It can also be enjoyed right off the cob. But one of corn's downsides is its preparation. The picking, shucking and boiling might be enough to convince you to buy it frozen and microwave instead. Plus ...

Few things compare to corn on the cob. For those who want to get their corn fix without waiting for corn to boil in a big pot or putting it on the grill, there's another clever method. If you're ...

With the husks removed, butter generously coating each cob before it's wrapped tightly in foil and placed in a 425° degree oven, you'll be setting your corn up for oven roasting success.

Bring a large saucepan of water to a fast, rolling boil and add lots of salt. Peel the husks and silks off the sweetcorn, trim the ends and put into the boiling water. Bring back to the boil and ...

without cutting the cob. Each ear will produce about ¾ cup of corn. Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer ...

SAPPORO--Corn on the cob is fast becoming a pricy delicacy in Hokkaido, famed for producing sweet kernels, lightly brushed with soy sauce, and grilled. Or simply boiled. Faced with a supply ...

If you prefer to cook the vegetable ... For raw or cooked corn, remove the kernels from the cob. Use a sharp knife to cut along each side of one row of kernels, then pop them off with the back ...