Pre-Blanch Your Corn
Chef Suzanne Cupps of Lola's in New York City says, I always blanch my corn on the cob in boiling salted water for 3 to 5 minutes. It pops kernels. Get it done 30 minutes ahead if you're juggling a lot of food.
Consider Keeping the Husk
Kat Petonito, head chef of The Duck & The Peach, Meli, The Wells, and La Coll in Washington, D.C., says she grills or bakes corn with the husk on and peels it off. This makes the kernel soft and juicy for me.
Use the Husks As a Handle
I enjoy grilling corn. I peel the husks back to use them as a handle to flip the corn on the grill. Thus, Kiano Moju, author of the forthcoming cookbook. Just don't grill the husks they'll burn and you won't have anything to hold onto.
Remove the Excess Fibers
According to Brooklyn's Alta Calidad founder and head chef Akhtar Nawab, corn is inherently sweet in season, so the balance works beautifully. All corn silk and fine thread-like fibers under the husk must be removed.
Snap Your Corn in Half
Hand-break the corn in half after shucking. Cutting with a knife is dangerous. Broken into half, smaller portions cook quicker and fit into pots better while boiling.
Opt For Charcoal
I always prefer cooking it on a charcoal grill, because it just screams summer. Always preheat your grill. Grilling corn in the husk soaked in water keeps it wet, which is often the issue.
Don t Skimp on Salt
According to senior chef Christopher D'Ambrosio at Take Care, adding a dash of milk to boiling water is his preferred method for cooking corn on the cob. This enhances corn sweetness and adds creamy richness
Add Some Milk
For me, it's not so much in the cooking as in the garnish, says The Ikaria Way author Diane Kochilas. Grilled corn on the cob is a popular street food in Greece. I enjoy it too, however I like it cooked and topped