The Art of Cooking Fresh Corn

As I stand in front of my kitchen counter, gazing at the ear of corn laid before me, I am filled with excitement and anticipation. The first step in preparing this summer staple is to inspect it carefully. I take a closer look at the kernels, making sure they are plump and well-developed. There's no doubt that this is going to be a good head of corn, but I want to make sure before proceeding.

To ensure the quality of the corn, I gently pull off any loose or damaged husks, taking care not to damage the delicate kernels beneath. This process allows me to remove any unwanted debris and get a better sense of the corn's overall condition. As I work, I notice that some of the kernels are particularly long, so I take a moment to trim them back to size. With the husks removed and the corn neatly trimmed, it's now time to prepare it for cooking.

I decide to use the microwave as the first step in cooking my fresh corn. The sealed package and high moisture content make this a great method for steaming the kernels from within. This technique helps loosen up the moisture inside, making the corn easier to bite into and reducing the likelihood of getting stuck in your teeth. I pop the corn into the microwave and set it for three minutes at full power.

After three minutes have passed, I carefully remove the corn from the microwave and inspect its tenderness. If it still feels firm and cool to the touch, I add an additional two minutes. Large ears of corn may require a bit more time to cook through, so this extra step ensures that they are tender but not overcooked. With the second minute complete, I check again, and if the corn still doesn't feel hot, I let it go for just one more minute.

Once the corn is cooked to perfection, I take it out of the microwave and allow it to cool slightly before removing the remaining husks. This process makes a huge difference in terms of ease and convenience. Now that the corn is de-husked, I'm ready to move on to the final steps: buttering and broiling.

I grab a pat of butter and give it a quick coating over the corn, making sure each kernel is well-covered. Next, I place the corn under the broiler, rotating it every minute or so as it cooks. My goal is not to char the corn but to add a subtle browniness and concentrate the flavor. As the kernels begin to pop and release their natural sweetness, I take the corn out of the oven, knowing that I've achieved the perfect balance of tender, juicy texture and slightly caramelized flavor.

Now that my fresh corn is cooked, it's time to enjoy it! One popular way to eat corn is off the cob, where you simply cut it into halves or quarters and devour it. If you're not a fan of eating corn directly from the cob, I highly recommend trying this method. The result is a deliciously sweet and tender snack that's perfect for any time of day.

In conclusion, cooking fresh corn is an art form that requires attention to detail, patience, and practice. By following these steps and experimenting with different techniques, you can unlock the full potential of this summer staple and enjoy it in all its glory. Whether you prefer your corn steamed, roasted, or boiled, one thing is certain: it's a culinary delight that's sure to please even the most discerning palates.

As I take my final bite of the perfectly cooked ear of corn, I am filled with satisfaction and gratitude for the simple joys in life. And as I gaze out at the reader, I invite you to join me on this culinary journey, where the love of food and cooking comes together in perfect harmony.

