For the Best Boiled Corn, Don’t Boil It At All | What’s Eating Dan

There's nothing better than sweet, sweet corn on the cob during corn season... unless it's overcooked. Turns out, the best way to avoid overcooking your boiled corn is to not boil it at all. Follow along as Dan shows you why (and how to do it).
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[@pluotfarmer]

A fourth method, not mentioned, was discovered by me as a child after having lost my two front upper baby teeth. Using just what teeth you have proceed to gnaw off kind of a straight row of kernels. You then to use your bottom teeth to break the kernels upward row by row. This leaves a perfectly clean cob (Except for that first few rows) and is still the method I use today at 73 years of age.

[@gordol66]

That's just a typewriter method, line by line rather than several lines at a time.

[@cblrtopas]

Hey, I also do this!

[@janiceisaacs6755]

Yes! I knew there had to be others!

[@janiceisaacs6755]

@@gordol66 no, it isn't. This way you get the entire kernel, not just the top.

[@zimmejoc]

This maximizes the eating of the kernels. It also takes longer to eat so I enjoy the corn more.

[@davemcbroom695]

Iowa boy here with my two cents worth. Corn doesn't need to be cooked, just heated enough to melt the butter. Dan is correct with hot not boiling water. other ways are the microwave (my favorite ) or on the grill in the husk. Nuking the corn out of the husk saves time because you don't have to wait for water to boil and then you have to clean a pot. we will often walk the field, husk and eat the corn right off the stalk.

[@adedow1333]

Yummy 🤤

[@senior_ranger]

Fond childhood memory -- sitting in a cornfield, pulling ears and eating them straightaway. Best corn I ever had!

[@nicolew6904]

What's your microwave method?

[@CallieCatCuddles]

Take it in the house and slather on really thick good quality sour cream, add your s&p and other seasonings! You'll be amazed at how the sour cream stays on the corn - unlike the butter - so you get it with every bite. So delicious!

[@davemcbroom695]

@@CallieCatCuddles I've heard about mayonnaise . Can't wait to try sour cream!

[@davidanderson8354]

To butter your corn we always spread a thick coat on the last slice of a loaf of bread (any slice will work) then hold the buttered slice in one hand and the cob in the other. Use the slice to butter your cob. You can add butter and pass it around and then you don’t have to dedicate a slab of butter to corn only use.

[@deanronson6331]

Try something new: Use Greek yogurt or cream cheese instead of butter, plus jarred garlic and a mixture of various spices you have in your pantry.

[@barbeonline351]

Re: technique In my early youth visiting the corn belt of Ohio eating one of my first ears of corn, I was trying to manage it via logrolling. My grandmother, the host/cook/matriarch stopped me with a stern rebuke. "What are you, a HOG?" That was all she said. My father had to explain to me quietly that hogs eat around the cob, but humans with hands "should" eat down the cob. Given that it was my grandma, who had dedicated dishes to segregate your corn in its own shallow pool of butter, beautiful aged all metal corn holders, and had personally called the farmer to get the permission to go into his field and pick the corn we were now eating, I have never questioned the lesson.

[@GeoffreyBangers]

My wife and I are typewriters thru and thru, but our 3 year old daughter is definitely an anarchist. We'll always love her... We just hope she grows out of it.

[@mahoneytechnologies657]

On eating I use to do the Typewriter, but after doing some machining I switched to the Lathe Technique. Either Way I enjoy corn! I live in Germany now and corn on the cob Has become popular the last few years’, lucky me😀

[@mahoneytechnologies657]

I lived in Taiwan for a while, waiting on the Bus I would buy an ear of grilled corn and eat while waiting, I did the same in Japan but it was a roasted sweet potatoe, potatoe buried in small Hot stones to cook, all good!

[@tylerschmidt9234]

It's all about a consistent typewriter bite that produces a clean, either square, or triangular cross section. So satisfying.

[@barbararoyal6139]

You not only provide very helpful information about food, you also make me smile & laugh and that’s a wonderful thing!

[@megaj9175]

Wow. My parents have cooked corn this way my whole life. It’s always cool seeing old traditions around food get explained with science

[@rosalindhendricks6337]

Brings back memories. We lived in fertile Illinois years ago and had a huge backyard. Huge cornfields across the road. We decided we could have a huge garden including corn. We had a beautiful crop of corn. When the stalks finally started to produce corn, I would go out there to find our supper. I’d find the plumpest ears and gently toss them on the manicured grass. After I thought I had plenty for that nights meal I went to the yard to pick them up and discovered that PD, our Westie boy had grabbed one and had peeled back the husk and was eating the kernels. Don’t remember if it was typewriter style or not. That dog would go to the garden on his own and pick his own green beans.

