How to Choose Corn When You Adore Corn on the Cob

We love this delicious, tender, full-flavored corn on the cob, whether it is boiled or steamed or grilled, don’t we? There are plenty of tastycooking recipes for corn on the cob in different ways – with sauces, spices, cheese, other vegetables and so on. But sometimes we get our meal spoiled because the corn we use is firm, dry and starchy. Unfortunately, it becomes clear only after the meal is cooked and we can do nothing about this. So, what is wrong with this corn?

In fact, there are quite a lot of corn varieties, which differ both in their features and use. Sweet corn is our favorite type for its high sugar content and rather tender kernels –in this it contrasts with so called field corn. But sweet corn can turn out to be starchy, firm and tasteless, since it stores poorly unless frozen or canned. Sweet corn has to be harvested when at its milk stage and then it has to be processed or eaten in a relatively short time. Otherwise, the sugar contained in the corn turns into starch and sweet corn loses this taste we love.

So, the “right” sweet corn has to be freshly harvested and it shouldn’t be overripe. But how can we be sure that sweet corn in a supermarket or in a grocery store meets these requirements? Follow our rules of choosing corn and you will never be disappointed with your choice.



Keep in mind that for boiled or steamed corn on the cob it is better to choose fresh and immature corn that is sweeter and juicier. But if you have bought old corn, you can make it taste better by putting the peeled cobs in a mixture of milk and water (1:1) for several hours.

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