How to Cook Corn a Day Before Serving It

Corn on the cob is fun to eat, making it popular with children,

It's a good idea to cook simple dishes beforehand to avoid having to rush on the day of a large gathering. Corn on the cob is easy to make, but the large pot can take up stove space, which can hinder multitasking. Ready in under 15 minutes, cooked corn can be stored on or off the cob in the refrigerator a day before use. The corn can also be reheated in a matter of minutes, which makes it an ideal candidate for precooking.

Things You'll Need

• Ears of corn
• Sauce pot
• Tongs
• Tupperware or storage bag

Instructions

1. Fill a large pot of water, and set it on the stove to boil over high heat. Sprinkle water with plenty of salt.

2. Pull the husks and silk off of each ear of corn. Rinse under cold water.

3. Place corn cobs in the water once it has boiled, and cover the pot. Once the water returns to a boil, let the corn cook for about five minutes more. Remove corn with tongs.

4. Store corn in Tupperware or storage bag in the refrigerator. Corn can be reheated the next day in the oven, on the grill, or boiled quickly. For an alternative, it can be served cold on top of greens or in salsa.

References

• "The Fannie Farmer Cookbook"; Marion Cunningham and Fannie Merritt Farmer; 1996

Resources

• Food Network: Fresh Corn Salad Recipe; Ina Garten