[@hannathompson7998]

Lol love that. I have a terrier that loves to pick and eat his own strawberries. I can’t get mad cuz it’s so darn cute

[@tamiwithani]

I'm from Trinidad, there's a time of the year (can't remember when) when there's lots of vendors selling corn roasted or boiled over a wood fire on the spot. It's a big part of Trini culture. I'm definitely an anarchist. Side note: Dan, you need your own YT channel. Not enough Dan on American's Test Kitchen.

[@shadebug]

Yeah, I wanna subscribe to Dan but can’t. The rest of ATK feels like infomercials

[@vittoriabakes]

I just made esquites the other day. One of my favorites to bring to potlucks! A really great way to get the corn off the cobb is to use an angel food pan or bundt pan. Pop the end into the center hole and cut the kernels off. They fall into the bowl.

[@Thommadura]

I might make esquites with frozen corn but I am not going to waste my Fresh Grown Just picked corn to a casserole. If corn was meant to have cheese on it, it would grow that way!

[@mrsreynolds711]

I love these Dan cooking lessons. So fun And informative!

[@austinschlatter4726]

Sweet corn farmer here, been doing it for years. We grow Ambrosia. I usually have 2 or 3 ears in the field raw. It will never be sweeter :) Also when cooking corn, we put in it hot steaming water (180F maybe?) for 3 minutes. That's it. Have a great day everybody!

[@angelarex9497]

I completely agree with raw. If I really want to have melted butter, I follow your 2nd option, but that's not often, as I find it detracts.

[@drummerlovesbookworm9738]

I taught all my kids, and now my grandkids, to start the pot of water, go out and pick your ear of corn, shuck it in the garden, and then race like hell back to the kitchen to drop the cobs in the boiling water before the “sugars change.” The kids end up in a laughing, breathless heap on the floor and we all swear it’s the only truly perfect way to cook corn on the cob. 😂🤎

[@karstedt9987]

I'm a hybrid eater. I start by typewriting a row, then start logrunning so that my bottom teeth always start at the clearing. Sometimes I can just scrape the cob against my teeth like an industrial kernel harvester at that point.

[@jamesrasmussen9478]

Opposite Hybrid. Log run the ends for handles then typewriter.

[@tammyvilla6890]

🤣😂🤣😂

[@WiscTJK]

@@jamesrasmussen9478 Awesome. LOL

[@peggiescraftcafe7117]

@@jamesrasmussen9478 me too! lol

[@jase_allen]

@@jamesrasmussen9478 Same.

[@travissimpson7061]

I am all three types of corn-on-the-cob eaters. I switch it up without knowing. A friend brought this to my attention once at a bbq and since then, I notice how I chow down on that lovely, second favorite yellow food. And yes, Yes, YESSSSSSS!!!! I AND ALL OF YOUR AND ATK/CC FANS ARE MORE THAN ECSTATIC AND EXCITED THAT YOU GUYS ARE ALL BACK IN OUR FAVORITE OFFICES & KITCHEN!!!! HUGS OF LOVE MY KITCHEN BUDDY🥳🎊🎉🎊🥳🎊🎉🎊

[@alanhandleman6513]

Though I haven't been back there in 30 years, I was born in New England, which my mother claimed to have the best sweet corn anywhere. During the summers, we would go out and buy it (and other veggies) from a place where they actually grew it. It was freshly picked. My father explained to me then about how the sugars turn to starch, and why it was important to buy the sweet corn as fresh as possible and enjoy it as soon as possible. You have confirmed for me that my father was right.

[@KEM451]

Start off as log runner on each end, that clears the ends as handles, so to speak, to hold the cob. Next, a typewriter clearing off an entire length of rows. With a clear set of rows along the length, now I can go in deep with my teeth as a log roller and not get corn all over my chin and nose. Works perfect every time.

[@BbGun-lw5vi]

This is so smart!

[@brianaomundson]

Fuuuuuuc* I never thought I'd meet anyone who eats corn the same way I do! Damn, good description!

[@Angelhorselady]

Meee, tooo! Yum!

[@michaelcuchinelli5598]

I would do the same thing and it strips the ear clean every time. Everyone else always has a messy ear with kernels left all over it.

[@wildshadowstar]

If you’ve got one, use a Bundt pan, stick the ear of corn in the center hole, and cut down on it, letting the loose kernels fall into the pan. This works great if you’re cutting a lot of corn off in order to freeze, and the Bundt pan allows for quite a bit of collection before you have to empty it.

[@laurao3274]

Genius!

[@dennisdobbs1493]

I saw a video of a lady using a bundt pan but she pushed the corn thru the hole which cut off the corn and the cob dropped into a bucket underneath

[@mala3isity]

My mom did this, too. :) But she did it hot with a cold, wet washcloth as a cornholder.

[@lindacarlson7294]

I tried that and the knife made too many scratches in my bundt pan. Then I purchased a couple of types of corn peelers and they both work better than knives.

[@josephgaviota]

Very interesting idea!

