Cooking corn is a real summer ritual. You might think it is simple: put the ears in water and wait. But why is some corn crispy, juicy and sweet, while other corn remains hard and dry? The secret lies in a few simple cooking tricks. Three important rules for juicy corn:

Never salt the water in which it is cooked. Salt draws moisture from the kernels and hardens the husk. Salt the corn only after cooking or 5 minutes before the end of cooking. The variety is key. Cooking time depends 90% on the type of corn – sweet corn (for desserts) or field corn (for traditional dishes). Use the husks. Place the inner green corn husks on the bottom of the pot and cover the ears with them – this will give a special aroma and keep the corn moist. Cooking time for corn: Variety comparison parameters Young sweet corn (Bonduelle, etc.)

Field corn Color Light yellow or milky Dark yellow, orange Cooking time 10–20 minutes After cooking 40 minutes to 2 hours Texture Crispy, very moist Firm, starchy Preparation steps 1. Prepare the corn cobs: Clean and sort them. Remove the top, dirty leaves and fibers (“hairs”). Do not throw away the young, green inner leaves – they are needed for flavor. If the ears are too large, cut them in half.

Place in the pot: Create a “pillow” of leaves. Place a layer of washed leaves on the bottom of a large pot. Arrange the corn cobs tightly on top and cover with the remaining leaves. 3. Cook: Cook in boiling water only. Pour hot water over the corn until the cobs are completely covered. Bring to a boil over high heat, then reduce the heat and cover with a lid. Tip: For extra soft corn, add 1–2 tablespoons of sugar and a knob of butter to the water. 4. Test for doneness and serve: Serve hot. Pierce the kernels with a toothpick or fork: if they are soft and release some juice, the corn is cooked. Remove the cobs, brush with butter and sprinkle generously with coarse sea salt.