How to cook Corn

• Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
• Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Bring water to a boil on high heat. Add husked FRESH corn ears and cook three to four minutes.
• The fresher the corn the less time it takes to cook.
• Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. Do not husk before storing in the refrigerator. Husk just before preparing. It is best to eat it as soon as possible after it has been picked.
• Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
• If not cooking it soon after it is picked, store in the refrigerator until ready to cook.
• Remove silk when shucking corn by using a damp paper towel for collecting the silk. Moisten the paper towel and hold the towel against the cob, moving the towel down the cob and allowing the silk to stick to the towel. This method works well for removing small strands of silk that often adhere to the cob after the leaves are removed. This method protects the kernels by not having to use other methods of removal that cause damage.

To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year.

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