[@deborahmagee8919]

My most vivid memory of my grandpa is of him sitting at the table eating an ear of sweet corn. He was a typewriter man and I love my sweet corn just like grandpa! Left to right, return, down 3 rows and repeat. ❤🌽🥩🍓

[@donnawhite8719]

I am a typewriter, my husband a log roller. We used this, when our children were young, as an illustration that "different" can be fine, there CAN be more than one RIGHT way to do things.

[@digitalranger4259]

Best way to cook corn: Leave the husk on, place on BBQ grill. When the husk chars, rotate to an uncharred portion of husk. Repeat until husk is completely charred all around. Corn is done, and delicious. Bonus: Most of the silk burns away.

[@carolgiffen8203]

Agree! If it’s raining outside a 425° oven does pretty well, too. No char, but silk is gone. I’ve done the boiling method and Dan does not exaggerate when he claims 30 mins to keep it hot.

[@digitalranger4259]

@@carolgiffen8203 Can't tell from your reply, but I'm not hating on Dan's method. Mine is just easier and quicker for BBQ season.

[@MichaelClark-uw7ex]

Exactly! That is the only way.

[@Yawles]

Iowa farm-fresh 65 yr old boy here. I always boiled sweet corn until about 5 years ago. I discovered the previously mentioned grilled method. The difference in taste will inspire you to discard that old boiling method. I agree with the previous instructions with my minor tweak of soaking husk-covered ears in water for 30 minutes or so. A $3 five-gallon bucket from Menard's is great. Open the husks slightly, to let water down in an any bugs out. Lay the bucket on edge, the stack the ears in the pail like cord wood, opened ear end towards you. When filled, tip bucket upright and fill until ears are covered - corn ears, not yours. After soaking, grill until you can't stand it any longer. The flavor pop (pun not intended) is unbelievable! Boiling seems to leach out (or is it dilute?) much of that great farmland freshness!

[@lspiegel5704]

Some of the delicious corn burns too. Try soaking the cons in water first, pat dry, then grill.

[@melissawolf215]

I like to throw the cob in the silk and husk in the oven for 20 minutes to a half-hour. It roasts and the flavor and moisture that is in the silk gets into the kernels. The flavor becomes this intensely corn flavor that you really want. It’s so good that you don’t need the butter but a little kosher salt will bring out the sweetness of the corn. Amazing!

[@Just1Spark]

Nice. What temp?

[@luvlivefoods]

What do u do next? How do end up with warm corn free of their silk and husk?

[@tobiolopainto]

Nero Wolfe the Rex Stout character and gourmand recommends putting the corn in its husk into the "hottest possible oven" (550 on my stove) to cook for 1 hour. You shuck at the table. This corn doesn't need salt or butter. Everything is caramelized, no doubt. And your name is almost his name!

[@kellannehenry9140]

Love learning the science of things and now I know why my sous vide corn on the cob is so delicious! It never gets too hot. I'm a combo log-roller/typewriter. I eat off the ends first in log roller fashion and then typewriter between the cleaned off ends. Makes it easier to hold with all the butter I apply.

[@berylmichaeldumont1763]

Typewriter here and have always been. Got to get the corn AND the melting butter before it drips off the cob. Nothing against those other types, but this is the best way to eat corn on the cob. Love your humor and culinary expertise. Mike in South Carolina

[@11harrr]

I'm the only Log-Runner in my entire extended family (all typewriters, no anarchists thankfully). My great uncle always said that I ate corn like a pig. It's been a big joke for a while. But stand strong fellow Log-Runners, it's clearly the most sensible and efficient way to do it. Each bite spins the corn and lines you up for that next bite. No wasted energy.

[@fletchoid]

I am a typewriter. The reason: Eating corn jams stuff between my teeth, and gets stuff on my moustache, which is uncomfortable and messy. After you have typewritered the first row of bites, the subsequent rows are easier to access at an angle that shoves LESS stuff between your teeth and on your moustache. Log rolling maximizes the teeth stuff and moustache debris. Corn anarchy is just insane, chaotic and wasteful.

[@DeRien8]

I haven't eaten much corn off the cob since growing a mustache, but I mostly logrun. Have a bunch of blanched corn in the fridge right now, maybe I'll try and compare.

[@zoran123456]

I use knife and "peel" all the kernels along with the part of the "meat", and just it eat with a spoon (and little bit of help with my finger).

[@KEM451]

STUFF ENJOY as troy!

[@MrEazyE357]

You don't have to explain yourself. Anyone who doesn't typewriter are the ones with some explaining to do. Weirdos.

[@mala3isity]

@@MrEazyE357 LOL

[@sherylmorrison7616]

KZbin knew that I have needed to see Dan's videos - i was looking for something else and here he was! While I love ALL the America's Test Kitchen cooks, he's long been my favorite - easy to follow with a touch of humor...

