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.
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...