Everyone has a different way of cooking something and most of it generates from a old family recipe or the way your mom made it. No technique or recipe is better than another. its all in what your used too. I am very lucky that in my culinary career I get to explore hundreds of different methods of cooking each food. From cultural variations to different seasoning to evolve the flavor.

Corn season is one of my most favorite times of the year. When Farmer Morris sends his crew in with the first pick excitement fills the air. You know exactly what is gonna be feasted on for dinner that night.

Here is a few cooking methods I have tried and found out what has worked and not worked through trial and error. I am super excited for you to enjoy the first bite of Barrie Hill Farm corn and we are waiting to fresh pick it for you.

First of all always buy your corn right before you want to eat it, if you do purchace it in advance always leave the husk on it and store it in the fridge in a air tight bag. This prevents tough kernels and gives you the freshest product possible.

Boil in a pot

1. Fill a large pot with water (Do Not Salt The Water) it destroys the juicy flavor in the corn by drying it out
2. Bring water to a boil and drop peeled corn in the pot
3. Let simmer in the water for !0 minutes and remove from the heat
4. Strain and enjoy

Microwave

1. Place unhusked corn in the microwave for 5 minutes on high
2. Remove after and leave in husk for 5 more minutes to steam
3. Remove husks & enjoy

Steamed

1. Add water to the pot so that it just below the steamer basket and bring to a boil
2. Place steamer basket and husked corn into pot
3. Cover pot and heat on high until water starts to steam
4. Cook corn until kernels are tender (5 to 10 minutes)

Instant Pot Corn on the Cob

1. Shuck the corn
2. Pour the water into pressure cooker and place trivet on top
3. Place corn in the pot about 2 deep
4. Cook at High pressure for 2 minutes
5. Quick release the preesue
6. Remove lid and serve right away

Oven Roasted

1. Pre-heat over to 400 degrees F
2. Shuck corn
3. Place each ear of corn on a piece of aluminum foil
4. Add butter & seasonings
5. Wrap tightly and roast on the rack in the oven for around 30 minutes
6. Serve in foil on each plate

Grilled Corn on the Cob

1. Pre-heat grill on high heat ( 450 F)
2. Shuck corn
3. Brush with olive oil or mayo & seasonings
4. Grill and Cover with lid for 15 minutes turning every 3 or 4 minutes to give you even char
5. Remove from heat and let sit covered for 5 minutes
6. Enjoy

Corn is a flexible food that can be served and enjoyed many ways. My favorite is enjoyed with those I love

Cheers to summer

Chef Niki