When I was a kid, there were nights we had nothing but fresh corn for dinner. And there was nothing better than sinking my teeth into that first ear of corn. Juices would go flying, butter would drip down my chin and each bite was filled with a sweetness you only get from farm-fresh corn.
What I didn’t realize then was my mom had a secret for cooking the best corn on the cob. I like my corn cooked but still with a bit of a crunch. There’s nothing worse, in my opinion, than mushy, soft kernels. Over the years, I cooked corn on the cob many different ways—steamed it, boiled it, you name it. I loved them all but nothing beats mom’s version.
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How to Cook the Best Corn on the Cob
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Ingredients
- 4 quarts water
- 4Â ears of corn, shucked
Directions
Step 1: Bring water to a boil
Lots of water is the first secret you need to know. Pour 1 quart of water per ear into your largest pot; the more room the better. In fact, if you’re cooking a lot of corn, go ahead and use two or more pots. Bring the water to a full rolling boil.
Step 2: Add only the corn
Once the water is at a full boil, add the shucked ears of corn. I know a lot of recipes say to add salt or sugar to your boiling water, but don’t bother. The corn isn’t going to be in the water long enough to absorb either, so don’t waste them. I add the salt, and plenty of it, after it’s done cooking. Have you ever boiled cobs with milk? Learn how to make corn on the cob with milk and butter.
Step 3: Turn off the heat
After you add the corn, cover the pot and immediately turn off the heat. Let it sit undisturbed for 10 minutes. At that point your corn is ready. If you’re not quite ready to eat, you can let the corn stand in the water for an additional 10 minutes without it overcooking.
You can definitely slather this perfect corn on the cob with butter. But sweet corn makes even healthy corn recipes taste indulgent!
Tips for the Best Corn on the Cob
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Pick fresh corn
When the corn is growing in the field, it spends a lot of time converting starch into sugar. The longer it stays on the stalk, the sweeter it will be. However, once the corn is picked, the process pretty much reverses itself; the sugars start to convert back to starch.
In fact, the process starts almost immediately, so if you want the freshest, sweetest corn possible, you should pick it yourself and immediately cook it. I don’t know about you, but even though I live in the middle of farm country, this isn’t usually an option for me. It helps to know how to pick the best corn at the grocery store.
Keep the corn cold
Chilling the corn right after picking helps slow down the sugar-to-starch conversion. If your farmers market just piles the corn on a table in the sun, keep walking. Only buy ears that are on ice or in a cooler. Bonus points if you bring your own cooler to transport the corn home.
Don’t make the corn ahead of time
It’s best to cook the ears as close as possible to the time you’re planning on eating. Once you pull them out of the water, get ready to spread on some softened butter or, better yet, any of these flavored butters. I also love to slather mine with mayonnaise, lime juice and cayenne pepper, similar to Mexican street corn. Or, you’ll be amazed at what kind of creative corn recipes are out there!
Ways to Eat Corn on the Cob This Summer
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating, and spicy jalapeno kick. If you're feeling wild, sprinkle these with some cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Get Recipe
Editors Tip: There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—to keep your corn fresh,
check here how to freeze corn so your harvest (or purchase from the farmer's market) will last long after peak season.
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