Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons:
- it takes a long time to boil the required water
- takes too much of the flavour out
- the water is wasted
- so much energy is wasted
So, I cut them in half, and place them upright in a tiny amount of water—about 1mm depth—in a covered saucepan for 10 mins, making sure the water at the bottom is gently simmering.
What is the result?
- It takes little time to cook in total: 10 minutes for the corn, and 2 minutes for the water.
- I can use the water to flavor.
- I barely uses energy once the water is boiled and the saucepan is covered.
- The corn is juicy and delicious retaining its maximum flavor.
Now, I seriously doubt I'm some sort of culinary genius that has invented a new way of cooking corn, but I've never come across this method, so maybe there are more modern methods.