Aww Shucks, Me So Corny

I love corn on the cob.  In my opinion, nothing tastes like summer more than a juicy, sweet ear of corn. Growing up, our family had the bee’s knees in corn on the cob accessories: desilking brushes, corn on the cob holders in various shapes and designs, corn on the cob buttering trays, hand-held corn butters… you name it, we had it.  Corn on the cob was embedded into my childhood summers as deeply as riding my bike.  Hell, my hometown was the “Home of the Sweet Corn Festival”, complete with Miss Sweet Corn Pageants, Sweet Corn Fun Runs, Sweet Corn Trivia Challenges, and Cow Chip Throwing Contests.  (Yes, you read that right… we threw cow shit for fun).

With that being said, however, there is a certain way that said corn on the cob should be prepared. Chewy, dry corn is unacceptable. I’ve tried grilling corn: great flavor but it’s… okay.  Maybe I am doing it wrong, but grilling always seems to dry the kernels out.  Not much, but enough for me to stand up and take notice.  I’ve tried the newfound micro-cooking method.  Again, it’s adequate but not my idea of a perfect ear of corn.  I find pulling the leaves back enough to desilk the cob, desilking, and pulling the leaves back around the cob so it doesn’t dry out, tedious and unnecessary.  Corn on the cob should be easy and as laid-back as the season that it is grown in.

Enter my ‘Aww Shucks, Me So Corny’ corn on the cob recipe.  You can’t go wrong with this recipe… it is so easy, even my 17-year old disaster in the kitchen can make a perfect ear of corn.  Okay, that might be exaggerating a teeny bit; it isn’t 100% fool-proof, but if you can boil water without setting the stove on fire, then you are in business!

Aww Shucks, Me So Corny Corn on the Cob

** ears of corn (desired amount)

** water (enough to cover cobs)

** butter or margarine (optional)

** salt, pepper, or other seasonings (optional)

1. First, shuck and desilk desired amount of ears of corn.

2. Place in saucepan or pot, depending on the amount of corn.  Break ears in halves, if desired.


3. Cover with cold water.  Place on high heat, uncovered.

4. Bring water to a rolling boil. Turn off heat and cover the pot.


5. Allow to set for 15 minutes. After the allotted time, the corn is ready!

6. Remove from the water.  Butter and season the corn on the cob to taste!  The options are endless… salt, pepper, Crazy Jane’s Mixed Up Crazy Salt, Slap Yo Mama Cajun Seasoning, or one of my personal favorites… Old Bay Seasoning!  Enjoy!

8 thoughts on “Aww Shucks, Me So Corny

  1. I’m from the country, so I’ve heard of cow tipping. But tossing dry cow ish for fun??? And be honest, did you ever run for Miss Sweet Corn??? lmao

    Liked by 1 person

    1. Oh, yes! Throwing cow shit once a year is a very big deal. There is a technique to it and all the old timers will argue which way is best: hard and round, like a ball that is shot-putted for distance, or flat and symmetrical that can be flung like a Frisbee. & honestly, no, no, NO, I never ran for Miss Sweet Corn. I despise pageantry and all that it stands for.


  2. I saw a show about a town fair recently and they were selling ears of grilled corn for $3 a pop! I took away an idea from the show. They threw the easrs of corm- shucks/hairs/ everything WHOLE right onto the grill. After so many minutes, they removed the corn- pulled back the shucks and silky hair in like- 10 seconds (they came right off- no problem) and dipped the ear of corn in garlic butter- it looked really good. (I’m a bit of a corn on the cob fiend too.) So, because I don’t want to mess with the grill just to have corn, I tweaked their idea for my over and it worked perfectly. Now, I take the entire ear of corn (shuck/silky hair included) and throw it into a preheated over at 500 for 10 minutes or so. (Trial and error!) it steams the corn perfectly so that it’s juicy but cooked all the way. Not dried out in the least bit. Also, this allows the corn shucks/hairs to be pulled away with ease- they don’t stick at all. You really should try it. ;0 )


    1. That is how our hometown prepared some of their corn! It is very good, but still is a bit chewy to me. Maybe the amount of time on the grill? Good idea about the oven baking-method, however my only problem is that my oven is centrally located in our great room (kitchen, living room, dining room all open). Preheating my oven to 500 degrees also preheats my house to about 85 degrees!


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