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Perfect Corn on the Cob is Easy
I’ve eaten corn on the cob since I was little, and everybody seems to have a different way to make it. I’ve seen people boil it for an hour, I’ve seen people steam it in a microwave. One of my favorites, but I have yet to perfect it, is grilling it in the husks. But my all time favorite way to cook Perfect Corn on the Cob is by simply boiling it in a little salt water. The trick is for how long.
The Sweetest Corn for Perfect Corn on the Cob
Perfect Corn on the Cob starts with the sweetest corn. Talk to your local farmers, either at roadside stands or farmers markets, to find out what varieties of corn they planted. There are three types of sweet corn commonly sold in the US. Silver queen (all white) corn, bi-color corn which is yellow and white, or just plain old yellow corn. Farmers around me planted Temptation this year which I found to be sweet as sugar, with tender little kernels that are great not only straight off the cob but also in recipes like corn salad, cornbread, and vegetable soup. So ask your local farmer for the best variety he has for your Perfect Corn on the Cob.
- 12 ears corn
- 1 t salt
- Shuck the corn, removing all the silk.
- Fill a large stockpot with water, add the salt, and bring to a boil.
- Add the corn and cover. Boil 3 minutes.
- To check the corn, insert a knife at an angle into a large kernel. If the juice is clear, the corn is done.
- Remove to a platter and serve hot with butter.
What to do with Leftover Perfect Corn on the Cob
If your eyes were bigger than your belly, and made too much Perfect Corn on the Cob, they’re all kinds of things you can do with the leftovers. When the ears are cool, simply take a sharp knife and cut the kernels of the cob and refrigerate until you’re ready to use. It’s become an easy side dish just as the kernels, or you can throw them in your favorite corn bread recipe for fresh tasting corn bread, or mixed with a little red onion parsley olive oil and vinegar for fantastic corn salad. You never have to waste leftover Perfect Corn on the Cob.
12 ears corn
1 t salt
Shuck the corn, removing all the silk.
Fill a large stockpot with water, add the salt, and bring to a boil.
Add the corn and cover. Boil 3 minutes.
To check the corn, insert a knife at an angle into a large kernel. If the juice is clear, the corn is done.
Remove to a platter and serve hot with butter.
Grab a dozen ears or so, fill up your favorite stock pot, and have Perfect Corn on the Cob for dinner tonight.