Many of us look forward to fresh Ontario corn on the cob. It’s sweet, crispy and oh so good with melted butter and a little salt and pepper. Unfortunately, we are also out of practise when it comes to cooking it – ending up overcooking and making it chewy.
Here is a sure way to boil the perfect cob:
- Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
- Add corn on the cob to the boiling water.
- Let water return to a boil.
- Cover pot and immediately turn off heat.
- Let the covered pot sit undisturbed on the burner for 10 minutes.
- Remove the corn and serve hot with your choice of butter, margarine, salt, and/or other seasonings.
Tips when buying corn:
- Be sure the corn is fresh. Leaves should be green and pliable. The silk should be dry, not soggy.
- Avoid buying corn with husks removed. It’s probably old. The husk keeps it fresher.
- Cook fresh corn within 24 hours of purchase.
- Do not salt the water, it will toughen the corn.