How to Make Perfect Boiled Corn on the Cob

Keep an eye on the timer or clock when cooking ears of corn.

If you want to talk versatility, look at the corn plant. You can use the husks for Mexican recipes such as tamales, while medicinal tea can be formed from the silk and of course the fresh kernels provide nutritious food, full of fiber and B vitamins. Corn on the cob can also be cooked in different ways, such as in the microwave, on the grill or boiled to perfection.

Difficulty:

Easy

Instructions

Things You'll Need

• Large pot
• Stove
• Soft brush
• Healthy margarine or spread
• Salt and pepper
• Timer

1. Purchase fresh, ripe corn. Select your corn wisely. And cook it within a day or so of buying it, preferably the same day.

2. Fill a large pot with cold water, about two-thirds full. Put it on the stove and turn the burner on high.

3. Start shucking the corn. Pull the leaves back and off, break off the stalk and use a very, very soft brush to get all the silk off. You can also pull the silk off with your hands.

4. Drop each cob in when the water has reached a full, rolling boil. Boil your corn for four minutes using your timer.

5. Remove the corn from the pot when the timer goes off. If corn is cooked either too little or too long, it will be tough. That is why timing it is crucial. If you try just checking for tenderness, you won't know if it is tough because it is underdone or overdone.

6. Apply all seasonings except salt immediately. Put the cobs into a shallow dish and put a healthy spread or butter on, rolling the cobs to coat them lightly. Some people also add pepper. Let family members add salt at the table, as it can affect the texture of the corn.

Tips & Warnings

• Don't let the corn cook even a minute past the timer going off.

• Brushes for corn are available in grocery and department stores in the utensils section.

References

• University of Kentucky College of Agriculture; Vegetables for Wellness: Kentucky Corn; Sandra Bastin