This popular recipe has surpassed 1 million views! We'll show you the correct way to boil corn for a juicy finish. Leaving some husk on and adjusting the saltiness will bring out its sweetness.
Ingredients
Main Ingredients ((to taste))
- Corn (to taste)
Seasonings
- Salt (2-2.5% of boiling water weight; approx. 2 tbsp for 1.5-2L water)
Steps
- Peel the husks off the corn, leaving only 1-2 layers. (Key Tip!) Leaving the inner husk on prevents moisture loss after boiling, resulting in a juicier corn.
- Cut off the base of the corn stalk to fit it into the pot.
- Bring 1.5-2L of water to a boil in a pot, add 2 tbsp of salt (approx. 36g), and dissolve.
- Add the husked corn to the boiling salted water, ensuring they don't overlap.
- Use a pot lid if you have one, otherwise, rotate the corn a few times during cooking and boil for approximately 12 minutes.
- Once boiled, turn off the heat and leave the corn in the pot without removing it for 10 minutes. (Key Tip!) Soaking in the saltwater allows the salt flavor to penetrate and makes it even juicier.
- Let it cool slightly, then peel and serve. It's delicious both hot and cold.
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