Corn is one of the world’s most popular cereal grains. Popcorn and sweet corn are popular varieties, but refined corn products are also widely consumed, frequently as ingredients in processed food. Fresh corn is the main vegetable eaten throughout the year, but it peaks in the warm summer months.
Unsurprisingly, fresh corn always shows up at picnics and barbecues. And this makes it a popular side dish. Boiling is a great way of cooking corn on the cob for the crowd. All you need is a large saucepan and about 15 minutes, including the time for the water to boil and preparation time. So how do you boil your corn?
It does not matter whether you are boiling an ear of corn or many. So long as they are getting the same amount of heat, they cook at the same time. The most important thing is not to cook for too long, because the fresher and softer the corn on the cob, the shorter the cooking time.
Do not cook fresh sweet corn for more than 3 minutes. After three minutes, when you bite it, pop the corn. Cooking for more than 3 minutes will only result in soft sweet corn. If your corn is more than a day old, cook it longer or it will harden.
But don’t spoil the fresh sweet corn. Bring a large saucepan and plenty of salted water to a boil. When the water boils again, it takes about 5 to 7 minutes until the corn on the cob is too warm and tender.
Boil the corn on the cob until the corn kernels are light yellow, tender and crisp, 4 to 5 minutes. Use tongs to carefully remove it from the water, strain, and serve the corn with butter, salt, and pepper.
Choosing your corn
The best corn on the cob is the freshest corn on the cob. Try to buy from stalls or farmers’ markets, as this crop is likely to have been harvested recently. Choose corn with light green leaves tightly wrapped around the cob, those whose stems are still wet.
The corn on the cob should be smooth, sticky, and moist. Look out for wormholes, worms, and insects. If possible, remove the tip of the leaf to check the tip of the corn cob.
What is the healthiest way to cook corn on the cob?
- Before boiling, remove the corn husk. Many tiny threads can make it messy and even stick between the teeth. Starting from the tip, grab the entire blade and as much thread as possible and tear off. Until all the skin is removed.
- Rub as much stubborn thread as possible. To remove the white hairy threads just under the husk, wet a paper towel and wipe down the corn from the tip to the stalk end. Be sure to remove all the silk as it is not pleasant to serve corn on the cob with the silky threads still attached.
- Remove any stains from between the kernels with a pointy knife.
- Bring your nicely salted water to a boil (don’t use salt water if you want it very soft).
- Place the corn in an exceedingly massive pot filled with boiling salt water. The saltier, the better. Your corn won’t taste salty in the end; the salt will just help bring out its flavor.
- Cover and cut back heat to medium.
- Cook corn till the kernels are tender, boil the corn for 5 minutes. If you let the corn overcook, the corn kernels will harden. The goal is juicy and crunchy beans, not soft and dry beans.
- Drain and serve corn with butter, salt, and pepper.
- Only remove enough ears for immediate consumption. Corn leftovers can be left within the water for another ten minutes while not hardening.
Does corn lose nutrients when boiled?
Corn is a good source of vitamins (mainly vitamin B6), minerals (iron, magnesium, and calcium), and other nutrients (sodium and potassium). The problem is that almost all the essential nutrients it contains are hydrophilic (also known as water solubility).
According to the American Dietetic Association (ADA), improper preparation can even halve your nutritional level. When boiling in water, most nutrients, especially water-soluble vitamins and minerals, can be released into the surrounding water.
Using this water (or broth) in soups or sauces can effectively store and utilize these nutrients. However, high temperatures and prolonged cooking will decompose heat-sensitive vitamins.
Although it is difficult to avoid in soup, it is far less dangerous than the vitamins that are washed out and wasted. If you want to cook a small amount, you can soak them briefly and steam them until they are juicy and tender.
Limiting cooking time is almost always best – microwave, steam, blanching, and similar methods are best for cooking speed.
Is boiled corn water good to drink?
It turns out that the water left behind when stewed corn not only has the aroma and taste of sweet corn but also has anti-inflammatory effects. This water also can prevent cystitis or bladder infections.
When cooking corn, it is also helpful to boil the corn husks still green. You can add some sugar to increase the sweetness. It is said that the leftover water from the cooked corn helps to cool the body, prevent diarrhea, and improve health.
If no sugar is added, it will only become very tasteless. Add sugar and put it in the refrigerator. This kind of water is a very suitable drink in hot weather. But for people with diabetes or obesity, health experts recommend drinking this water without additives.
Can you overcook corn?
Corn should be cooked quickly and should not be left in boiling water for too long. Fresh corn tastes best when it is very creamy inside. If cooked for too long, it will dry out quickly.
