Jul 2013
Perfect Corn on the Cob

Corn on the Cobb

Corn on the cob is the staple side dish to any BBQ. Whether you’re grilling hot dogs, hamburgers, ribs or chicken, your plate is never compete without an ear of corn on the side. Slathered in butter and salt, of course.

Growing up, I never really ate corn on the cob, likely because eating it was made exponentially more difficult by the layer of metal that adorned my crooked smile for much of my adolescence. Now that I’ve been brace-free for many years, I can’t get enough corn on the cob. We eat it with dinner probably twice a week in the summer. My husband prefers is grilled, but I prefer it steamed in boiling water.

I used to just throw some salt in boiling water, toss the corn in, and take our the corn when it looked like it was done. If this is how you currently cook it, you are doing it wrong, sista. Salting the water can make the corn dry and tasteless. The secret to sweet, crisp corn on the cobb? Vinegar and sugar! I was skeptical at first, but the first time I made it this way, everyone raved about it! This is now my go-to method for cooking corn on the cobb.

So, if you’re making corn on the cobb for the your 4th of July picnic today, try this technique for perfectly cooked corn on the cob, every time!

Perfect Corn on the Cob

Yield: 6-8 servings

Ingredients

  • 6-8 ears of corn, husked
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar

Directions

  1. Bring a large pot of water to a boil. When the water is boiling, add the vinegar and sugar and bring to a full boil again. Add the corn, making sure to submerge the ears the best you can, and bring to a full, roaring boil once again.
  2. Once the water is boiling again, cover the pot, remove from the heat and let the corn steam for 10-20 minutes. (Don't leave it in there for more than 20 minutes or it will dry out.)
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Source: Mel’s Kitchen Cafe

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