Don't Boil Your corn, you’ll thank you!

[@SauceStache]

The first 100 people to use my promo code SAUCESTACHE40 will get 40% off their first order of Hungryroot at bit.ly/3oH0X5D

[@jake4904]

Love your show, we like to wrap corn husks in cling wrap, peeled, and microwave for 3 minute...always juicy and tastes great, add some vegan butter and salt to taste.

[@mattdonalds9996]

You forgot to douse them in lime juice and put salt on them. You will never go back to using butter again.

[@watsomd]

You missed my favorite method. Instant Pot, husk on, high pressure for 4 minutes, with manual pressure release. It is so quick and effortless.

[@kennyh5083]

You have no clue what our talking about!

[@Tom-yc8jv]

You did the cooking incorrectly. You do NOT remove the corn silk at all. Those come off AFTER cooking by grabbing the top of the cob tightly and pull the corn silk out by squeezing the top and slide it backwards after cutting the corn stalk off the cob and putting a slit down the length on the corn husk.

[@lsegall]

The problem with your microwaved corn is that you nuked it too long. Three (3) minutes for ONE ear of corn; two (2) minutes for each additional ear. It comes out succulent. Try it again with reduced nuke times!

[@GALL0WSHUM0R]

I do it even less than that! Like a minute and a half to two minutes. Granted, I grew up farming and would pick it straight from the stalk and eat an ear raw, so maybe I just have a taste for undercooked sweet corn :) Also, peel the husk until there's only one layer left - you should be able to see the kernels through it when you microwave it in my opinion. We also used to do a variant of the foil grilled where you bury it in the coals for a while and dig it back out later - they come out incredible!

[@lashelvy]

This

[@DozaCraft]

@@GALL0WSHUM0R I actually do it leaving the whole husk on, it works basically like a moist paper towel and it traps the heat in which sort of steams it inside the husk, and any moisture needed comes directly from the corn husk itself and the cob, and it almost bastes itself in it's own juices. It's SO good. I prefer it over even boiled corn on the cob because the flavor is so full. It's even enjoyable without butter/salt and pepper. And it holds the crunch!

[@GALL0WSHUM0R]

@@DozaCraft My favorite part of doing corn this way is that when you peel it after, the silk is completely stuck to the husk so it comes off with zero effort. Well, that and the fact that it's extremely easy to cook!

[@Cam.O.ron63.E.]

It all depends on your microwave.

[@sirleebutler]

there’s a much better microwave method : keep the husk on, 2-3 mins per ear. you can do a ton of ears at the same time, stays juicy as it steams. if you don’t want to fire up the grill (or don’t have room on it), it’s the best way to go.

[@DozaCraft]

This! Full husk and in the microwave. It's the most enjoyable way, in my opinion. Although it's hard to beat grilled corn on the cob

[@1moreford]

This is the best way I've found except I go 3-4 minutes per ear completely in the husk. Then cut the stem end off and shake/squeeze the ear out of the husk. They come out clean of silk. You overcooked yours. I even do this at the minimum time setting to clean the ears before I cook them on the grill. BTW try it slathered with mayo in place of butter.

[@marvenlunn6086]

Best way to microwave is don't

[@janicestewart7546]

Microwave works greatly! It is juicy and makes the silk come off easily!

[@TheRocketRat]

In Japan, at home, people may boil their corn. But at festivals, corn is grilled with soy sauce, occasionally with butter too. While I don’t do butter, the soy sauce is f’n delicious!

[@gosman949]

oh no! Corn on the cob is sourthern, not asian!

[@Oonagh72]

We microwave in the husk. What’s funny is the way we discovered we liked it better was that we were grilling and forgot the corn. So I just threw it in the microwave to get dinner on the table. It tasted so much better. It was even better than the grill.

[@brucehardy8913]

AGREED!!! We did the same discovery process as well! And figuring we micro the taters, then why not. But he overcooked it in the microwave.

[@DozaCraft]

100%! I had just left a comment about this, it's surprisingly juicy and holds ALL the flavor if you cook it with the full husk. I think dehusking it the way they did was why it turned out dry and flavorless

[@krisa8649]

Us too, less husking work and I've never felt it was rubbery to eat, guess its all about getting your microwave time dialed in. Personal preference because it's roasted on the grill vs non roasted. I'll do the air fryer then as I can peel it and either foil or without, to get that flavor as I don't care for the grilled burnt husk mess it creates just to have "roasted" flavor. ps. I love "cooler" corn when cooking for a larger group.

[@GTSN38]

Best way is to cook the corn in the husk on the grill, then put your corn in a portable cooler. Cook the rest of your food, then serve. The corn stays hot and steamy in the cooler. Corn will never be dry.

