Corn on the Cob

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Cook, covered, in a small amount of lightly salted boiling water (or, uncovered, in enough boiling water to cover) for 5 to 7 minutes or till tender. If desired, serve with margarine or butter.
2. Microwave directions: Husk, scrub, and rinse corn as above. Wrap each ear in waxed paper; place on paper towels in the microwave. Micro-cook on 100% power (high) 3 to 5 minutes for 1 ear, 5 to 7 minutes for 2 ears, or 9 to 12 minutes for 4 ears.
3. Oven directions: Husk, scrub, and rinse as above. Pat corn dry. Place each ear on a piece of heavy foil; spread with 1/2 tablespoon margarine or butter. Wrap corn securely. Bake in a 450° oven about 30 minutes or till tender.
4. Grill directions: Husk, scrub, and rinse corn as above. Pat corn dry. Place each ear on a piece of heavy foil; spread with 1/2 tablespoon margarine or butter. Wrap corn securely. Grill corn on uncovered grill directly over hot coals for 15 to 18 minutes or till tender, turning frequently. (Or in a covered grill arrange hot coals around a drip pan. Place corn on grill rack over drip pan but not over coals. Lower grill hood. Grill 20 to 25 minutes or till tender.)