How to Cook Corn

Sweet corn is a hybrid strain of regular corn designed to be higher in sugar content.
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  1. To shuck corn, pull outer husks down the ear to the base. Snap off husks and stem at base.

    Snap off husks and stem at base.
    Snap off husks and stem at base.
  2. Strip away silk from corn by hand.

    Remove any stray strands of silk.
    Remove any stray strands of silk.
  3. Remove any remaining silk with dry vegetable brush. Trim any blemishes from corn and rinse under cold running water.

    Scrub the ears with a dry vegetable brush.
    Scrub the ears with a dry vegetable brush.
  4. Pour 1 inch of water into large saucepan or skillet. (Do not add salt, as it will make corn tough.) Bring to a boil over medium-high heat. Add ears; cover. Cook 4 to 7 minutes until kernels are slightly crisp when pierced with fork.

  5. Remove corn with tongs to warm serving platter.
Eggplant can be used in a variety of recipes. Learn tips for preparing it along with links to eggplant recipes on the next page.

Tip
To remove kernels from cobs of either raw or cooked sweet corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

 

Stand the cob on end and cut down the sides, releasing the kernels.

Not what you're looking for? Try these:

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