[@MerleONeal]

Just in time for the summer!! This was super interesting, I never thought it could get better than good ole fashioned steamed corn! I gotta ask my gpa to grill some corn for me this summer

[@SauceStache]

OMG Merle you will LOVE grilled corn if you've never had it! It's sooo good! It's the only way I do it now!

[@AF-ke9by]

Grilled in the husk truly is the best way to cook corn! Easy and fast tend to take over too much.

[@yaeshogun69]

From Italy, I grew up with a farmer neighbour! He always gifted us some of the produce as a neighbour courtesy and I still remember that corn: fresh, straight from the field, grilled and toasty, with bruschette and spiedini on the side... Man, you brought me a good 20 years back in time!

[@SauceStache]

That sounds amazing!!!! Grilled is the best!

[@Chompchompyerded]

My grandfather was a lawyer in West-Central Colorado, where they grow lots of produce. He did water rights law, and a few other types of law. There were a lot of poor immigrant farmers in the Grand Valley at the time. These were families which worked hard, but for most part couldn't afford a lawyer. When water from the Colorado river and the Gunnison River started coming under greater and greater demand, it became apparent that everyone who had a farm was going to need rights to so many acre feet of water before Denver and other Eastern slope cities gobbled it all up. The eastern slope and high plains are kind of dry, so they built big tunnels and pumps to pump the water over the continental divide for the ever growing cities of Denver, Pueblo, Colorado Springs, Boulder, Fort Collins, and many others. That looked like it was going to lock the poor Hispanic farmers out, but it didn't. My grandfather started making deals with the farmers in which he'd do the water rights legal work for them in exchange for a basket or a box of whatever produce they planned to grow. He only asked for one basket, and only for one year. But most of those farmers appreciated it so much that they'd send a basket his way every year. and as their yields grew they'd send more produce. He canned or froze a lot of it, and he almost never had a shortage of anything. He took great pride in showing everyone the produce he'd put buy, and he'd always have something fresh to feed people when they came by for supper or lunch. The people who came to eat at his house the most often? Those same farmers. He was on a first name basis with all of them, and he could stop in for a bit with them at any time, but must often he stopped in for a little "jaw jackin'". A lot of those farmers ended up pretty wealthy. A lot of them went into growing peach orchards, and those Colorado peaches ended up being high demand items all over the nation, even eclipsing the famed Georgia peaches for which that state is known. Next time you see a Colorado peach in the grocery store, or the next time you eat one, know that you are eating it because my grandfather was willing to help out poor Mexican immigrant farmers for a bushel of potatoes, a bushel of corn, a bushel of onions, or a bushel of peaches, or whatever they were growing. He didn't get rich, but he got everything he wanted.

[@think2086]

@@Chompchompyerded This is the way.

[@VintageVegans]

@@Chompchompyerded well that was random…

[@JayceeWedmak]

​@@Chompchompyerded ❤😊

[@Avery_4272]

Once, while at a Farmers Market, I bought some corn cobs. At the suggestion of the farmer, after I rinsed it, I tried eating the corn raw off the cob. Wow! It was sweet and delicious. I realized I didn't have to boil it or even steam it. When I do want it warmed up, I just place it in some shallow, already boiled (or actively boiling) water for about 30 seconds. Done!

[@pedrowhack-a-mole6786]

My cousin sells sweetcorn and if I'm in town when it's ready, he lets me pick and eat some right off the stalks. The flavor and sweetness start to degrade soon after picking.

[@gomezaddams6470]

So yummy, I gave my guinea pigs an ear of corn that I wish I would have been eating! I always ate it raw out of my garden just picked. This looks delicious as most of your food does. Thank you for still making videos and keeping people excited about food that doesn't harm animals.❤

[@davesuneyes]

As an albanian (and someone from balkan countries) i love the grilled corn!

[@cavummusictheory]

i'm actually about to make a few different types of byrek soon! love to shqipëri!! 🇦🇱 ❤️

[@SauceStache]

Grilled corn is fantastic!!!

[@RCrystal34]

This seems like an America's Test Kitchen style of video but better and i love it so much! Keep these coming! I got my first charcoal grill this summer and i will definitely be doing that now. Thank you! 😊

[@SauceStache]

Thank you!! and enjoy the charcoal grill! To me it's the best!

[@RCrystal34]

@@SauceStache thank you! 😊

[@sagitteaius]

Definitely going to try the husk one! Thanks for doing a comparison on all of them!

[@SauceStache]

You're going to love it!!

[@823Steve]

You microwaved it into the next millennium! Three (3) minutes is plenty and don't cut anything off first. The idea is to cook it in its own moisture.

