Perfect Corn On The Cob
From elgourmand2 8 years ago
- 20 Min. to make
- Serves 4-6
Long, short, twice, never, with salt or not, add sugar or milk, etc. They grow a lot of corn in Hawaii. When it’s in season, it’s cheap and delicious. Some friends and I debated this corn thing to death. Screw that, let’s run tests. Read more We bought 36 ears of really fresh corn from our favorite roadside stand and cooked six ears at a time six different ways. Short with sugar, long with sugar, short with milk and long with milk. Short with lemon juice and long with lemon juice. Short was 8 minutes at the boil and long was 30 minutes at the boil. Here you have the winner. We didn’t even argue about it. Eight minutes with sugar was clearly the most tender and had the best flavor. That recipe was a tad sweet for me so I added the lemon juice. See less
Ingredients
- • 2 Tbs. sugar. shopping list
- • 1 Tbs. lemon juice; Optional. shopping list
- • 6 ears fresh corn on the cob at room temp , husks and silk removed. shopping list
How to make it
- 1. Fill a large pot about 3/4 full of water and bring to a boil.
- 2. Stir in sugar and lemon juice, dissolving the sugar.
- 3. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 8-10 minutes.
- If your tooth situation requires that you cut the corn off the cob you can do that before or after cooking. I do it before and then place the cobs in the cooking water and let them boil ten minutes, or so, remove them and do step #3. Better flavor than if you cook the corn on the cob and then remove it.
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