Cooking corn on the cob?

Question

OK,OK. Ive read a zillion ways to boil corn on the cob and anywhere I find on the internet (Martha Stewart included) tells me to boil the corn for 10 minutes and its done and perfect. I object. Ive done this before and it comes out uncooked. I once had a sister-in-law cook me corn by steaming it for 5 minutes, it obviously came out horrible but no one was willing to tell her.

My wife cooks corn for a good hour and I feel that might be too long.

Ive read to throw in some sugar, throw in salt, even to throw in vinegar.

Which combination of these produces the very best mouth atering, juicy, soft corn on the cob thats not raw or overcooked?

Thanks!

Answer 1

25 to 30 minutes at a boil, I add 1/2 cup sugar.

A little trick to see if corn is going to be good. In the store when you're picking out the ears pull the shuck back check to see if it looks dried out then stick your thumb nail into one of the kernels to see if it squirts juice. if not corn will be tough

Answer 2

I've never had corn be undercooked. I've also never heard of it being cook for an hour. It's just a vegetable... not a roast! I shuck it, put it in cold water, add a little sugar and salt, cover, bring it to a boil, let it simmer for about 5 mins, then turn it off. It sits in the pot until ready to serve... which is probably just a few minutes.

Here's the tough part. Finding truely, really, really, good corn. I'm in Connecticut, and we don't get local corn (the only corn on the cob I'll get), until early July. The other day I saw people going crazy over a recently delivered batch of Florida corn. I won't go near that stuff. It's almost never good. I think people kind of settle and are anxioius for corn on the cob before it's in season. In my opinion, corn should practically fall off the cob when you bite into it, be tender and sweet, and the kernals not too big, and NEVER all yellow in color!! White is my favorite, but it's hard to find around here. It's rare that I find that over-the-top, mouth watering corn on the cob. I've gotten it so it's pretty good, but rarely that perfect corn to die for. If the cob is huge... chances are the kernals are too, and the corn will be tough... and will seem undercooked... no matter how short or how long it's cooked.

Soooo... that could be your problem... just not finding the right corn. It definitely doesn't need to cook more than 10 minutes to be juicy and tender. The method I described always seems to be perfect. Sitting in the pot a few minutes after turning off the heat probably finishes it off.

Good luck... it's all about getting the right corn... and it HAS to be fresh and locally grown.

Answer 3

I can't imagine cooking corn for an hour. There would be absolutely nothing left of it. 10 minutes really is the perfect amount of time to cook corn. There should be nothing put in the water, especially salt, it will toughen the corn. Make sure the pot is big enough for the amount of corn you want to cook so that the water completely covers is. Bring the water to a full rolling boil before adding the corn, bring that water back to a boil and boil the corn for at least 10 minutes and no more than 15, overcooked corn is mushy and gross, and cooking it any longer, well, you might as well maked cream corn out of it.

Answer 4

First of all you've got to start with good corn. At the store or farm stand peel back the silk and check for small, fairly even kernels. Whiter kernels generally result in sweeter corn.

Use a large pot. Don't add anything to the water. The water must be boiling before you drop the cobs in. Start timing when it returns to boiling--after you have added the corn. 10 minutes should cook it just fine.

Cooking for 1 hour is far too long. All you will get is mush that sticks to your teeth.

Add butter and or salt to taste after removing the corn from the water.

Answer 5

The best corn on the cob recipe that i know is as follows. After you get it from the store or garden etc. Run your kitchen sink full of cold water, let the corn soak husks and all in the water for an hour. Unplug the sink and let corn drain for a few minutes. Wrap the corn in foil, still in husks and grill for 30 minutes. Take off the grill mix chicken base and melted butter together in a bowl. Take the husks off corn CAUTION corn will be hot. Rub with the butter and base mixture delicious enjoy

Answer 6

Old Martha is actually right, but the recipe was incomplete.

You need to bring the water to a boil, drop the corn in, cover and boil it for 10 minutes, then turn off the heat, and let it stand, covered for 10 to 60 more minutes....it is the best.

I put lots of salt and a little sugar in the water too.

Answer 7

You should try grilling it it is great you can do it two wants one leave on the husk for this you soak the whole ear of corn in water for 1/2-2 hrs then place on the grill rotating so all sides get cooked about 10 minutes each don't worry about the husk turning black the corn doesn't burn, or you can clean the corn wrap in foil with a pat of butter and herbs and cook on the grill for about 10 minutes each side either way is great!

Answer 8

The best place I have eaten corn on the cob was at Uncle Tom's BBQ in Miami, Florida years ago with my father. It was so soft and easy to come off. Maybe a little mushy. Never had better corn. I sure like to know how they made it sooooo soft to come off. It would go great with my smoked brisket and slaw. Does any one know how to make that soft corn on the cob???

Answer 9

I usually cook my corn in a milk/water solution (2/3 water, 1/3 milk) with 2 tablespoons of butter. Bring the milk/ water solution to a boil first, then reduce heat and add corn. Let the corn simmer for 20 minutes. Yum!

Answer 10

Light your grill till it's just red hot embers. Make sure the corn has full husk. I like to dip them in a bit of Jack Daniel and butter before I wrap them in foil and let them sit on the grill for 10 minutes. Turn over to the other side for another ten. You'll have the best darn corn ever. Slap on a little more butter and some Tony Sacheres Cajun spice and oowee that's good.