Nothing beats fresh corn on the cob, quickly boiled, slathered in sweet butter, and sprinkled with salt. Two ears per person may appear to be a sufficient serving, but appetites soar when corn is in season and freshly picked. The corn comes out so flavourful, fresh, and rich. You’ll be so obsessed with it that you won’t care what else is served.
Summer is the season when you see corn everywhere because it’s grilling season. It’s at every barbecue, it’s the perfect side dish to, uh, everything, and unless you’re Michael Bublé, no one will judge you for eating it with both hands.
Fortunately, the summer staple is quick and straightforward, with no fussy toppings required. Boiling corn on the cob is a common way to prepare corn for your family or a crowd. Below are some essential tips to consider if you want to prepare the perfect tasty corn:
Corn on the Cob Nutrition Facts
Boil in salty water
Fill a big pot with salt and water. I remember one vital lesson from culinary school: my chef summoning us all and asking us to sample a spoonful of his salted water pot. It tasted like the ocean, and he pleasantly declared that every pot of salted water we use to boil anything should taste the same way. So don’t be afraid to speak up. In the end, your corn will not taste salty; the salt will simply enhance its flavor. Bring your well-seasoned water to a boil.
Shuck off the Husk
While your water is heating up, remove the husks from your corn because of all the tiny strings, this can get messy, so we recommend doing it over a trash can. Starting at the tip, rip down all of the husk and as much of the strings as you can. Repeat until all of the husks have been removed. Remove as many of the remaining strings as you can.
The most important question here is how long to boil corn. There aren’t many tell-tale signs that it’s done, but they’ll look plumper and softer and juicier. Drop your corn into the boiling water with tongs. Bring the water back to a boil, then cook the corn for 5 minutes. Set a timer because overcooking corn can cause the kernels to become tough. The goal is to have juicy, crunchy kernels rather than mushy, dry ones.
Brush with butter, season with salt and pepper, and prepare for an unforgettable summer.
Some of the Best Toppings to go with your corn
You can eat boiled corn on the cob plain or with your favorite seasonings and toppings. Salt and black pepper are two of the most popular seasonings or condiments for corn in the United States. Don’t skimp on the butter, though; it’s delicious.
Crema (a mixture of sour cream and mayonnaise), chili and Cotija cheese, and lime wedges are required for Mexican corn. If you don’t have Cotija cheese, Parmesan cheese is a good substitute. Some other great options of toppings include:
- Parmesan Cheese
- Parsley Cheese
Best Method of Preservation
If stored properly, boiled corn on the cob can last up to 3-5 days in the refrigerator. Here are a few pointers to keep in mind when storing it:
- Allow the cooked corn to cool completely before storing it. Make sure it’s refrigerated within an hour of being cooked.
- Cooked corn should be stored in a shallow airtight container or wrapped in plastic wrap before storing.
- You can also keep them refrigerated. To store in the freezer, cut the kernels off the cob and place them in a freezer bag. When using this method, I prefer to use the kernels in salads.
In addition to eating corn with toppings, corn kernels can be added to a variety of dishes, including:
- Fried rice
- Vegetable jollof rice
- 4–6 ears of corn
- 4 cups of water
- 4 tablespoons of melted butter
- 1/4 teaspoon of salt
- Freshly ground black pepper (optional)
- 1 cup of milk
- Cooking stove
- Stainless steel pot
- Kitchen tongs
- Fill a large pot with salted water halfway and boil over the stove.
- Add milk and butter and shucked corn into boiling water.
- Reduce heat and simmer corn for 8 minutes.
- Drain corn from the cooking pot and brush with desired toppings
- Put onto a plate and serve.