Dish with Corn on the Cob
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Corn on the Cob


North America
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
45 min
Yes		 Corn on the Cob, in a Corn Dish and fitted with a pair of Corn Horns, with butter and salt. You can't get more American than this. The corn dish holds a pool of butter so you can rotate the cob in it.

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Sweet Corn (1)  
Water, lots
Butter (2)
Salt

A regular North American cob of Corn will have about 4-1/2 ounces of edible kernels. For a side or snack, 1 cob per person will do, but if its' the main dish, 2 cobs per person.

Make:   -   (45 min)
  1. Husk the CORN and snap off the stem end, while you bring a big pot of Water to a rolling boil over high heat.
  2. Melt plenty of Salted Butter.
  3. Drop the Cobs into the rapidly boiling water. Poke the cobs down into the water and keep them turning so they don't have an undercooked side. For medium size cobs about 3 minutes is all it takes, for very large ones maybe 4. Generally, if the water has come back to a boil over highest heat, they are done.
  4. If you have to hold the corn, pour enough cold water into the pot to stop cooking, but not too much so the water stays hot.
  5. Serve hot, with Corn Horns in place. Provide plenty of Melted Butter and Salt in a Salt Shaker. See Eating notes.
NOTES:

  1. Sweet Corn:

      Buy from a vendor with fast turnover. Do not remove husks at the store, this just accelerates conversion of sugars to starch. Shuck just before cooking. Use as soon as possible, and refrigerate if there will be delay. For details see our Corn on the Cob page.

  2. Butter:

      Use a good quality Salted Butter. Unsalted butter tastes like axle grease.

  3. Eating:

      There are two styles of corn eating: "Typewriter style", where several rows are taken out from one end to another, then rotate up to the next few rows, and "Lathe style" where the cob is rotated all the way around as it is eaten from one end to the other. I use "typewriter style" and have no idea what those "lathe" people are thinking. Typewriter style allows proper distribution of Butter in the Corn Dish. I always make a second "gleaning" pass to pick up what was missed on the first pass.

  4. Corn Dish:

      Be careful buying Corn Dishes. Many are designed in Asia where cobs of corn are much shorter. They won't fit our corn.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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