Sweet, bursty, fresh – the recipe for the perfect boiled corn

In the middle of summer, fresh, sweet corn is one of the stars of the markets. Boiled corn is not only a simple and quick dish, but when freshly picked from the garden, it is a true seasonal delicacy. However, without the proper cooking technique, it can easily lose its crunchiness and sweet taste. The key is a harmony of fresh ingredients, careful preparation, and well-timed cooking. When all these come together, the result is a true summer flavor bomb. The sugar content of corn decreases rapidly after picking, with the sugars turning into starch. Therefore, it is best to cook it within a few hours of picking. The freshest, green-husked, plump kernels are the most suitable. The short time between harvest and cooking is crucial for preserving the natural sweetness. If the corn has been standing for days, no cooking technique can restore its original taste. Before cooking, peel the kernels, remove the silk, and rinse them. Some people prefer to leave some of the outer husk on to ...