[@Bob-t1v]

This is classic.. I haven't laughed this much in a long time at a comment. Thank you! 😂

[@bjquilts29]

We had corn roasts when I was a kid. Grandpa soaked the corn in water the husk for about an hour. Then he grilled it in the husk. Peel back tge husk. Serve with lots of melted real butter. Have paper towels on hand. Delicious!

[@foggygoggle]

Thats how we did it too, the best!

[@drbluzer]

When I was a teenager , I went to a friend's house where they grilled corn wrapped up and unshucked . It was absolutely delicious !!! This is how I found out about grilled corn !

[@drbluzer]

This is a very good and informative video ! I have the "CROCK POT EXPRESS" and the way that I cook corn is I leave the shuck on and pressure cook it for about six ( 6 ) minutes . It always comes out very tasty and juicy !!! I also like it grilled on a charcoal grill ( not a propane grill ) unshucked either covered in foil or not ! When I go to the grocery store and I see people removing the shuck , I tell them to try cooking it with the shuck on . I let them know that the shuck protects the corn and also protects the flavor so if you remove the shuck and boil it , you are boiling away half of the flavor .

[@madtownjeremy]

Great video, once again! I've been doing the grill in husk method for years, but usually soak it first for about 10-15 minutes to keep the husk from charring too quickly. Perfect every time!!

[@SauceStache]

Thats a really good tip!!! I need to try that next time! Thank you!

[@jbles-lc1js]

Yep. Came to say the same thing. If I'm doing a bunch, I'll fill a large cooler with warm water, pour in some salt to dissolve, and then drop in a dozen or so ears and let it soak for a bit. Works great.

[@geneard639]

I was taught by Chief Lewy in the Navy to just trim the tassels sticking out of the ear, dunk the ears in salt water, then slap them on the grill for 15-20 minutes. Then after its cool enough to handle, chop off the stem end and squeeze the tassel end and all the silks stay in the husk. Also, I do like microwaved but I do have to try oven roasted.

[@philmann3476]

Yep, that's pretty much the way I've been doing this for years and haven't received any complaints. The charred exterior of the ear always gets oohs and ahhhs from the guests, and if the corn itself is a bit charred, that's good too. But it's kind of hard to mess up corn. It's very forgiving, no matter what you do to it.

[@GCSportR]

I airfry mine and it's amazing. I don't think there's a bad way to cook corn, but there certainly are better ways as you've shown.

[@injunsun]

I just suggested to him to deep fry, but I have an air fryer now, and have never done that. Thanks for the tip!

[@dreadfairy6963]

Oh that's one I never heard! How long? What temp? Husk on or naked?

[@lorithrower2467]

@@dreadfairy6963I do this too. I break my cobs (peeled) in half and stand them in the air fryer so there is no need to turn half way thru and you can do so much more at a time. 400 for between 12-14 min or so. The only con to this is I find it a bit dry so I always wet the cobs with water so there is a little steam in there.

[@goldbug007]

i use a pressure cooker to cook corn. Remove tusk, place 6-7 cobs in the cooker add a little water and salt. 5 minutes after the pressure cooker starts to whistle. Done! Perfect every time. I use a very old Presto pressure cooker. Older than me.

[@gosman949]

but you don't get the grill flavor.

[@Finians_Mancave]

@@gosman949 True, but how many people want to take out a grill just to cook some corn? (Of course, if you're also grilling something else, then it would make sense). I suspect that most people would choose one of the other methods - I think pressure cooker might be the best way - and save the grilled corn for the occasion when the grill is getting a lot of use.

[@kenreeve32]

Loved the comparison of different cooking methods along with Monica's ratings!

[@guringai]

Raw corn is my favourite. Sweet & juicy, simple.

[@jameschristiansson3137]

Are you a raccoon ?

[@gosman949]

how is your stomach doing? Raw corn is for cow fattening.

[@MichaelPaoli]

Yes, is quite good ... not my favorite, but with quality fresh corn, can be quite excellent!

[@doctorkayak]

@@gosman949 Another incredibly imbecilic remark! So you think "cows" are fed sweet corn? They are fed dent (field) corn, not sweet corn! Not for fattening though, they are fed that because it is the cheapest diet for these animals, they are fed a combination of grain which includes dent corn as well as other grains. THAT is why grass fed BEEF is more expensive. This is the problem with KZbin and social media as A WHOLE, anyone can say anything they want, whether they know what they are talking about or not... Speaking of A-wholes, you have made it into the club.

[@andreabradley5837]

It's wonderful when just picked and perfectly ripe!

