Content

• Ingredients
• To step
• Method 1 of 9: Boil a flask
• Method 2 of 9: Microwave a flask
• Method 3 of 9: Grilling a flask
• Method 4 of 9: Steam a flask
• Method 5 of 9: A flask from the oven
• Method 6 of 9: Boil grains
• Method 7 of 9: Steaming the grains
• Method 8 of 9: Microwave granules
• Method 9 of 9: Corn on the cob on the charcoal grill
• Necessities

You can prepare corn in different ways.You can cook, grill, steam or bake a corn on the cob. Loose corn kernels are best boiled, steamed or prepared in the microwave. You can read how to proceed below. You will see, it is very easy!

Ingredients

For four people

• 4 corn on the cob or 2 cups (500 ml) of frozen corn kernels
• Water
• Butter, salt and pepper (to taste)

To step

Method 1 of 9: Boil a flask

1. Boil a large pot of water. In the meantime, clean the corn on the cob, removing the husks and the silky threads protecting the corn kernels.
   • The amount of water you need will depend on the size of the corn on the cob. Make sure there is enough water in the pan to completely cover the corn on the cob.
   • You can add a tablespoon of salt to the water if you wish, but not necessarily.
   • To remove the chaff, first break off the stem with your hands. Run the stem the length of the cob so that the first peel comes along. Remove the rest of the husks by removing them with your fingers.
   • Rinse the flask. Rub the stock with your hands to remove the wires remaining on the stock. Try to get as many of these wires off as possible.
2. Place the flasks in the boiling water. Put the lid on the pan and bring it to the boil.
   • Use tongs to lower the flasks into the boiling water. Don't use your hands, the boiling water can burn you badly.
   • If the water stops boiling because you added the flasks, bring it back to a boil before you start timing the cooking time.
3. Cook for 3 to 8 minutes. The cobs are done when they are soft but firm.
   • "By soft-firm, we mean that the corn is soft, but not mushy.
   • The cooking time will depend on the type of corn you have taken and how ripe it is. Fresh, sweet corn usually cooks the fastest.
4. Remove from the water and serve. Put the corn on the cob on a plate lined with kitchen paper and let them drain for 30 to 60 seconds before serving.
   • The cobs are piping hot, so you can wait until you start eating.
   • Serve the corn on the cob with a little butter.

Method 2 of 9: Microwave a flask

1. Place a corncob in a microwave-fixed dish. You prepare corn on the cob one by one in the microwave, the procedure for each cob is of course the same.
   • Do not remove the chaff. The corn on the cob tastes better if you leave the husk on during preparation.
2. Place the flask in the microwave for 5 minutes. Set the microwave to the highest setting.
   • Leave the bowl in the microwave for a minute or two so that you do not burn yourself from the steam.
3. Place the cob on a cutting board. Cut the stem off with a sharp knife.
   • Use an oven mitt or towel when taking the flask out of the microwave.
   • While cutting, you can loosen the first row of corn kernels. Make sure to cut all the way through the chaff.
4. Slip the corn out of the husk and serve. Use an oven mitt or towel to hold the flask at the top. Shake the cob until the corn kernels separate.
   • The butt slips easily out of the husks, and the threads should also remain in the back of the husk.
   • Serve the cob with butter and salt, or however you prefer to eat it.

Method 3 of 9: Grilling a flask

1. Preheat the grill on the medium setting. In the meantime, remove the chaff and threads.
   • If you are using a gas grill, set it to the medium setting and let the grill preheat for 5 to 10 minutes.
   • If you're using a barbecue, let the coals glow until they turn white.
   • To remove the chaff, first break off the stem with your hands. Run the stem the length of the cob so that the first peel comes along. Remove the rest of the husks by removing them with your fingers.
   • Rinse the flask. Rub the stock with your hands to remove the wires remaining on the stock. Try to get as many of these wires off as possible.
2. Coat the flask with olive oil. Use a brush to coat the cobs with a thin layer of olive oil. Do not use more than a tablespoon of oil per flask.
   • You can also use butter instead of olive oil.
3. Place the cobs on the grill. Bake them for 6 to 10 minutes.
   • Turn the cobs regularly to avoid burning and to brown them evenly.
   • The cob is cooked when the kernels turn light brown. The flask can burn in places where there are small grains.
4. Serve as desired. Remove the cobs from the grill and place them on a plate. Let the flasks cool down until you can touch them with your hands.
   • Butter and salt are great with corn on the cob, but if you had used butter to grease them before, you don't have to.

Method 4 of 9: Steam a flask

1. Boil water in the steamer. In the meantime, remove the chaff and threads.
   • If you don't have a steamer, you can also set up a large pot of water and use a metal colander. Check whether the colander fits on the pan before you get started. The colander should hang no lower than half the pan.
   • To remove the chaff, first break off the stem with your hands. Run the stem the length of the cob so that the first peel comes along. Remove the rest of the husks by removing them with your fingers.
   • Rinse the flask. Rub the stock with your hands to remove the wires remaining on the stock. Try to get as many of these wires off as possible.
2. Place the flasks in the steamer or colander. Cook them for 10 to 12 minutes.
   • Use tongs to place the cobs in the colander to avoid burning your hands.
   • The cooking time depends on how ripe the cobs are. Fresh corn cooks faster than old corn.
   • The corn is ready when the kernels are soft and firm.
3. Serve warm. Remove the cobs from the steamer or colander and let them rest for 1 or 2 minutes before serving.
   • Season with butter or salt, if desired.

