Many of us have enjoyed corn on the cob since we were children. I’m not sure there is any food that is as wonderful as fresh corn on the cob. Enjoying that first bite into that first ear of corn loaded with yummy juice coated in sweet butter is heavenly. There is nothing quite like it!
My mom used to make the very best corn on the cob and I don’t think anyone has since. She knew how to cook it just right and still have a nice crunchy bite. I don’t know about you, but I have never liked mushy vegetables, especially corn.
Over the years I cooked corn on the cob many different ways including steaming and boiling but nothing ever matched mom’s recipe.
How To Get That Perfect Sweetness:
There are several factors that must be taken into consideration for sweet corn on the cob. One is choosing the right variety of corn but far from the only reason. When corn is growing, it converts starch into sugar.
The longer the corn remains on the stock, the sweeter it will be. That said, once it is picked from the stock, it will start reverting back turning sugar into starch.
This process will begin immediately after being picked so if you want the sweetest, freshest corn, directly after picking it you should immediately start cooking it. As I no longer live where I can grow corn, this is not an option for me so I looked for the nearest farmer’s market.
If you have access to a farmer’s market, it should be chilled to slow down the process of turning sugar back into starch. You should bring a cooler with you and stay away from corn that has been piled on a table in the sun. You should only choose corn that has already been placed in a cooler with ice.
Cooking Perfect Corn On The Cob:
You need one quart of water per each ear of corn. If you have 4 ears of corn then you need 4 quartz of water.
Bring The Water To A full Boil:
You need a lot of water so make sure you have one quart of water per ear of corn and use the largest pot you have available. The more room for the corn the better. If you are cooking a lot of corn, you might want to use more than one pot. Bring the water to a full boil.
Add The Corn:
Add the corn after the water has reached a full boil. Some people recommend you add salt but that’s not necessary because the corn is not going to be in the water that long. I only add salt after its done cooking.
Turn Off The Heat:
Immediately turn off the heat after adding the corn and cover the pot. Let the corn stand for 10 minutes then the corn should be ready. If you are not sure if it’s ready for consumption, you can let it stand for another 10 minutes.
Prepare The Corn Right Away:
The corn should be cooked just before eating. Once you remove the ears from the water, spread some butter or flavored butter on the corn. Some people like to prepare their own corn so make sure everyone is at the table.
If you like a twist of Mexican, try using mayonnaise, lime juice, and cayenne pepper or use extra virgin olive oil.
If it bothers you getting your hands messy from the butter or the corn is really hot, use those little corn on the cob holders. Now just enjoy every single morsel!
If you don’t have access to a farmer’s market, check out how to choose the right corn at your supermarket: How to pick the best corn at the supermarket