Joseph Lamour is the food reporter at TODAY.com and is based in Washington D.C.
You’re probably seeing corn everywhere right now. From salad to chowder to pasta, the fruit-slash-vegetable-slash-grain stars in so many dishes during the summer months. When it’s peak corn season in August, though, it doesn’t need much to shine — maybe a little butter, salt and pepper, and you’re good to go — as long as you cook it correctly.
And, according to an expert, that means barely cooking it. “A lot of people don’t realize you can eat corn raw, and it’s really quite good,” Emilie Symons, chef-instructor in the online Health-Centered Arts and Food Operations program at the Institute of Culinary Education, tells TODAY.com. “It has a little bit of a starchier flavor, but it’s really, really good.” “I’ll make a pasta salad with that, and just shave off an ear of corn in there, and it’s delicious,” says Symons, adding that she completes the dish with tomato, mozzarella and fresh basil. For those who do want to cook their corn, though, there are a myriad of ways to do it: You can blanch, roast, grill and even microwave it. “It kind of depends on the dish that you’re making,” she says. If you’re barbecuing this summer, Symons offers a tip for tender grilled corn. “A lot of people will grill corn right in the husk and put it right on the grill,” she says. “I like to soak it first in water and then put it on the grill so it doesn’t dry your corn out.” How to Boil Corn on the Cob To boil corn on the cob, Symons suggests putting your ears of corn in a pot of boiling salted water and keeping a close eye on it. Don’t leave your kitchen. “If you’re working with yellow corn, it’ll kind of go from more opaque to sort of more translucent,” she says, adding that this indicates the kernels are getting nice and tender. “Look for brightness; look for that vibrancy.” Symons says the one mistake most home cooks make is cooking their ears for too long. “Don’t take that long to cook corn, even when you’re boiling it in water,” she says. Symons stresses that five minutes is the limit for corn on the cob before it starts to get mushy: “It’s a pretty quick-cooking item.”
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