There’s few things better than a fresh ear of corn in summer. But how many times have we suffered through an over-cooked ear with wilted kernels? Here’s a fool-proof way to make corn that pops as you bite into it. It works for a small dinner or for a crowd.
The recipe below is for 6. You can serve one full per person, but I hate to throw away half eaten ears, so I score mine at the half way point then snap them into two equal pieces.
Prep time: 5-15 minutes depending on if your corn is shucked
Total time: about 30 minutes
Yield: up to you
Special equipment: stock pot
3 ears of corn, shucked, silk removed and rinsed. Score with a knife at the half way point and snap in half
stock pot of boiling water
- Fill a stock pot 2/3 full of water and set on high heat until water boils.
- Add corn. When water returns to a full boil, boil for 2 minutes, then turn off heat. Leave corn to sit for up to 20 minutes and serve sprinkled with salt.