Vietnamese Boiled Corn

Prepare the Ingredients

Trim the base of the corn cobs and remove the outer husks, leaving 1-2 inner layers intact. These layers act as a "coat" to prevent the corn from drying out during boiling. If the corn has silk, it's recommended to keep it because corn silk has health benefits, such as cooling the body and treating urinary infections.

Choose corn with fresh silk, stalk, and green husks that aren't wilted. Peel back the husk slightly and press a kernel—if it feels soft and the kernels are uniform without any holes, it's a good choice.

How to Boil Corn

Add water to the pot, enough to cover about 2/3 of the corn. Add 1/2 teaspoon of salt, 1 teaspoon of sugar, 2-3 slices of fresh lemon, and 1/2 teaspoon of baking soda. These ingredients will help the corn become tender, sweet, and juicy. Cover the pot and bring it to a boil.

Start with cold water to ensure the corn cooks evenly and becomes tender. Using hot water may speed up the process, but it can result in the outside being cooked while the inside remains undercooked, and the corn may become tough.

Salt, sugar, and baking soda help the corn retain its nutrients, increase sweetness, and soften the kernels. Meanwhile, lemon enhances the aroma of the boiled corn.

Start cooking on medium-high heat until the water boils, then reduce the heat to a simmer.

How long to boil corn?

On average, corn takes 15-20 minutes to cook, depending on the size and quantity. If you happen to pick older corn, increase the cooking time to 25-30 minutes to soften it.

Once the corn is cooked, remove it from the pot and drain. You can brush a layer of honey over the corn while it's still hot. The heat will melt the honey, making the kernels look plump and shiny.

After boiling, don't leave the corn soaking in the pot. Instead, take it out right away. If you're not ready to eat it immediately, drain the water and keep the pot covered to retain the heat. Soaking the corn after it's cooked can cause it to lose flavor.