How To Cook Corn On The Cob
If you should live somewhere mildly non-polluted with agrarian culture practices, it is your destiny to divine the ancient secrets behind how to cook corn on the cob. Corn on the cob is actually quite easy to cook. All you do is boil it! Much like boiling eggs or making toast, if you mess this one up, you are totally lame.
To cook corn on the cob, you will need:
- A large pot (think spaghetti sauce-sized) to boil water in
- Do not touch. There is no prep work. To learn how to cook corn on the cob, you must be willing to accept your moira and leave the husked corn on the cob alone until the very last instant, so no shucking before hand.
- Boil. If you put the corn into the pot before the boil, you will get an unsavory thing barely fit for porcine hoofed ungulates. Boil your water with a teaspoon or two of salt. As the water begins to boil, shuck the corn. Make sure to remove the silk or thread as well.
- Time. Time is important though arguably a fiction of human imagination when it comes to boiling corn. You will want to bring the water to a steady boil. Now add the corn. Cover the pot and once it starts boiling again, turn off the heat and let it cook covered for five minutes. Remove the pot from the heat and keep it covered for up to ten minutes. If you leave it submerged for longer than fifteen minutes, your corn will start to get tough. Salt, pepper and butter are the classic adornments of corn on the cob.