How to Pick and Cook the Perfect Ear of Corn

How to Pick and Cook the Perfect Ear of Corn

In the summer and fall, sweet corn is at its finest.  Whether you're firing up the grill to enjoy its semi-charred sweetness drizzled with butter and sprinkled with chives, or mixing up corn kernels into a tasty salad, it's going to be a dish enjoyed by all.  However, the simplest way of preparing corn also gives people the most amount of trouble: basic boiled corn on the cob.  This simple guide will show you how to pick a good ear of corn and cook it perfectly!

How to Pick a Good Ear of Corn

1) Choose corn that is plump and filled out all the way to the tip.  You can tell if it's ready by squeezing the end to see if it's soft or if it tapers; this usually means the ear is not quite ripe.

2) Gently squeeze the ear of corn itself; fresh corn should feel firm inside the husk, and the husk itself should feel soft and flexible.  Dried husks are an indicator that the corn may be dried out.

3) Examine the silk at the end of the corn.  If it's dark brown and dried together on the end, the corn is mature; if not, then the corn probably hasn't filled out all the way.

4) Check the base of the corn for an even, light coloration – this indicates a fresher ear.

How to Prepare and Cook Corn

1) Pull the outer husk of the corn down from the tip to the base, snapping off the husk and stem at the bottom of the corn.

2) Strip away all of the corn's silk by hand or with a dry vegetable brush.

3) Rinse the corn under cold running water.

4) Fill up a pot with enough cold water to cover every ear of corn being cooked. (If you would like the corn to be sweeter, feel free to add a bit of sugar to the water).  Bring the water to a boil.

5) Add ears to the boiling water carefully.

6) Cover the pot and bring the water back to a boil.  Boil the corn for 5-7 minutes. 7) Enjoy your ears in a Yummly recipe!

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Photo Credits: Family Go, John D Lee, Heritage Radio Network