Perfect Corn on the Cob2013-06-17
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Most everyone thinks the more you cook corn the more tender it will become…WRONG!! Corn is one of those veggies that is most tender when boiled for a very short time. This method of cooking corn is adapted from the What’s Cooking America website.
- 2 ears of fresh corn
- butter, to taste
- salt and pepper to taste
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 full rolling boil, immediately remove the corn ears from the water. The corn is now cooked perfectly and NOT overcooked. If the water doesn't stop boiling when you put the corn in, just let it boil for 5 minutes and then remove.
Remove the cooked corn ears from the hot water with tongs. Serve with butter, salt, and pepper.
*Additional Info: 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.
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.