Answer #2

we raise sweet corn on our farm and we usually cook it for about 20 min… this is raw fresh corn straight out of the field… I have never cooked corn from the store so that might not help out much…

Answered By: David [ ]

Answer #4

Cooking Corn on the Cob
Never overcook the corn. It should retain the milky moisture else it will dry out.
Do not salt corn while cooking it as it draws out moisture from the corn. It then toughens the corn.
Never cool hot corn by rinsing in cold water lest it turns soggy.
You can start shucking the corn by peeling the husk back from the top and removing it completely. Remove all the silk that runs from top to bottom. Finally break off the stalk at the bottom.
Fresh corn on the cob has a perfect sugarstarch ratio of 80:20. Within a short span of about 3 days this ratio shifts to 20:80.
Choose corn ears that are full and plump with rich pale gold silk.
Store corn on the cob with the husks in the refrigerator as it will help slow down the process of transforming the sugars to starch.

Boiling the Corn
1. Remove the ears and silk from the corn.
2. Fill a large pot with enough water just to cover all the ears and boil over high heat. Dont add salt to the cooking water while cooking corn as it will toughen the skin of the kernels.
3. Add the ears of the corn to the boiling water and cook them for no more than five minutes. You may have to adjust the cooking time keeping in mind the size of the corn. Reduce your cooking time to three minutes when you cook ears with smaller kernels.
4. Remove corn from the cooking water and serve immediately. If you like it you can apply a pat of butter as soon as you take it out of the water. For tangier corn on the cob mix butter with chili powder or apply a mixture of lime juice and salt.

hope this helps you….good luck

Answered By: sinnacincinnati [ ]

Answer #6

Microwave it in a pan of water or cook it on the grill.

Answered By: akabatgurl [ ]

Answer #8

Most corn purchased from the store has already exceeded its freshness so that by the time you get it it has depleted its water reserves and will be soggy no matter what if cooked conventionally. However like a picked flower you can help to restore its natural water by soaking it in water. Peel back the husk and silk and discard them. Cut off the bottom with a sharp knife to expose new capillaries. Place in luke warm water with one cup of sugar dissolved in it. Soak for an hour prior to cooking. When cooking place the corn in rapidly rolling salted water for no more than eight minutes. Itll taste fresh sweet and have the crispiness you desire. If grilling do not remove the husk just trim the bottom to expose new veins.

Answered By: Ryan [ ]

Answer #10

Id say 20 minutes to half an hour. We boil ours like 10 minutes Wrap them in bacon then in tin foil and put them in the over for 45 minutes or so on 350.

Answered By: Nak [ ]