Avoid cooking corn for a long time. Fresh corn can also be eaten raw, which is a waste of 20 minutes or more of cooking time that is usually recommended. Too much cooking time can also cause the corn kernels to become firm and chewy.
You can steam it for 8 to 10 minutes or less, or even steam it in the microwave. I have seen people say that you only need to boil the corn water and the corn will be ready. Others cook for up to 10 minutes. You have to try it and see which one you like best. I would rather not cook too much.
The corn kernels on a good corn cob will burst when you take a bite. Boiling for a long time will make the inside too soft and the outside too hard. But people have different tastes.
Is it better to steam or boil corn?
Boiling is the fastest way to cook and serve corn on the cob, but the main reason you should try steaming corn is that it retains more nutrients when steaming compared to cooking or grilling, allowing you to taste great the taste of.
The general rule for cooking fruits and vegetables is: use as little water as possible, cover the pot, and cook as little as possible. Cut the vegetables into equal-sized pieces so that they cook evenly.
How long does corn on the cob stay fresh?
The shelf life of corn varies from fresh corn on the cob to cooked corn. Freshly picked corn on the cob can be stored for 1 to 3 days. However, this is also affected by some of the factors discussed here.
Freshly peeled corn on the cob can be stored in the refrigerator longer. Leave the leaves on the corn until you are ready to use it. After peeling the purchased corn, wrap it in aluminum foil and store it.
Freshly frozen corn on the cob will last longer, up to 8 months. The key to freezing corn on the cob without sacrificing taste is to blanch the corn with water.
Blanching involves soaking food in boiling water, and after a short rest, stirring in a cold water bath to shake off the food and stop the cooking process.
Do this to your corn ears, put in blanching water for four minutes, cool for about 30 minutes, then soak the corn in ice water for four minutes, then cut the corn ears into small pieces and place them inside freezer bags in the freezer.
Freezing corn on the cob from the pod undoubtedly has potential. Put the corn in an airtight bag and store it in the refrigerator.
Can you get sick from corn?
You may get sick from contaminated or improperly processed food. Fresh corn on the cob is safe because it will be peeled before it is cooked. Though the possibility is a little rare, it is possible for the following reasons.
- Mold formation: You are unlikely to eat moldy food, but this can happen if the food is mixed with moldy corn.
- You may be allergic to corn.
- Ground corn, cornmeal, groats, etc. can carry heat-resistant Bacillus cereus bacteria, especially when heated to 100°C (212°F). Starting from 20 minutes to 5 hours. Prevention is to avoid the combination of growth time and temperature after cooking.
- Stale butter.
Any food can be contaminated by bacteria such as raw meat and unwashed hands. Outdoor corn on the cob or barbecue where the refrigerator and sink are far apart, and related foods pose a high risk before cooking.
Hardening above room temperature and then only partially reheating are also the best candidates for bacterial contamination: peppers, clam soup, pasta, and cheese. So, the problem may not start with corn.
For consumers, even properly cooked/heated foods can be cross-contaminated after cooling. Or maybe the tongs used to pull the corn out of the pan are used to pour floured raw chicken into the frying oil, especially if the water has not boiled when the tongs are inserted into the corn. Perhaps there are live bacteria on the dishcloth used to dry the platter.
How do you tell if corn is going bad?
The best way to tell if your corn on the cob is going bad is to look at the top spray, if it is moist and darkening that is not a good sign. If fresh corn cobs have been left on the counter they will dry out, starting with the outer husk and the color of the husk will be a lighter green and dry looking.
The reason for the deterioration of corn cobs is the growth of microorganisms on them. Wet corn is more prone to spoilage. A humid environment is a good breeding ground for bacteria, fungi, and other pollutants. So they can thrive on the cob.
The by-products of these bacteria or fungi can emit a strange rancid smell that affects the taste of corn. Moisture can cause mold to form on the corn, which can also spoil the corn. Ears of corn are a great help in preventing spoilage, and it is easier to store corn at high temperatures.
The recommended storage temperature for corn on the cob is 35°F. The corn on the rotten ears is sticky and moldy in appearance. Keep this in mind when storing corn and don’t eat it. Corn on the cob with black and brown spots also indicates spoilage.
Another common sign of corn cob spoilage When checking any type of corn is a rancid smell, you should not eat the corn. Fresh, high-quality corn on the cob feels hard and rough. The unevenness of the kernels should be felt.
In addition, pay attention to the color of the corn husk and its silk. The skin should be green and the silk should be light yellow. If you find that the peel has turned brown, it may mean that the corn has gone bad.