Corn on the cob is sweet corn. Corn is very rich in nutrients. It is rich in vitamin B6, vitamin C and magnesium, it also contain iron. It contain sodium and potassium, carbohydrates, dietary fibres and sugars and proteins.It also contain fat both saturated and unsaturated. Corn is a must in the diet.
Sweet corn is gluten free and has about 86 calories per 100 grams. If you are selecting corn it is important to select tender, young corn.
If you are going to be cooking old and hard corn it will not taste good no matter how you cook it. America is the largest consumer of corn on the cob, apart from America , Europe , China, Japan and India also consume corn on the cob.
- Corn on the cob
- Spices of choice
Cooking Time – 15 minutes
Method of Preparation
- Fill water in a utensil and bring to a boil. The water should be unsalted.
- Add the corn on the cob to the boiling water. This should not include the husk and the cornsilk
- Let the water boil completely.
- Switch of the stove and let it cool.
- Cover the utensil and let it sit for about 15 minutes.
- Take out the corn.
- This should be served hot with butter and salt/ spices.
Points to be remembered
- The corn should be sot and fresh. Dry and hard corn will never give the same taste. The trick lies in the softness.
- Buy corn with the husk. The husk ensures the corn remains fresh and soft.
- Make sure the corn silk is fresh too and not dry and flakey.
- Cook corn immediately.
- Do not overcook the corn. It would make the corn only tougher and harder.
- In the water do not add salt. Unsalted water is the best as it keeps the corn soft. If you want a tinge of sweetness add some sugar to water that the corn can soak up.
- Corn kept in the fridge should be kept in the husk with the corn silk and should be consumed within 3 days maximum.
- Overcooking corn will stick to your teeth.