"WEBVTTKind: captionsLanguage: envegetables get a lot of disrespect not only verbally from strong meat eaters but also in the kitchen from people who just may not know how to handle them properly and they cook the hell out of them i think when done right they could be as exciting if not more exciting than meats and on this show we teach how to respect the veg by finding the best ingredients we can doing very little to them and just trying not to screw them up so today i'm going to show you how to make a simple easy but mind-blowing corn in the cob so let's just jump right into it why is it mind-blowing it's not because i'm the best it's because i just went to the farmer's market i know the guy who's got the best corn and i got the corn each time i eat the corn it's like a it's a moment i have it's something you can't explain because it's so good and it's not because of you it's because of the corn and at its peak season it's perfection but when it goes out of season i don't eat it this is the way i eat a very seasonal way of cooking where i don't do a lot to be impressive the impressive thing about the way i try and cook is the ingredients that i'm using this makes for seasons to be a much more exciting way of cooking if i don't eat corn all year long and if i don't eat fresh tomatoes all year long this time of year becomes more exciting because i've waited all year for it and it yields this more seasonal way of cooking where in the summer i want lighter fresher stuff maybe even raw stuff just enjoying the perfect natural sweetness of a lot of these vegetables and in the winter i like it heartier warmer more comforting so that's the way i think about the sides and the vegetables i serve in the meals that i make throughout the week which i'm getting busier and busier everyone's busy now it's important to be able to throw these things together fast so today i'm going to show you this quick way of preparing the corn and it starts with technology the microwave but before we start cooking it let's talk about picking the corn i go to the farmer's market wherever you are and the first thing i do is look for a moist top everything's closed tightly and it looks nice and plump and then i take my hand and i just want to peek to make sure that the kernels are nice and plump all the way at the top you can see right away that's going to be a good head of corn but i don't want to husk it yet what i will do see these like kind of crazy pieces i kind of pull those off a couple layers and then i'll even go through and i'll just clean it up see there's there's no real corn here so i can just go and chop that off sometimes these can be very long so what i'll do is i'll just cut that a little shorter and then this is ready throw in the microwave now we're approaching this in a two-step process the first step as i mentioned we're gonna use that technology we're gonna use the microwave it's a really great way to do this because we already have this kind of sealed package here and there's lots of moisture in the corn we're gonna use that to steam that steam is gonna kind of help loosen that moisture inside up kind of cook from within and create steam that's gonna in my opinion helps the kernels kind of loosen up from the husk it makes an easier bite it kind of helps the corn not get stuck in your teeth in my opinion you know some that might just be really good corn fresh corn i like to do this steam method and depending on the size of corn it's going to go three to five minutes we started it off for about three minutes and i'm gonna give it a feel to see if it's still really firm or if it's kind of softened up if not i'll go a couple more minutes so you just throw it in the microwave toss the corn into the microwave and set it for three minutes at full power after three minutes check them and if they still feel firm and cool to the touch we pop them in for another two minutes large corn is going to take a little bit longer after the two extra minutes i check them again and if they still don't feel that hot i'm going to let them go one more minute and that feels right and then i'll take them out and i'll let them cool and continue to steam until they're cool enough for me to touch and de-husk and then we just butter them up and throw them under the broiler few minutes there and they're perfect look at how much easier it is to remove the husks once it's cooked so much easier than raw it's another benefit of this method so now i have some butter and i'm just going to give it a nice quick coating before it goes in the broiler into the broiler turn on the broiler setting on the oven and put the corn about four to six inches below the broiler and finish cooking the corn by rotating it every minute or so we're not looking for char here just trying to slightly brown that butter and concentrate the flavor in the corn while maintaining its juicy freshness i take it out right when i start to see kernels beginning to pop i don't want that see you've got like it's not roasted i didn't want to like char roast the hell out of it i want to keep a lot of that pure juicy sweetness to it but that the broil does give it like a concentration of flavor that intense heat is a different type of cooking than say boiling or just roasting on a normal temperature now i don't know if you ever did this as a kid but when i was a kid when we had have corn in the cup there would be a stick of butter at the table and you would take your corn and then you would just rotisserie it right on that butter and the heat slowly melts it and it's just like a perfect perfect side dish sweet plump juicy tender meaning they pull out of the husk pretty easily now that's one way to eat corn another way that is also another personal favorite is to cut it off the cob so what i'll do is i'll cut it in half and my goal is always to get one really long one oh look at that oh man oh yeah there's one look at that one now if you're one of those people who doesn't like to eat it on the corn i suggest you enjoy it like this it's just fresh corn in season it's going to be good any way you slice it corn is still in season this month so get it in while you can thank you so much for watching i appreciate all my patrons supporting me if you'd like to become a patron there's a link down on the screen we've got merch down linked in the description it's getting cool so make sure you get your hate less cook more hoodie check it out down below that's all that i have today i'll see you next time until then take care of yourself and go