Comments on: Sweet Corn Dos and Dont’s

By: Sara Bir

Sara Bir — Thu, 24 Jul 2014 19:52:07 +0000

Lugina, I’d start with the pot of water at a full rolling boil before adding the corn. Once it returns to a boil, cook it for 4 minutes (that’s according to food scientist/cookbook writer Shirley Corriher. I’ve cooked corn for up to 8 minutes without any problems, but with good, fresh corn, less time is best!)

By: lugina lawhorne

lugina lawhorne — Thu, 24 Jul 2014 15:54:49 +0000

For those of us who have to depend on good ‘ol stove top boiling, what is the TRUE amount of boiling time? Do you recomend starting the boil with or without the corn already in the pot?

By: Sara Bir

Sara Bir — Fri, 18 Jul 2014 16:17:03 +0000

Yes, Brynda, that’s the spirit! It’s worth mentioning that, since I don’t own a grill myself, I steam it in my pressure cooker. First I husk the corn, then I put about a cup of water in the bottom of the cooker and set the steaming rack on top. Then in goes the corn (an 8 to 10 liter pressure cooker is an ideal size; you can only get 6 ears in the 8 liter one, but 10-12 in the 10 liter). Then bring to pressure and cook at the highest setting for about 6 minutes. Fast and good, plus the steam stays in the cooker and does not make the kitchen into a swamp. But not as summery as a grill!

By: Brynda Fleming

Brynda Fleming — Wed, 16 Jul 2014 15:56:39 +0000

Nice article! I would write more but I’m off to the farmers market to buy CORN…