There are several ways to cook corn on the cob. My favorite is the microwave, because the color stays brighter and the grain is crispier. But I also give you my tips for success with other methods.
*ingredients
°4 ears corn 12 kg
°2 1/4 teaspoons unsalted butter 10 g
°1 pinch salt [optional] 0.2 g
*method:
cooking barbecue
Do not remove the papers. Let the cobs soak for 10 minutes in a bowl of cold water. Drain and cook over a grill over medium-high heat until leaves are charred, about 10 minutes. Peel the cobs (protect yourself with gloves so you don't burn yourself) and continue cooking for another 10 minutes, until the cobs turn brown in places. Turn the cobs often while cooking.
traditional chard
Fill a large saucepan with water and bring to a boil. Add sugar, if desired, to enhance the naturally sweet flavor, but don't add salt or the corn will freeze and lose flavor. Peel the cobs, remove all the beards (threads), then immerse the cobs in boiling water. Bring to a boil again and cook until the corn softens, 6-7 minutes, depending on the size, type, and freshness of the cobs. instillation;
rapid boiling
Put 1 cm of water in a saucepan and bring to a boil. Peel the cobs, remove all the beards (threads), and lay the cobs flat in the pot. Cook covered for a minute and a half. Flip the cobs and cook for another minute and a half. Cooking time may vary depending on the size, type and tenderness of the cobs.Remove the outer leaves, but leave some to prevent the corn from drying out. Cook in the microwave, at max power, about 4-5 minutes for one ear, 7 minutes for two ears. Let stand and cool for a few minutes before serving.
Spread butter on hot cobs, salt and relish.
Enjoy !
