Right now we are in the depths of Corn season. When I was living in the UK, I longed for a good old Canadian Corn on the Cob season. When I was a child we used to really look forward to this time of year.
My mother would cook us up a corn on the cob feast. She would bring a huge pot of water to the boil on top of the stove and drop in husked cobs of corn. We were allowed to eat as much of it as we wanted, with plenty of butter and salt. Oh how we loved it!
I confess I did the same for my own children.
.JPG "Easiest Corn on the Cob in the Microwave")
Now I live on my own the idea of bringing a whole big pot of water to the boil to cook one ear of corn is a bit . . . well . . . a bit of an "I can't be bothered" kind of an idea. I mean, who wants to go to all of that trouble for one ear of corn.
Cooking your corn in the microwave is the perfect solution. Nothing could be easier, or quicker, and you don't even need to husk it first! Just microwave the corn with the husks on for four minutes, lop off the stem end and then slip off the husks!
Easy peasy lemon squeasy and it ends up perfectly cooked every time!
.JPG "Easiest Corn on the Cob in the Microwave")
HOW TO COOK CORN ON THE COB IN THE MICROWAVE
Nothing could be any simpler. There is no need to husk the corn at all. Just pop the whole cob into the microwave (you can put it on a plate if you wish) and nuke it on high. Four minutes is all it takes.
Once done, just remove the corn from the microwave. (Use a glove it will be hot!)
.JPG "Easiest Corn on the Cob in the Microwave")
Use a sharp knife to cut the bottom off of the cob of corn as in the above photograph. I used my Santoku knife. It has a nice sharp blade and is straight edged. I find that is the knife I use most of the time because it is comfortable to use, a great size and does a great job.
.JPG "Easiest Corn on the Cob in the Microwave")
Grab the tassel end of the cob of corn firmly (again use a glove) give it a bit of a shake and a wobble and the cooked ear of corn should slip right out, no fuss, no bother, no corn silk or strings (for the most part anyways.)
You won't believe how easy it is!
If you are cooking a ton of corn, its probably not the most efficient way to do it, but when you are only cooking a few cobs, (up to four) nothing could be faster or easier, or more convenient!!!
.JPG "Easiest Corn on the Cob in the Microwave")
There are actually a few strong positives about cooking your corn on the cob in the husk. Cooking it in this way means that the corn steams in its own juices and absorbs all of those lovely flavors from the husk, resulting in cornier tasting corn!
I would even go so far as to suggest that if your corn is really fresh you won't even need to serve it with butter and salt, but meh. Butter and salt are all a part of the enjoyment you have when eating corn on the cob!!
.JPG "Easiest Corn on the Cob in the Microwave")
HANDY TIPS FOR COOKING MORE THAN ONE COB OF CORN
It is possible to cook more than one cob of corn at a time, depending on how large your microwave is and how strong it is.
Add 2-minutes of cook time per ear of corn. This will largely depend on the size of your ears of corn and the strength of your appliance. This is a good basis to begin on.
Time as follows:
- 6 minutes for two ears
- 8 minutes for three ears
- 10 minutes for four ears
I do not recommend cooking any more than four cobs of corn at a time.
Place the in the microwave next to each other toe to tail. So wide end of one cob next to the narrow end of the next cob, etc.
.jpg "corn on the cob with lime butter")
Of course, even at its simplest, you cannot beat a delicious cob of perfectly cooked corn with plenty of butter and salt. It is heaven on earth.
However, if you are looking to amp things up a bit, why not try a deliciously tangy Lime Butter on your corn. This is one of our favorite ways to enjoy it!
.JPG "Easiest Corn on the Cob in the Microwave")
If you have any leftovers, you can easily cut the corn kernels off the cob with a sharp knife and store them in the refrigerator in an airtight container, ready to use in any number of recipes. Its great tossed into salads, casseroles, soups, etc.
