- Food and Cooking
How to Cook the Tastiest and Sweetest Corn on the Cob
Old Family Recipe with a Little Secret that makes Corn on the Cob very Sweet and Tasty!
Growing up on a farm, I have always loved sweet corn and learned the best way to prepare it.
My family was an old farm family and recipes were passed down through the generations. My Grandmother always had sweet corn and my Father, always planted and cultivated a garden. He learned many survival skills during the Great Depression. Food was not plentiful during those times and families fended for themselves.
While the food was not plentiful, they made tasty foods with what they had. One of the recipes was for delicious sweet corn. Although it is a very simple recipe, I have never had corn anywhere else that tasted so good. This is all because of one little secret.
Try cooking your sweet corn with the little trick I will teach you below. You will be surprised of the taste.
Yummy Sweet Corn
Did you know it is just a mutation?
Although sweet corn is a starch, it is eaten as a vegetable.
If you have ever eaten regular field corn, you can easily tell the difference. Although the cows love it, it is not very tasty.
Sweet corn, as a food substance, was discovered by the Native Americans who grew "maize" on the North American continent. They gave it to settlers as a foodstuff around the time of the Revolutionary War.
Sweet corn is not its own species; it is actually considered a "spontaneous mutation" and can be grown from kernels that came from previously mutated corn.
Despite what people may think, sweet corn is actually very healthy. It has ingredients that are good for the eyes and it has no more calories than an apple, with only one-fourth the sugar. It also has a healthy dose of fiber for those that may have low levels.
With only 77 calories, an ear of sweet corn is a healthy idea! Be careful though, adding too much butter or other toppings will increase the calories and cholesterol.
Other than the Corn, Butter & an Appetite, Everything else you will need to make this Delicious Corn
You can use your own pot, but this is a classic stainless steel stockpot.
You will need a pot with a cover to keep in the steam so if you don't have one, this is an excellent choice!
Olive oil is a must for fantastic sweet corn.
I prefer organic extra virgin olive oil. It is pure and has no hazardous chemicals.
You will need some sugar for this recipe.
Once again, I prefer pure and organic! The small packets in this selection allow you to keep this sugar fresh.
I have found that these little holders are best for holding the corn so you will not burn yourself. They also keep you from getting buttery!
I prefer the ones that are shaped like little ears of corn.
"So what is the trick to making the sweetest and tastiest sweet corn?"
I'll tell you how!
The secret or "trick" to the tastiest sweet corn is to add sugar to the water. It doesn't take much, only a teaspoon.
Adding sugar keeps the corn moist and also makes the sweet corn sweeter!
- (4) Ears Sweet Corn - Unhusked
- Organic Extra Virgin Olive Oil
- Organic Sugar
- Butter or other corn topping if you are Vegan
- Organic salt
- Pull the husks off the corn and pull as much silk as you can off with your hands.
- Using a corn silk removing brush, remove the rest of the silk.
- Break off the stalk ends of the corn & put the corn in a sauce pot with a lid.
- Cover the corn with filtered water so the corn floats.
- Spray or put a teaspoon of olive oil in the water.
- Add a teaspoon of organic sugar to the water.
- Bring corn to a boil and then reduce the burner to half.
- Boil between 5-10 minutes. My recommendation is about 8 minutes.
- Remove corn from water, put on butter or topping as desired and add salt.
- I prefer using the little corn holders to handle the corn.
- Serve and enjoy!
Do you Boil your Sweet Corn?
I prefer my sweet corn cooked in the following way
5 Things that you should NOT do when Preparing Sweet Corn
- Do not overcook the sweet corn - Set a timer. Although you can cook anywhere from 5-10 minutes, you do not want to go over 10 minutes. The corn will get tough and not be juicy.
- Do not underfill the pot with water. The corn should be floating or it could burn.
- Do not leave the burner on high once the water begins to boil with the corn in it. I put the corn in, let it reach boiling point, then turn the burner down to half heat.
- Do not cook the corn without a little oil in the water. This keeps the water from boiling over and keeps the corn moist. I use olive oil.
- Do not add salt to the water. Salt will make the corn tough. Although salt helps prevent boil-overs, you don't want to add it to corn water.