By HAYLEY SUGG
The Simple Mistake You're Making When Boiling Corn On The Cob
Boiling corn on the cob in an overcrowded pot is a common mistake. Each ear must be fully submerged to prevent some kernels from becoming soggy while others remain hard.
A limit of four ears per 12-quart pot ensures even cooking. Cook in batches if necessary; boiling takes just three to five minutes until the corn is bright yellow and tender.
To ensure maximum flavor, buy the freshest corn you can find, indicated by bright green, moist husks. Avoid peeling back the husks, as this can dry out the corn prematurely.
Adding enough salt to the boiling water to make it taste like seawater will also enhance its flavor. If the corn lacks sweetness, add a few teaspoons of sugar per gallon of water.