Easiest Corn on the Cob in the Microwave
Yield: 1
Cook time: 4 MinTotal time: 4 Min
Instructions are for one ear of corn. If you are wanting to cook more than one ear, increase the cook time by 2 minutes per cob. It is not recommended that you cook any more than 4 ears at a time.
Ingredients
- 1 medium ear of corn, fresh, unhusked
Instructions
- Place the cob of corn into your microwave, unhusked. Microwave on the high setting for 4 minutes.
- Remove from the microwave, using a pot holder to protect your hands. Lop off the stem end with a sharp knife and then, holding onto the tassel end (again using a pot holder) gently wobble the corn out of the husk onto your plate.
- Enjoy hot with plenty of butter and salt.
Notes
It should be perfectly cooked at four minutes. Crisp and tender. This may vary according to your own model of microwave. If four minutes is too long, then reduce the time by 2 minutes the next time.
It was my son who suggested to me when I was talking to him earlier today that I cook my corn like this. (Thanks Doug!) Its such a simple thing and yet incredibly delicious. I don't think I will ever cook corn another way again! This was so good I just had to share it with you right away. Hence the double post in one day! Once you taste it I know you will forgive me!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
We've had a bit of a blustery rain filled day here today and I felt it was the perfect day for a bowl of hot soup, and what better soup to serve at this time of year than Corn Chowder!
But not just any corn chowder, a easy Mexican corn chowder with plenty of Tex Mex flavors! Rich and creamy, oh-so-delicious with just a bit of a spicy bite!
.JPG "Easy Mexican Corn Chowder")
For inspiration I turned to my original recipe for corn chowder which you can find here, and made a few adaptations and minor adjustments.
Corn Chowder was something I made often for my family when they were growing up. Not only was it a great store cupboard meal, but it was very economical and something which they all loved!
.JPG "Easy Mexican Corn Chowder")
It was one of the favorite things I used to prepare for them after church on Sundays as it was quick and easy to make as well as being delicious. I could put it together in a jiffy and we could be eating it pronto.
My children always loved it. I did as well. I think they still make it to this day. I would be very surprised if they didn't.
Today I updated it to add some lively Tex Mex flavors and some fresh corn. The original recipe used only creamed corn. It also used carrots which I removed for this version.
.JPG "Easy Mexican Corn Chowder")
WHAT YOU NEED TO MAKE MEXICAN CORN CHOWDER
Really simple ingredients actually. I really wanted to create a tasty soup that took advantage of the fresh sweet corn which is so readily available at this time of year.
It does look like a long list of ingredients, but most of them are herbs and spices.
.JPG "Easy Mexican Corn Chowder")
- 4 rashers streaky bacon, chopped (2)
- 1 medium onion, peeled and chopped (1/2)
- 1 medium jalapeno pepper (1/2)
- 4 medium potatoes, peeled and chopped (2)
- 2 cups (500ml) chicken stock (1 cup/250ml)
- 1 cup (250ml) whole milk (1/2 cup/120ml)
- 1 can of creamed corn (1/2 can)
- 2 cobs of corn (1 cob)
- 2 tsp chili powder (1 tsp)
- 1/2 tsp ground cumin (1/4 tsp)
- 1/4 tsp smoked paprika (1/8 tsp)
- 1 tsp dried oregano flakes (1/2 tsp)
- 1 tsp dried parsley flakes (1/2 tsp)
- 1/4 tsp black pepper (1/8 tsp)
- 1/4 tsp garlic powder (1/8 tsp)
- the juice of 1/2 lime (1/4 lime)
I have mentioned it before, but I will say it again, I buy packages of bacon and then I open them, roll up the rashers into cylinders and then pop them into freezer bags and into the freezer. It works out really handy for recipes such as this one.
I can simply remove as many rashers as I need, re-seal and pop the bag back into the freezer. The frozen bacon is also very easy to chop. Much easier than its fresh counterpart!
I have used two measurements here. One version will feed four people and the one in brackets will feed two. You can freeze the other half of the can of creamed corn for another time.
