Husk the corn and remove the threads. ※Husk it right before you boil it. Don't peel it off in the supermarket! The husk protects the corn.
Place the corn on the cob in a shallow pot and fill with water until just covered. Once it begins to boil, boil for 3 minutes.
While boiling, prepare the salt water. For 1 liter of water, use 2 tablespoons (30g) of salt. ※When you taste the water it should be pretty salty.
Place the boiled corn into the saltwater. (Quickly dip into the saltwater in order to cool the surfaces.) ※Be careful not to burn yourself!
Drain the water and enjoy! If you're not going to eat them right away, wrap them in plastic wrap and keep in the refrigerator.
The top corn on the cob was boiled with the husk, and the bottom was boiled without. They really don't look much different. I can't even taste any difference. They're both delicious!
They taste great when chilled during the summer!
Story Behind this Recipe
I've been experimenting to find the ultimate way to boil corn and found that this method was most delicious. The flavor barely changes at all whether boiled with or without the husks. The benefits of boiling with the husks is that they soften which will help decrease the amount of garbage, and the threads are easier to remove.
◎The texture of the corn will change depending on when you add it to the water. If you add it while the water is already boiling, it will be crunchy. If you add the corn before the water boils, it will be plump and juicy. ◎The white kernel corn has a thin skin so please don't boil them for too long. ◎If you soak the corn in the saltwater, it won't crinkle up. If you are not going to eat right away, cover with plastic wrap and store.