How Do You Know When Corn Is Done Boiling?
It is extremely easy to tell when corn is done boiling. When corns are completely boiled, their yellow is more prominent and rich along with their texture being more tender and plump. Take a knife and cut a kernel to check the texture of the corn when looking for its boiling stage.
It is important to know which color you started off with, so that you can use this method to determine when your cooked corn on the cob is cooked. Once you have started the boiling water and you have put everything in there and added the corn, you need about 8-10 minutes for the boiled corn on the cob. You are just waiting for the water to simmer, and then adding other ingredients, and let those combine, then corn on the cob.
The water stops boiling once you add the corn, so bring the water back to the boil, and then simmer the corn for four minutes. Once the corn is placed into your pot of water, cover the pan, turn off the heat, and allow the corn to sit in the water for 10 minutes. An alternate method involves heating the pot of water to boiling, turning off the heat, adding unhusked corn, and covering the pot.
Gently drop your corn into the salty boiling water using tongs, making sure you do not crowd a big pot. Simply preheat oven to 400F, place corn into baking dish with about one tablespoon water at the bottom. You can also cook corn in the microwave, simply shucking your corn and wrapping each ear with wax paper.
You may also choose to steam or microwave the corn in order to avoid firm, chewy kernels from over-cooking. Yes, it is possible to boil your fresh corn too much, and you will know if you did, because your corn will turn limp rather than firm. Like cooked corn, it will brighten when ready to eat, but you might see a little browning on the kernels as well.
| Types | Time to Cook |
| Frozen Corn | For 2-3 minutes |
| Corn on the Cob Frozen | For 5-8 minutes |
| Boiling of Ear Corn | 3-5 minutes |
When the corn is done cooking, it is kernels look plumper, and the corns yellow color becomes stronger. Once the color is strong enough, and it looks plumper, it is the signal to take the corn out of the boiling water. Before putting your corncobs into boiling water, it is good to test how pale they are, because pale corncobs never turn truly golden, even after cooking them completely.
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Add to the boiling water, either one, and cook frozen for 2-3 minutes, or until soft, and corn on the cob frozen for 5-8 minutes, or until soft. If hulled, put ear corn into boiling water and remove the ears after 3-5 minutes, depending on freshness and sweetness.
Bring the husks back up to cover your corn and put on a grill, turning every so often, for 10-15 minutes. Just do not tug on the husk back too far–the husk is a protective cover, and you want it to stay on your ear of corn until you are ready to grill it. Cook husked corn in boiling water for 10 minutes, waiting until it has lost a little heat before handling or using tongs instead.
You can hold the remaining corn in water to heat it up for an additional 10 minutes, but do not let it get too hard. I usually stay at 3 – 5 minutes, which should be no longer than it takes for the water to come back to the boil once you have added the corn.
It is best to only boil about 4 corncobs at a time, this way they have enough space to get immersed in water and cook evenly. The cooking time is a matter of taste; some like to boil only for one to two minutes, so that the corn is warmed through, leaving kernels crunchy and fresh.
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Corn on the cob can be cooked with the husks on, but cooking time will have to increase to about fifteen to twenty minutes. If you are going to be boiling the kernels off the cob, you will have to remove the husks and silk, set your perfectly soft corn up to stand, and cut kernels from the cob using a sharp knife. The above method is the most popular method for boiling corn, but you might prefer this method more, depending on how tender you like your corn.
Some like to add some sugar to their boiling water, but never salt, because that only makes the corn that you are trying to boil harder. If you like the salty flavor that counterbalances the sweetness, try adding that to the cooked corn just before taking a bite. The milkfat content changes the flavor, and if you really want the salty component in this sweet corn, you can always sprinkle some over your corncobs for flavor.
Brush butter over the corn and sprinkle in a little salt and pepper to make an easy side that makes corn really shine. After you have cooked your corn, brush it with the adobo salsa from the can of chipotle peppers, then sprinkle in some crushed Cotija cheese. When cooking corn on the cob on the stovetop, begin by taking out a big pot with the broth and filling it half-full, then bring it to a simmer.
If the corn is done before the rest of the food is done, I turn the heat off, leaving the corn in hot water to stay warm until I am ready to serve. Four minutes is enough time for the corn to be a vibrant, juicy, crisp color–if you bake it for longer than that, the kernels will begin to turn limp. If you really do let your corn sit in there for a lot longer, it may overcook and lose flavor, and the texture may get mushy. The sweeter and fresher your corn is, the shorter time you need to cook it because of the higher moisture content (2).
Set your pressure cooker on a high flame, and after the first whistle, allow your corn to cook on a slow simmer for about 12 minutes on low.
How long does it take to boil corn?
The fresher and sweeter the corn is, the less time it will require to boil. The freshest corn is obtained midsummer, and fresh, sweet and unhusked corn will cook the fastest at about 2-5 minutes. On the other hand, husked corn will boil for at least 9-10 minutes.
How do you when boiled corn on the cob is done?
You can tell that your corn on the cob is fully cooked if the yellow color of the corn becomes more intense. The kernels will also be plumper and more tender, and you can test it by pricking the kernel with the tip of a knife or a fork.
Why is my corn so chewy?
Corn that has been overcooked can become tough and chewy. You should also avoid cooking the corn in salted water. Salt can make corn more soft and chewy and also difficult to eat. The reason for chewness is the excessive dissolution of salt into the skin of the kernels, causing them to rupture and lose moisture.