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Fresh Cooked Corn On The Cob


  • Cook one or more ears per person.


  • Fresh corn on the cob
  • water


Many people overcook fresh corn on the cob and it becomes very starchy or gummy tasting. Also, try to cook corn as close to the day that it is picked as possible, otherwise the corn starts converting sugar to starch. Store corn in the shucks in the refrigerator until it can be cooked.

For perfectly cooked corn on the cob, fill a large stockpot halfway with water. Do not salt the water. Bring to a rolling boil and place shucked, silked corn into the pot. Once water returns to a boil, turn off the heat and put a lid on the pot. Let the corn cook in the water for an additional one to five minutes. Young corn takes less time to cook than older or more mature corn. Make sure and stir the corn so that it turns over once.

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