Wednesday, July 14, 2010

Make Boiled Corn

Make Boiled Corn
  • Yummy! Fresh corn on the cob is so good! But it loses a lot when not cooked properly, ending up with corn that is very tough. I'm going to tell you how to make perfect, tender, delicious corn on the cob, every time.
large pot
fresh corn on the cob
healthy margarine or spread
salt, pepper


  • It is important that you start with fresh, ripe corn! Select your corn wisely. And cook it within a day or so of buying it, preferably the same day.
  • Fill a large pot with cold water, about 2/3 full. Put in on the stove and turn the burner on HI.
  • While you're waiting for the water to boil, start shucking the corn. Pull the leaves back and off, break off the stalk, and use a very, very soft brush to get all the "silk" off. (These are available in grocery and department stores in the utensils section. You can also pull them off with your hands).
  • When the water has reached a full, rolling boil, drop each cob in. Set your timer for exactly 12 minutes.

  • When the timer goes off, the corn is done, and you should very quickly remove it from the pot. If corn is cooked either too little or too long it will be tough. That is why timing it is crucial. If you try just checking for tenderness, you won't know if it is tough because it is underdone or overdone.
  • Seasonings are best applied immediately, except salt. I put the cobs into a shallow dish and put a healthy spread or butter on, rolling the cobs to coat them lightly. Some people also add pepper. Best to let people add salt at the table, as it can affect the texture of the corn.


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