Easy!
Inexpensive!
Serves:1person
Serving Size:1 ear of corn
Traditional, boiled corn on the cob is easy to do, but it does require extra time to boil the water. If you’re using a 4-quart saucepan, you might need to shuck the corn and break the ears in half so they’ll fit. If you have a larger saucepan, definitely use it. You can cook the corn in the husk or with the husk removed, whichever you prefer. It’s less messy to shuck the corn before you boil it, but more nutrients will be preserved if you leave it in the husk. An added benefit of the latter is that the corn will stay nice and warm in its husk until ready to serve.
Tools:large (4-quart, or larger) saucepan
| Prep Time | |
| 2-5 minutes |
| Cook Time | Passive Time |
| 3 minutes | 5-10 minutes |
|
|
|
Easy!
Inexpensive!
Serves:1person
Serving Size:1 ear of corn
|
Traditional, boiled corn on the cob is easy to do, but it does require extra time to boil the water. If you’re using a 4-quart saucepan, you might need to shuck the corn and break the ears in half so they’ll fit. If you have a larger saucepan, definitely use it. You can cook the corn in the husk or with the husk removed, whichever you prefer. It’s less messy to shuck the corn before you boil it, but more nutrients will be preserved if you leave it in the husk. An added benefit of the latter is that the corn will stay nice and warm in its husk until ready to serve.
Tools:large (4-quart, or larger) saucepan
|
Instructions
- Fill a large saucepan with about half full of water.* Cover and turn heat to high. It will take about 5 to 10 minutes to come to a boil, depending on the size of the pan, the amount of water, and the type of stovetop (gas, electric, or induction).
- Shuck the corn if desired. a) To shuck: Remove husk and silk. Cut off stalk and any bad spots. b) To leave in husk: If desired, peel husk back just a few inches and remove as much of the corn silk as possible. Smooth husk back into place. This is optional.
- Once the water comes to a rolling boil, lower the corn into the pot. Cover and immediately set the timer for 3 minutes. If cooking more than 4 ears of corn, add 1 minute.
- As soon as the timer goes off, remove corn from the water. It will be crisp and ready to eat. If unshucked, cool a few minutes before removing the husk and silk. NOTE: It will continue to cook somewhat as it stands.
Recipe Notes
* Chef’s Tip:
Do not add anything to the water. Salt causes the corn to dry out. Sugar does nothing and is unnecessary.
SERVING SUGGESTIONS:
- Roll in butter.
- Soften some butter, then stir in your favorite herbs or spices. Try rosemary, fresh chives or tarragon, basil, nutmeg, chili powder, or smoked paprika. Chill and serve on the side, or place a dollop on the corn.
- Squeeze lime juice over the corn and sprinkle with salt and pepper. Add smoked paprika or chili powder if desired.
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