We bought 3 ears of corn from Jusco the other day and decided to have them for supper. Then Hubby asked me how do you cook corn, how long does it take to boil them, how to make jagung rebus?
I never thought of that because from my observation people simply plopped them in water and let it boil. Of course my method would be first to take out all the outer leaves and the silks (bulu jagung) inside, cut the corn in two (or rather break it using hands) so that I don’t have to force myself to eat all at one go..hehe..(me being a small eater), and then let them boil in a pot full of water.
Hubby checked out the boiling method online and he said some people boil the water first and put the ears of corn for 2-3 minutes, take them out and put again when you want to eat them later. Sound tedious to me..huhu!
Well, I put all the cleaned corns inside the pot, put water enough to drown all the corns, put some sugar and salt and let them boil for about 10-15 minutes. I like my corn soft so I guess the longer time I let them boiled, the tender the kernels will be. Some said that we should never put salt in because it will toughen the corn but I prefer my boiled corn sweet and salty.
I saved 2 of the half ears for the next day’s supper menu because I want to make jemput-jemput bilis with jagung (fritters with anchovies and corn).
Some people put salt, butter and pepper on their corn on cob. That will be a nice dressing to try later.