[@wkjeeping9053]

I always grill my corn with husk and silk. Been doing that since a little kid when my grandma and grandpa taught me, that's 30 plus years

[@Radical_Dreamer]

Mark try this: Corn ribs on BBQ. Peel the corn, cut in 4 on the long side (this have a technique: cut the notch and then taking the knife on both sides, handle and edge, gently hit the corn on the table and it will be cutting firmly and slow, so it doesn't break). Then cover the ribs with bbq sauce with your hands and cook them both sides on the grill. The serve with a mix of butter, bbq sauce and salt flakes. I get everyone loving them every time I do BBQ!

[@SauceStache]

That sounds AMAZING!!!! Really good. I made a version of corn ribs once (not like yours) and they were really really good!!! I need to try your method as it sounds awesome! Thank you

[@skiph507]

I see some others cook corn similar to my way. I hold it under running tap water for about 5 seconds. Then I toss it in the microwave for about 2 1/2 to 3 minutes and for those 'fatter' ears, I add another 30 seconds. Then with oven mitts I hold the ear in one hand and pull the husk and silks down. Then with the ear in one hand, I twist the husk and silks off.

[@step4560]

Exactly, except for part two. Once out of the nuke, cut the bottom inch or so off the ear and then squeeze the tip using a towel or oven mitts to protect against heat and squeeze the ear of corn out the bottom that you cut. All the silk and husks will separate from the corn ready to be discarded. There are videos demonstrating this. Works like magic...

[@larrysanxter6343]

I agree with one person's microwave method. We leave the husk, on cut the ends off and microwave for approximately 2 1/2 minutes for one ear up to four ears.

[@msbroomstick1]

There's one method you haven't tried. If you pick a relatively young corn you can eat it in the next couple of days uncooked. It tastes devine

[@MrStanwillis]

My grandmother & I used to sometimes eat lunch right in the garden, no cooking. We had corn, radishes, tomatoes and more. I was eight then, I'm 78 now.

[@gosman949]

raw corn is for cows.

[@suzannezoubeck5216]

@@gosman949 It may be, but it's also for people. It's more nutritious, and if purchased fresh from a local farmer (organic preferred), it's really tasty. And easier and faster than any of the methods mentioned. ❤☮🌎

[@doctorkayak]

@@gosman949 There you go again BOZO!

[@gosman949]

@@doctorkayak How rude Doc. Act your age. oh your probably a Gen Z.

[@bleutitanium6513]

I'm happy to see that you are supporting Adam Ragusea ! (Knife) Never cared for grilled corn... but I will have to try Steaming my corn.🙂

[@thomasrucker1455]

Great Vid and comparison!! I've tried all those methods numerous times. Grilling in the husk was always my favorite, until..... I used my Insta-Pot and pressure cooked them. It had outrageous flavor!!! 2-min under pressure & 5-min natural release. Having some tonight and will be Insta-Potting them. Mmmmmm!!!

[@brendaholiday2634]

Husk the corn. Heat large pot of water to boiling, then turn off heat. Toss 1 Tbsp sugar into the hot water. Place ears of corn in water & lid the pot. Let corn steep in covered pot of water for 10 minutes. Remove. Corn done! Adjust method depending on how many ears of corn you are cooking. Sharing my fav way ~ corn comes out so sweet & just right. But I'd like to try yours too!

[@choosehope8729]

I just steamed a couple cobs in the husk and they turned out great! The bonus is removing the silks were so easy. This will be my new method from now on.

[@rainbowgal8047]

I ate fresh raw corn over 30 years ago and since then I never eat it cooked anymore. Must be fairly fresh to eat raw, definitely worth trying. No butter, no salt, just incredibly juicy fresh corn. Try it!

[@_carbon]

Exactly 😂

[@kfitz192]

Yes! It's the best!

[@nikzane]

I love fresh raw corn. It's so crispy a refreshing! Great little snack food treat!

[@winstonsmith1222]

I grew up where there were multiple farms within a 20 minute drive My idea of fresh corn does not include anything at a grocery store. Fresh, raw corn is delicious. If you don’t have access to a grill, cook the corn, slather fresh butter and dust lightly with smoked paprika. Grilled over charcoal in the husk is my personal favourite. If using a gas BBQ/grill, soak the corn in beer for about 20 minutes before cooking. “Baste” the corn with the beer used for soaking and close the lid to allow the beer steam to help cook and drive flavour into your corn. Enjoy!

[@djjackson-pickett7558]

Literally, I literally had this dilemma two days ago. Threw the corn on my tiny grill with no foil because I don't have class. Failed.

