New Jersey Sweet Corn on the Cob: A Summertime Favorite
Corn on the cob is a summertime staple—and when it comes to the best of the best, New Jersey Sweet Corn stands out. Thanks to the state's rich, fertile soil, ideal growing climate, and generations of skilled farmers, Jersey corn delivers unmatched sweetness, tenderness, and flavor.
What Makes Jersey Corn So Special?
New Jersey farmers have been perfecting their corn-growing techniques for generations. Their expertise ensures that every ear of corn is cultivated to perfection. Plus, New Jersey’s close proximity to major metropolitan areas means corn can be harvested at the peak of freshness and delivered to market the very same day. The result? Corn that’s crisp, sweet, and bursting with flavor.
Versatile—and Naturally Delicious
Whether you prefer your corn boiled, grilled, roasted, or steamed, Jersey corn is incredibly versatile. But for the best flavor and nutritional value, we recommend preparing it the Waterless Way. With this method, there’s no need for heavy seasoning or butter—New Jersey Sweet Corn is so naturally flavorful, it speaks for itself.
So, if you’re looking for a delicious and nutritious addition to your summer table, don’t miss out on New Jersey Sweet Corn on the Cob. Cook it the Waterless Way—and taste the difference for yourself!
PREPARATION: 25 minutes – makes 4 servings
EQUIPMENT: chef knife, 5-quart stockpot with Ultra-Temp Lid
4 ears of corn in the husk
To prepare the corn, remove the husks and silks. Place 6 or 8 clean husks in the bottom of the pan. This will prevent the natural sugars and starch of the corn from scorching on the cooking surface of the pan.
Note: you may want to cut the ears of corn in half or in 1-inch wheels so you can nearly fill the pan.
Place the corn on the husks in the pan. Rinse well with filtered water and pour most of the water off. The water that clings to the corn and husks is sufficient to cook the waterless way. Cover the pan and open the Ultra-Temp control and whistle valve and place over medium heat 240 to 270°F (116 to 132°C). When the whistle sounds close the Ultra-Temp control and whistle valve, when the Ultra-Seal forms reduce the heat to low 150 to 174°F (66 to 79°C) and cook for 15 to 20 minutes. Do not peek. Removing the cover will destroy the Ultra-Seal and lengthen the cooking time.
Test the corn-on-the-cob for doneness. If not done, cover the pan, close the Ultra-Temp control, and whistle valve, and add 2 tablespoons water to the rim to reestablish the Ultra-Seal. Cook over low heat 150 to 174°F (66 to 79°C) for 5 to 10 minutes.
To serve, garnish with or without unsalted butter and lightly sprinkle with kosher salt.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 120; Fat Grams 1.6 (without butter); Carbohydrate Grams 27; Protein Grams 4.5; Cholesterol mg 0; Sodium mg 21.