Sweet corn is one of those foods that tastes like summer. Often referred to as corn on the cob, sweet corn is composed of rows of golden yellow kernels growing along with a firm central core. When the kernels are ripe, they become so sweet and juicy, and the most delicious results can be expected when appropriately cooked.
In this article, we’ll show you how to cook sweet corn so that you’ll get very delicious results every time. We’ve also outlined some helpful recommendations, as well as guidelines to time your cooking so that you’ll achieve desirable results.
Sweet Corn Nutrition Facts
Tips for Cooking Sweet Corn
Green Giant Whole Kernel Sweet Corn
Different kinds of sweet corn – Sweet corn comes in four varieties: standard sweet, sugar-enhanced, super sweet, and synergistic sweet. These agricultural terminologies aren’t commonly used in grocery stores or farmers’ markets, but they can help clarify the distinctions between sweetness, tenderness, and storage capacity.
Ask the farmer if you’d like to know the kind of sweet corn you’re getting. It is important to keep an open mind and try something new every time. The sweet corn variety you found on your previous visit is unlikely to be the same on your next one. Sweet corn varieties with higher sugar content generally take longer to grow and arrive at the market later.
The different varieties of sweet corn are described below:
Standard sweet corn: Butter and Sugar, with white and yellow kernels, and Silver Queen, with white kernels, are two popular types of standard sweet corn. Although sweetness varies among kinds, this sweet corn has a characteristic corn flavor and texture. Because its sugars convert to starch more quickly, it typically doesn’t last long after harvest.
Sugar enhanced sweet corn: Three popular variants of this sweet corn are Delectable, Kandy Korn, and Seneca Dancer. Sugar-enhanced maize is popular because it has a softer texture than standard sweet corn. The sweetness varies by variety, but because the conversion of sugar to starch is slower than in regular sweet corn, it holds up better.
Super sweet corn: Sun & Stars and Xtra-Sweet are two varieties of this type of sweet corn. Because the skin on the kernels is tougher, this type of corn has the least real corn flavor and a harsher, almost crunchy feel. It keeps its sweetness longer than any other type of corn, which is why you’ll see it in supermarkets where corn isn’t usually plucked fresh.
Synergistic sweet corn: Serendipity is a popular variety of synergistic sweet corn. This variety combines the suppleness of sugar-enhanced corn with the sweeter flavor of supersweet corn. It takes longer to mature than sugar-enhanced sweet corn, and if harvested too soon, it might become watery.
How to make your choice – Fresh and flavorful corn is best found at farmers’ markets and roadside stands. Look for plump, green ears with clean-looking stem cuts and slightly sticky brown silk at the top. If you have no other choice but to go to the store, you’ll have to take a more hands-on approach and pull back the husks to inspect the kernels. They must be solid and gleaming.
There is only one rule for corn: try as much as possible never to buy shucked corn. When corn is already shucked, the telltale signs of old corn are more easily masked, such as dried stem cuts, dingy husks, and wilted silk. Try not to be duped and misled into purchasing stale corn.
Prepping your sweet corn – After buying your corn and taking it home, wait until you’re ready to use it before shucking it.
Cooking sweet corn is as simple as plugging it into briskly boiling water; ensure that you do this for no more than two minutes. Unsalted water is preferred because salted water tends to make the kernels tough. If you’d like a burst of extra flavor, skip the salt and add sugar instead, then you’ll get really sweet corn.
The ideal way to cut corn off the cob – Corn kernels can be a pain to remove from the cob since they are very likely to bounce off the cutting board and scatter all over the counter and floor. In a bid to avoid this, you’ll need to insert the tip of the corn’s ear into the center hole of a Bundt pan to keep the kernels in place. Long downward strokes should then be used to cut the kernels from the cob, allowing them to fall straight into the pan.
Storage tips – If you do not intend to prepare your corn the same day you buy it, keep the ears loosely wrapped in a dry plastic bag in the refrigerator.
Below is a quick and easy technique to keep your fresh corn sweet:
- Cut off the kernels from the maize cobs and blanch them for 1 or 2 minutes in boiling water.
- Drain the kernels, chill, and refrigerate them in a covered container for up to five days.
- Alternatively, you could freeze the kernels until they get hard in a single layer on a baking sheet, then store them in an airtight container in the freezer for up to three months.
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Cooking Time for Sweet Corn
Follow the timing guidelines in the table below to make sweet corn recipes:
Cooking procedure
Cooking time
Cooking sweet corn
2 to 5 minutes
PrintBoiled Sweet Corn (4 to 8 Servings)
Ingredients
- 4 to 8 ears of sweet corn, freshly plucked, with husks and silks removed
- Butter or compound butter, to serve with
- Sea salt and black pepper, freshly ground
Instructions
- Toss the corn into a big pot of boiling water. Cook for 3 to 5 minutes, or until the corn is soft and bright yellow. Make sure to stir occasionally to ensure the corn is submerged. You can also put the corn in a large kettle of cold water as an alternative. Let the water boil, then cook the sweet corn for 1 to 2 minutes, or until the corn is just tender.
- Drain your sweet corn and serve with butter, salt, and pepper, as you desire.
This recipe takes a total duration of 15 minutes, including a prep time of 10 minutes and a cook.
time of 5 minutes. If you’d like to try more sweet corn recipes, then take a look at this video recipe.