Ive been consuming as much as I can while the cobs are still rolling in at bargain prices.
And while grilling corn mightseemlike the cool way to cook corn, I almost never do that.
Well, kind of.
Technically Ipoachmy corn on the cob.
Its relatively fast, it doesnt dry out, and its mostly hands-off.
If you have pre-shucked corn, then skip to Step 2.
Step 2: Boil the water
Use a wide pot with a tight-fitting lid.
The pot should be wide enough to hold the corn horizontally, not at an angle.
If you dont have a big enough pot, no problem, just cut the corn cobs in half.
Fill the pot with three to four inches of water.
Cover the pot and bring it up to a boil.
Step 3: Cut the heat
Once the water boils.
Turn off the heat and take the lid off.
Water boils at 212F, and the best temperature to cook corn is between 160F and 180F.
Thats why the thermometer comes in handy.
Wait about five minutes and then take the waters temperature.
If its around 180F, move to the next step.
If not, just wait a few more minutes and test again.
My water was at 177F after 7 minutes.
Set a timer for five minutes.
Spin the corn so the other sides can spend some time underwater.
Cover the corn again, and wait another five minutes.
Your corn is finished.
I do love a grace period.
This will cause the kernels to become too soft.
To get silky starches with perky, popping corn kernels, a lower temperature is the ticket.
Youre not trying to eat the actual cob, for goodness sake.
Really, the amount ofnotchecking on it is my favorite part.
Eat the corn warm as-is, ordress it up elotes style.
Shuck the corn to remove the husk and all of the corns silk.
Fill a wide pot with three to four inches of water.
Cover the pot with a lid and set it to boil.
Uncover the pot and turn off the heat.
Let the water cool to 180F.
Drop in the corn and put the lid on the pot.
