Thursday, May 23, 2013

Keep That Corn Husky!

All my life I thought the only way to prepare corn-on-the-cob was to shuck it first.  I have fond memories of sitting on the back porch with my Mama and Grammy, trash cans or buckets between our feet, as we shucked away for summer cookouts.  And then last month the Mister and I went to Captain White's and beheld corn boiled and steamed IN the husk.  It was pure magic, and despite what I thought would be a mess of silk to pick through, it all effortlessly peeled off.  Since then, we keep keep that corn husky!

So whether you're planning to boil up the bi-color corn this weekend or throw it on the grill, here's our two favorite ways to prepare corn-on-the-cob in the husk.

Boiled Corn In The Husk

Bring a large pot of water to a boil.  Add in your corn with husks on, and boil for about 6 minutes.  Remove from water and allow to drain on a plate.  The silk will pull back with the husk when you peel into the corn.

Perfectly Grilled Corn On The Cob

4 ears of corn
Kosher salt
Herb butter, recipe follows

Herb Butter (combine all ingredients in a food processor and blend until smooth):
1 stick unsalted butter, room temperature
1/8 cup fresh herbs (basil, chives or tarragon)
1/2 tsp Kosher salt
Fresh ground black pepper

To view the rest of the recipe, please visit: Perfectly Grilled Corn On The Cob

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