2 August, 2015

The Best Way to Make Corn on the Cob. Ever!

Comments : 1 Posted in : Recipes, Technique on August 2, 2015 by : johnyrocko Tags: Cooking, Recipes, Technique

My Mom and I love corn on the cob, especially when it’s incredibly fresh and cooked right. We got our corn early this morning at the East Liberty Farmers’ Market (next to the Home Depot), one of the oldest Farmers’ Markets in Pittsburgh and the corn was about as fresh as you can get other than growing it yourself (which we’ve done in the past).

My Dad had a technique for cooking corn on the cob that was so good. Mom has used it ever since and it constantly makes the most delicious, tender, juicy corn ever. It’s never starchy or overcooked and every kernel pops with flavor.

If you look online for how to cook corn on the cob, almost all of the recipes say to put the fresh corn in boiling water for 10 minutes. Unfortunately, it’s really easy to overcook the corn this way and even the freshest corn can come out a starchy, chewy, tasteless mess.

I asked Mom to tell me Dad’s secret for great corn.

“He worked at the Farmers Market in Upper Darby,” she said, “with a lady who sold corn and she told him how to make it this way. You put the corn in cold water and bring it to a boil and then you turn the heat off and put the lid on and let it sit for 10 minutes, or as long as you want because it won’t overcook or get tough.”

And that’s it. It’s just that simple.

Trust me!!!

Let’s review.

Step 1: Husk the corn.

 

 

 

 

 

 

 

Step 2: Depending on the size of the pot and the size of the ears, put 6-12 ears of corn in the pot and cover with water. Mom’s tip: “Add a teaspoon of sugar. Corn loses sugar each day after it’s been picked”.

Step 3: Bring to a boil.

Step 4: Remove from heat and cover for 10 minutes.

Step 5: Enjoy with some butter and/or salt & pepper!

Believe me, this is how you’ll make corn from now on.

Just try it.

Let me know what you think!!