[@gblim398]

I'm a typewriter because the "dedicated stick of butter" you allude to is mine and mine alone, and it serves as the cradle for my cob between each trip down the line. So naturally when I pick it back up to resume eating, the buttered kernels are aligned horizontally and so off I go, pecking away. Love you, Dan.

[@Jalapenoman]

Put a pot on to boil before picking corn from the garden was standard practice growing up. Yum!

[@quintessenceSL]

David Letterman (or perhaps someone on his show) gave a little vignette of people in the know in Indiana cooking the corn right out in the field, seconds after harvesting. Always wanted to try that.

[@jayboal5778]

I've never boiled corn in my life. Steaming is where it's at. 5 minutes is all it takes, and bringing the water to a boil is very fast since you don't need much water.

[@Prepping-for-Heaven]

That's what I thought Dan was going to say was his "preferred" method of cooking corn. I just stand mine up in a tall stock pot and steam it for about 7-8 minutes and it's perfect. Then, I do my impression of an old typewriter.... one row at a time with nothing left on the cob but the holes where the kernels used to be! :D

[@sharlacher8]

100% agree. Nothing beats taking a couple ears out of the bucket of water and putting it on the grill along side your burgers or steaks or what have you and steaming it right in its husk. It might not be as clean and easy as his method but nothing comes close to that backyard BBQ feel.

[@kcrost]

I've been doing this for years. I used the steamer tray in my wok. Absolutely the best way to cook corn on the cob.

[@patwestwater-jong4659]

well yaaa. I'm so surprised he dumped a few ears in all that water. Doesn't some/much of the corn's deliciousness disappear into the water? I sure hope he puts the water in the fridge to drink later or use for soup stock. But why not do as these other "steamers" do - stand it up on a steamer that's sitting in a couple of inches of boiling water and cover to steam. And i still save the, lesser amount of, water that's left for stock. I only steam my corn for 3 - 5 minutes if i'm eating it the same day it was picked at my local organic farm stand. Maybe even if it's the next day. I know - i am so lucky. At least i realize it and am grateful. Only just over another month til the first corn is ready . . .

[@jaymartinmobile]

I am from Iowa as well. The best way I have found to cook corn is to soak the corn still in the husk in a bucket of cold water. The longer the better but give it at least 10 minutes for the water to soak in a bit (I like 30 minutes). You may remove some of the outer leaves of the husk if they get in the way but be sure not to remove enough to have any bear corn. Then cook directly on a gas or charcoal grill turning occasionally. When the husks are starting to char or burn remove from the fire and husk before eating. The water-soaked husks will keep the temp of the corn below boiling until the water has evaporated or turned to steam. This effectively steams the corn in the husk without burning it. It will come out crispy yet fully cooked and is by far the best way (in my humble opinion) to eat corn if you have teeth. PS. add wood chips such as apple or cherry to the fire to add a smokey flavor if desired.

[@roger0929]

You can do the same in the oven as well around 350 degrees F for about 30 minutes. It's the only way I do corn on the cob now. It's also very easy to husk as the silks are released during the cooking process. Just be careful not to burn your hands doing it.

[@pamcrouse1704]

Definitely a typewriter, and the whole family is. Thank you for this definitive lesson on sweet corn. We have many table "discussions" about it.

[@gwmattos]

The best corn on the cob is plant your corn in your backyard and when it's ready ticket bring it in and enjoy it with a bit of salt and real cows butter made by shaking the cream until you have real butter. Yes, I was born and raised on a ranch and yes I had several rows of corn and I planted the seeds one week apart so I always had fresh corn during the best season of the year when it was perfectly ready to eat.

[@markferrel7606]

When buying corn. I always hear people talking a lot about looking at the first row of corn. My grandpa grew corn and thought that was funny. He taught me that sweet corn is shinier. So I peel back the husk and see if the kernels are shiny. Never fails me I always get sweet corn.

[@elbruces]

If you use the typewriter method, then after the first row, you're basically just leveraging all the kernels out with your teeth rather than biting partially through some of them. This leads to getting all the corn off the cob, rather than leaving unsightly partial kernels with the other two methods. By the end, this typically produces a perfectly cleaned cob. It is clearly the superior method.

[@bonniepwtf]

As always, informative, clever & funny, a joy to watch.

[@translatorjoe]

Typewriter and tbh the log-running method disturbs me for reasons I can’t explain. Anarchists will get told politely yet firmly to leave 😆

[@leedavis2639]

🤣 Yes! Fellow typewriter here as well. 🙋‍♀️🌽

[@crapstirrer]

#teamtypewriter

[@Misha0172]

I'm an OCD typewriter. Just watching an anarchist makes me break out in hives.

[@visionary646]

Dan is the man! This was an outstanding corn-ucopia of information. I learned so much just by watching! And it's laugh-out-loud funny. Now I know why my boiled corn turned out tough and flavorless. No more! Thanks, Dan.

