Cob controversy

By Meredith Hines-Dochterman/The Gazette

Is there anything that says summer more than corn on the cob?

From weekend barbecues to weeknight family dinners, the bright yellow vegetable is a staple on summer plates.

How it is prepared, though, varies.

“Everybody does it differently,” says Linda Hayward of Robins. “It just depends on how you like it.”

For Hayward, that means bringing a pot of water to a boil with a little bit of salt. She cleans the corn and adds it to the pot.

“I bring the water back to a boil and leave the corn in it for a minute,” she says.

A little butter and salt, and the corn is ready to serve.

“The fresher the corn, the better,” says Nancy Sutherland of Cedar Rapids.

Sutherland used to grow corn in her backyard. Knowing that corn begins the transformation from sugar to starch as soon as it is picked, she'd get a pot of water boiling on the stove before even going to the garden.

Andrew Stell of Iowa City grew up eating corn on the cob that was boiled for six minutes on the stove.

Then he tried grilled corn on the cob.

“That was it for me,” he says. “It's the only way to eat corn on the cob.”

Stell prefers to season and butter corn before wrapping it in foil and placing it on the grill.

“It takes a little longer than cooking on the stove, but it is worth it,” he says.

Sheryl and Jim Stallman of Fairfax stand by microwaved corn on the cob.

“I saw this really cool thing on YouTube, where you cook the corn in the microwave still in the husks,” Sheryl says. “You don't have all that mess in the beginning.”

The corn is cut, still in its husk, after it cooks in the microwave for four minutes per ear.

“You shake it out, holding at the top, and it slides out without any silk,” Sheryl says.

“Before we saw the video, we used to wrap the corn and wet paper towels and microwave it,” Jim adds.

They aren't the only converts. “Shucking Corn - Clean Ears Every Time” has garnered nearly 7 million views on YouTube.

“I've had it grilled, boiled, microwaved and baked,” says Callie Westfield of Coralville. “I loved it all, especially when I wasn't the one making it!”

Oven Roasted Corn on the Cob

4 ears of fresh corn

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Source: Tyler Florence, Foodnetwork.com

Milk Boiled Corn on the Cob

6 to 8 ears of corn, husks and silk removed

Water

1 1/4 cup milk

1/3 cup brown sugar

1/4 cup butter (optional and to add to the water)

Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.

Bring to a boil, then add in the corncobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size. Try not to over cook the corn as it will become tough.

Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).

Source: Divinecaroline.com

Best Ever Corn on the Cob

4 ears shucked fresh corn

Bring large pot of water to a boil. Add the corn. Once the water gets back up to a boil, shut off the heat.

Let the corn sit the pot for a few minutes, or until dinner is ready.

Serve with butter and salt.

Source: Shine.yahoo.com/

Fresh Corn on the Cob

4 to 6 ears of corn on the cob, husks intact

1/4 cup butter

2 to 3 tablespoons herbs of choice (parsley, thyme, tarragon, basil, oregano, dill, etc.)

Do not remove husks, but do remove the silk. Soak husks in water for at least 15 to 20 minutes. Remove from water and pull down husks carefully - do not remove - and coat with herbal butter (made from adding your favorite fresh herbs to softened butter). Put the husks back up covering the corn and tie with a thin piece of husk at the top. Place on grill for about 15 minutes, turning.

Source: Derrick Riches, About.com Guide

Easy Corn on the Cob

2 large ears of corn, husks and silks removed

1 teaspoon water

Place corn in a microwave-safe dish. Add water and cover with waxed paper. Pierce paper several times and microwave on high for five to six minutes. Let stand in the microwave for one minute to complete cooking. Remove wax paper carefully to prevent being scalded by the steam.

Source: “Best of the Best from The Midwest Cookbook: Selected Recipes from the Favorite Cookbooks of Iowa, Illinois, Indiana and Ohio” (Quail Ridge Press, 2009)