How To Boil Corn On The Cob Recipe by cookpad.japan
Cooking Instructions 1 Husk the corn and remove the threads. ※Husk it right before you boil it. Don't peel it off in the supermarket! The husk protects the corn. 2 Place the corn on the cob in a shallow pot and fill with water until just covered. Once it begins to boil, boil for 3 minutes. 3 While boiling, prepare the salt water. For 1 liter of water, use 2 tablespoons (30g) of salt. ※When you taste the water it should be pretty salty. 4 Place the boiled corn into the saltwater. (Quickly dip into the saltwater in order to cool the surfaces.) ※Be careful not to burn yourself! 5 Drain the water and enjoy! If you're not going to eat them right away, wrap them in plastic wrap and keep in the refrigerator. 6 The top corn on the cob was boiled with the husk, and the bottom was boiled without. They really don't look much different. I can't even taste any difference. They're both delicious! 7 They taste great when chilled during the summer! 1 Husk the corn and remove the threads. ※Husk it right before you boil it. Don't peel it off in the supermarket! The husk protects the corn. 1 Husk the corn and remove the threads. ※Husk it right before you boil it. Don't peel it off in the supermarket! The husk protects the corn. 2 Place the corn on the cob in a shallow pot and fill with water until just covered. Once it begins to boil, boil for 3 minutes. 2 Place the corn on the cob in a shallow pot and fill with water until just covered. Once it begins to boil, boil for 3 minutes. 3 While boiling, prepare the salt water. For 1 liter of water, use 2 tablespoons (30g) of salt. ※When you taste the water it should be pretty salty. 3 While boiling, prepare the salt water. For 1 liter of water, use 2 tablespoons (30g) of salt. ※When you taste the water it should be pretty salty. 4 Place the boiled corn into the saltwater. (Quickly dip into the saltwater in order to cool the surfaces.) ※Be careful not to burn yourself! 4 Place the boiled corn into the saltwater. (Quickly dip into the saltwater in order to cool the surfaces.) ※Be careful not to burn yourself! 5 Drain the water and enjoy! If you're not going to eat them right away, wrap them in plastic wrap and keep in the refrigerator. 5 Drain the water and enjoy! If you're not going to eat them right away, wrap them in plastic wrap and keep in the refrigerator. 6 The top corn on the cob was boiled with the husk, and the bottom was boiled without. They really don't look much different. I can't even taste any difference. They're both delicious! 6 The top corn on the cob was boiled with the husk, and the bottom was boiled without. They really don't look much different. I can't even taste any difference. They're both delicious! 7 They taste great when chilled during the summer! 7 They taste great when chilled during the summer! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Taco bake Vanilla Buttercream Cream Cheese Frosting Deep Fried Snickers Bar. Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables Grilled Asian Glazed Salmon Fillets Taco bake Vanilla Buttercream Cream Cheese Frosting Deep Fried Snickers Bar. Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables Grilled Asian Glazed Salmon Fillets Deep Fried Snickers Bar. Taco bake Raw Kale Pesto (Whole30) Workout drink Handmade Udon Noodles Backyard Smokey Chicken Vanilla Buttercream Cream Cheese Frosting Yogurt pancakes with cinnamon mango coulis and strawberries Pasta From Scratch Agar Jello Deep Fried Snickers Bar. Taco bake Raw Kale Pesto (Whole30) Workout drink Handmade Udon Noodles Backyard Smokey Chicken Vanilla Buttercream Cream Cheese Frosting Yogurt pancakes with cinnamon mango coulis and strawberries Pasta From Scratch Agar Jello