Thursday, July 15, 2010

Perfect Corn on the Cob

It's corn season again!  How do you cook fresh corn on the cob?  Usually I boil it, but I've also experimented with cooking it on the grill, in the microwave, and in the crockpot.  We like it all.

Today, however, I decided to look up boiling times so I wouldn't overcook our corn.  I stumbled upon a new technique:  put the corn into boiling water (unsalted), let the water return to boiling, then remove the pan from the heat, cover, and wait for 10-15 minutes.  The results were amazing.

Brian said, "This corn tastes so fresh--did you just buy it today?  It's a lot better than the corn you bought last week."  I said, "This IS the corn I bought last week.  I still had some left, but I cooked it differently."  He said, "You should always make it like this--it tastes like different corn!  Last time it was good, but it was really chewy and got stuck in your teeth."

Did you know that is a sign of overcooked corn--that it sticks in your teeth?  I didn't realize that until today.  Maybe the rest of you never overcook your corn, but in case you need a refresher like I did, try it this way and see if you notice a difference, too!


Karey said...

Thanks for the tip! I always wonder how long I'm supposed to cook it!

Karen said...

It's nice to see I do something right! This is the way I always cook corn, and I do boiled eggs similarly -- put eggs in pan and cover with water, bring to boil. Then take the pan off the heat, cover and let sit for 10 minutes before removing eggs. Just in case you want to try really fresh tasting eggs, haha.

Heather Jones said...

I always grill it and I've been thinking about trying to boil it, but I wasn't sure how long to. I'll try this tonight! The way you make this corn is the same as the "perfect every time" hard boiled egg recipe you gave me years ago. (except that you leave the eggs for 20 minutes) It makes me wonder if there are other things that would cook perfectly this way too.