Corn Tips
Cooking Corn
Boiling:
Remove husks and silk (silk may be easier to remove after boiling) and boil until warm (1-2 minutes) or longer for softer kernals. I cook mine up to 10 minutes.
Microwave:
Quick option: Shuck, wrap in paper towel, and microwave 6-9 minutes for 2 ears or 12-14 minutes for four ears.
Longer option: fully submerge corn with husks in water for 30 minutes. Microwave uncovered for 7-8 minutes for 1-2 cobs of corn. Let stand for 10-15 minutes before shucking.
Grill Corn:
Remove loose husk and cut off extra silk. Submerge in water for 15 minutes, while setting up the grill. Place the corn on the grill and cover, turn every 10-15 minutes for charcoal grill and 5 minutes for a gas grill. Keep turning until they are done (will look almost charred on outside) Remove. Peel the leaves and silk done. Be careful not to burn your fingers. Use towel.
Freezing Corn
Instructions Submitted by The Bauers
Husk corn and remove silk.
Cut kernels off from cob.
Measure 8 cups of corn kernels into a cooking pot.
Add: 1/4 teaspoon salt
2 teaspoons of sugar
1/4 cup of butter
1 cup of water
Put on Medium High burner until it comes to a boil. Boil for 3 minutes, stirring often. Put corn on a cookie sheet to cool. (There will be juice from the water, so be careful when you pour it on the cookie sheet.) After it is cool, bag it in freezer bags and put it in the freezer. You may double or triple the batch according to the size of your pot. Six dozen ears of corn will make about 20 bags of corn with 3 cups in each.
Instructions from Pickyourown.org. These instructtions include pictures and great detail. You need to have Adobe Acrobat to open the link. If you can't open, feel free to go directly to www.pickyourown.org.