2023-07-22 02:03:58
As the corn season is upon us, the first cobs are already available in markets and grocery stores… but do you know how to cook your corn on the cob?
Culinary journalist and author Layla Khoury-Hanold, a graduate of the Institute of Culinary Education in New York, decided to answer the questions that many people ask themselves when it comes time to taste their corn.
Here are his tips:
Generally, the cobs should be immersed in boiling, lightly salted water for 3 to 5 minutes. When the corn kernels are bright yellow and have a crispy texture.
If your cobs have been frozen, you don’t need to thaw them before putting them in boiling water. Note, however, that you will have to wait 5 to 8 minutes before your corn is ready to be tasted.
If you leave your cobs in water too long, the starch in the corn will absorb too much water and the pectin will dissolve, causing the kernels to have a mushy texture.
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It is always better to eat your corn on the day of purchase. Ideally, don’t peel the cobs until you’re ready to cook them, or the kernels will dry out and taste very starchy when you eat them.
If you don’t eat them right away, put your cobs in the refrigerator for a maximum of three days.
In the event that you have peeled cobs that you don’t want to cook right away, you can put them in resealable plastic bags and then place them in the refrigerator for a maximum of two days.
To keep your corn longer, you can put it in the freezer, but you must peel it first and remove as much of the corn silks or “hair” as possible. Then wrap the cobs individually in cellophane or aluminum foil.
Indian wheat can thus be stored for up to 12 months in the freezer.
Another useful tip: if you have cooked but uneaten ears that you want to keep, wrap them in aluminum foil or cellophane and place them in an airtight container that you will place in the refrigerator. Your corn will remain like this for 3 to 5 days before being eaten.
It is recommended to reheat your cobs in the oven, but it is also possible to do it in the microwave or on the stove in a pot of boiling water.
In the oven : Wrap each ear very tightly in foil, then heat the corn to 350 degrees Fahrenheit for 5-7 minutes. If the corn is particularly dry or has been in the refrigerator for several days, add a teaspoon of water to the cob before wrapping it.
In the microwave : Place the cobs on a microwave-safe plate or dish. Cover them lightly with paper towel and heat them for 10 to 20 seconds, turning them slightly between each cooking period, until the corn is hot enough.
On the stove : Fill a large cauldron with unsalted water, bring it to the boil and heat the cobs over low heat for 1 or 2 minutes.
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