Load Up on Sweet Corn This Summer and Try These Scrumptious Recipes (2024)

FAQs

Is 30 minutes too long to boil corn? ›

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

Start by peeling back the husk and silk. The key to good corn on the cob is to remove all of the silk from the cob. Otherwise, those pesky silks will end up in your teeth when trying to enjoy your corn. The good way to do this is to first soak the ears of corn in cold water for about 10 minutes.

Juicy fresh corn on the cob gets an extra boost of sweetness when it's cooked in slightly sweetened water. You can use as much or as little sugar as you like. Try it several ways to figure out what level of sweetness you like best.

Method 2: Cooking Corn on the Stovetop Starting with Cold Water. Place the shucked corn in a large pot. Cover it with COLD tap water. Cover the pot and set it on the stove.

Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm. For more info on how long to boil all sorts of corn, check out our story A Precise Guide to How Long You Should Boil Corn.

If your corn is still hard, tough, or even chewy after it's boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn't boiling for too long. Another reason might be the freshness of your corn.

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

When to season the corn: Let the cooking water do the seasoning for you.Use the largest pot you have, fill it with water, and salt it really well. Don't be shy—your water should practically taste like the ocean. Your corn won't taste salty in the end, the salt will just bring out its flavor.

It's usually from cold weather or lack of water that causes them to turn brown. I shuck the corn and put it in a large pot of boiling water to cook just until the kernels all change colour.

Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.

What makes corn sweeter? ›

As corn kernels dry the sugar in them converts to starch; harvesting the sweet corn at an early stage in maturation allows higher contents of sugars to remain in the grain making the corn sweet. Sweetness in corn is a naturally occurring recessive gene that humans have been enjoying since the Native Americans.

Simply sweet corn on the cob steamed and served hot.

Depending on the meal you're making, you can easily do so immediately after you've removed cobs from the bubbling pot. But, if pasta isn't on the menu, you can also save the leftover liquid for another time. Just let the corn water cool before pouring it into an airtight container and freezing.

Of all the ways we cook corn, none is more underrated than roasting. Boiling corn may be the quintessential method, while microwaving corn and grilling corn on the cob hold their own as cool alternatives. Yet roasting corn in the oven is like unlocking its hidden sweetness and earthy flavor in a totally hands-off way.

Over-boiling can result in an unpleasant mushy texture and reduce its antioxidant activity (1). This article explains how long you should boil corn to yield a toothsome yet tender bite.

Generally, boiling frozen corn anywhere from eight to 10 minutes is enough for the kernels to turn bright yellow and plump. The kernels will appear soggy if you boil corn (frozen or fresh) for too long. Leaving corn in boiling water for too long increases water retention and destroys corn's crispy texture.

Good corn on the cob will have kernels that 'pop' when you bite into them. Overcooking makes the inside too mushy and the outer kernel too tough.