While it used to be that three minutes of cooking was in order, that now is much too long. Heat speeds the conversion of sugar to starch. Thus, overcooked corn not only will be mushy, it will lack its characteristic sweet taste.
Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 5 minutes. Set a timer because if you let your corn overcook the kernels can become tough.
The classic way to serve it is simply to add salt and butter, but there are so many other things you can try. Herbs & Spices: basil, caraway seeds, cayenne, celery seeds, cilantro, cumin, chives, coriander, dill, ginger, parsley, mint, oregano, (smoked) paprika, pepper, sage, saffron, thyme, tarragon, and turmeric.
Chicken goes perfectly with corn on the cob because the chewy and crunchy textures play well off each other. Replace your kids' favorite fast-food chicken sandwich with homemade grilled chicken sandwiches. Serve corn on the cob with salt and butter instead of fries on the side for a healthy twist on a restaurant meal.
Below, you'll find some of our favorite ways to enjoy this summer staple.
- Simple spices.
- Corn on the cob with maple-chipotle glaze.
- Quinoa and corn salad.
- Classic corn chowder.
- Fresh corn and potato summer skillet.
- Corn and avocado fritters.
- Sweet Corn Salsa.
What Steps to Take to Prepare Corn for a Crowd:
- Clean the cooler you will be using to hold the corn.
- Fill the cooler half-way with water or you can guess how much water you will need.
- Pour that water into a large pot and boil.
- When the water comes to a rolling boil, pour the water back into the cooler and close the lid.
Add one pinch salt and pressure cook the corn till one whistle over high flame. Once this is done, allow it to simmer for 10-12 minutes over low flame. Use tongs to remove the cob or a sieve to drain the excess water if you're using separated corn kernels.
The Easiest Way to Butter Corn on the Cob for a Party
- #1: Fill a wide-mouth half-gallon jar with 5 cups of hot water.
- #2: Add 1 pound of melted butter.
- #3: Let's your guests dip their own ears of cob into the jar.
- #4: Your corn on the cob is fully buttered and ready to eat!
Come to find out this bright yellow butter that is the norm in Mexico is what it looks like when cows eat a natural diet. Natural meaning grass and flowers. It is the beta-carotene, with its yellow pigment, that gives butter it's yellow color. Less beta-carotene, the more opaque the butter.
Roast or barbecue the cobs (husks off, in foil 8-15 mins; husks on, no foil 8-15 mins; husks off, no foil 5-7 mins). Always turn the cobs when cooking. Boil the cobs (3-6 mins – don't use any salt as it will toughen them up). Boil the loose kernels (2-3 mins).
Fresh corn is cooked, then slathered with mayo or crema, topped with cotija cheese, and dusted with chili powder.
Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to an hour before serving.)
Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides.
At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes). Spinach and corn should be boiled for 20 minutes at all altitudes. This is due to the high density of these vegetables.
Bring 1 inch of water to a boil over medium-high heat in a large, covered, stockpot. Place corn in pot vertically, stem ends down; cover, and steam corn until just tender, 5 to 7 minutes.
Place corn in a sink or large bowl of water to soak for at least 15 minutes (it can soak overnight if needed).
Place ears of corn into the boiling water, then bring back to a boil. Immediately cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 6-10 minutes, depending on how well you like your corn done.
Grilling the Corn:As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Do not overcook the corn or it will become mushy. You know when you have gone too far if the corn cob flexes easily in your hands.
In hot weather, sweet corn may remain in prime condition for only 1 or 2 days. Overmature corn is tough and doughy." It could have been over-mature, as mentioned above. This variety is said to maintain its peak quality longer than some hybrids.
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Does unshucked corn need to be refrigerated? Unshucked corn should be refrigerated. After all, the chemical reaction that causes the corn's kernels to lose their sweet flavor is actually slowed down by cold temperatures.
Cooler temperatures slow down that process, meaning unshucked, uncovered corn cobs can stay fresh for about a week.
Place corn ear on a cutting board, using a pot holder or folded kitchen towel, and cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. Husks and silk will be left behind. Spread ear with butter and season with salt.
Well, you can freeze corn without blanching first, but it's not as clear-cut as green beans or snap peas. I actually found I like to have corn on hand that's been frozen three different ways: Cut off the cob raw. Cooked and then cut off the cob.