[@annsmith7207]

I steam my corn for 4 minutes using a vegetable steamer when the water is boiling - I break the stalk in half -- it is bright yellow. I also take a large nub of butter and reduce it with some salt (or any other condiments) in a sauce pan so it is ready to use -- pour into a squirt bottle and use it all over the corn. EXCELLENT ! ENJOY !

[@robertholtz]

0:00 - You’ll thank you?!? 😂 If, in following your advice, I will thank myself, then you’re welcome! 🤣 Glad I could help.

[@TheBozodclown]

When microwaving, don't use a wet paper towel, just peel the husk back to just one layer, wet it and microwave for 1 minute, 3 times with a 30 second rest in the middle. You can probably get the same effect by using a lower power mode.

[@AveiroDan]

Instapot, pressure cook on high for 6 min, you can leave the husk on or take it off. I find this is the best method, and the kernels stay crunchy! “You’ll thank me” 😂

[@smushface3999]

Try boiling in a large pan with like 2in water inside the husks for a few mins, it will steam the corn inside the husk without losing flavor

[@SauceStache]

Ohhh thats not a bad idea!! I will give that a try, thanks for the tip!

[@sublimeoracle]

If your corn is dry and turning brown on the stem end where it was broken off the stalk save some time and just throw it away, The same if you see any dry looking husk leaves as you'll see in this vid. Modern corn varieties are sweeter and convert their sugar to starches much slower than heirloom corn but 2 days after picking is the max for really gourmet quality.Eaten the same day as picked is the gold standard here in Ohio.

[@lmelior]

I just cooked mine in the oven for the first time a couple days ago. I didn't even remove the silk. Turned out really good! I have to admit I'm too lazy to bring out the charcoal grill a lot of the time. I used to use it more often for meat, but...

[@CynHicks]

I haven't boiled corn in like 20 years. I've been roasting them in the husks... Once I discovered that I never went back. It's easier and better.

[@dutchdroid2227]

We bbq our husk corn most of the time, we don’t trim it either. We also smoke our corn in the husk as well, the smoke penetrates nicely.

[@jjo5375]

I find Instant Pot (pressure cooker) is fast and comes out PERFECT 'EVERY' time! I tried microwave but that can vary with beginning temp of corn (i.e. refrig or room temp), and variations of microwave heats. Steaming in pressure cooker takes away any appliance or human errors. : )

[@PlanetLuthian]

Pressured cooked 15 minutes Garlis salt, butter... in 3 parts water and 1 part whole milk

[@kimber-leighdomiano901]

Definitely love grilling with husk on!

[@SauceStache]

Widely good!!!

[@pac0re]

The flavour of corn largely depends on the crop.

[@SauceStache]

totally

[@kayvillarosa7683]

A professional chef said bake it in the oven. I've done it that way ever since and it's awesome. Leave the husk on, soak in water about 10 minutes, wrap in foil, and bake at 425 to the tender point you like. The silks slide right off with the husk.

[@andreabradley5837]

That's how I've been doing it for years now. I bake it at 350 though.

[@peitz.design]

Dude, haven't watched you guys for a while and you guys look lean and healthy! Great work =)

[@SauceStache]

Thank you!! lots of little changes over the last few years really worked out!!

[@MrThemold]

The best c on c is right out of the field. No need to cook it. If you put it into a pot of boiling water, it only needs a few minutes to heat it up enough to melt butter. No longer than 2 minutes.😊

[@johnvrabec9747]

Each ear of corn has it's own flavor as well. Some taste better than others, even if you buy them in bunches. The best corn, IMO, comes from the Midwest where we grew up, but, there is a small farm about 5 miles from me here in AZ and their corn rivals what we grew up with. We buy as much as we can freeze, and vacuum seal in pairs, then freeze, and it's amazing when you eat it in December lol Also, we typically steam our corn in the microwave and it cooks through and stays plump & juicy. If I have time, I wrap in foil and throw it on my Weber charcoal grill to get a little char. Yummy!

[@_BBArt_]

IMO, it turns out even better if you dehusk them and put them back on the flame to get some char. So good! I actually just put them husk-free on the flame from the get go as I like my corn a little undercooked so don't need them on for very long so it doesn't get to the point of drying out.

[@Hobo_X]

How would the in-husk grill work while still using foil to wrap it? I wonder if it'd be the same result without worrying about the husk leaves falling in, especially for a propane grill.

[@SauceStache]

I bet it would work fine honestly. You might lose some of the grill flavor but shouldn't be a huge issue! It'll still end up tasting great!

