Why this recipe works you might think that you don’t need a recipe for boiled corn, but who hasn’t pulled out the ears too early only to reveal underdone, starchy kernels or let them sit in the cooling water too long, turning mushy and shriveled? Corn season is so fleeting that we wanted a foolproof method for perfect corn every time. There are two key variables at play: starches and pectin. As corn heats, the starches in the kernels absorb water, swell, and gelatinize, and the corn “milk” becomes smoother, silkier, and more translucent. Simultaneously, the pectin (essentially the glue holding together the cell walls inside each kernel) dissolves, so the corn softens. The more pectin that dissolves, the mushier the corn becomes. To produce perfectly done, juicy corn every time, we learned that the ideal doneness range is 150 to 170 degrees—when the starches have gelatinized but a minimum amount of the pectin has dissolved. Here’s how you get there: bringing a measured amount of water to a boil, shutting off the heat, dropping in six ears of corn, and letting the corn stand for at least 10 minutes. Even better, the method is flexible: It can accommodate six to eight ears of different sizes, and the ears can sit in the water for up to 30 minutes without overcooking.
SERVES: 4 to 6
TOTAL TIME: 30 minutes
INGREDIENTS:
CORN:
- 6 ears corn, husks and silk removed
- Unsalted butter, softened
- Salt
CHILI-LIME SALT:
- 2 tablespoons kosher salt
- 4 teaspoons chili powder
- ¾ teaspoon grated lime zest
INSTRUCTIONS:
FOR THE CORN:
- Bring 4 quarts water to boil in Dutch oven over high heat.
Off heat, add corn, cover, and let sit for at least 10 minutes or up to 30
minutes.
FOR THE CHILI-LIME SALT
- Combine all ingredients in bowl; set aside.
- Transfer corn to serving platter and serve immediately, passing softened
butter and chili-lime salt separately.
