Corn On The Cob: How to Cook It Right

RSS Author RSS     Views:N/A
Bookmark and Share          Republish
Cook corn on the cob and you've got a uniquely summer time treat. Fresh corn from the field brushed with melted butter is a strong child-food memory for me, and can be one for your children as well. If you're lucky enough to get some fresh corn on the cob, how to cook it will be the difference between sweet success and starchy mess.

Don't ever refrigerate corn on the cob. Under cold temperatures, sugar in the corn will turn to starches, robbing you of the sweet flavor of fresh corn on the cob. You may think that your corn is still fresh because it's only been in the refrigerator for 24 hours, but this is enough time to make a cob from the field taste two weeks old.

Steaming is always better than boiling. If you submerge corn on the cob into a big pot of boiling water, you'll have water that tastes like corn and corn that tastes like water. Rather than direct contact with the hot liquid where your fresh corn on the cob can lose flavor, add only a small amount of liquid to your stock pot. With a steamer basket or round wire rack, be sure the corn is suspended ABOVE the simmering liquid. To assure the steam cooks evenly, I often stand the ears of corn on end.


Your steamed corn on the cob is finished when it squirts. After a few minutes in the steam bath, I check for doneness by trying to burst one of the kernels on the corn. If the outer skin on the kernel is soft enough, and the inside cooked properly, it will burst with slight pressure from a finger.

This is my favorite way to approach corn on the cob and know how to cook it right. While this is not the only way, I feel it's easier than cooking the corn while still in the husks, or wasting a whole bunch of tin foil wrapping each ear. If you want to cook corn on the cob and retain all the flavor and nutrients, a steaming method is the way to cook it right.

Do you cook your corn with the husks still on? Do you prefer to clean and steam the corn like me? Let's see which way is more popular by leaving a comment below:

See the complete Corn on the Cob video here. After years as an Executive Chef, Chef/Owner, and Chef/Instructor, Chef Todd Mohr is bringing his unique "edu-tainment" style of teaching to the entire world! With his online cooking classes, Chef Todd empowers thousands to return to their kitchens, no matter where they live

Report this article
I am thrilled to be an E-zine Expert Author and have a number of articles published on a variety of cooking topics (and write new ones all the time!) Page down to see the entire list and click the ones that are helpful to you.

Before I became Chef Todd Mohr, I was Todd Mohr - a guy who liked to cook. A lot of people, including me, even thought I was a pretty good cook. For starters, I had my five meals, well, recipes, I suppose, that I could make well. Being a creative person, I also used some of the techniques from my tried and true \"recipes\" to experiment a bit with new dishes. Some were good and some not so good, and I usually never knew what the difference was.

Through a series of events, I decided to change careers in 1996 and pursue my passion for cooking, so I enrolled in Baltimore International Culinary College. 18 months later, I emerged: Chef Todd Mohr.

The greatest thing I learned in culinary school was the \"how\" and the \"why\" that had been missing from my cooking all those years. My recipes only gave me the \"what\" - which left so much out! The greatest thing I gained in the years after culinary school, was the practical experience from working in kitchens and experimenting at home. Being observant, I learned even more \"hows\" and \"whys\" in addition to \"whats\" along my culinary journey. This experience and experimentation, more than anything else, is what turned Todd Mohr into Chef Todd Mohr.

My experience includes kitchen experience - all the way up to Executive Chef, as well as college teaching experience, starting and operating a successful catering company and then finally, the culmination of all of my passion: opening The Cooking School in Cary NC in 2007.

From The Cooking School, came \"Cooking Coarse\", my daily video blog that quickly gained a loyal You Tube following due to the uniqueness of the instruction offered. It was through feedback received from \"Cooking Coarse\" viewers that I decided to launch WebCookingClasses.com and provide this information to the world.

When I started getting emails that my videos had changed people\'s lives, I knew I was on to something and that was when WebCookingClasses.com was born.

This is my passion - I am excited to share it with you!

Bookmark and Share
Republish



Ask a Question about this Article