Bring a large tea kettle of water to a boil. Place husked corn in a large skillet. Pour boiling water over the corn. Cook over high heat until the water returns to a boil. Immediately drain.
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Place corn (in the husk) in a microwave-safe dish; microwave on High for 5 minutes. Using a towel, transfer the corn to a cutting board. Cut off the stem end, including the first row of kernels. Using a towel, grasp the ear of corn from the top end and shake the ear. The cooked corn will slip right out of the husk, completely free of silks. Repeat with remaining ears.
Lightly brush husked corn with olive oil. Place on a grill preheated to medium-high and grill, turning occasionally, until lightly browned and charred in spots, 6 to 10 minutes. Keep in mind that smaller kernels cook more quickly.
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Continue for some of our best recipes that incorporate corn.
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Bean, Corn and Squash Stew
In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.
Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. Serve the unadorned corn with bowls of the sauce, cheese and lime on the side so everyone can make their own.
The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with pre-washed salad greens and cilantro-lime vinaigrette.
This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.