[@connieowens2982]

I am a typewriter and I love corn on the cob cooked in the microwave. Fun video Dan.

[@akasgsvirgil9503]

Pro tips: 1. You do not have to peel back the husk to determine if the ear of corn is good. Just feel the end where the corn silk is. If its firm, symmetrical and you don't feel any divots (where the kernels are missing) its good. It takes practice. You'll get it. 2. When cooking corn, never boil it. That's the surest and fastest way to bleed its delicious flavor out into the water regardless of temperature. Remember folks, the primary principle of osmosis is that solvents will move from an area of high concentration to an area of low concentration through a semipermeable membrane. The hot water is the area of low concentration. 3. Baking corn in the over at 300'f for 12-15 minutes per side WITH THE HUSKS ON is the best indoor method of cooking corn. Simply remove the silk so it doesn't catch fire. If the husks turn brown or black, good. They're doing their job. Don't panic. 4. If cooking your corn over a grill, keep the husks on the corn as well. Simply place the ears over indirect heat, close the lid and turn every 10-12 minutes depending on the heat of the grill. If the husks turn black, don't worry. I assure you, the corn is safe as kittens inside as long as the husks haven't been peeled back. 5. If camping or cooking over a fire pit, keep the husks on the corn and wrap them with tinfoil. Bury the ears under the hot coals and let roast for 20-30 minutes. 6. If removing the kernels from a fresh ear of corn, cut the kernels halfway between their crowns and their roots. Use a bundt pan. The lower half of the kernels can have tough hulls that are not much fun to eat. When the kernels have been removed, simply turn your knife over and using the top of the blade, gently scrape the cobb as this will remove the remaining tender parts leaving behind the tough hulls. Corn husks are very tough and protect the corn. While cooking an ear of corn, the husks prevent the ears from burning or giving up moisture causing the ears to dry out and become tough.

[@stevenej9894]

Also look at the silk. If it is green or bright yellow, it's not mature. it should be brown and dry.

[@vikingrbeerdserkr8406]

I love it when people think they know better then the professionals 😜

[@mfrenchcazenovia]

Corn isn’t that complicated!

[@akasgsvirgil9503]

@@vikingrbeerdserkr8406 Do ya love it, big guy? Do ya?

[@bellenesatan]

100% second the husk-on advice. Blasting corn in the oven until the husks turn brown-black is how I get to enjoy even the starchiest bad corn; the flavor is unmatched

[@GeorgeSemel]

Well, what I do is simple I get the water boiling I toss in the cobs of corn, when the water returns to a boil it's done. I never had anybody say my corn was overcooked. Good Butter and the Salt of your choice, of late I have been using sea salt. Corn on the Cob along with homegrown tomatoes is two of my summertime favorite things, along with a rib-eye steak.

[@LibbyRal]

I'm betting it takes about two minutes to come back to a boil, which is how long I time the corn when I toss it into the boiling water. Then I turn it off and for some reason, even the ears that stay in the water ( because we eat more than one ear at dinner and want each one to be hot enough to melt the butter) it's never over cooked.

[@renerev5520]

A friend of mine makes a killer corn and tomato salad. Add lemon or lime juice, garlic, touch of mayo, s&p, voila!

[@tremijio]

I am a log runner. I have done corn in the micro and it does work. Love it.

[@chantelwade3299]

I started watching ATK early on. I believe the first one I saw was the episode that included potato pizza dough. I was hooked. I love it and Cook's Kitchen even more today. I love your videos and what it teaches me. I am definitely a typewriter eater of corn.

[@MakeSomething]

Never thought I'd say this about an ATK video but that was some brilliant writing and humor!

[@amandag1329]

C’mon! ATK shows are pretty consistently funny and clever. Just gotta pay attention. 😉

[@sadekinessrine3510]

kzbin.info/www/bejne/fKOtgZ2QjJasfdU

[@Ninjabob42069]

Every video Dan does contains brilliant writing and humor. That’s why we keep coming back.

[@compunurse]

David, it’s the Make Something of the food world…

[@jameshobbs]

you haven't been paying attention to Dan's stuff then. It's consistently top notch.

[@configuremakeinstall]

Please post more info about the 2017 “incident”.

[@BadRobotBrain]

I’m a typewriter, my s/o is a log runner, our son is an anarchist, but we all come together through our love of salt, pepper, and butter 🧈

[@richie-rich3035]

Dan, I’m a typewriter: Your video was awesome and I appreciate your time and the information that your video provided. I grew up eating corn grown in New Jersey and at my family’s farm in Pennsylvania, along the Allegheny River. The corn from Pennsylvania was by far the very best. Thank you again for your wonderful video! Oh, I now live in North Carolina and the corn here is, IMHO, just ok. cheers!

[@andreventer8734]

Been doing the microwave cooking in thin skin of husks and wrapped in one sheet of paper towel for years. Works like a charm. We find it tastier than when boiled in water - and quicker

[@allanmuller3486]

Fully husked and wrapped in wax paper works well for me (I don't like trying to remove hot husk after microwaving).

