Microwave (single serving- perfect for kids): We learned this recipe from DeeAnn Schriener, who as Food Service Director for the Atlantic Community School District, often sent kids home with food they could cook themselves.
- Put 1 to 2 ears of un-shucked corn in the microwave.
- Microwave for 3 minutes. If you like softer corn or if your ears are particularly large, microwave for an additional minute.
- Wait for the corn to cool before shucking. The corn will stay warm in husks. Shuck just before serving.
The Basic Boil (cooking quickly for a group): The basic recipe for immediate consumption. Approximately seven ears cook in a large pot.
- Fill a pot 3/4 full of water. Salt the water, and bring to a boil.
- Add shucked corn to boiling water and cover.
- Cook for 5-8 minutes (the longer you cook it, the chewier it will be).
Easy-freeze: For those who want the simplest recipe for use throughout the year. This is Brigham’s recipe. Although some recipes call for blanching before freezing, Brigham wants the simplest, fastest way to have corn throughout the year.
- Shuck corn.
- Cut kernels off the cob with serrated knife.
- Put corn in heavy-duty sandwich bags to freeze.
- Heat corn in microwave when ready to eat.
Laura’s Oven Corn: In memory of Laura Olsen, this is a delicious recipe from a woman who enjoyed cooking and growing food. You’ll probably want to sing while cooking. You’ll likely want to enjoy this recipe with friends and family.
Ingredients: 2 dozen ears of corn, 1 pound butter, 1 pint half and half.
- Preheat oven to 350.
- Shuck corn and cut off the cob with a serrated knife.
- Mix together corn, butter, half and half.
- Bake in roaster, stirring occasionally, for 1 hour.