Cook at Home: Perfect Corn on Cob

August 23rd, 2011

Summer is almost over, but it’s not too late to buy fresh corn in many areas. (See the Epicurious seasonal ingredient map.) If you buy frozen corn because you think it’s easier to cook, you’re missing out on great taste.

Remember to pick corn that is still in the husk, which should be moist and bright green. Buy your corn on the day you’re planning on cooking it.

One thing that has always annoyed me about cooking fresh corn is removing the silk. It’s so tedious to pick it off by hand, but it doesn’t have to be that way!

Tip to Make Prepping Fresh Corn Easier:

After removing the husk and most of the silk, use a vegetable scrubber to remove remaining clingy silk under running water. It’s so simple, you’ll wonder why you didn’t think of your friend the veggie scrubber sooner.

How to Cook Perfect (not tough) Corn on Cob

After preparing your corn, bring a pot of unsalted water to a rolling boil. Add the corn and bring the water back to a boil. Turn off the heat. Cover pot and leave it on the burner with heat off or 15 minutes. (Recipe adapted fromĀ Home Cooking Guide)

After removing the corn, I like to add butter and black pepper before devouring. Wonderful!

What’s your favorite way to cook fresh corn?

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