Corn on the Cob: Methods to Savor This Classic

Ah, the corn on the cob... symbol of summer harvests in Quebec, it alone evokes corn on the cob parties with family or friends, long tables, laughter, and the sweet smell of freshly cooked corn. Whether you prepare it in a pot, on the grill, in an air fryer, or even in the microwave, there are several simple and delicious ways to cook corn on the cob.

In this article, discover how to cook corn on the cob, according to different methods, with the recommended cooking times and tips to never miss it.

Boiled corn on the cob: the traditional method

How to do it:

1. Fill a large corn on the cob pot with water.
2. Add 1 to 2 tablespoons of sugar (avoid salt, which hardens the grains).
3. Peel the ears or leave the husk (the corn silk) if you prefer a more natural cooking.
4. Place the ears in boiling water.
5. Cook for 8 to 12 minutes depending on the freshness of the corn.

Tip: Very fresh ears require less cooking. Do not overcook to keep them crunchy.

Corn on the cob on the grill: flavor and spectacle

For a slightly grilled and smoky taste, grilled corn on the cob is king.

Two options:

• With the husk:
  • Soak the ears in water for 15 minutes (husk intact).
  • Grill over medium heat for 15 to 20 minutes, turning occasionally.
• Without the husk:
  • Soak the ears in water for 15 minutes (husk removed).
  • Grill over medium heat for 20 to 30 minutes, turning occasionally.

Cooking corn on the cob in the microwave: quick and effective

Ideal when you're short on time!

Steps:

1. Leave the corn on the cob in its husk.
2. Place 1 to 2 ears in the microwave.
3. Cook at full power for 4 to 5 minutes.
4. Let rest 1 minute before peeling (be careful with steam!).

Bonus: This method preserves the corn's moisture and natural flavor well.

Cooking in an air fryer: crispy and quick

The air fryer is a great alternative for those who like their corn on the cob a bit roasted.

How to do it:

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1. Cut the corn in half if they are too long.
2. Brush with oil or butter.
3. Cook at 400°F (200°C) for 10 to 12 minutes, turning them halfway through.

The Indian corn steamer: a Quebec curiosity

The Indian corn steamer, an affectionate term used in certain regions of Quebec, often refers to an old steam cooker or a device designed to cook dozens of ears at once, often seen during corn roasts in villages or neighborhoods.

Calories of Indian corn: a nutritious snack

A medium ear of Indian corn (without butter) contains approximately 80 to 100 calories. Rich in fibers, antioxidants, and complex carbohydrates, it makes an excellent summer accompaniment.

Variations and gourmet ideas

• With milk : add 1 cup of milk to the cooking water for a softer texture.
• Spices and garnishes : butter with garlic, grated cheese, fresh herbs, smoked paprika.
• Cold corn salad : cut the kernels after cooking and mix with tomatoes, onions, basil, and vinaigrette.

In conclusion

Whether you opt for boiling, the BBQ, the microwave, the air fryer, or even an old Indian corn steamer, the important thing is to respect the cooking time of Indian corn to preserve its sweetness. In Quebec, Indian corn is more than just food: it's a tradition. So, to your ears... and enjoy your meal !

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