Method 5 of 9: A flask from the oven

1. Heat the oven to 220 degrees Celsius. In the meantime, remove the husks and threads from the cobs.
   • To remove the chaff, first break off the stem with your hands. Run the stem the length of the cob so that the first peel comes along. Remove the rest of the husks by removing them with your fingers.
   • Rinse the flask. Rub the stock with your hands to remove the wires remaining on the stock. Try to get as many of these wires off as possible. Pat the cobs dry with kitchen paper.
2. Season the cobs with butter. You can add a little saltier and pepper, if desired.
   • Use a lot of butter. Pour one to two tablespoons of melted butter over each flask.
3. Wrap each flask in a piece of aluminum foil. Wrap all flasks separately in a piece of foil and make sure that the packages close properly.
   • If you are afraid that the packages will leak, place them on a baking tray or in a large oven-proof dish.
4. Place the cobs in the oven for 20 to 30 minutes. An average sized flask is done in 20 minutes, but the somewhat larger flasks can take longer.
   • Place the cobs in the center of the oven so that they cook evenly.
5. Remove the cobs from the oven and serve. Let the flasks rest in their packages for 2 to 5 minutes before removing the foil. Serve them when they are cool enough to touch the cobs without getting burned.

Method 6 of 9: Boil grains

1. Boil water in a medium size saucepan. In the meantime, take the necessary frozen corn kernels from the freezer.
   • You can add a tablespoon of salt to the water if you wish, but not necessarily.
   • You don't have to thaw the corn in advance.
   • You can also use canned corn in place of frozen corn. Canned corn requires much less cooking time than frozen corn. Canned corn should be drained before adding it to the water.
2. Add the corn to the boiling water. When the water stops boiling, bring it back to a boil. When the water boils, turn the heat back to medium high.
3. Cover the pan and let it boil. Cook frozen corn kernels for 5 to 10 minutes. Drain the grains when they are cooked.
   • You only have to cook canned corn for 1 to 3 minutes.
   • The corn should be soft, but firm. So not mushy.
4. Serve. Do not refreeze corn kernels after they have been cooked.
   • season the cooked corn with butter, salt and pepper. Parsley is also tasty with corn. Or to your own taste.

Method 7 of 9: Steaming the grains

1. Put water in the steamer. Put on a medium heat until the water is almost boiling.
   • Do not bring the water to a boil.
   • Do not put too much water in the steamer, no water should come through the holes.
   • If you don't have a steamer, you can also set up a large pot of water and use a metal colander. Check whether the colander fits on the pan before you get started.
2. Add the corn kernels in the steamer or colander. Spread the granules in a layer.
   • You can also use canned corn, but the cooking time is much shorter and it can get a little soggy.
   • You don't have to defrost frozen corn first.
3. Cook for 9 to 10 minutes. Let the grains steam without covering the steamer. Drain when the corn is ready.
   • Steam canned corn for 3 to 4 minutes.
4. Serve. You can serve steamed corn with butter, salt and pepper.

Method 8 of 9: Microwave granules

1. Place the corn kernels in a microwave-safe bowl. Spread the granules in an even layer over the bottom.
   • You can also use canned corn, but the method and cooking time will vary.
   • You don't have to thaw frozen corn first.
2. Add 2 to 4 tablespoons of water (30 to 60 ml). Stir the water into the corn to distribute it well.
   • This step is only necessary if you are using frozen corn. You do not add water if you want to prepare canned corn, do not drain the corn but put it directly in the bowl.
3. Cover the dish with plastic wrap. Prick a few holes in the foil with a fork.
   • Only use foil that is suitable for the microwave.
   • If the bowl has a lid, take it. Place the lid loosely on the bowl to leave room for ventilation.
4. Place the bowl in the microwave for 4 to 5 minutes. Cook canned corn for 1 to 2 minutes.
   • The exact cooking time depends on the power of your microwave. On a high power the cooking time will be shorter, a low power will increase the cooking time.
   • When the corn starts to pop, turn off the microwave.
5. Drain and serve. Drain the corn kernels and season with butter, salt and pepper.

Method 9 of 9: Corn on the cob on the charcoal grill

1. Cut off the tip of each stock. Soak the corn in the husks in a sink or large saucepan in 10-15 cm of tap water for about an hour.
2. While soaking, prepare your charcoal grill outside. Add charcoal for an hour of grilling.
3. Place the corn in the husks on the grill. Grill for about an hour, turning every now and then so that the husks char.
4. Remove the chaff.
5. Add butter, salt and pepper to taste. Serve immediately.

Necessities

• Gas stove, oven, grill, or microwave
• Tang
• Large pan
• Sharp kitchen knife
• Steam cooker
• Aluminium foil
• Baking tray or oven dish
• Paper towel
• Microwave fixed dish
• Plastic cling film
• Fork