[@Hiltechshipwrights]

Aaah, microwaves zaps any beneficial nutrients.

[@account123abcsame7]

No

[@nyima04011]

no need to wrap it in anything!

[@flapjack9495]

@@Hiltechshipwrights That's not true at all. As far as nutrients are concerned, heat is heat, regardless of how that heat is delivered.

[@rachelmccann8960]

When there is a large group of people waiting for the butter I like to generously butter a roll or a slice of bread, wrap it around the hot ear of corn and spin. That way the butter gets around the table faster and you end up with a perfectly buttered roll and ear of corn.

[@mala3isity]

Efficiency at it's best.

[@gregraj]

Genius!

[@robward155]

My wife melts a stick of butter in a dish in the Microwave and then we use a small paint brush to butter the corn.

[@mikemcdonald809]

Anarchist here. (My husband is logroller.) And, thanks to you, Dan, I am planning a set of intro high school statistics lessons around this very question: typewriter/logroller/anarchist. Will cook up some corn and have students complete questionnaires, then go out and collect the same data from others, then we'll compile our data and look for correlations (+ and -), then the take-home message that correlation does not automatically indicate causation. Wish us luck!

[@julieborkenhagen7844]

Love all your videos Dan! I've adopted many of your methods. Can't wait to try this sweet corn cooking method. You are one hilarious guy! Oh, I'm a log roller :)

[@thepokekid01]

"For the Best Boiled Corn, Don't Boil It At All" This man gets it!

[@IMatchoNation]

Turns out Steeped Corn > Boiled Corn!

[@laurao3274]

I don't put it on water at all. I roast it in the oven, still inside their husks. The result is delicious, but sometimes difficult to time.

[@markstaub5250]

We grew corn when I was a kid and noticed that our corn had rows divisible by 3. I would typewriter 3 rows at a time. That last row of 3 was heaven.

[@jolj1]

Raised on a farm in 60 & 70, so we eat dent/ field corn until the sweet corn was ready to harvest. We would test the corn by eating an ear of corn raw. So I have had it just about every way it can be cooked, including dried & grinded. I do both, I log roll the ends to hold the cob, then typewriter the center. The dent corn was planted in March & sweet corn in May, in zone 8a with 6 to 7 months between frost days in S.C.

[@Lingchow1]

People who eat raw corn are just touched I the head. I know, most of my family does it.

[@fermisparadox01]

I was raised in Alabama and all we ever had was field corn. I didn't know what sweet corn was. Our biggest crop was cotton and peanuts.

[@markbastings4451]

Definitely a typewriter & have always been. Thanks for this cooking info, will definitely give all of this a try!!

[@robincardin9103]

I'm a typewriter for sure!! Thanks for some new tips on cooking 🌽!!

[@meizhou9279]

Typewriter here, from a whole family of typewriters and learning about the others is blowing my mind rn. Love Dan’s series but wish ATK would release videos about foods earlier when they are “in season”.

[@shellyfitzgerald3243]

I use the typewriter method and I absolutely LOVE corn! Great video Dan, thanks for posting!❤🌽❤🌽❤🌽❤

[@skyethewylder]

Fantastic video. I use an instantpot for 3 minutes, then quick release. We are prepping to rv full time, I think I will try the microwave method and see what we think as far as time and water conservation. I want to try your method, too. That will work when water conservation is not an issue. Plus, I can see how you can sit and forget it as you get everything else ready. I spent my summer shucking corn on the tail gate of the truck on our farm. My mom would blanche whole cobs, then put it them in the freezer. We had a dedicated veggie freezer from our farm. It was glorious! We grew all our food, including our beef for consumption. I miss the good ol days! Cooks Illustrated has always served me well with great ways to make our food.

[@storyman507]

Dan, I fall into the "I don't like corn" category. But I watched and liked the whole video because your personal brand of "corniness" is hard to beat.

[@alek4811]

That was delightful, as usual, Dan…and informative, as well. Thanks.

[@heraldocosta1469]

Excellent tips. Loved

[@jamesbrashear1664]

Works perfect! Thanks for the tip.

[@matthewgray8667]

I’m a typewriter. My cousin was a typewriter and his younger sisters would say DING as he turned his corn at the end of a row.

[@mahoneytechnologies657]

The best way to prepare corn on the Cob is to leave the husk on, wrap in a paper towel, microwave for 3 min 40 sec ( my microwave ) , remove from Microwave, cut at fat end, hold firmly at the Thin end, stab at the thick end with a Fork And pull the husk off. The husk and all of the silks come off nice and clean. the corn is steamed and great! One of the few uses for a Microwave!!!

[@absolutelynothingtoseehere]

He described that in the video

[@krisradjpaul278]

Is that a wet or dry paper towel?

