Take a large, deep pot. Line the bottom with half of the washed green leaves. This green bed will protect the lower pipes from sticking and will also continuously supply the water with aroma from below.
3. Arrange the cobs
If the corn cobs are too long and don’t fit comfortably, feel free to break them in half. Lay the cobs tightly next to each other and on top of each other on the leaf bed.
4. Place the “blanket”
Cover the tops of the corn with the remaining green leaves, as if you were wrapping them in a quilt. This top layer of leaves ensures that the steam does not escape and that the topmost cobs are perfectly cooked.
5. Pour and cook
Pour enough cold water into the pot to just cover the top layer of leaves. Place a lid on the pot and bring the water to a boil over high heat. When it starts to bubble, reduce the heat to medium so that the water bubbles evenly.
The big secret: Never add salt to the cooking water! Salt hardens the skin of the corn kernels. Real sweet corn is honey-sweet due to its own sugar content and leaves.
6. Cooking time (Piercing test)
Today’s modern, super-sweet sweet corn only needs 10-15 minutes from the start. If you have picked slightly fuller, more mature cobs, the cooking time can be up to 20 minutes. To check, insert a skewer or fork into one of the eyes: if it is buttery soft, it is ready!
7. Serving:
Seal the finished corn and carefully remove it from the boiling water with tongs. Serve while still warm and steaming, and only then, just before eating, sprinkle with fine-grained salt.
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