Corn on the cob comes into season just as the weather warms up, making it the perfect food for grilling out or adding as a fresh side. But even if you spend every summer serving up corn on the cob, you still might be cooking it incorrectly.
You can use corn in so many ways, so make sure you are preparing corn on the cob in the best way possible to retain its nutrients and flavors. Watch out for these common mistakes:
You Boil It
Don't boil your corn on the cob. Boiling corn means some water soluble nutrients, like folate, will be leeched into the liquid and not consumed, so you'll miss out on some great nutritional perks, says Kelly Jones MS, RD, CSSD, LDN. Instead, trying steaming it. "By steaming corn on the cob — in the husk — you'll maintain the proper nutritive quality," she says.
To steam, fill up with water a large pot with a steamer basket until about an inch below where the steamer basket will fall. Bring the water to a boil before adding corn to the steamer basket and cook for 3 minutes. Remove from the basket with tongs and wait to peel off the husks until safe to touch.
You Overcook It
Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave. If in the microwave, cook on high 3-5 minutes.
You Remove the Husk
Don't remove the husk before cooking corn on the cob. "When you leave the husk on, you can speed up the cooking process and maintain a more tender texture for your corn. This is the case whether you're steaming, microwaving, or grilling your corn," she says.
Either after cooling to a safe temperature or with oven safe gloves, you can either peel husks back or cut one end before pushing the other end for the corn to slide out of the husks. "This should result in most of the fibrous strands remaining with the husk, but you'll want to peel off any remaining strands," she says.
The Heat is Too High
When grilling corn, don't turn the heat up. "It's important to be mindful of the level of heat and the flames in relation to corn's proximity to them. This is to ensure the husk doesn't catch fire," she says. With the grill it's super variable, so rather than focus on heat, aim to focus on the flames being on low-medium for gas grills. For charcoal grills, set the corn on the second tier of grates or on a grill topper to keep them farther away, Jones explains.
You Cool it Under Water
Don't let your corn cool down by putting it under running water from the faucet. Instead, let it just sit out and cool naturally. "Wait the extra few minutes for it to cool on its own so you don't [end] up with soggy corn," she says. That will ruin the whole dish and leave you without that heartier texture of the kernels you desire.
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FAQs
Boiling it in its husk may take longer. To boil unhusked corn, submerge it in boiling water and cook it for 10 minutes. Before removing the husk, wait for the ears to cool enough to handle them or use tongs. You will notice that the husk is easier to remove from a cooked cob than an uncooked cob.
Do you boil corn with the husk on or off? ›
Boiling it in its husk may take longer. To boil unhusked corn, submerge it in boiling water and cook it for 10 minutes. Before removing the husk, wait for the ears to cool enough to handle them or use tongs. You will notice that the husk is easier to remove from a cooked cob than an uncooked cob.
How long is unshucked corn good for? ›
It's best to use your corn the day you buy or harvest it. However, you can keep it fresh longer by storing it, unwashed and unpeeled, in a sealed plastic bag in the crisper drawer of your fridge. This'll keep it usable for about five to seven days.
What makes corn on the cob mushy? ›
If you leave the cobs in boiling water for too long, the corn's starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.
How do you tell if corn on the cob is good or bad? ›
Go for ears that are firm to the touch, with moist-looking bright green husks. As for the silk tassels, the hair-like strands sticking out from the top of the corn, they should also look fresh. Some browning at the top is OK, but if they're entirely brown or dried out, put them back.
Why is my corn still hard after boiling? ›
If your corn is still hard, tough, or even chewy after it's boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn't boiling for too long. Another reason might be the freshness of your corn.
How many minutes do you boil corn on the cob? ›
4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes.
Does corn on the cob go in boiling water or cold water? ›
Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water.
Can you boil corn too long? ›
Yes, it is possible to over-boil corn. Overcooking your corn can make the kernels soggy, according to the Food Network.
Why does my corn on the cob taste weird? ›
The most likely culprit of that blah, starchy, diluted chalk water flavor and hard, dense texture is that the corn is too old, and has had time to dry out and convert some of its sugars to starches.
Choose fresh, unhusked corn. Corn with the husks removed, such as the ones often found prepackaged at the grocery store, are frequently past their prime. The sugars in the kernels will have turned to starch, making the corn gummy to the bite after cooking.
Should you refrigerate corn? ›
Once you buy your fresh corn, it's important to keep it cool and humid—no matter if you bought it refrigerated at the grocery store or fresh from the farmers market. “Store in the fridge and in the husk until use,” says Walczak.
Can I leave shucked corn out overnight? ›
The cool temperature will help preserve the sweetness for longer. If the ears are already shucked, though, you should store them in the fridge in a plastic bag to preserve humidity. For best flavor, use corn within two days. If you don't plan on eating your corn within two days of purchase, you can freeze it.
Why is my corn gummy? ›
Did you know that boiling or over-cooking the corn. turns the natural sugars to starch thus making the. corn chewy, gummy, and worst of all FLAVORLESS! Steaming allows these sugars to stay intact!
Why add sugar to boil corn on the cob? ›
Juicy fresh corn on the cob gets an extra boost of sweetness when it's cooked in slightly sweetened water. You can use as much or as little sugar as you like. Try it several ways to figure out what level of sweetness you like best.
Should corn float when boiling? ›
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float). On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Should I leave corn in the husk? ›
Keeping the husk on the cobs helps to slow the drying-out that occurs once corn kernels are exposed. If you're planning to eat the corn in the next day or two, immediately put the unhusked, loose ears into your refrigerator to keep them fresh. Coldness slows down the sugar-to-starch conversion process.
How long to leave corn husk in water? ›
Corn husks can't be used right out of the bag. They need to be soaked in hot water for at least 1 hour prior to tamale making so they don't crack when you fold them. Just fill a large container with hot water and submerge the corn husks by placing a heavy weight bowl on top to keep them under the water.
How long does corn on the cob take in the husk? ›
Place the corn directly onto the hot grill grates (still covered by the husk) and grill for 15-20 minutes, turning the corn every 5 minutes for even cooking. Once ready, the corn should be tender, not mushy. Cool until easy to handle.
