as long as they fit into the pan without overlapping
Shuck the corn and rinse.
Break the corn to fit into your saucepan.
Place the corn in the saucepan with a cup of water (only one). The key is not to immerse the corn entirely. Sprinkle in a tiny pinch of salt.
Cover with a lid. Cook over high for 3 minutes.
If desired, turn over the pieces, and boil for about 1 more minute. It's not necessary to cover the pot here. To drain, slide the lid to drain out the small amount of water remaining. No need to use a strainer.
Remove the lid, and the corn should be a beautiful, shiny golden yellow. Plate quickly and enjoy!
That's all there is to it. This corn should be completely boiled to perfection. They are truly sweet and delicious prepared this way.
If you buy a large amount of corn-on-the-cob, boil them right away, double-wrap them in plastic wrap, then freeze to store. Corn is best in the summer, when it's in season. We like having ours with bread and soup, or topping it on pizza!
I also posted how to fold a box for disposing vegetable scraps at the table. When you have spare time, fold them from the ad pages in your newspaper, and use them to toss edamame shells, corn scarps, etc.
I made my first corn-on-the-cob of the season.
If you have any leftovers, wrap them in aluminium foil, and store them in the refrigerator. After a few days, you can grill them in the foil on your grill or oven grill with soy sauce drizzled on top for a grilled corn-on-the-cob. The sweet aroma is delightful!
Story Behind this Recipe
This method I learned from my mother can also be applied to other uses.
Since this method only uses a small amount of water, you barely need any salt. This method results in a very brightly colored and flavorful corn. Since it uses only a small amount of water with a short boiling time, it's perfect for hot summer days. See my preparation methods for edamame, fava beans, green beans, etc. It only takes between 1-4 minutes to cook this way, so it's perfect for summer vegetables.