How to Cook Corn

4 servings

• 4 whole ears of corn OR 2 cups of frozen corn kernels
• Water
• Butter, pepper, and salt (to taste)

• The amount of water needed depends on the size of the corn cobs. Make sure the water is enough to fully submerge the corn.
• You can add a teaspoon of salt to the water, but this step is optional.
• To peel the husk, firmly hold the corn by the stem. Then, pull the husk downwards, removing the outer layers. Use your hands to completely strip the husk off.
• Rinse the peeled corn under cold water. Scrub along the cob to soften and remove any remaining silk.

• Use tongs to carefully lower the corn into the pot. Avoid using your hands to prevent burns.
• If the water slows down or stops boiling after adding the corn, wait for the water to start boiling again before starting the cooking time.

• "Tender yet crisp" means that when pressed, the corn should be soft but not mushy.
• The boiling time varies depending on the type of corn and whether you’re boiling young or mature ears. Younger corn and American varieties typically cook the fastest.

• The freshly boiled corn will be very hot, so allow it to cool a bit before eating.
• Boiled corn is often served with a little butter on top.

• Do not remove the husk. The corn will taste better when cooked in the microwave with the husk on.

• For safety, use oven mitts or a towel to take the corn out of the microwave.
• When cutting the corn, make sure to remove the first row of kernels completely and cut through the husk entirely.

• The corn should come off the husk easily. Typically, some silk may still be attached inside the husk.
• Enjoy your microwave corn with butter and salt or any seasoning of your choice.

• Nếu dùng vỉ nướng bằng ga, hãy bật bếp ở nhiệt độ vừa và làm nóng vỉ nướng khoảng 5-10 phút.
• Nếu dùng vỉ nướng bằng than, hãy đốt đến khi trên bề mặt than hình thành một lớp tro trắng.
• Lột vỏ bằng cách nắm vào cuống ngô và tước vỏ ngô theo chiều từ đầu xuống cuống. Dùng tay bẻ sạch phần vỏ còn lại.
• Rửa bắp ngô với nước sạch để loại bỏ phần râu ngô mềm.

• Có thể dùng bơ nấu chảy thay dầu oliu.

• Thỉnh thoảng lật để ngô chín đều và không bị cháy.
• Khi hầu hết hạt ngô đều có màu nâu nhạt nghĩa là ngô đã chín. Ngô cũng phải có vài chỗ bị cháy, đặc biệt là phần gần hạt nhỏ.

• Ngô nướng vỉ thường được thưởng thức cùng bơ và muối. Tuy nhiên, nếu đã phết bơ lên ngô trước khi nướng, bạn có thể không cần ăn kèm ngô với bơ.

• If you don't have a steamer pot, you can use a large pot and a metal colander with holes. Ensure the colander fits properly over the pot without the holes being submerged below halfway.
• To peel, grip the stalk and pull the husk down from the top towards the base. Use your hands to tear off any remaining husk.
• Rinse the corn under cold water, gently rubbing it to remove most of the silk.

• Use tongs to transfer the corn into the steamer basket. Avoid using your hands to prevent burns.
• The steaming time depends on the corn's maturity. Young corn will cook faster than older corn.
• If the kernels are soft but not mushy, the corn is ready.

• Add butter and salt if desired.

• Lột vỏ bằng cách nắm vào cuống ngô và tước vỏ ngô theo chiều từ đầu xuống cuống. Dùng tay bẻ sạch phần vỏ còn lại.
• Rửa từng bắp ngô với nước lạnh, chà nhẹ để rửa sạch râu ngô. Dùng khăn giấy thấm khô.

• Phết nhiều bơ. Phết ít nhất 1-2 thìa bơ nấu chảy lên mỗi bắp ngô.

• Nếu sợ bơ chảy ra ngoài, hãy đặt khay nướng dưới bắp ngô để hứng bơ chảy xuống.

• Đặt bắp ngô ở ngăn giữa của lò nướng để ngô chín đều.

• You may add a teaspoon of salt to the water if desired (optional).
• The corn kernels should be thawed before cooking.
• Canned corn kernels can be used in place of frozen ones. Canned corn will cook much faster than frozen corn. Additionally, canned corn should be drained before boiling.

• Canned corn only needs 1-3 minutes of boiling.
• The corn should be hot, soft but not mushy.

• If desired, you can mix the cooked corn kernels with butter, salt, and black pepper. Alternatively, try other seasonings like parsley, depending on your taste.

• Do not allow the water to boil vigorously.
• The water level should not be too high and must not touch the steamer basket.
• If you don't have a steamer, you can use a large pot and a metal colander with holes. Make sure the colander fits securely over the pot's rim.

• Canned corn can also be used, but it will steam faster. Steamed corn should be soft and juicy.
• There is no need to thaw frozen corn before steaming.

• Canned corn only needs 3-4 minutes to steam.

• You can use canned corn, but the microwave time and method may vary slightly.
• There is no need to thaw frozen corn before microwaving.

• This step is only necessary when using frozen corn. For canned corn, no extra water is required, but ensure the kernels are drained before microwaving.

• Make sure to use microwave-safe plastic wrap.
• If your plate has a lid, you can use that instead of the plastic wrap. Just ensure it's not sealed too tightly so that air can still circulate.

• Microwave time may vary depending on the wattage of your microwave. A lower-powered microwave will take longer to cook.
• Stop microwaving when you hear popping sounds coming from the corn.

• Fire stove, oven, grill, or microwave
• Tongs
• Large pot
• Sharp knife
• Steamer
• Aluminum foil
• Baking tray
• Paper towels
• Microwave-safe plate
• Plastic wrap
• Fork