The Secret to Perfectly Cooked Corn on the Cob

13.07.2024 - 02:28 / bhg.com

Grant Webster

Growing up in rural Nebraska, there were a few things I looked forward to eating every summer—that first juicy beefsteak tomato, mounds of kettle corn at the fair, and sweet watermelon wedges. But the thing I loved most was sweet corn. We would boil it and serve it with lots of butter and salt. To me, there's no better summer side dish. As a food editor, I thought I knew how to cook corn on the cob properly, until I met my mother-in-law, Angie. She served me plain corn on the cob at one of our first lunches together, and it was the best I'd ever had. After decades of growing and selling corn in Iowa, she let me in on her secret to perfectly cooked corn on the cob.

«After marrying a second-generation farmer, I knew I had to get corn on the cob right,» says Angie. «I tried all the different cooking methods I could find, and this one was the best. It's foolproof.»

If cooked too long, corn on the cob can become tough and chewy. It gets stuck in your teeth and loses a lot of moisture. This cooking method ensures the corn doesn't get overcooked, and each bite stays sweet and juicy.

Here's how to make Angie's perfect corn on the cob.

Here are a few things to look for when shopping for fresh sweet corn at the farmers market or grocery store.

After you've brought your corn home from the market, store it in the fridge. Do not shuck the corn until you're ready to cook it. For the best flavor, aim to eat within 1-2 days.

If you have leftover cooked corn on the cob, store them in an airtight container in the fridge for 3-4 days. Use one of our handy methods for reheating leftover corn on the cob.