How to Process Corn

Corn is one of the ingredients that can be processed in many different ways. Whole corn can be boiled, microwaved, grilled, steamed, or baked under low heat, while corn kernels are usually prepared by boiling, steaming, or microwaving. Here are instructions on how to process corn using the above methods:

Table of Contents

Ingredient

4 servings

4 whole cobs OR 2 cups frozen corn kernels
Water
Butter, pepper and salt (optional)

Boiled Corn Core ^{[1] X Research Source}

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Boil a large pot of water. While waiting for the water to boil, peel off the skins and whiskers of the corn.

The amount of water needed depends on the size of the corn. The water should be enough to completely cover the corn.
You can add 1 teaspoon of salt to the water, but this step is not required.
To peel the corn, first, the right hand holds the corn stalk. Then, forcefully strip the corn from top to bottom. Use your hands to remove all the corn husks.
Wash the peeled corn with cold water. Rub along the stem of the cob to soften and wash off any sticky hairs.

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Put the corn in the boiling water. Cover the pot and bring the water to a boil again.

Use the tongs to drop the corn into the pot of water. Do not use your hands to avoid burns.
If the water boils slowly or stops boiling after the corn is added to the pot, let the water boil again before calculating the cooking time..

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Boil for about 3-8 minutes. Cooked corn should be “both soft and crispy”.

“Soft and crispy” means that when pressed, the corn should be soft enough but not too mushy.
Boiling time depends on the type of corn and corn you use to boil young or old. Young corn and American corn usually ripen the fastest.

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Remove the corn and eat normally. Place corn on a paper towel and drain for 30-60 seconds before serving.

Boiled corn will be very hot, so wait for the corn to cool before eating.
Boiled corn is usually served with a little butter.

Roasted Corn Core Microwave ^{[2] X Research Source}

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Put the corn on the plate (microwave type). It is advisable to bake each corn one at a time.

Do not peel the corn. Microwaved corn will taste better if left on.

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Bake the corn for about 5 minutes. It is recommended to turn on the microwave oven to High Power or Full Power mode.

Stand away from the microwave for the first 1-2 minutes to avoid steam burns.

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Place grilled corn on a cutting board. Use a sharp knife to cut the corn stalks.

Use kitchen gloves or a towel to make it safer to remove corn from the oven.
When cutting corn, you should cut off the kernels in the first row. Remember to completely cut the corn husks off.

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Remove the skins and enjoy the corn. Use kitchen gloves or a towel to grasp the uncut top of the corn. Shake gently to easily remove the corn from the shell.

The cob should be easy to remove from the shell. Normally, the corn silk will still be attached to the inside of the corn husk.
You can enjoy microwave-baked corn with butter and salt or with seasonings to your liking.

Grilled Corn Cores

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Heat the grill to medium heat. Meanwhile, peel and whisk the corn.

If using a gas grill, turn the stove on to medium heat and preheat the grill for about 5-10 minutes.
If using a charcoal grill, burn until a white layer of ash forms on the surface of the coals.
Peel the corn by grasping the corn stalk and stripping the corn from top to bottom. Use your hands to break off the remaining shell.
Wash the corn cobs with clean water to remove the soft corn silk.

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Spread piu oil on the corn cobs. Use a brush to spread a thin layer of piu oil on the surface of each cob. Do not spread more than 1 tablespoon (15 ml) of piu oil on each cob.

You can use melted butter instead of piu oil.

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Place corn on the grill. Bake for 6-10 minutes.

Flip occasionally so the corn cooks evenly and doesn’t burn.
When most of the kernels are light brown, the corn is ripe. The corn should also have some burn, especially near the small kernels.

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Enjoy. Pick up the corn and put it on a plate. Wait for the corn to cool so it’s easy to hold with your bare hands.

Grilled corn is often enjoyed with butter and salt. However, if you have buttered the corn before baking, you may not need to serve the corn with butter.

Steamed Corn Core ^{[3] X Research Source}

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Boil water in a steamer. Peel the skins and whiskers of the corn while waiting for the water to boil.

A large pot and metal colander with holes can be used instead if a steamer is not available. Make sure the metal colander can fit over the top of the pot. The hole of the colander should not be lower than 1/2 of the pot wall.
Peel the corn by grasping the corn stalk and stripping the corn from top to bottom. Use your hands to break off the remaining shell.
Rinse the corn cobs with cold water, scrubbing gently while rinsing. This step helps to wash off most of the corn silk.

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Put the corn in the steamer basket. Steam for 8-12 minutes.

Use tongs to transfer corn to steaming basket. Do not use your hands to avoid burns.
Steaming time depends on the maturity of the corn. Young corn will ripen faster than old corn.
The corn kernels are soft but not mushy, which means that the corn is ripe.

