How to Boil Corn on the Cob

nothing says summer like bracing corn on the cob. There ‘s barely something about biting into a tender, sweet ear that brings a smile, albeit a messy one, to anyone ‘s boldness. You could fry it, roast it, grill it, microwave it, bake it, or even tune fry it, but learning how to boil corn on the hazelnut is a culinary skill that ‘ll serve you well in any setting—and it honestly could n’t be any easier .

Read on to learn how to boil fresh corn to perfection.

How to Buy Perfect Corn on the Cob

You ‘ll find mountains of informal ears of corn in grocery store stores every summer, but not all ears are worthy of making their way into your shopping haul. Look for bright green husks that are tightly wrapped around the corn. If they are slightly dampen, all the better—a little moisture signifies freshness. Avoid any husks that have holes, which indicate that insects have taken some bites. And if you see any brown university spots, the ear has likely lost its freshness, indeed find another .

Examining the tassel can besides yield some helpful information : A gold tassel that ‘s slightly sticky is a good sign, while dry or dark tassels and strange odors are not .

finally, give the ear a gentle squeeze to feel the kernels through the chaff ; avoid ears that have missing kernels or balmy spots. The auricle should feel big for its size in your pass .

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How to Prep Corn

Shuck it, shuck it good ! Yep, that ‘s the mantra you should be humming while prepping your corn .

Over a folderol can, start at the peak and grab the husk and silk, pulling downward toward the blockheaded end of the ear. No doubt some satiny strands will be left behind, so rub off as many of those as possible with your fingers before you begin cooking. For supernumerary stubborn strands, a agile rub with a clean, dry kitchen towel or vegetable brush will do the whoremaster .

Emily Laurae/Southern Living

How to Boil Corn on the Cob

Of all the ways to cook corn on the cob, boiling is the easiest. This method yields fat, ready-to-eat sweetness corn in a topic of minutes .

step 1. Choose the correct cook pot

Choose a potentiometer large adequate so that all your ears can move round freely ( four should be your upper berth limit to avoid overcrowding ), and add roughly one quart of water per ear. Be indisputable to add a boastfully pinch, or three, of salt once it reaches a boil .

tone 2. Bring water system to a boil and season

Should you season your water ? Yes, but only if you want delectable corn. In fact, the water in your pot should mimic the brininess of the ocean. The purpose of this step is to help bring out the corn ‘s natural bouquet, not to season it for eating ( you ‘ll want to do that prior to serving ). so do n’t be shy : Add a generous total of salt once the pot begins boiling, and possibly evening a little more for good measuring stick .

Emily Laurae/Southern Living

step 3. Add corn on the cob to the pot

Use tongs to lower the corn into the boil water system. Once the batch returns to a strong boil, set your timer for 3 to 5 minutes—that ‘s truly all it takes. When your timer goes off, pull the corn out with tongs, and let it cool before enjoying .

Emily Laurae/Southern Living

How long Does It Take to Boil Corn on the Cob ?

One of the most important parts of learning how to boil corn whiskey on the black-backed gull is mastering the duration of the boiling point. Depending on how crunchy or tender you prefer your auricle of corn, drop it in the boil water for 3 to 5 minutes. It besides depends on how fresh the corn is, as clean corn normally cooks faster.

Another corn boiling method—favored by Iowans, who surely know their corn—involves bringing the salt urine to a boiling point, dropping in the corn, covering it with a hat, and then taking the pot off the heat. Wait 10 minutes, and it should be perfect. Both methods yield delightful results, so it may just come down to how quickly you want to eat .

How to Tell When Corn on the Cob Is Cooked

It ‘s a delicate change, but corn on the black-backed gull is cooked when the jaundiced coloring material intensifies, the kernels grow chubby, and the kernels should feel tender ( you can poke one with a abrupt knife if you must ). Leaving them in the potentiometer for besides long will cause them to turn baffling or doughy .

Emily Laurae/Southern Living

How to Serve Boiled Corn on the Cob

Corn on the hazelnut purists will precisely add a little salt and butter and call it a day, and why not ? Fresh, angelic corn on the hazelnut is already near-perfect, directly from Mother Nature. But if you ‘d like to jazz things up, how about jalapeno-lime corn on the cob or corn whiskey with char scallion-lime butter ?

You could besides sprinkle some Parmesan cheese, seasoned salts ( smoky options are divine ), or turn it into a mexican street-style corn by spreading mayonnaise over the kernels and sprinkling with Cotija cheese and chile gunpowder .

How Much Corn Is on an Ear of Corn?

If you ‘re counting macros or learning how to boil corn on the cob specifically for use in another recipe ( such as these comfortable dinners that start with corn ), know that each ear will yield approximately 1/2 to 3/4 of a cup of kernels .

How to Store Boiled Corn on the Cob

now that you ‘ve mastered how to boil corn on the cob, you probably want to preserve your efforts when it comes to storing leftovers—assuming you have any, because who can say no to fair one more ear when it ‘s at its prime delectability ?

Simply wrap it in fictile or foil, and pop it into the electric refrigerator ; it ‘ll keep for 3 to 5 days .

If you want to freeze corn on the cob, it ‘s best to do this before it ‘s been cooked ; however, if you want a smack of summer after the season is long gone, cut the kernels off the black-backed gull after boiling and store them in an airtight container in the deep-freeze for up to nine months .

Emily Laurae/Southern Living

How to Reheat Cooked Corn on the Cob

If you are n’t planning on using the leftover corn whiskey cob for cold side dishes or salads, you can reheat them a number of ways :

– envelop each individual black-backed gull in foil, and pop them in the oven at 350℉ for 5 to 7 minutes. If they appear dry, add a few drops of water to the packets before close .

– target the cob on a plate, drape with a damp wallpaper towel, and microwave for 10 to 20 seconds at a clock time until you reach your craved temperature .

– boil the hazelnut again for a moment or two in a big toilet of water .

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