Get those juicy, sweet kernels practically begging for a little butter and salt.
Lori Rice
I grew up with access to fresh, sweet corn from an Indiana garden every summer.
So, I admit, its made me a little picky about my corn.
Lori Rice
Corn on the cob is a simple seasonal side.
(This is true whether you are enjoying white, yellow, or bi-color sweet corn.)
For the best corn on the cob, keep these tips and techniques in mind.
Lori Rice
These earworms feed on the silks of the corn so they tend to have little impact on the kernels.
Repeat until the husks are removed, then go back and gently pick off any remaining silks.
Its true that the silks slip right off the corn when the ear is microwaved in the husk.
Lori Rice
Microwaving the corn and then boiling it will lead to tough kernels.
The changes in the corn are very subtle, but they are there if you watch closely.
The kernels will plump slightly and turn one shade darker.
Lori Rice
The color change is harder to notice with white corn, but it does darken a little bit.
Carefully remove the corn from the pot with tongs immediately once you see these minor changes.
And yes, leftover corn on the cob can be frozen!
Lori Rice
It’s another fantastic way to enjoy fresh corn.
Dont add salt to the water.
Adding salt toughens the kernels during boiling.
Lori Rice
Plan to season the corn after it cooks.
Meanwhile, prepare the corn by shucking it to remove the husk and silks.
Pull apart the silks at the top of the ear.
Lori Rice
When the water is boiling, use tongs to add each ear of corn to the water.
Dont leave the kitchen.
Boil the corn for 3 to 5 minutes.
Transfer the corn to a platter, top it with butter and salt while its still warm and serve.