[@ghostylovesu]

I just stick it in the air fryer, works great, quickly

[@jenniebaker7180]

I put my corn into boiling water..Take it out when the water comes back to a boil. Perfect. Easy. Love it gRilled

[@yankeejade]

I use to boil with milk/1/2 n 1/2. I like the microwave with the steps you used if I don't want to wait or the bbq grill if I have time. The one in the oven is ok but I'd rather put the time towards the bbq grill, which from the start of lighting the briquettes to taking the corn off is about the same amount of time as the oven. For the microwave, the corn in husk/wet paper towel shouldn't be more than 4 mins max depending on your wattage, perhaps 3 or 3 1/2 mins, I beleive you overcooked it in the microwave, lol. Great video, thanks!

[@joanphilbin8210]

My daughter in law told me about me about cooking the corn in the microwave and it works!! Wonderful!

[@phillippinter7518]

When you boil corn the boiling water gets very sweet from the sugars leaching out(when you don't use too much water) and I really like the sweet water so boiling is still my preferred method

[@SauceStache]

It's still good! so you do you! what ever you prefer!

[@PepeMetallero]

Usually cut the kernels and serve it with a bit of the corn water, salt, queso fresco, mayo, chilli powder, lime and butter, corn on a cup

[@ThePyramidone]

I experienced an alternate version of boiled corn on the cob. My neighbor boiled hers in water with butter with the husks on. I don't know what nutrients were lost and you did use gloves to peal the husks and silk back. It was remarkably delicious.

[@seeingeyesseelies9545]

Remove the husks and silk. Cover with water. Cook on a low boil covered with husks. Delicious 😋

[@Goofy_Rich]

I cook my corn in the husk from the shelf with high heat on the charcoal grill/griddle with NO cuts on the cob or any water soaking. Moist is in the husks and in the silk (and the silk comes off easier when cooked). I do 5 minutes on the first side, rotate 1/2 turn cook another 5 minutes, rotate 1/4 turn cook another 5 minutes, then 1/2 turn again for 5 minutes (all four sides). Turning depends on the Char you want on the husk (char on the finished cob). Trial and error till you get your end result. Bonus: You can freeze whole cobs and defrost and cook later!

[@timothyzimmerman8962]

Great video once again. Answered some questions I had about the best ways to cook corn. Thanks.

[@thermalreboot]

I microwave mine, but I put it in those rectangular containers you often get Asian food in. I can fit 2 ears in one with a splash of water microwaved for 2 minutes per ear. Love it.

[@ihssanhalwi6647]

My friend put it as is in microwave for seven minutes then let cool down and peel it and eat it it’s delicious trust me try it

[@DenaInWyo]

My favorite is just putting it directly over the fire while camping. I shuck it first and it only takes 5-6 minutes depending on the fire. No better way. But since we can't always be camping, going to give some of these a try. Every year I buy 3-4 dozen ears, blanch, cut off the cob then freeze on big cookie sheets, then dump into gallon bags. I do it this way so I don't end up with a frozen lump O corn, but I also just have a big bag in the freezer like what you'd buy at the store and you can take out just what you need. It's some work, but it's SO worth it to have sweet summer corn all year long.

[@JoebooSauce]

I grill with the husk. Don't cut off either end like stache does. And leave the silk in. It has moisture which when heated makes the corn juicy and cooks it in the husk.

[@TimRehahn]

Our favorite has been the oven, although different than your method. I heat the oven to 350, although if something is cooking at 375 or 400 I throw it in. I don't do any prep, just put the corn on the rack. About 30-35 minutes, even gone 50 minutes I pull it out for a few minutes to cool a bit. Cut the end off, then squeeze from the top. It slides out, usually no or very little husk. Clean juicy corn.

[@marykaren7542]

I steam mine in instapot for 2 minutes. Perfection.

[@user-ft9tf5tw6l]

I think steaming is the best the kernels are plump and juicy, the other ways you get over cooked dried out kernels. Also, it's quick and efficient.

[@mattedwards4533]

Grilling may be best? My wife steams our corn and it is the best way we have found to prepare corn on the cob. She had several different items to steam and for some odd reason she decided to put some corn on the cob in the group? We were amazed at how well the corn turned out. We were boiling our corn but it was notorious for sticking to your teeth and as you mentioned the flavor wasn't the best but when steamed all the negatives of boiling were gone!

[@CloudSpirals]

I cut them into 1 inch disks and pan fry on both sides. You get that smoky grilled popcorn favour on the flat surface and the corn in-between is nice a juicy. Easy to eat the kernel's off the core too. Really good for experimenting with compound butters as well.

[@maureenroddy552]

I microwave my corn all the time, I watched in horror as you cooked it for 5 min haha! Try it again but cook for 3 min and then just let it sit.

