How Long Do I Boil Corn On The Cob
Never make mushy, overcooked Boiled Corn on the Cob again.
Looking for how long to eddy corn on the cob? We accept all of our tips and tricks to make perfect Boiled Corn on the Cob!
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Boiled corn on the cob is a quintessential summer side dish!
Slathered in butter and sprinkled with a generous dusting of salt, boiled corn is very like shooting fish in a barrel to set up, and it's 1 of our favorite means to cook this fresh summer vegetable.
But – in that location is a right way and a wrong manner to arrive. We're sharing all of the how-to details including exactly how long to boil corn on the cob then it's perfectly tender, and not mushy and overcooked.
What to look for when buying fresh corn
- The fresher the better – and then try to buy in-season corn at local subcontract stands whenever possible. The sooner you eat it afterwards information technology has been picked, the sweeter the corn will be. Farm stand corn is likely to be freshest considering it doesn't take to go through the same warehouse and distribution process that a supermarket concatenation goes through to get corn from the farm to your local store.
- Buy corn with the husks still attached. Certain – those packages of corn cobs that are already husked with the tops and bottoms cut off are convenient. Merely the corn won't be super fresh – in fact, a lot of times, supermarkets will peel and package up the corn that hasn't sold because the husks were starting to dry out.
- Look for corn with mostly clean and lite greenish outer husks. A few dry, darker dark-green husks notwithstanding attached is fine, simply the overall husk should feel firm and tightly wrapped around the corn with a moist stalk. Avoid husks with bruises and worm holes.
- Looks for husks with silk protruding from the meridian that is light in colour, non dark and mildewy. The very tips of the silk should be a lighter-colored brown. If they are cerise – that means the corn were picked too soon. If the silk is a nighttime brown or moldy – that means the husks were sitting around too long, or perhaps improperly handled. Below the lighter chocolate-brown silk, you should notwithstanding see some light xanthous-golden silk toward the tip of the corn cob.
- Kernels should be plump and vibrant. Avoid corn with lots of kernels that are dried and shriveled. If your market allows it, peel the corn dorsum a bit to wait at the top kernels earlier buying.
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Other ingredients
- Butter – We prefer to use unsalted butter so we can add together as much or as little table salt as nosotros similar to accommodate our tastes. If you take salted butter on hand, you lot might want to add together less boosted common salt when serving.
- Salt – Nosotros like the coarse texture of kosher salt on our corn on the cob, but table common salt works fine too.
Special supplies needed
- A large pot with a cover. Make sure your pot is big plenty to loosely hold the ears of corn and plenty h2o to ensure even cooking. (Full general dominion of thumb is one quart of water for each cob of corn.) At the very least, fill up the pot with plenty water to brand certain each ear of corn is covered.
- Optional – Corn holders. These are petty handles yous insert into each end of the corn cob before eating. It can make it easier – especially for children – to hold hot cooked corn.
Chef's Tip –
Never salt the water in the pot for boiled corn on the cob. It actually dehydrates the corn as information technology cooks and makes it tough.
How practice I make Boiled Corn on the Cob?
- Shuck the corn by grabbing the husks and silk from the top of one side of the corn cob, pulling down to the bottom of the stalk. Echo on the other side, and then snap the stem off with the peeled husks. Remove any remaining silk that is stuck to the kernels – rinsing under cold water while you do this helps.
- Heat your pot of water on the stove. One time the water is boiling, carefully plunge the shucked corn into the water.
- Bring the water back to a boil then turn off the heat and cover the pot. Let the corn sit in the water for approximately 5 minutes or until tender. Smaller, sweeter corn may accept less time; larger cobs or other varieties may take longer – upwards to 7 minutes or so.
- Remove the corn from the hot water, draining it on a newspaper towel if you'd similar. Then slather the corn with butter and sprinkle on common salt.
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Chef'southward Tip –
Hands butter your corn by folding or tearing back the wrapper on a stick of butter, then glide it over each corn cob. The heat from the corn will melt the butter instantly.
Frequently asked Questions
- Tin can I make corn on the cob ahead of time – Yous tin can. Slightly under cook your corn, and so easily reheat it in hot boiling water (or the microwave) for only a few minutes.
- How practice I store corn? Store uncooked corn at room temperature, and do not leave it in the plastic bag from the supermarket. Refrigerate cooked corn in a sealed container or pocketbook – still on the cob, or cut the kernels off for use in recipes like Mexican Street Corn Bacon Pizza and Corn and Bacon Casserole.
- Can I freeze corn? Similar virtually other foods, fresh corn is always the best. If you exercise desire to freeze your corn, nosotros advise that you cut the cooked kernels off the cob (click here for an easy method to cut corn kernels off the cob) and freeze in sealed zipper bags.
- Should I put sugar in the cooking water to make my corn sweeter? At that place'south no harm in doing and so, merely the sugar won't really make your corn sweeter. Corn gets its sweetness by ripening in the sun. The longer it sits afterward picking, the less sweetness information technology will get equally the natural sugars turn to starch. The corn won't absorb the carbohydrate as it cooks in 5 to vii minutes, and so information technology won't make a difference.
- Can I eddy corn on the cob in milk and butter? This seems to be a Southern affair…so (being from New England) I'm the last person to tell yous not to do it! 😉 Given that adding salt to the cooking water makes the corn tougher, if y'all practise, I'd advise using unsalted butter.
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What recipes can I brand with leftover corn?
- Nantucket Corn Pudding
- Mexican Tomato and Corn Salad
- Chicken Corn Chowder
- Buttermilk Corn Muffins
- Zucchini Corn Risotto
6 ears fresh corn on the cob, with husks still on
1/2 stick (four tablespoons) unsalted butter
Kosher table salt
Shuck the corn by grabbing the top of the husks and silk, and peeling back one side all the fashion down to the stem. Grab the second side and also skin downwardly to the stem.
Wrap your hand around the agglomeration of husks and snap off at the base of the cob, snapping the stalk. Discard the husks, silk and stem.
Rinse under cool water as you rub any remaining silk from the cobs.
Fill a big pot with enough water to cover the corn you program to cook.
Bring water to a boil (15-xx minutes), and so place the uncooked husked corn in the water.
Bring the water back to a eddy then turn off the oestrus and embrace the pot. Let the corn sit in the water for approximately 5 minutes or until tender. Smaller, sweeter corn may take less time; larger cobs or other varieties may accept longer – upward to 7 minutes or so.
Remove the corn from the hot water and blot with paper towels to dry out. Serve immediately with butter and salt.
Keywords: how long to boil corn on the cob, boiled corn on the cob
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