How to cook sweet corn

The most important thing is that you don’t overcook it because then it gets mushy. The fresher the corn on the cob, the less time it takes to cook. Once you return the water to a boil, it takes about 5-7 minutes for the corn on the cob to get hot and tender.

Boil ’em quick.

Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 5 minutes. Set a timer because if you let your corn overcook the kernels can become tough.

Bring the water to a boil and steam the corn about 7–10 minutes, depending on the tenderness of corn. Check water periodically and add more if necessary. When tender, remove with tongs and cover with foil until served.

While it used to be that three minutes of cooking was in order, that now is much too long. Heat speeds the conversion of sugar to starch. Thus, overcooked corn not only will be mushy, it will lack its characteristic sweet taste.

Bring 1 inch of water to a boil over medium-high heat in a large, covered, stockpot. Place corn in pot vertically, stem ends down; cover, and steam corn until just tender, 5 to 7 minutes. Transfer corn to a large bowl. Toss with some of the butter; season with salt and pepper.

Corn on the cob is one of the best eating pleasures of summer. Cooking up good quality sweet corn is simple and quick. Steaming fresh, even frozen ears of corn is the quickest way to cook them and also preserves more nutrients than boiling.

Once the water is boiling, pop the corn into the steamer. Replace the cover and let the cobs steam for about 4 to 6 minutes, depending on how soft you like your corn.

Yes, you can totally cook corn on the cob in the microwave and yes, it’s delicious. You do it by putting the corn cobs on a plate with some water on it. Then you cover the cobs loosely and microwave them. The steam from the water cooks the kernels perfectly.

Depending on how many ears you’re cooking, let them microwave from anywhere from 3 to 5 minutes. If you’re only going for 1 or 2 ears, start with 3 minutes, and if you’re cooking 4 ears, try 5 minutes—check them every 30 seconds after that to avoid overcooking.

If you‘re still wondering if you can eat corn raw, the answer is yes, you can—and you probably should. Eating raw corn is healthy, tasty, and completely risk-free. Just make sure to source the freshest possible corn and clean it thoroughly before you put it in your vegan dish or munch it straight from the cob.

Reheat Corn on the Cob in the Microwave

Place the ears of corn on a microwave-safe dish and cover with plastic wrap or a damp towel. Set the timer on the microwave for intermittent 10-20 seconds bursts of power – this will help the corn kernels warm up instead of just splitting open.

Corn on the Cob

It won’t make you sick, but it won’t taste very good. In just three days, the corn will be only half as sweet and delicious as it was when harvested. If you purchase corn on the cob without the husks, the kernels will dry out very fast.

Hot foods, corn included, should be refrigerated as soon as possible–no later than two hours after cooking. Spoilage bacteria can grow quickly at room temperature.

Corn on the Cob

That’s not a problem. There are plenty of ways to reuse leftover corn on the cob, including reheating it right on the cob. Corn on the cob is easy to reheat on the stove. Boil a pot of water, and submerge the cooked corn in the boiling water until it’s just heated through.

Cooked corn on the cob has a shelf life of about 3 to 5 days. If you need to store the corn for longer, it is best to freeze it. Frozen cooked corn on the corn has a shelf life of about ten months. To freeze cooked corn on the cob, you can use heavy-duty freezer bags or airtight containers.

Yes. Like most cooked vegetables, leftover corn should be consumed within 4-5 days. Store the corn in the refrigerator in an airtight plastic bag or wrap. You may want to remove the kernels from the cob before refrigerating.