I suppose if you don't have fresh jalapeno peppers you can use canned green chilies. I had the fresh today and it worked beautifully. I also happened to have fresh corn.
If you don't have fresh corn, by all means use the equivalent in canned or frozen corn niblets, which would be ideal in the Winter months when fresh corn is not available.
If you are in the UK, make sure you use mild chili powder and only to taste. The chili powder in the UK is much stronger than the one we use here in North America which has been weakened by the addition of other things. You will not need as much.
.JPG "Easy Mexican Corn Chowder")
HOW TO MAKE EASY MEXICAN CORN CHOWDER
This is really very simple and if you have everything chopped and ready to go ahead of time, it goes together very quickly.
Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.
Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.
Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.
.JPG "Easy Mexican Corn Chowder")
Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.
Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.
Stir in the milk and creamed corn. Heat through. Add the lime juice.
Taste and adjust seasoning as required.
Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.
.JPG "Easy Mexican Corn Chowder")
I chose to garnish mine with a nice dollop of sour cream and a splash of hot sauce. I really like the Green Tabasco sauce which really lends itself well to Tex Mex flavor and is not quite as ferocious as the regular Tabasco sauce.
You could top yours with some grated Tex Mex Cheese if you liked, chopped green onions, diced olives, etc. This delicious soup lends itself beautifully to all of those flavors!
I served mine with some fresh crusty bread. What will you serve yours with?
.JPG "Easy Mexican Corn Chowder")
NOVA SCOTIA FISH CHOWDER - People come from far and wide to enjoy this very Maritime treat made using fresh local haddock. Its rich and creamy and very delicious!
CHEDDAR CHOWDER- This is a fabulous rich and creamy soup filled with lovely cheddar flavor. Pick a well rounded farmhouse cheddar for this to showcase it at its very best!
CHICKEN AND CORN CHOWDER - This is an old family favorite filled with lots of tasty bits of chicken and little dumplings called rivvels. My children were always very happy when this was on the menu!
Easy Mexican Corn Chowder
Yield: 4 (2)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is an adaptation of my own simple corn chowder updated to include Tex Mex flavors. Its delicious. Amounts are given for 4 servings with amounts for 2 in brackets.
Ingredients
- 4 rashers streaky bacon, chopped (2)
- 1 medium onion, peeled and chopped (1/2)
- 1 medium jalapeno pepper (1/2)
- 4 medium potatoes, peeled and chopped (2)
- 2 cups (500ml) chicken stock (1 cup/250ml)
- 1 cup (250ml) whole milk (1/2 cup/120ml)
- 1 can of creamed corn (1/2 can)
- 2 cobs of corn (1 cob)
- 2 tsp chili powder (1 tsp)
- 1/2 tsp ground cumin (1/4 tsp)
- 1/4 tsp smoked paprika (1/8 tsp)
- 1 tsp dried oregano flakes (1/2 tsp)
- 1 tsp dried parsley flakes (1/2 tsp)
- 1/4 tsp black pepper (1/8 tsp)
- 1/4 tsp garlic powder (1/8 tsp)
- the juice of 1/2 lime (1/4 lime)
To serve:
- Sour cream
- hot pepper sauce (I like the green Tabasco)
Instructions
- Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.
- Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.
- Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.
- Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.
- Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.
- Stir in the milk and creamed corn. Heat through. Add the lime juice.
- Taste and adjust seasoning as required.
- Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.
Its not very often that I can afford to buy a really good steak to eat. Food, especially meat, is becoming more expensive with each day that passes and steak is one of the things that is one of the more expensive items.
Occasionally though I come across a bargain. If you get to the shops early in the day you will often find things marked down that are right on their sell by date and need to be eaten or frozen right on the day.
It was just my luck one day to happen upon a bone in rib eye one day, at 30% off. Although I wasn't planning on cooking steak that day, I snapped it up.
I knew that I could bring it home and, properly wrapped, freeze it for a future date!
.JPG "Rib Eye Steak")
I decided to cook it the other day. It was a bone-in cap-off rib eye steak. Just the right size for two people to enjoy. One inch thick.
