How To Boil Corn On The Cob, Boiled Corn, Corn On The Cob Recipes, Corn Recipes

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. Please, never over corn your corn!

Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it’s 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!

How To Grill Corn On The Cob - Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it’s easy to do. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests.

How To Boil Corn On The Cob - The Right Way!

Good corn on the cob always begins with selecting the freshest, just ripe ears of your favorite variety of corn. The absolute best corn is picked ripe corn straight from your own vegetable garden!

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.

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.

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). NOTE: 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 three to four minutes to bring the water back to a boil. Once water comes back to a boil, immediately remove the corn ears. They are 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 three to ten 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, and while it comes to a boil, pick your corn and husk it. Drop the corn into the boiling water, when the water starts to boil again, remove the corn. IT'S DONE!

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!