Please, never over-cook your fresh corn!
Boiling is the quickest, easiest, and tastiest way to prepare fresh corn. Too many people do not know how
to correctly boil fresh corn on the cob. It is a very easy technique and produces the most delicious corn on the cob. Corn should be cooked quickly and not left to
sit in the boiling water very long. Fresh corn is at its best when it is very milky inside. If overcooked, it will
dry out quickly.
How To Grill Corn On The Cob - Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it is very easy to do.
Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Fresh corn on the cob can be cooked on your barbecue either wrapped
in aluminum foil or in its own husks. Either way, the corn will be delicious!
Corn Hints, Tips, and Information and also more great
Boiling Corn On The Cob - Perfect Boiled Corn
Yields: serves many
Prep time: 10 min
Cook time: 5 min
Fresh ears of corn
Salt and pepper
Selecting Fresh Corn:
Good corn on the cob always begins with selecting the freshest
and just ripe ears of your favorite variety
of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden! Now I know everybody
can not have a garden and grow their own corn, so pick fresh corn from your local market carefully!
When buying corn at the market, the husks (outer green covering) should be bright green and fit snugly around the ear
of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky.
In the grocery store, it is perfectly acceptable (well maybe a little frowned on) to peel back the outer green husk to
check and see if the corn looks ok to you.
Husking the Corn:
For maximum freshness, husk the corn just before cooking. When ready to cook your corn on the cob, pull all the husks off of the corn
and discard. Remove silk (the white hairy threads just under the husk) from the corn and discard.
TIP: To help remove the silk, wet a paper towel and wipe down the corn.
Boiling the Corn:
Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring cold unsalted water
just to a boil on high heat. Some people like to add a little sugar to the boiling water, but
never add salt as it will only toughen the corn.
Add husked corn ears and bring the water back to a boil on high heat (covered or not).
Since corn tends to float on top of the water, I cover the pot. This helps the water come back to a boil faster and helps the corn cook.
It will take approximately 3 to 4 minutes to bring the water back to a boil. Once water comes back to a boil, immediately remove the corn
ears from the water. The corn is now cooked perfectly and NOT overcooked.
Boiling time is a matter of taste; some people like to just boil them a minute or two to warm their corn on the cob, leaving the kernels
crisp and fresh. Others like to let them boil 3 to 10 minutes for softer kernels. How long you cook your
corn on the cob depends on your tastes, but Grandma Myers' Corn Tip is my family's way of cooking them (see below):
Grandma Myers' Corn Tip - Put a pot of water on the stove.
While the water comes to a boil, choose and husk your corn. Drop the corn into
the boiling water. When the water comes to a boil again, remove the corn
from the water.
Jeffrey Coles' Corn Tip - I learned this from an Indian man in Copper Canyon, Mexico. Leave the
husk on when you boil corn on the cob. As soon as the water boils, turn the heat off. The husk holds the flavor (vitamins and minerals) in. Not
overcooking helps, too. Serve ASAP, but you can keep the corn in warm water for a while. Remove the husk only when serving.
Remove the cooked corn ears from the hot water with tongs.
Serve with butter, salt, and pepper. Some people like to roll their hot corn on
a stick of butter, others spread the butter with a knife. Your choice!
TIP: If you're having a party, borrow this trick from markets in Mexico. Vendors selling ears of corn for
snacks keep them ready and waiting for several hours in tubs of lukewarm water. Instead of butter, ears are rubbed with lime wedges and sprinkled
with salt. This nonfat alternative is very good.