet corn festival several years ago.  Let's just say I ate my fair share of corn.

I may have even eaten enough corn to feed most of the city of Phoenix.


Even then I couldn't get enough.  After we ate most of Cedar Rapids out of corn we bought about 50 more pounds, wrapped it up and packed it with dry ice and shipped it home.

 I can tell you it was so worth it.  I miss Iowa corn.  There is nothing quite like it.



I love corn every way you can fix it; grilled, oven roasted, cooked on the stove top and wrapped in bacon.

I will get back to the bacon corn soon, but I really wanted to share my no muss no fuss stove top corn recipe with you.

I have been making corn on the cob using this stove top method since I was old enough to reach the stove.  I really love the natural sweetness that I found in Iowa corn.

Unfortunately not all corn is that sweet.  Adding the perfect touch of sweetness this recipe is about as simple as can be and you will be eating sweet corn on the cob in just 20 minutes.



Even if you are as impatient as me that is still pretty impressive.

Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate in corn on the cob, ready in a flash.

Enjoy!

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    What you will need to make Simple Stove Top Corn on the Cob


    Enjoy!

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    Yield: 6

    Simple Stove Top Corn on the Cob

    Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate corn on the cob, ready in a flash. I have been making corn this way since I could reach the stove. Trust me, this recipe is a keeper.
    prep time: 5 minscook time: 15 minstotal time: 20 mins

    Ingredients

    • 6 ears corn (shucked and rinsed)
    • ¼ cup granulated sugar
    • 3 tablespoons butter
    • salt and pepper to taste

    Instructions

    1. Fill a large 12 quart pot ¾ full with water.  Cover pot and bring to a boil over medium-high heat.  Remove cover, add corn and sugar.  Cover.  Bring back to a boil.  Once corn comes back to a boil the corn is perfectly crisp.  If you like your corn tender you can boil it for 3-10 minutes.  We like ours boiled for 10 minutes.
    2. Allow corn to keep warm in the water until ready to serve, up to 1 hour.  Remove corn from the water to serve.  Spread each piece with ½ tablespoon butter and sprinkle with salt and pepper to taste.
    3. Serve and enjoy!







     

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    22 comments:

    1. I've been roasting my corn on the cob lately, but I definitely need to give this method a try! Looks amazing, Donna!

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    2. OK, so I live in Phoenix, too - can I come over for this whole menu? LOL Actually, I cook corn in a similar way, but add a bit of milk to the cooking water. Not sure exactly what that does, but I think it has something to do with the starch - breaks it down or something. Whatever, it tastes good! Thanks for your inspiration!

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    3. So good to see this Donna! I don't cook corn on the cob often enough to remember how to do it. This is good to have. I'm pinning it and then I'll check out the other delicious looking recipes!! Thank you!!

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    4. If you want real sweet corn, see if you can get Olathe Sweet corn from Olathe, CO. You do not need to add sugar to make it sweet! Just cook and enjoy!

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      Replies
      1. Illinois sweet corn is exceptional, too!

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      2. I fully agree that Olathe corn is the best ever.

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    5. If you can, find Olathe Sweet Corn from Olathe, CO. You do not need to add sugar to it. Just cook and enjoy!

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    6. My mom always told me to boil the corn for about ten minutes. Then turn the heat off and add about a cup of milk to the water. Cover and let sit with the lid on for a few minutes. This always turns out plump, tasty, crisp and delicious corn, yummm!! This method will also help crim that is a bit dry plump back up again.

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    7. over 45 years in Iowa. We always bought our Sweet Corn from Wisconsin because it was sweeter & more tender. Just plop the ears in boiling water for a few minutes WITHOUT adding any sugar. Boil a few mintes & it's done. Here in Arkansas we still eat Wisconsin Sweet Corn because it's still sweeter & more tender than Iowa Sweet Corn! The only thing Iowa has going for it is the beauty ... PERIOD.

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    8. I just tried this last week and it was very good, I only used 2 pks of sugar though

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    9. I tried frying corn this summer. WOW, is it ever good. I chop colored peppers (whatever I have in the fridge), about a good cup full, one small onion, and then cut the corn off the cob, about 8 ears for about 6 people. I did not scrape the cob like I do when I freeze it. I put it all in a bowl then add salt and pepper, garlic powder and a little parsley for color. Stir it all together. Melt a stick of butter, not margarine in a large skillet. When melted add corn mixture and sauté until desired crispness desired, I did about 8-10 minutes. Yummy!!

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    10. I owned a garden center for a few years and we sold seed. There are literally hundreds of varieties of sweet corn available. Some are early season (cooler temps) and some are late. Some are for northern climates and some for southern. Some are bred specifically for certain states/regions. Some are all yellow and some are bi-color as shown in Donna's photos. Sweetness varies by variety, season and how it is cooked. Bi-color and the early corn is usually sweeter. If it is harvested in the few days it is at it's peak, it is sweetest. If it is overcooked, the natural sugars turn to starch and lose some sweetness. I want to try adding some sugar to the cooking water as Donna suggests. Great suggestion, especially for late season or less sweet varieties. I love this blog!

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    11. The best way to butter corn on the cob is this: Heavily butter a whole slice of bread. Hold the bread in your non-dominant hand and roll the ear of corn on the bread with your other hand. No runs. No drips. No swearing when the pat of butter slides off the corn and into your lap...just off the edge of your napkin. Pass the bread to someone else when you are finished.

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    12. If it's good fresh corn there's no need to add any sugar. It's perfect just the way nature made it!

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    13. I add a cup of milk to my water and instead of sugar since I'm diabetic I add Steveia, very good and nice and sweet!

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    14. I've never added sugar to corn. Sounds kinda weird to me. Just buy sweet corn and cook it in the microwave. So much easier to shuck too....

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    15. I used to boil my corn, but now I remove the husk and wash cobs then place it on a plate and cook in microwave for about 2 or 3 minutes, just as good as the boiled method and less time.

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    16. Sorry, but Jersey white sweet corn is the best.

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    17. I cook corn in the shuck in the microwave. 7 to 10 minutes. It's delicious. Not water logged. Very crisp and tasty.

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    18. LOL at all the comments for which state has the best corn...REST easy people...the best corn is from OHIO...'nuff said!

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    19. I live here in Iowa too. I've been cooking mine for probably 10 yrs in the microwave in a plastic grocery bag, being careful not to let the print get on the corn at all. For four ears I set it for 3.33 minutes and then kind of shuffle it around and set it for another 2.22 minutes and chow down. My son is coming home next week from Texas but corn isn't in season right now but we'll make do with what the stores have on sale and of course the Iowa steaks.

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    20. When I have left over one or two cobs of corn I use a cake pan and cut it off, put it in a glass dish with a little milk, sugar, S&P and a chunk of butter, cover it and either use it for lunch the next day or if making a soup or stew it gets thrown in too. Just plain heat it up and it's so good,

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