How to cook the perfect corn on the cob: Avoid common pitfalls

Although cooking corn seems very simple, the results are not always what we expect. Hard, fibrous, and where has its sweetness gone? Here’s how to avoid such mishaps.

What is the simplest way to cook corn? Just boil it. This simple dish immediately brings back memories of summer evenings and holidays by the sea. Corn on the cob with salt and butter is often sold even on the beach.

If you want to prepare this simple snack at home, choose the freshest corn at the market. First and foremost, its leaves should be vividly green and adhere closely to the cob. The kernels, on the other hand, must be light yellow, firm, and shiny. Avoid cobs with dry or yellowing leaves and empty or damaged kernels. The stem of the corn should be green and firm, without any spots. If you buy packaged corn, ensure the plastic wrap is not fogged up from the inside.

Thoroughly clean the ears of corn from leaves and silks, and cut off the stem if it is too long. Cook the corn in a large, wide pot that can accommodate the whole cob. The key is to have enough water to cover the cob completely. That is ideal if the pot is large enough for the cobs to move freely in boiling water.

The most important rule? Do not cook the corn in salted water, as this will make it tough. To highlight the vegetable’s natural sweetness, add a bit of sugar to the water. Some people also add milk to the water to make the flavour even more delicate. Place the cobs in boiling water and cook for about 10-15 minutes, depending on their size and freshness.