So You Bought Sad Corn—Here's How to Fix It (2024)
The first truly warm day of summer is the only excuse we need to justify mass purchases of all the best summer veg: corn, tomatoes, corn, summer squash, corn. But in most parts of the country, the sweetest, ripest ears of sweet corn don't hit the markets until late July or August, and most everything before then is likely to be sad and flavorless. Are you sitting on a pound of bum ears right now? Despair not—these five tips from senior food editor (and resident 🌽 whisperer) Rick Martinez will coax flavor out of even the saddest corn.
Putting an end to sad corn starts with knowing how to buy it. Corn starts to lose moisture the second it's picked, so whenever possible, seek out ears you know were harvested on the same day. Your best bet is to head to your local farmers' market and chat with the sellers. Wherever you're getting your corn, look for ears that feel heavy for their size, with translucent yellow (not brown) silks and bright green husks. Peel back a tiny bit of the husk and check for even rows of taut, plump kernels.
Sometimes, no matter how deceptively plump and ripe-looking the ear, you'll inevitably end up with an ear or two of bum corn. The most likely culprit of that blah, starchy, diluted chalk water flavor and hard, dense texture is that the corn is too old, and has had time to dry out and convert some of its sugars to starches. When this happens, the best thing to do is cook the ears in their husks over high heat to concentrate whatever natural sweetness they've still got left. You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once. In either case, don't remove the husks—they contain flavor, as well as moisture that protects the corn inside from drying out.
When this happens, the best thing to do is cook the ears in their husks over high heat to concentrate whatever natural sweetness they've still got left. You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once.
Leave the corn in the husk—strings and all—and run it briefly under some running water. Wrap it in a paper towel and microwave it on full power for two and a half minutes, maybe three minutes. Unwrap it. Eat it.
We suggest cooking your corn for only 4 minutes in boiling water, just long enough to soften the exterior of the kernels. Avoid adding salt to the water, as this shows evidence of toughening the corn. Instead, opt to season your corn after cooking with salt and pepper.
The appearance and aroma of your corn are the two main ways to tell whether or not it has gone bad. If it's giving off a rancid or moldy smell, or has a slimy and mushy texture, it should be tossed in your compost. Similarly, if there's any visible mold on your corn, it has gone bad.
Soak corn briefly before grilling for the best corn on the cob you've ever eaten! The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.
When dried, corn is lightweight and does not need to be refrigerated for storage. A half cup of dried corn will re-hydrate to yield one cup. Dried corn can be used in soups and stews, eaten as a snack, or ground as cornmeal.
The most common cooking method for dried corn is boiling. After soaking the corn, drain the water and transfer the corn kernels to a pot. Add enough water to cover the corn completely, bring it to a boil, then reduce the heat and let it simmer until the corn is tender. This usually takes around 45 minutes to 1 hour.
If your corn is still hard, tough, or even chewy after it's boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn't boiling for too long. Another reason might be the freshness of your corn.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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