[@theclapaolini4322]

Love your good methods.learn much with you

[@barrymiller99]

These are great. Thanks!

[@freeheeler09]

A warning for those who would take a sip of coffee, soda, or another beverage while watching Michael's videos. Do not do drink and watch at the same time, lest, you, like me, wind up laughing mid sip, and spitting coffee all over your laptop screen!

[@harveywattsjr]

i used to have that problem - here's my solution: 2 monitors and a clear plastic tarp - usually at least one screen remains operational at the end, with any luck i can watch a second instructional video, thus increasing my culinary learning experiences. hope this helps

[@daala6698]

Dan?

[@BrianBlancett]

Ikr

[@mariamaheras1661]

That literally just happened! LOL!

[@jeffweed3947]

Michael? Dan!

[@steveyork8069]

My grandmother must have been really smart 50 years ago because this is how she always did it,so of course that’s how I’ve always done it..I’m a typewriter for one row,then I log roll from there.🌽

[@sanseijedi]

Agree. And you know when to switch to next row.

[@peggiescraftcafe7117]

I'm the opposite. First a log roll then the rest typewriter. lol

[@loosilu]

I log roll for one spin, then I typewrite the rest.

[@loosilu]

@@peggiescraftcafe7117 My god, someone else who does it correctly!

[@SergiyChumakov]

This video is very cool! Thanks for new information.

[@bcrouch2626]

I thought everyone cooked corn that way , my mother taught me that as a child. Wow learn something new every day

[@naughtysquirrellyndatee96]

I’ve been microwaving my corn for a long time now… best/easiest way to do it when cooking for one or two… I’m a typewriter.. one row at a time

[@nicolew6904]

How does that method work?

[@naughtysquirrellyndatee96]

@@nicolew6904 works perfectly…. Put the whole unshucked ear in the microwave…. 3-4 minutes per ear… cut off the base of the ear and squeeze the corn out… use a potholder or burn your hand 🔥 just like in the vid but I cut mine after cooking

[@RobinP556]

I’m a typewriter, of course. Is there another way to eat corn on the cob, seriously, is there?! 😁

[@jameshobbs]

there is not

[@o0Zuel0o]

of course.. The best way is the typewriter, because we know, once you get that first row done, your teeth can pluck the kernels from the bottom closest to the cob. Maximum corn and the cleanest cob once done.

[@hearttoheart4me]

Sadly there is if you have false teeth.

[@dlee645]

No, there is no other way. On a side note, there is an entire generation of people who don’t know what a typewriter is.

[@JohnTheBrewer]

This is the way.

[@irishpixierose]

I am definitely a log runner. I enjoy all of the good science based information 👍🏻

[@susangautier787]

This is a brilliant post. Thank you, can’t wait to try this! I use typewriter technique.

[@lizdavidhopper8924]

Typewriter, all the way. We enjoy our home grown "reg" corn most of the summer. My hubby plants first row and then when that emerges from the soil, a second row goes in and so on. We are just now finishing up our corn. The corn seemed to love the very hot temps this summer, our tomatoes not so much. Thanks for the info on cooking sweet corn. Liz

[@leannbarber5427]

thank you Dan for taking this subject so seriously. As a child growing up in South Dakota, we would get the pot of water boiling, go to the garden, pick the plumpest ears, shuck and drop into the pot and have a feast every night during the summer. When our 20+ rows of corn produced more than we could consume at the dinner table, we cut off the cob, into freezer bags and into the freezer for corn all winter long. Lived an abundant life, besides being dirt poor otherwise. p.s. we had asparagus also but I never ate it because it was nasty. kids are crazy. haha.

[@carolbrown3640]

Brilliant! Thank you Dan.

[@erniesteele3164]

We're fortunate... We live in an area of Southcentral PA where every farmer grows sweetcorn and sells it in roadside stands... Yellow, White or bi-color... $5 a baker's dozen at the moment and I can get it at 3 different places within a mile of where I'm typing this...I do still boil it, adding sugar to the water, for 3-4 minutes because we like it to "snap" when we eat it...Butter and salt... Yum!... We will blanch and freeze about 10 dozen and cut it off the cob for use over the winter at Thanksgiving, Christmas, and for chicken corn noodle soup (Pennsylvania Dutch Tradition) which will taste great in January and February...Love your videos!

[@valliarlette6596]

So nice to see you! I never serve corn on the cob to guests, because I feel I should serve dental floss right after. I cut the corn off the cob and quickly toss in a hot skillet with melted butter, then take it off the heat and cover it to steam in its own juices for a few minutes before seasoning and serving.

[@joefilter2923]

I’m a log runner on the ends, and then a typewriter for the most part. Are usually make a lot of typos so I have to go over the whole cob again.

[@diannesplaylist5142]

Typewriter. Thank you Dan. You are so enjoyable to watch.