[@VintageVegans]

Lol’d when Monica called the corn BASIC! 😂🌽

[@StefyB5]

Once I tried steaming it I never went back to boiling and I don't add butter and salt and I love it

[@macrotech6507]

Shuck, pressure steam in a REAL pressure cooker, not instapot. 7min high pressure. Super corn taste.

[@_Redtailhawk_]

A family favorite is grilled with husks on! Love the crunch and the smokiness and juiciness of it! I also like the oven roasted one . My mom will throw them in the oven to accompany our winter solstice dinner. I personally am not a fan of the microwave or foil grilled version because I find it adds a weird after taste that I can pinpoint. especially the foil wrapped one.

[@joybarrows1714]

I like to cook my corn with the husk it seems to give a good flavor I learned that from Tasting different tamales🫔

[@SauceStache]

mmmmm now I want tamales!! hahah

[@Zimke42]

I do in husk grilled all the time, but I don't cut much off the end. I just pull off the silk from the end and any floppy husk leaves so they don't burn off. I leave the corn silk inside the husk cause it come off easy when shucking after I cut the ends off the cooked corn.

[@MikeN1375]

I tried boiling in water with milk and butter in it and love the creamy flavor it gives. When I microwave, I remove the husk and cook it covered. Have not tried the oven.

[@MichaelPaoli]

Yes, absolutely, in the husk! I discovered that via BBQ. And ever since, always in the husk, either on the BBQ, or in the oven. Don't even trim the husk, just pull of excess silk sticking out the end. In fact when you go select your corn, get corn that's full closed up in the husk and don't open it up or peel it back at all! Just select it by feel and feel through the husk, don't open it! In oven, do it @400F, about 20 minutes a side (can also do right along with, e.g. baked potatoes), on grill, bit trickier, as that can get quite hot, so turn it at least semi-regularly. How do you know when it's done on the grill? The outside of the husk will generally be charred to at least golden brown in parts - but try to avoid like totally burned on the outside or it'll be overdone (try not to get it excessively hot). And, check the stalk - raw it'll be rock hard ... as things cook, the stalk eventually gets a bit more pliable, so, definitely softer than rock hard ... that and some browning on outside of husk, and your're good and done but not overdone. So, yeah, absolute best - the corn essentially steams in it's own juices in the husk. Can't be beat! Never going back to other methods.

[@joepollard3228]

The other mistake in microwaving is only cut off the stem end. When you take it out of the microwave, pull the blossom end with a slight twisting motion. All the cornsilk will come off.

[@earnestrobinson7453]

Try soaking the corn in its husk, in seasoned salted water for 30 minutes. Shake off excess water, and place the corn in its husks directly on the grill for 30 to 45 minutes, turning every 10 minutes.

[@SylviaRustyFae]

I use the youtube tv app and it has this annoyin feature, which still happens even when you rewind to the start of vid, where it always cuts off the first second of audio on videos... So that meant your vid started for me "Boil your corn this summer, youll thank you" xD

[@SauceStache]

ahahahah omg really??? I need to start my videos a second in haha

[@SylviaRustyFae]

@@SauceStache I swear its only the youtube tv app that does it, and it stopped doin it for a time too; but now its back. Ive used laptops, phones, ps4, switch, wii u, and probs others too and nvr had this issue. Oh, and it also nvr loads the subtitles until a couple seconds in; so i have to rewind anyways and still dont hear it It makes me rly annoyed when i miss part of a signature intro that i swear i get serotonins from listenin to xD Spec thinkin of CallMeKevin's "Hey there, friends" which always gets cut to just the last half of the word friends

[@vanschat]

You definitely did not do the microwave correct. That's the only way I do it and it comes out crispy every time. I just cut the bottom part off and put it in the microwave for 2 minutes (No wrapping it in paper towel) for each corn and it comes out delicious.

[@boerbok9125]

Thanks for your video. It always drove me crazy being from South Africa that people walking into the store and they said garbage can to pull the husk off the corn and take it home and cook it. I always leave the husk on and barbeque it and I love it.

[@IWouldLikeToRemainAnonymous]

LOL When I saw the thumbnail I thought for a second 'did Adam Ragusea upload twice today?' and then I see you use the Adam Ragusea knife to cut the corn on the cob. I like the content of both of you! When it comes to Adam's I also watch the meat-recepies, partly because of entertainment from listening to him but partly also for he includes widely applicable techniques and emparts good advice for all. What do you think?

[@dragonx2112]

Another similar option to the "grilled in the husk" version is to soak the corn in the husk in water for a few mins. After the soak put it on a smoker for 20 mins or so. The moisture and the smoke flavor is amazing.

