By WENDY LEIGH
How To Bring Out The Sweetness In The Most Ordinary Corn Cobs
Corn kernels harbor plenty of natural sweet sugar that converts to starch after the corn is plucked from the stalk, but there is a way to reinvigorate that sweetness.
The freshness decline becomes evident through the fading of the green husks and the browning of silk fibers, or when the kernels start losing their firmness and plumpness.
Inspect the exposed ends for any signs of shriveled kernels or dryness. If telltale signs appear, change your cooking method to help consolidate the lingering amounts of sweetness.
Leave the corn’s ears inside the husks as you boil or grill them. Husks usually retain some of the corn's original sugar, flavor, and moisture, which can soak back into the kernels.
The husks also add their own unique earthy taste and fragrance to the corn. Keeping them covered, grill the cobs as usual, using high heat until the husks show signs of charring.
Alternatively, you can place the cobs into an oven preheated to a temperature between 450 and 500 degrees Fahrenheit and let them cook for about 30 to 40 minutes.