Corn on the Cob ( Cooked in the Old Ways)

Corn on the Cob ( Cooked in the Old Ways)

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Servings: 6
  • About This Recipe

    “This corn has more flavor then any corn on the cob you will ever taste–boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers’ day.”


  • 6earsunshucked corn( do not shuck)
  • butter
  • salt
  • boiling water( to cover corn)
  • Directions

  • Boil water in large pot.
  • Place the unshucked corn in the boiling water.
  • Boil for 10 minutes.
  • Shuck corn and serve with butter and salt.
  • Reviews

  • “Everything old is new again!This is the only way I will boil corn from now on.It is more flavorful and it’s so much easier to shuck!You have to let it cool a couple of minutes but then the silk just slips right off, totally, completely, no fuss, no muss.Thanks.”

  • “Definitely flavorful and easy to shuck. Ours came out really chewy rather then crisp. Not sure if it was the corn or the 10 minute cook time.”

  • “I thought this was quite nice! I wondered how easy to peel the corn would be what with wet silks and all but it really was a snap. I just used a towel to keep my fingers ok so no scorched fingertips! It doesn’t really make the corn taste different but I didn’t want my corn to taste different- just nice sweet fresh farmer’s market corn- what else does it need? Thanks for sharing! ~Sue”

  • “This is so much easier than the traditional way of boiling corn.I do need a bigger pot now though because I can only get about 4 ears in mine.Fast cleanup!”

  • “I don’t see big deal. Sorry, but it didn’t taste any different than the stuff I peel. Having to serve kids is no fun either. My fingers are hurting now from trying to peel hot corn. Personally I prefer my corn raw anyway but even DH and the kids agree that it was more trouble than it was worth. Sorry. Glad others have found it better.”

  • “This is a great recipe especially if the weather doesn’t permit grilling. For years I’ve preferred “grilled corn on the cob”. Soak corn with husked on in water for 30 minutes or more. While cooking your other foods on main grill, just place corn on top rack of grill or to the side. Depending on your grill temperature, cook 20 to 30 mins. Spray with water when husks start looking to dry out while grilling. Let cool a little before shucking the husks. The silks come right off.”

  • “I’ve enjoyed good corn using other recipes I found here but…we’ve never enjoyed corn as much as tonight prepared this way.Boiled a couple of minutes less only, it was melt in your mouth heaven. The husks and silk threads came away so easily, too. If it was good enough for great-great grandmother, it’s good enough (more than good enough)for me!”

  • “Wonderful, simply wonderful!I was looking for a nice easy way to cook corn for freezing, and with 2 little ones this fit the bill! It was so simple, yet the taste was amazing! I’m surprised I got as much as I did out of the 14 ears I cooked, as I was muching off the top every chance I got. I will definitely make corn this way when I’m not grilling it!”

  • “Perfect!! Thank you!”

  • “Very good, very easy.The corn I bought was questionable, there was almost no selection left at the supermarket.But it came out tender and tasty.I put a spoonful of sugar in the water because that’s what my mom always did.I will always cook corn this way from now on!”

  • “This is so much easier! Thanks for the recipe! The silk came off so easily.”

  • “Wow! I can’t believe what a difference this makes! Thank you SO much for sharing this! :)”

  • “I always have a hard time cooking fresh corn. My family has become accustomed to canned corn. But this recipe is very easy to understand. I added some butter to the water and it came out really flavorful.”

  • “We are greedy pigs when it comes to corn on the cob and I cannot believe I have never tried this, seeing how I like things to be easy in the kitchen. It was also much neater- no little bits of silk sticking to everything, and the shuck and silk came off as easily as peeling a banana. Delicious.”

  • “YUM! I will never spend another afternoon shucking corn again… I was always missing out on the fun at the beach while stuck with “KP”. My family devoured this…”

  • “Wow!! Super easy and tastes great. To think of all of the trouble I used to go to removing all of the silk. This is a winner!”

  • “Boy what flavor, dh wanted to know what I did this is the only way he wants it cooked… it’s so easy yet i’d never thought of trying it. Thanks for sharing.”

  • “Outstanding! I have already made this twice! This method really seems to lock in the flavor. A keeper for sure. Thank You”

  • “Love this recipe! This is how we always make corn on the cob, with the exception that I only cook it about three to six minutes (especially for younger corn). In the summer, we sometimes cook a bunch and make our whole dinner out of this with fresh herb butter, it’s that wonderful. The corn stays fresh longer in the husk as well. As my mom taught me, do be sure to peek under the husk at the top and pick cobs with small, even, healthy-looking kernals. “

  • “So easy and yummy! The silk comes right off. I love the taste of fresh corn.Thanks.”