How to Cook Corn Like an Iowan
After all, no one knows corn quite like those who hail from the Hawkeye State.
Cooking corn on the cob is a summertime tradition that brings back so many memories, and while everyone has probably enjoyed the sweet vegetable at some point in their life, no one knows corn quite like Iowans. Here are some tips for preparing it—and grilling corn on the cob in the husk—straight from the Hawkeye State. Master a few quick cooking tricks and you can take this classic to new heights of deliciousness.
How to Grill Corn on the Cob in the Husk
Finding the sweet spot between done and burned can be tricky with grilled corn. To get just-right results every time, start by soaking ears in cold water for an hour, then grill the corn in the husk for 20 minutes, turning occasionally. Let the corn cool slightly. Remove husks and silk before serving.
How to Enjoy Corn Off the Husk
When you slice off the kernels, take an extra step and "milk" the cob. It will yield a liquid that adds intense flavor to soups or sautés. Holding the ear of corn upright in a bowl, use a paring knife to slice off the kernels. Then scrape the cob with the back of the blade to extract the creamy liquid.
Don't Waste the Cobs
After a meal of corn and lobster, save cobs and shells to use in stock—it makes fantastic risotto and chowder. Combine cobs, shells, and aromatics (such as onions and herbs). Cover with eight cups water; bring to a boil. Reduce heat, and simmer until liquid reduces about an hour and a half. Strain twice.