There are four common methods to cook corn on the cob: boiling, steaming, oven-roasting, and grilling. And, of course, there are endless variations on each of these methods, as well as endless debates about which is the best. They are all great, but each offers certain practical constraints and creates different colors, flavors and textures. Here’s a basic guide to all four; try them out, mess with them to find your favorite variation, and enjoy a bunch of yummy corn while it’s in season and at its freshest.
Recipe here.
Enjoy,
Kevin
