Does your fresh corn on the cob turn gummy and stick to your teeth? You may be overcooking it. Learn how to cook fresh corn on the cob so you don't end up with a gummy mess.
Time Required: 15 minutes
- Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
- Add corn on the cob (husk and cornsilk removed) to the boiling water.
- Let water return to a full boil.
- Cover pot and immediately turn off heat.
- Let covered pot sit undisturbed on the burner for 10 to 15 minutes.
- Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning.
- 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 is probably old. The husk keeps it fresher.
- Cook fresh corn within 24 hours of purchase.
- Overcooking toughens corn.
- Do not salt the water. Salt will toughen the corn. Sugar may be added at 1 teaspoon per quart of water, but it shouldn't be necessary.
What You Need
- Large stockpot with lid
- Fresh corn on the cob, shucked
- Butter, margarine, or condiments of choice