I ABSOLUTELY love corn on the cob. I specifically remember being spotlighted in elementary school when I was in the 3rd grade and they asked me what my favorite food was. You guessed it! I told them corn on the cob. The kids in my class thought that was so weird because their favorite foods were mostly pizza, lasagna, or candy. To this day I still have an adoration for corn on the cob and I get extremely excited when the local corn stands set up and start selling the yummy stuff. I think that is usually the signal when summer has officially arrived!
This method for cooking corn is somewhat a mystery. I’m not exactly sure why adding sugar and vinegar to the water brings out the magic in the corn, BUT IT DOES! I’m not kidding . . . this corn is always to-die-for and every time I serve it to guests I am showered with compliments on how good the corn tastes. Of course, they think I just picked out really good corn, but this method enhances the flavor tenfold! The flavor is so sweet and the kernels practically pop off the cob when you eat it.
One VERY important thing you should note is DO NOT add salt to the water. It ruins it. This is somewhat a mystery to me because I salt the water when I cook most veggies, but do not do it here. It tends to dry out the corn.
And, as a nutrition lesson today, you may be surprised to hear that corn is considered more of a complex carbohydrate than a vegetable. The structure of the corn lends itself to this category. So, if you’re watching your carbohydrate intake, take note that corn is a carbohydrate and you should consider it as such when you plan your meals.
Perfect Corn on the Cob
Recipe/Method from My Kitchen Café
8 medium ears of corn, husked and silky threads removed
2 tablespoons sugar
2 tablespoons white vinegar
Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)
Nutritional Information (Per Serving = 1 Ear)
Fat: 1.1g (0.2g = Sat.)