Corn on the Cob recipe
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Excellent food is in the ingredients.
This is my current favorite way to cook corn on the cob based on science and enlightenment from Cooks Illustrated.
The method is to boil the water in the pot. Add a ton (really just 3 tablespoons) of butter, turn off the heat, add the shucked corn and let it calmly, a zen like cook, for 10 minutes and up to 30!
The beauty of this method is the corn is ready when everything else is as you can make it “ahead”. Though 10 minutes is ideal.
“The key to the off-the-boiling method is the temperature zone (150 to 170 degrees), which allows the starches to cook without dissolving the pectin that gives the kernels their firmness and crunch.”
For me the result in my mouth is, the perfect bite of corn, enveloped and swaddled in just the right amount of butter (not too much), with a perfect kernel release from the cob that is followed by a complex crunch and release of flavorful corn juices, effectively leaving the face with just the right amount of smile! Bliss as far as I am concerned.
This is my current favorite way to cook corn on the cob based on science and enlightenment from Cooks Illustrated.
The method is to boil the water in the pot. Add a ton (really just 3 tablespoons) of butter, turn off the heat, add the shucked corn and let it calmly, a zen like cook, for 10 minutes and up to 30!
The beauty of this method is the corn is ready when everything else is as you can make it “ahead”. Though 10 minutes is ideal.
“The key to the off-the-boiling method is the temperature zone (150 to 170 degrees), which allows the starches to cook without dissolving the pectin that gives the kernels their firmness and crunch.”
For me the result in my mouth is, the perfect bite of corn, enveloped and swaddled in just the right amount of butter (not too much), with a perfect kernel release from the cob that is followed by a complex crunch and release of flavorful corn juices, effectively leaving the face with just the right amount of smile! Bliss as far as I am concerned.
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