Foolproof Boiled Corn
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Appears in Cook's Illustrated July/August 1995, America's Test Kitchen TV
has video
WHY THIS RECIPE WORKS
To produce perfectly crisp, juicy corn every time, we figured out that the ideal doneness range is 150 to 170 degrees—when the starches have gelatinized but a minimum amount of the pectin (the glue that holds the cell walls together) has di...