Don't add salt when you boil corn; it toughens it.
- 4 ears of corn, in husk or shucked
Bring a large pot of water to a vigorous boil over high heat. (Don't add salt; it toughens corn.) Cook corn in batches, in husk or shucked, adding a few ears at a time so the water continues boiling. For fresh, young corn, cook only 30 seconds-just long enough to heat the corn through; boil more mature corn for up to 3 minutes. If you leave the husks on, don't bother removing the silk. It will pull away when you husk the boiled corn. However, double the cooking time.
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