I grew up in a corn state, and travel back to Indiana for deliciously sweet corn-on-the-cob every summer. Oddly, there is no standard way to cook it, other than to drop the ears into boiling water for an indeterminate amount of time.
Fortunately, I learned this consistent technique from a friend native to New York City, which gets some fine corn from New Jersey.
How to Boil Corn
- Remove the husks and silk. Trim any remaining stalk and the tips of the corn, if they are raggedy.
- Place corn in a pot, with enough water to cover the ears.
- Bring the water and corn to a boil, covered.
- When the pot comes to a boil, turn off the heat and leave the ears of corn in the water, covered, for 10 minutes.
- Remove ears of corn, serve with butter, salt, and pepper.
- If you want to cut the corn from the cob, hold the ears in a bowl and cut downward with a paring knife, holding the knife at an angle with the point downward. Do not use a chef’s knife, as the wide blade will launch corn kernels all over the kitchen.