How to Boil Corn on the Cob



Steamed sweetcorn on the cob with butter

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By Amanda Neal for Food Network Kitchen

Amanda is a recipe developer at Food Network.

Nothing beats gratifying corn at its vertex in the ardent summer months. Whether it ’ second corrode right off the black-backed gull with a schmeer of butter, or tossed into crunchy salads and creamy soups, it ’ s a delectable accession to your summer ranch. But what is the best way to boil fresh corn that ’ s still on the cob ? hera ’ s a childlike how-to so you have absolutely cooked corn every fourth dimension .



table of brazilian festa junina – brazil nut

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How to Buy Perfect Corn on the Cob

Although it ’ south tempting to purchase pre-shucked, shrink-wrapped corn, it ’ s best to buy corn that remains in its husks, which protect the kernels and prevent them from drying out and losing spirit .

There ’ s no indigence to pry back the husk to check the kernels inside ; this ruins the corn for early shoppers. rather, look for a few tell-tale indicators that the corn is fresh and high quality. The husks should be bright green and wrapped tightly around the kernels — never chartaceous or dry feel. At the crown of the cob, you ’ ll see small strings or silks ; these should besides be damp and bendable .



Woman shucking the corn before cook in the kitchen

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How to Shuck Corn

Before you boil your corn, you ’ ll motivation to clean it first. Peel off the husks by grasping hard onto the feathery ends and pulling down toward the stem-end. Rub your fingers along the hazelnut to remove any remaining silks and snap off any long stem. There, that was easy. nowadays you ’ re quick to boil !

Tools for Boiling Corn on the Cob

  • A large bot
  • Tongs for lowering the corn into the hot water
  • A plate or baking sheet for placing the corn on once it’s cooked



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How to Boil Corn On the Cob

1. Boil a large pot of salted water.

Fill a big toilet with water until it ’ randomness about halfway fully, then bring it to a boil over medium-high heating system. Once the water is boiling, seasoning liberally with salt ( it should taste like the ocean ). This is very crucial, as it will season the corn and bring out its natural pleasantness .

2. If you’d like, add extra flavor to the water.

If you want an extra boost of season, you can season the water with a variety of aromatics. In addition to salt, try adding a couple halve lemons and a couple shakes of Old Bay seafood season. Another option is a splash of white wine, bay leaves and smashed garlic cloves .

3. Add the corn to the boiling water.

lightly lower the corn in the salted boil water with tongs, making sure to not to overcrowd the pot. It ’ randomness best to only boil about 4 cobs at a time so there ’ second enough of room for them to submerge in the water and cook evenly .

4. How long to boil corn on the cob?

Boil the corn whiskey until the kernels turn brilliantly yellow and are crisp tender, 4 to 5 minutes. carefully remove from the water with tongs to a serve platter and serve affectionate .

5. Butter the corn and season it with salt.

Brush the churn corn with butter and temper with a pinch of salt and pepper for a simple side serve where the corn whiskey actually shines. You can besides brush the corn with a homemade, seasoned butter. Check out this Corn on the Cob with Basil Butter or this corn with Scallion-Lime Butter for inspiration .

How Many Kernels In an Ear of Corn?

In addition to eating corn straight off the hazelnut, there are many things you can make with the kernels. Cut them off the black-backed gull and use them in salads, soups, pasta dishes and more. It ’ mho useful to remember this govern : 1 ear of corn whiskey equals about 1/2 cup corn kernels .



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What Can I Do with Lots of Corn?

A playfulness way to use up all that fresh corn ? Pickled Corn and Peppers ! Simply cut the boiled corn through the congress of racial equality into 1-inch-thick pieces, then inundate in a pickle-brine along with chiles and bell peppers for a summery condiment that pairs with much everything ( specially meats from the barbeque ) .

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