Cooking Corn on the Cob

The sweet, tender kernels cook easily and it's the work of minutes to get your corn ready to eat if you boil or microwave it - a little longer if you are going for grilled corn.

Cooking Corn on the Cob: Grilling Corn on the Cob

• Take your corn cobs and pull off any silk threads that are poking out of the end. You don't need to get them all off - any that are left will fall away once the corn is cooked. Don't remove the outer green leaves.
• Immerse the cobs in plenty of cold water and leave to soak for at least half an hour - longer is fine. Doing this helps to prevent burning and gives a tender and juicy result.
• Get your barbecue grill ready and when the coals are glowing nicely, drain the cobs and place them on the cooking rack over the coals. Never place them directly on to the coals.
• Keep turning the cobs every five minutes or so, using tongs. Don't worry if they start to smoulder or the remaining silks catch fire - they'll be fine.
• After about 30 minutes the cobs should be looking very charred. Remove from the grill and carefully strip off the outer leaves - very hot. You can scrape off any burnt silks and bits of ash, or rinse the cobs under warm water if you prefer.
• The cobs are sweet enough to eat as they are, or you can serve them with traditional butter or olive oil and seasoning. And that's how to grill corn on the cob!

Cooking Corn on the Cob: Microwave Corn on the Cob

• Remove the outer leaves and silks from the cobs. Rinse.
• Put about 5cm/half inch cold water into a microwave dish and place the cobs in the water. Cover.
• The length of time you need to cook the corn varies according to the power of your microwave and the size and number of cobs you are cooking. To start with, microwave for 2 minutes on High. If cooking more than once cob, allow longer.
• Test by prising away a kernel with the tip of a knife. If it comes away easily, the cob is done. If not, try another minute and test again.
• Carefully lift the cobs out of the water - they will be very hot - and cool them slightly by running cold water over them. Put corn-holders into each end and serve as they are or with butter or oil and seasoning.

Cooking Corn on the Cob: Boiling Corn on the Cob

• Remove the leaves and silks from the cobs and rinse them.
• Bring a large pan of water to the boil and carefully lower the cobs in. Simmer for 8-9 minutes.
• Drain well and rinse under cold water until cool enough to handle. Put corn holiders into each end to serve.

Cooking corn on the cob is very quick and easy and the appetising yellow cobs make a great healthy snack - try to get out of the habit of smothering them in melted butter, they are usually sweet enough to enjoy just as they are.