feed yourself youvegetables get a lot of disrespect not only verbally from strong meat eaters but also in the kitchen from people who just may not know how to handle them properly and they cook the hell out of them i think when done right they could be as exciting if not more exciting than meats and on this show we teach how to respect the veg by finding the best ingredients we can doing very little to them and just trying not to screw them up so today i'm going to show you how to make a simple easy but mind-blowing corn in the cob so let's just jump right into it why is it mind-blowing it's not because i'm the best it's because i just went to the farmer's market i know the guy who's got the best corn and i got the corn each time i eat the corn it's like a it's a moment i have it's something you can't explain because it's so good and it's not because of you it's because of the corn and at its peak season it's perfection but when it goes out of season i don't eat it this is the way i eat a very seasonal way of cooking where i don't do a lot to be impressive the impressive thing about the way i try and cook is the ingredients that i'm using this makes for seasons to be a much more exciting way of cooking if i don't eat corn all year long and if i don't eat fresh tomatoes all year long this time of year becomes more exciting because i've waited all year for it and it yields this more seasonal way of cooking where in the summer i want lighter fresher stuff maybe even raw stuff just enjoying the perfect natural sweetness of a lot of these vegetables and in the winter i like it heartier warmer more comforting so that's the way i think about the sides and the vegetables i serve in the meals that i make throughout the week which i'm getting busier and busier everyone's busy now it's important to be able to throw these things together fast so today i'm going to show you this quick way of preparing the corn and it starts with technology the microwave but before we start cooking it let's talk about picking the corn i go to the farmer's market wherever you are and the first thing i do is look for a moist top everything's closed tightly and it looks nice and plump and then i take my hand and i just want to peek to make sure that the kernels are nice and plump all the way at the top you can see right away that's going to be a good head of corn but i don't want to husk it yet what i will do see these like kind of crazy pieces i kind of pull those off a couple layers and then i'll even go through and i'll just clean it up see there's there's no real corn here so i can just go and chop that off sometimes these can be very long so what i'll do is i'll just cut that a little shorter and then this is ready throw in the microwave now we're approaching this in a two-step process the first step as i mentioned we're gonna use that technology we're gonna use the microwave it's a really great way to do this because we already have this kind of sealed package here and there's lots of moisture in the corn we're gonna use that to steam that steam is gonna kind of help loosen that moisture inside up kind of cook from within and create steam that's gonna in my opinion helps the kernels kind of loosen up from the husk it makes an easier bite it kind of helps the corn not get stuck in your teeth in my opinion you know some that might just be really good corn fresh corn i like to do this steam method and depending on the size of corn it's going to go three to five minutes we started it off for about three minutes and i'm gonna give it a feel to see if it's still really firm or if it's kind of softened up if not i'll go a couple more minutes so you just throw it in the microwave toss the corn into the microwave and set it for three minutes at full power after three minutes check them and if they still feel firm and cool to the touch we pop them in for another two minutes large corn is going to take a little bit longer after the two extra minutes i check them again and if they still don't feel that hot i'm going to let them go one more minute and that feels right and then i'll take them out and i'll let them cool and continue to steam until they're cool enough for me to touch and de-husk and then we just butter them up and throw them under the broiler few minutes there and they're perfect look at how much easier it is to remove the husks once it's cooked so much easier than raw it's another benefit of this method so now i have some butter and i'm just going to give it a nice quick coating before it goes in the broiler into the broiler turn on the broiler setting on the oven and put the corn about four to six inches below the broiler and finish cooking the corn by rotating it every minute or so we're not looking for char here just trying to slightly brown that butter and concentrate the flavor in the corn while maintaining its juicy freshness i take it out right when i start to see kernels beginning to pop i don't want that see you've got like it's not roasted i didn't want to like char roast the hell out of it i want to keep a lot of that pure juicy sweetness to it but that the broil does give it like a concentration of flavor that intense heat is a different type of cooking than say boiling or just roasting on a normal temperature now i don't know if you ever did this as a kid but when i was a kid when we had have corn in the cup there would be a stick of butter at the table and you would take your corn and then you would just rotisserie it right on that butter and the heat slowly melts it and it's just like a perfect perfect side dish sweet plump juicy tender meaning they pull out of the husk pretty easily now that's one way to eat corn another way that is also another personal favorite is to cut it off the cob so what i'll do is i'll cut it in half and my goal is always to get one really long one oh look at that oh man oh yeah there's one look at that one now if you're one of those people who doesn't like to eat it on the corn i suggest you enjoy it like this it's just fresh corn in season it's going to be good any way you slice it corn is still in season this month so get it in while you can thank you so much for watching i appreciate all my patrons supporting me if you'd like to become a patron there's a link down on the screen we've got merch down linked in the description it's getting cool so make sure you get your hate less cook more hoodie check it out down below that's all that i have today i'll see you next time until then take care of yourself and go feed yourself you\n"