[@RuthJohnstonaworldofgoods]

I LOVE THIS CHANNEL and this is my favorite episode thus far! Helpful hint: Slather butter on a piece of bread. Use the buttered bread to butter your ear. Or go au natural like I do. I just want to taste that corn.

[@kirkl11]

Dan, you totally crack me up! This was hilarious! As well as informative. I’m glad I found your channel!

[@denverjaysnow1653]

This is absolutely brilliant! I strongly recommend investing in two very inexpensive accessories: the concave dishes made to accommodate an individual ear of corn and the little “corn forks,” that you can insert in each end of the cob. Then, before you put the cob into the dish, line the bottom with as many thin (or thick!) slices of butter that you want. When you put the cob into the dish, take a minute to rotate it until the butter has melted, then salt it and dig in, re-rotating and re-salting as you go. While this approach supports any of the three methods of eating, it works best with the typewriter method: do a row, rotate to re-dip in the butter at the bottom of the dish, re-salt the top row, eat, and repeat.

[@laurao3274]

Am I weird in that I prefer to eat corn with no butter or salt? Just the plain, cooked corn? But only if it's fresh corn. If it's old and lost its sugars, it's gotta have 🧈 and 🧂

[@larrydaniels6532]

Excellent comment, I also suggested the same. And also agree to the ease of putting the right mount of butter on each ear, the right amount is always--more.

[@larrydaniels6532]

@@laurao3274 The only weirdness I detect is that you would be willing to eat an old ear of corn.

[@TurnAWoodBowl]

Long runner indeed! Great video!

[@annek1226]

I have microwaved my corn ever since seeing his video back in 2014 and have never even disappointed!

[@cindylehman4818]

The first time my husband watched me eat corn he asked why I was killing it. I took bites from all over.

[@sandib4234]

LOL

[@mdonahmj4701]

Have told him about the serial killing yet?

[@janbonj1]

Hilarious!

[@laurao3274]

Oh, I thought he made up the "anarchy" bit. I've never seen anyone eat corn that way, except for maybe my son when he was a toddler. Thank you for confirming that.

[@brianklaus2468]

Awww, shucks Dan- you thought covered all the puns, but I have an ear for such things. So, here’s a kernel of truth: if you ever find yourself in a maize again, you can always stalk to me and we’ll find the Silk Road to the best dad jokes.

[@lorenzodsilva4820]

Incredible a salute you

[@mala3isity]

Punny guy. ;)

[@dfuss2756]

🤣

[@heatherpoulson5407]

😂Your puns were very corny

[@countryvita]

You had a ‘field’ day with this. Didn’t you.

[@Stevonator999]

Thanks much Dan, great info. Sweet corn steamed for about 4 - 5 minutes works really good as well.

[@kitbirskovich1838]

My father practiced family medicine and grew up on a farm. He recommended to those with difficulty eating sweet corn off the cob to take a sharp knife lengthwise and pierce each row of corn, slicing down the middle end to end. There is a small amount of juice loss, but much easier to eat for the infirm or elderly.

[@azbob49]

Re cooking - I nuke them with the husks on in the microwave for 3-4 minutes. To husk them, before microwaving, cut off the stalk end with a sharp knife at the first row of kernels. Then, after nuking, holding with a towel, squeeze the silk end and the cob will slide out without 99.9% of the silk. Re taking kernels off the cob - I set my Oxo mandoline to it's widest setting, place it over a bowl and run the cob over the blade. Works like a charm! I'm a confirmed typewriter.

[@mattkuhn6634]

I'm definitely a typewriter - we ate corn on the cob all the time growing up, and I remember when the supersweet varieties started to show up. It's kind of crazy thinking about how dominant they are today, kind of like thinking about how the cavendish hasn't always been the banana.

[@tomharrison8247]

Typewriter here! Great video! Made me laugh while learning stuff. Thanks, Dan!

[@AmazingPhilippines1]

I grew up with sweet corn right out of our field in Minnesota, USA. Some of the best with some canned for the winter as well.

[@noodlegawd]

I just steam it for 8 minutes in a inch of water. Never had an issue with how it comes out (assuming it's decent corn to begin with). The best part is that it doesn't take 10 minutes to boil the water.

[@lightdark00]

The best corn I ever ate, without anything added, was immediately upon picking the corn right in the garden. I ate so much corn raw and it was fantastic.

[@StormSongs7]

Eating fresh corn on the cob, naked (nothing added to it) and raw is the ONLY way.

[@lightdark00]

@@StormSongs7 Not many people have that option though. I knew my corn was clean, I don't know what's all in other's corn in terms of pesticides and herbicides.

[@a3dstorm]

Green peas, it's hard to cook 'em once you harvest 'em and eat them right away. You have no green peas left to cook.

[@johnpick8336]

The back of the knife to get the corn milk is great ! Thanks.

[@roccofortura2468]

great information, thank you.