Foolproof Boiled Corn
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By Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV
The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.
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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...