[@tankertom3243]

I leave the whole husk on. Just check the end for fullness and worms. Put the whole thing on the grill, if it feel dry soak in in some water for about an hour before grilling.. As it cooks in the husk it is getting steamed. put is on the cool end so you are not burning the husks. As they dry out take them off. When it is done you can pull the silk out the top. If it is not done the silk will not come out. Just peel down the last layers of husk and brake off the stalk. Be careful it is going to be hot.

[@gustavusjohnson6127]

I’ve been grilling corn in the husk for decades and is my favorite as well. Usually clean up the ends of the corn and soak in a water and juice mixture. No butter nor salt is needed.

[@jimbatten1927]

I grew up 50 years boiling my corn... and then I discovered soaking it, wrapping in foil with the husk still on, and tossing in the coals of a fire... it simply can't be beat. As a close option (since I don't always hand an open fire handy) take the wrapped corn and toss it in the oven. I use a toaster oven, 400f for 30-45 minutes. The only down side is you might need gloves to husk it. As a bonus, since we can't get fresh corn year round will buy a bunch when it's really cheap, cook it up, leave it wrapped and freeze it for up to a year! Thaw it out when ready, unwrap/husk it, rewrap in plastic wrap and nuke until hot. It's almost as good as fresh.

[@bryanblanks1714]

Try air fryer corn with avocado oil delicious

[@claudetrudel9283]

You are doing the micro wave wrong, only cut the hair leave tusk on no paper no water 3 min if corn at room temperature 4 min if from fridge, be the best corn you ever eat.

[@frankfrederick5158]

Try "smoked corn on the cob" with applewood smoke sometime. Smoke the corn (husked) turing when a patina reveals on each side. Once the smoke is imbued, take off the smoker and microwave for about 30 to 45 seconds. Delicious, crunchy, and pops with flavor and moisture. Come by sometime and I will cook some up for you.

[@pedrowhack-a-mole6786]

I only boil my corn long enough to heat it so the butter will melt... just long enough for the water to return to a boil. Freshness is the key, the longer you wait to cook corn after it has been picked or the more mature it is, the starchier it will be.

[@MysticScapes]

1st time I hear people boiling corns 😂 you guys in US and Canada got such funny ways of cooking.

[@thisismagacountry1318]

It's why we're strong enough to save you,... TWICE.

[@injunsun]

@Sauce Stache, I have got the one you missed, which may beat out in-husk grilled. Have you ever had it deep fried? The oil you pick may matter for taste, but you end up, of course, not needing to slather it in any kind of butter, just salt to taste. I think my late husband and I used to do ours for 10-15 minutes, dropped into the already hot oil. I am not normally big on oily foods, but for an occasional taste treat, this is amazing. It is better if you are using oil you have used before for deep frying both potatoes of whatever kind, tempura, and/or onion rings. You can even make "field corn" snatched from a roadside field (intended as animal fodder) taste great, when fresh, with this, as well as the in-husk grilled method, and field corn is not so disgustingly "super sweet," as is the trend these past few years or so. Not that I recommend thousands of people go rob farmers of their corn! But nobody is gonna miss six or so ears here and there.

[@VivekJain6]

You can steam it in a pressure cooker with a water bath, that way, the nutrients dont seep out, the flavor isnt watered down, and the corn is soft. Flavorwise, I doubt it will beat roasting inside a husk on a grill or in an oven, but, it takes a third of the time to do it in a pressure cooker.

[@lorenbush8876]

So the one you grilled in the husk without wrapping it in foil was your favorite? Have you tries boiling any in a boiling bag, maybe with salt and butter? Thanks

[@JesseWright68]

Soak it in the husk in water and throw them on the grill. When the husk is brown, rotate and continue cooking until uniformly brown and enjoy.

[@iantheinventor8151]

Have you tried a pressure cooker?

[@MrJeremyMagic]

I was hoping to find a different or more interesting way to cook corn, but it seems I was cooking it the best way already? Either way. Still very informative. Love it.

[@susanfarley1332]

Once while hiking in "i don't know where" Mexico we got rather thirsty. But there was no stores or houses or anything around us. Just a dirt road, some trees and fields of tall corn, but nothing else. The Mexican lady with us told us to get a few ears of corn and eat them. It sounded crazy but we did it. I dont remember how it tasted but it was very juicy! A couple of ears and you no longer felt thirsty. I dont think it was sweet corn since they mainly grow the kind that , once it dried, they ground for tortillas. A type of flint corn i guess. It didnt taste bad. It was very refreshing!

[@NutsNBolts24]

I've always been fortunate to have fresh, grown sweet corn out back. My favorite is pick in the morning, husk it, and eat it fresh. I don't know if I'd do that with store bought, may be fine, though.