If you are leaving the shucks on the corn and baking it, wrap each ear in aluminum foil so that the moisture in the shucks helps to steam each ear just perfectly. After it's fully cooked, the shucks and the silks will almost fall off and it will be much easier to remove every bit of the silks.
Both cooking methods will give you amazing fresh flavor.
By Julia from Boca Raton, FL
Cooking Corn On The Cob
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I agree with you Graymare if you know for sure the corn has been picked just that morning or maybe the evening before and left with the corn husks intact. Corn is one of those vegetables which quickly begin to toughen after being picked. The addition of sugar is more for keeping the kernels tender than to add sweetening.
Using sugar in the water also helps to tenderize corn which has been left on the stalk a little past when it should have been picked. If you've ever used canned corn which seems to be tough, it's because it was past the date it should have been picked, or was picked and left sit for longer than it should have been prior to cooking.
Thank you for the thoughtful feedback.
Just a note: If yu are using corn that you get at a farm market stand, do not add sugar to the water. It makes it way too sweet, same goes for making creamed corn with market stand corn! The "add sugar" is appropriate only when you are buying your corn at the supermarket!
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