Corn on the cob, no boil
Corn on the cob, no boil

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, corn on the cob, no boil. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Corn on the cob, no boil is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Corn on the cob, no boil is something which I have loved my whole life. They’re fine and they look fantastic.

Our basic method for cooking corn on the cob will make this summer recipe become your next go-to side dish. Follow these steps for the best way Using tongs, drop your corn into the boiling water. Set a timer because if you let your corn.

To get started with this recipe, we have to first prepare a few ingredients. You can have corn on the cob, no boil using 2 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Corn on the cob, no boil:
  1. Make ready 4 ears sweet corn, husks intact
  2. Prepare 1 butter, salt, herbs as desired

You want your corn on the cob to be crisp and tender, not soft and mushy. Your daily values may be higher or lower depending on your calorie needs. Corn on the cob is a delicious, versatile side dish, and it's easy to prepare on the grill, in the oven or on the stovetop. You can even cook it in the microwave.

Steps to make Corn on the cob, no boil:
  1. Take fresh ears of sweet corn as is, DO NOT SHUCK OR REMOVE HUSK!
  2. Preheat oven to 350. Throw corn on middle rack. Roast 30 min. You should see husks just starting to turn light brown on the edges.
  3. Using oven mitts or pot holders, shuck corn, silks slide right off too!

The most basic way of cooking corn on the cob, and the way you've probably had it prepared most often, is to boil it. Fill a large pot with water. How Long to Boil Corn on the Cob. Boiling: Fill a large pot with water. Be sure to place the corn in airtight, freeze.

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