How to Boil Corn on the Cob
In summer, I like to boil corn at the "milk stage" almost daily. To choose it, I pierce a kernel with my fingernail and if a milky liquid squirts out, it means it's just how I like it. If no liquid comes out and it has a more golden color, it means the corn is older and after boiling the kernels will be firmer. It's still good for boiling, just the cooking time will be longer. But I prefer to roast this type.
Sweet corn (for boiling) is slightly different from regular field corn, containing more sugar (so it's sweeter) and less starch.
Ingredients
sweet corn (milk stage) for boiling
salt
How to prepare how to boil corn on the cob
- Remove the corn from the husks. Don't throw away all the husks - keep some and clean the silk off them.
- Break the corn into pieces that easily fit in the pot (I usually break them in half; if you want, you can also break off the tip).
- Line the bottom of the pot with husks. Place the corn in the pot. Cover the corn with husks.
- Add water to well cover the corn. Place a small plate (upside down) on top of the husks - it serves to keep the corn under water.
- Put the pot on high heat and when the water starts to boil, reduce heat to medium-low. Boil the corn for 30 minutes.
- Corn is best right after boiling, sprinkled with salt. What remains I store in the cooking water, in the refrigerator, and reheat when serving.
How to Boil Corn on the Cob