I ended up with a tender and juicy, delicious rib eye steak, cooked to juicy perfection. Seasoned with fresh herbs and cooked to a golden crust with plenty of garlic and butter.
.JPG "Rib Eye Steak")
Oh boy but it was some good!! Fancy food that I wouldn't normally eat every day. It was a real treat!
You don't have to go out to a fancy restaurant to enjoy a juicy steak dinner. You can cook one perfectly and deliciously in the comfort of your own home.
This can be a bit intimidating to some people, but if you follow my handy tips and suggestions, there is no reason why you can't cook a delicious steak to perfection in your own home as well!
.JPG "Rib Eye Steak")
It goes without saying that, if you want to enjoy a perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavor.
I also like to start with my meat being at room temperature. Take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
.JPG "Rib Eye Steak")
I am a firm believer, however, in salting the meat prior to cooking. The heat helps to seal in the salt, allowing it to penetrate and really flavor the surface of the meat.
That old idea about the salt drawing out the moisture and meat juices doesn't really wash with me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan. Alternately you can have a nice knob of butter ready and foaming in the hot pan.
.JPG "Rib Eye Steak")
Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I like to use the finger test when judging the doneness of my meat. It works perfectly every time. This is a simple way to judge how done your meat is. The further your thumb has to move across your hand, the more resilient the ball of muscle in your hand becomes.
.JPG "Rib Eye Steak")
The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance.
The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavor.
.JPG "Rib Eye Steak")
Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the center.
It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient.
The surface should be crusty brown and the meat should resist when the center is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavored.
.JPG "Rib Eye Steak")
Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm.
The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
.JPG "Rib Eye Steak")
I like my steaks medium rare. This is something I learned not to ask for in France. It always came raw, or blue. 😖 Apparently the term medium rare takes on a whole new context on the continent!
Anyways, I really enjoyed my steak the other day, cooked simply in the garlic and butter, with those lovely flavored herbs pressed into its surface. It was beautiful.
I enjoyed it with some of the Broken Potatoes Recipe I shared the other day and some fresh steamed green beans. It went down a real treat!
.JPG "Rib Eye Steak")
Here are a few more steak recipes you might be interested in!
GARLIC STEAK BITES AND POTATOES - Quick, easy and delicious, the steak is sliced and marinated in a soy/sriracha marinade while you cook the potatoes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This is a tiny bit spicy and a tiny bit salty. In short, incredibly tasty!!
GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Rib Eye Steak
Yield: 2
Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min
A delicious steak, rubbed with fresh herbs and browned in butter and garlic. Perfectly cooked and delicious!
Ingredients
- 1/2 pound (bone in) rib eye steak (about 1 to 1 1/2 inch thick)
- fine sea salt to taste
- freshly ground black pepper to taste
- 2 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 TBS butter
- 1/2 TBS olive oil
- 2 small cloves garlic, peeled and smashed
- chopped fresh parsley to garnish
Instructions
- Remove the steak from the fridge. Pat it dry with paper towels and season it generously on both sides with salt. Leave it to sit on the counter for 30 minutes.
- Season with black pepper and rub the herbs into the surface of the steak on top and bottom.
- Place a heavy bottomed skillet over medium heat. (Cast iron is ideal if you have it.)
- Add the butter and oil, swirling to coat the bottom of the pan.
- Add the steak to the skillet and cook for 5 minutes on one side, or until browned on the bottom. Turn over and add the garlic to the pan.
- Continue to cook or a further 3 to 5 minutes longer, basting with the butter drippings. (This is easily done by tilting the pan to spoon the butter drippings.)
- Thicker steaks will take longer to cook. Mine was about 1 inch thick and it was perfect at 3 minutes. The steak will continue to cook after you remove it from the pan.
- Remove to a cutting board and leave to rest for 5 to 6 minutes before slicing and serving.
- Serve garnished with chopped parsley and your favorite sides.
Thanks so much for visiting! Do come again!
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