I liked to begin each class day of Skills Development class at the CIA with a quote. One of my favorites went something like this, 'You can walk to the corn fields but you must run back to the kitchen'. Basically it speaks to the sugars in sweet quickly converting to starch when it's harvested.


We Chefs know a thing or two about food chemistry...

Corn on the Cobb for Beginner's

I'm a fan of enjoying seasonal foods. In New Jersey, we love our fresh fruits and vegetables, especially our local tomatoes and corn.


A simple way to cook corn is boiling in water. I've tried adding sugar to the water and feel it's not necessary (if you have fresh, local corn!). I've tried starting the corn in cold water and hot water-no big difference.

It's important to cook the corn until it is tender so that the starches have converted to sugars. You can simply test a few kernels of corn throughout the cooking process and note how starchy it is after simmering for 3 minutes and how much sweeter the corn becomes in 5 or 6 minutes.

Serve hot with melted butter, salt and optional spices.

Roasting in the oven or on a grill is always a great option.

Beginner's Corn on the Cob

Prep Time: 10 min

Cooking Time: 20 min

Yield:  4 ea


Ingredients                                          

4 ea           Corn on the Cob

      Water to cover


1/4 tsp    Salt

4 Tbsp  Unsalted Butter, melted over the corn


How to Corn on the Cob

Step 1 Mise en place

Husk the corn, being careful to remove all of the silk from the corn.                                                                                                                  Corn husks are great for composting...

When I choose corn at the market, I always try to get fatter cobs which have the corn kernels all the way to the top. Most markets do not allow you to peel back the husks so you have to feel to see how far the kernels go-you don't want a cob which isn't full

I would never purchase corn with the husk removed.... it just doesn't seem 'chef-like'!

I like both white and yellow, local corn.






Step 2 Simmering the Corn

Place the corn in a pot of water (salt optional) and bring to a simmer. Simmer for 5 minutes and carefully take a kernel or two off to taste. Careful-it's HOT!

I like to break the cobs in half as it is a little easier to cook and handle.










When the corn is tender, strain and enjoy. I like whole butter and kosher salt.

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