How to cook corn on the cob.

Do you suffer from under-cooked corn on the cob? 
I've been the victim of bad corn on the cob cooking many times. Admittedly, even in my house we sometimes in the past have cut corners and boiled corn on the cob which resulted in a semi-raw, but edible vegetable. Yet if you want really good corn, it's not done by boiling, grilling, steaming or other method, it's done by baking. This is how most restaurants cook their corn (e.g. KFC), and while it's a slow process, it produces kernels of corn that just fall off the cob in your mouth. It also works great when you have to cook for large groups, or prepare it ahead of time.

How it works is that we place the shucked corn in a 13x9 pan, fill it with chicken broth , add a stick of butter (optional), and place tin-foil over the top. The corn just sits and floats in the mixture just soaking up all of it over the course of two hours while constantly steaming it. The longer cook time breaks down the sugars in the corn, giving a sweeter, tastier corn.

I usually rotate the corn at least once, and salt as necessary. When done a little butter and salt, and/or Tabasco salt makes the juicy succulent corn on the cob that's perfectly done.

So here's the steps to cooking corn:
Corn on the cob (fresh or frozen)
Large box (or can) of chicken broth
1 stick of butter
  1. Preheat oven to 350 F
  2. In a 13x9 pan place corn broth, and additional water to fill pan 7/8th full.
  3. Salt, cover in foil and bake for two hours.

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