Corn on the cob is the main reason summer exists, in my opinion. We love the stuff and manage to chow down at least 20+ ears of corn weekly when it is in season.
Since I believe our family loves corn on the cob more than any other family on the planet (concluded through a very scientific survey), I want to share the secret to cooking perfect corn on the cob, and if you never learn another thing from here, I hope this tip will carry you through the rest of your culinary adventures. Here it is. Brace yourself.
Whatever you do, absolutely, positively, do not cook the corn in salted water.
There. That’s it. Well…almost. The secret to perfectly cooked corn on the cob is to cook the corn in water that has been enhanced with two special ingredients – sugar and vinegar. Just a touch of each. The result is juicy corn kernels that literally pop off the cob and sprinkle morsels of sweet, buttery corn all throughout your mouth when you take a bite.
And so with that description lingering in your mind, I ask you – is it a crime to tell your 6-year old child that corn on the cob is full of grasshopper spit so that he/she will willingly hand over their ear of corn?
- 7-8 ears of corn, husked and silky threads removed
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on.
- Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)
Recipe Source: My Kitchen Cafe