When boiling corn, how tin I tell when it's washed?

I usually remove the husk and silk. Would there exist any reward to leaving them on when boiling?

Aaronut

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asked Aug 11, 2010 at sixteen:44

v

It does depend on the corn.

Eat some raw... Notice the starchy taste (However yummy, just starchy)

What you desire to exercise is eddy information technology but plenty to bulldoze out the starchy gustatory modality.

I would go three cobs, break them in one-half, and pull i out every infinitesimal.

And so have a taste test.

answered Aug 11, 2010 at 18:33

i

Removing the husk is fine. Ordinarily you can detect a color shift when it'south nearly done. White corn will become slightly yellow and xanthous corn will turn a bright dark-xanthous.

Easiest style is to just set a timer. Cooking times range from 1 - 10 minutes.

ane infinitesimal = still has a bite to it (slightly crunchy) 10 minutes = soft with almost no bite

answered Aug eleven, 2010 at 17:26

Information technology depends on your definition of done. My suggestion is to standardize your method and and so just determine how many minutes you lot similar. I use already humid water with a maxed out flame and a practiced corporeality of common salt, and the husk and silk removed, and I detect 90 seconds is near correct. You may find you lot like 2 or even 4 minutes. Exist certain and use a pot that is big plenty that the water won't cool down likewise much when you add the corn.

answered Aug 11, 2010 at 17:22

My method is to get the pot to a boil, add corn and wait 5 minutes. I use shucked corn, I would think it would be pretty messy to work with boiled un-shucked corn. I only apply sugariness ii-tone corn so its possible all yellow corn would need longer.

answered Aug xi, 2010 at 17:29

I always shuck my corn just earlier I desire to cook it. Never buy pre-shucked corn every bit information technology loses information technology's freshness sitting at that place in plastic. I bring the water to a boil, but instead of common salt like you would use for most vegetables, I employ about a tablespoon of carbohydrate. This helps to add sweetness to the corn. I put the corn in and boil at a medium rolling eddy for about 8 minutes. The corn changes colour to a deeper yellow just before this.

answered Aug 12, 2010 at fourteen:47

I shuck the corn and put the husks (not silk) in a large pot and add together cold water just to the acme of the husks. Identify corn over this and steam for 15 minutes on medium oestrus. Would never boil or add together sugar - corn is sweet enough.

answered Sep 2, 2012 at 19:xvi

I leave the husk and silk on and boil for 15-xx minutes, the husk manifestly slows the cooking time. Then drain and remove the husks and silk to serve - although you need asbestos hands.

Alternatively, remove the husks and silk, rub some butter on each cob and wrap in baking paper - twisting the ends to proceed in the steam and butter. Then microwave on high for five-10 minutes, plus or minus, depending on how "done" you similar your corn and how many cobs you're doing in the batch. The butter melts through and the wet in the corn/butter steams them perfectly.

answered Aug 12, 2010 at 12:41

Bold you are talking corn on the cob...some other method.

Shuck the corn. Eddy salted h2o. Add ears to boiling water, cover. Return to boil, turn off heat. Look 5 minutes. Serve. Any remaining ears can exist left in the water for upward to 10 minutes without becoming tough.

answered Aug 25, 2010 at 20:x

Hmmm, now I'1000 surprised. I always cook my corn husks 15-20 minutes. Gotta endeavour shorter time, aparently!

Edit: I volition say though, given the corn I use, it is all the same crunchy afterward boiling this long.

answered Aug 12, 2010 at 8:01

1

  1. put the pot on the stove to boil.
  2. become out to the garden and pick the corn
  3. remove the husks and silks
  4. into the boiling h2o
  5. You tin can tell when information technology's washed by how quickly it dries when y'all elevator a cob (with tongs) out of the h2o. A cooked cob is a hot cob, and information technology will steam dry inside merely a few seconds. You shouldn't need to cook fresh corn longer than 5 minutes. Once you learn the look od a cooked cob, you volition not need a timer whatever more. There is also a color modify you tin can learn to recognize.
  6. Butter, table salt, pepper, eat it

Don't melt more than than one or two person at a time - it'southward hard to become a pot that will concur more anyway, and they cook so quickly it's better to just get upwards and cook another batch. Don't pour out the h2o until you're out of corn or everyone's full.

answered Sep two, 2012 at twenty:thirty

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