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Enjoy while warm. Remove the corn from the steamer and let it cool for 2-3 minutes before serving.

Add butter and salt if desired.

Grilled Corn Cores Under Fire ^{[4] X Research Source}

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Preheat the oven to 220 degrees Celsius. Peel and silken the corn while waiting for the oven to heat up.

Peel the corn by grasping the corn stalk and stripping the corn from top to bottom. Use your hands to break off the remaining shell.
Wash each cob with cold water, scrubbing gently to wash off the corn silk. Use paper towels to pat dry.

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Butter the corn. You can add salt and pepper if desired.

Spread lots of butter. Spread at least 1-2 tablespoons of melted butter over each cob.

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Wrap each corn in foil. Each cob must be wrapped well in foil.

If you’re afraid the butter will melt, place a baking tray under the corn to catch the melted butter.

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Bake the corn for 20-30 minutes. Most cobs will cook in 20 minutes, but large cobs will need to bake for about 30 minutes.

Place the corn in the middle of the oven to cook evenly.

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Remove the corn from the oven and enjoy. Let the popcorn cool for 2-5 minutes before removing the foil. Enjoy when the corn is just cooled so it doesn’t burn.

Boiled Corn Seeds

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Bring water to a boil in a medium saucepan. Prepare the corn kernels while waiting for the water to boil.

You can add 1 teaspoon of salt to the water if desired (optional).
Corn kernels must be defrosted before processing.
Canned corn kernels can be used instead of frozen corn kernels. Boiling time for canned corn kernels will be much shorter than when boiling frozen corn kernels. In addition, canned corn kernels need to be drained before boiling.

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Put the corn kernels in the boiling water. After adding the corn, if the water doesn’t boil much or stops boiling, bring the water to a boil again and then lower the heat.

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Cover and boil. Frozen corn kernels need to be boiled for 5-10 minutes. Once the corn is cooked, take it out and let it dry.

Canned corn kernels only need to be boiled for 1-3 minutes.
Cooked corn kernels must be very hot, soft but not mushy.

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Enjoy according to your taste. Be careful not to freeze boiled corn kernels.

If desired, you can mix boiled avocado seeds with butter, salt, and black pepper. Or you can use other seasonings such as parsley, depending on taste.

Steamed Corn Seeds

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Bring water to a simmer in a steamer. Pour water into the steamer and cook over medium heat until the water evaporates and begins to simmer.

Do not bring the water to a boil.
The water level should not be too high and should not touch the hole of the steamer tray.
A large pot and metal colander with holes can be used instead if a steamer is not available. Make sure the metal colander can fit over the top of the pot.

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Place the frozen avocado seeds in the steamer basket. Spread the avocado seeds in a single layer and do not overlap.

Canned avocado seeds can be used, but be careful to steam faster. Corn kernels after steaming should be softer and more succulent.
There is no need to defrost frozen corn kernels before steaming.

Microwave Baked Corn

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Place the corn kernels on a plate (microwave type). Spread the corn kernels in an even layer.

Canned corn kernels can be used, but the baking method and baking time will vary slightly.
There is no need to defrost frozen corn kernels before baking.

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Put 2-4 tablespoons of water on a plate. Stir to combine the water and corn kernels.

This step is only necessary when using frozen corn kernels. For canned corn kernels, you don’t need to add water, but it’s a good idea to let the corn kernels drain before baking.

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Cover the plate with food wrap. Use a fork to poke a few small holes in the wrapper for ventilation.

Use only microwaveable food wrap.
If the plate has a lid, you can use the lid instead of the wrapper. Do not close the lid too tightly so that air can still circulate.

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Bake in the oven for 4-5 minutes. Bake only 1-2 minutes for canned corn kernels. ^{[5] X Research Sources}

Baking time depends on the power of the microwave. If using a low-power microwave oven, the baking time will be longer and vice versa.
Stop grilling when you hear a crackling sound.

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Drain and enjoy. Squeeze out all the water from the cob and enjoy with butter, salt, and pepper.

Charcoal Grilled Core Corn

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Cut off the top of the corn. Soak corn kernels with the skin on in a large pot or pot of water with a diameter of 10-15 cm for about 1 hour.

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Prepare an outdoor charcoal grill while soaking the corn. Use enough charcoal to bake for about 1 hour.

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Place corn on the grill with the skin on. Bake for about 1 hour, flip frequently, and bake until charred on the outside of the corn.

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Peel the corn.

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Add butter, salt and pepper. Enjoy while hot.

Things you need

Fireplace, oven, grill or microwave
Picking tool
Big pot
Sharp knife
Autoclaves
Silver paper
Baking tray
Tissue
Plates for use in the microwave
Food wrap
Plate

Ingredient

Steps

Boiled Corn Core [1] X Research Source

Roasted Corn Core Microwave [2] X Research Source