How to Fix Perfect Corn on the Cob Every Time
No true barbecue or picnic is complete without buttery, crunchy corn on the cob. Although the summertime favorite is cooked in a variety of ways, the most traditional and easiest way to cook corn on the cob is to boil them in a pot on the stove. The key to perfectly cooked corn on the cob is the timing. If you leave it in too long, the kernels will be very mushy and not have the crunch factor that corn on the cob should have. As long as you keep track of the boiling time, the corn should turn out perfect. Does this Spark an idea?
Instructions
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1
Select the freshest ears of corn possible. Look for corn at the farmer's market that have bright green husks. Peel back the husks slightly to check for plump, juicy kernels of corn.
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2
Remove the corn husks completely when you are ready to cook, along with the thin slivers of silk hugging the corn cobs. Wipe down each corn cob with a wet paper towel to remove the silk.
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3
Fill up a large pot with cold water, making sure that there is enough water to cover all of the corn you will be boiling. Bring the water to a boil over high heat.
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4
Add the corn cobs to the water and wait for the water to return to a full boil, about three to four minutes depending on how big the pot is.
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Immediately remove the pot from the heat once it starts boiling again. This ensures that the corn is cooked but still slightly crispy, and not soft and mushy. If you want your corn to be slightly softer, leave in the fully boiling water for no more than two minutes before removing from the heat.
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6
Remove the corn from the water using tongs, shaking off the excess water.
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7
Serve the corn with butter, salt and pepper.
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Tips & Warnings
Do not add salt to the boiling water as it will make the corn tough.
References
Resources
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