We’ve started getting corn in our basket again. The local stuff, purchased from farmers on the side of the road is fantastic, and to be honest, this organic corn doesn’t taste any better, but it is easier to shuck.
Every family has their own way of cooking corn on the cob. Some roast it in the husk, others boil it. My house was always a ‘boil it’ house; which is unfortunate when your BBQ is at the far end of the back yard and you need to run into the kitchen to keep checking on the corn (yes, I know, side burners are wonderful things on BBQs).
Thankfully, a few years ago I learned a better way to boil my corn on the cob.
Perfect Every Time Corn on the Cob
- However many cobs of corn you need
- a pot big enough to hold them all
- enough water to cover all the cobs
- 1 TBSP sugar
Put your pot of water on to heat.
Add the sugar; yes sugar, not salt. It makes the skin on the kernels softer.
Begin shucking (peeling) your corn. Once the water is up to a boil, drop your cobs in and boil for one minute. Then, turn off the heat and cover the pot. Wait at least seven minutes before serving, but waiting longer won’t hurt the corn. It won’t over cook, and it’ll stay warm for a good long time (no wrinkly cold cobs when you go back for seconds). Use tongs to pull the corn out of the hot water, salt and butter to taste, then enjoy.