The Secret to Sweet Corn on the Cob:
Optimal sweetness and juiciness are guaranteed when boiling corn on the cob during its peak season. For consistent perfection, add sugar to the water—an invaluable tip passed down by my late friend Pearl, akin to a grandmother. This extra sweetness transforms boiled corn on the cob into a culinary delight!
How to Cook Corn on the Cob:
- Shuck your corn and place it in a large soup or stockpot, ensuring it is submerged in water.
- Bring the water to a boil, add sugar, cover, reduce heat to medium, and boil for 15 minutes.
- After the allotted time, check for crisp-tenderness. Remove from heat, drain, and for convenience, thread each ear of corn onto a wooden skewer. Optionally, add butter, salt, and pepper.
Pro Serving Tip: Serve your boiled corn on the cob on wooden skewers! This keeps your fingers from getting burned as you eat the freshly cooked corn. As an added bonus, the skewer allows you to butter your corn without worrying about the butter dripping all over your hands.
Leftover Corn on the Cob?
While this boiled corn on the cob is best enjoyed fresh and hot, if you can’t finish it in one sitting, wrap it in plastic wrap or foil and refrigerate. Use the sweet juicy kernels for Corn Guacamole or fresh Avocado Corn Salad. Additionally, the leftover bare cobs can be saved for the best Corn Chowder.
