I BBQ my corn. Cutt off the silky top, leave in the husk and put er on the Q.
Unhusk and eat as is
Yuuuuuuumy

Other people can probably help you better than
I can, but according to my gramma: You wait until the cobs are about eight inches long.

Then you gently pull back top of the husks and silk until the top row of kernels is visible. You poke one with a sewing needle, and if milky juice comes out, you pluck it and eat it immediately. If not, you cover it up again and wait a week before peaking at it again.

If you are worried about fertilization, you can take pollen from the tassels of nearby plants and sprinkle it on the silk. When the silk starts to turn brown, it's too late to pollinate. It's either gotten pollen or it hasn't.

My *favorite* way to have corn is the following:

Pull back the husks,but leave them attached. Rip out the silk. Now take butter and spread it over the corn kernels, rub some salt and cilantro on it. The pull up the husks and tie it with string.

Then you have two options. You can put it on the grill for 15-20 minutes, or you can put it in the oven at 350 degrees for 40 minutes. The husks will turn from green to yellow or brown. Pull it out of the oven, let it cool, pull back the husks and eat it off the cob.

It's sooooo good this way, especially if you do it the same afternoon you pick it. The sooner the better. You can use a knife to strip the corn off the cob, after you cook it if you are feeding someone with dentures or braces. You can strip it off the cob and boil it in salt water, or make creamed corn.

Is it sweet corn or super sweet corn?

When you see about 20% of your silks out on your patch, it will be about 21 days to be ready for harvest.

Has anyone tried the microwave? Leave all the husk and silk intact. Place in microwave on high power for 3 minutes for 1 ear and 4 minutes for 2 ears. You will be amazed how easily the husk and silk comes out. Be careful as it will be very hot.

Shirley:

I cook all of mine in the microwave. But, I clean it well, wet it, wrap in waxed paper. Cook about 3 min. for one, four min. for two. I turn it over half-way through. Got to eat too much of it to wait for a grill or oven to cook it.

Tom

i wrap it in aluminum foil to keep my grill from burning it but thats it. grilled in the husk its so good it doesnt need butter or any other spices.

We do ours wrapped in foil in the campfire with baked potatoes...cooked in the hot coals. If it's raining outside and we're not campfire cooking, strip the husks and the silks and put the entire cob in boiling water...large pot with a lid for 10-15 minutes. (Some like it cooked shorter, some longer). Roll it in butter and load it up with salt! Keep the napkins handy...lol LC Grace

Ally, wait until the silks turn brown. The length of the ear depends on the type corn and even that can vary. Like people, some will be stocky and some long and lean.

Hope you enjoy it.

Shot

ally, to help with pollenation, you can actually just give each plant a good shake so pollen falls from the tassel to the silk (a corn plant can pollenate itself). I can tell you I've had luck with even one very short row of corn (from four stalks I got five perfect ears), so there is hope for your two long rows!

I used to shuck & boil my corn, but I've discovered the microwave and now do it just like shirley (hi, shirley!)---no heating up the kitchen with a pot of boiling water!

Good luck!

Zabby

I just tried a new way to eat corn last night. Soak the corn in water (husks on) for 15 minutes then grill for 12 minutes. Melt 1 stick of butter, add 2 tbsp of olive oil and 1 tsp of lime rind (I added more). Pour butter mixture over corn - you can also sprinkle with fresh Parmesan. I am not much of a corn lover but it was delicious!

B-B-Que is the best, the husk will burn through in some places adding that great charccoal grilled flavor. The smoke turns some of the ears a little brown. Anyway is good, I just love the added flavor of the grill sometimes. Seasoned for those that little the added buttery flavor or just plain for many. I don't think there is a bad way to cook Corn. Thanks for all those memories

Great recipes here everybody, love the sharing on this website...My father-in-law always added about a cup of milk to the water when he boiled his corn, made it nice and tender.