How to cook corn on the cob.
|Do you suffer from under-cooked corn on the cob?|
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
- Preheat oven to 350 F
- In a 13x9 pan place corn broth, and additional water to fill pan 7/8th full.
- Salt, cover in foil and bake for two hours.