April 13, 2024

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Everything you need to know about cooking corn

Everything you need to know about cooking corn

With corn season upon us, the first cobs are already available at markets and grocery stores…but do you know how to cook your corn?

Laila Khoury-Hanold, a culinary journalist and author who graduated from the Culinary Institute in New York, decided. Answer the questions Many ask themselves when it’s time to taste their corn.

Here are his notes:

Generally, the cobs should be submerged in boiling, lightly salted water for 3 to 5 minutes. When corn kernels are bright yellow and have a crisp texture.

If your cones are frozen, there is no need to thaw them before placing them in the boiling water. However, remember to wait 5 to 8 minutes before tasting your corn.

If you leave your cobs in water for too long, the starch in the corn will absorb more water and the pectin will dissolve, causing the kernels to have a mushy texture.

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It’s always best to eat your corn the day you buy it. Ideally, don’t peel the cobs until you’re ready to cook them, or the kernels will be dry and too starchy tasting when you eat them.

If you’re not eating them right away, refrigerate your cobs for up to three days.

If you have peeled cobs that you don’t want to cook right away, you can store them in resealable plastic bags and refrigerate for up to two days.

To make your corn last longer, you can put it in the freezer, but you must first peel it and remove as much of the corn silk or “hair” as possible. Then individually wrap the cobs in cellophane or aluminum foil.

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Indian wheat can be stored in the freezer for up to 12 months.

Another helpful tip: If you have cooked but uneaten ears, wrap them in aluminum foil or cellophane and store in an airtight container in the refrigerator. Your corn will stay like this for 3 to 5 days before eating.

It is recommended to reheat your cobs on the stove, but it can also be done in the microwave or in boiling water on the stove.

In the oven : Wrap each ear very tightly in foil, then heat the corn at 350 degrees Fahrenheit for 5-7 minutes. If the corn is particularly dry or has been in the refrigerator for several days, add a teaspoon of water to the filet before wrapping it.

In the microwave : Place cobs on a microwave-safe plate or dish. Cover them lightly with a paper towel and heat for 10 to 20 seconds, turning slightly between each cooking time, until the corn is hot enough.

In the oven : Fill a large pot with unsalted water, bring it to a boil and heat on low for 1 or 2 minutes.