""Putting it in ice water stops the cooking, but what else it does is it keeps the bright yellow color," Garten says in a video from her show "Barefoot Contessa," which was shared by Food Network. This happens because the blanching process deactivates the enzymes in the corn, which would otherwise cause discoloration, and it breaks the cell walls within the vegetable, allowing even more color to be released."
"Garten boils her corn in salted water for about three minutes, but it might need closer to five minutes depending on the size of the piece. It takes about the same amount of time on the grill. While the corn is cooking, prepare your ice bath by adding cold water and ice cubes to a large bowl. Drain the corn when it's ready and then transfer it straight into the ice bath, leaving it for just a moment or two."
Fresh sweet corn is at peak from May through September, making summer the ideal time to enjoy corn on the cob. Boiling and grilling are common cooking methods, with stove-top boiling often the easiest approach. Boil corn in salted water for about three to five minutes depending on size, then immediately plunge the cooked ears into an ice bath to stop cooking and set kernel color. Blanching deactivates enzymes that cause discoloration and breaks cell walls to release and preserve bright yellow pigment, maintaining vibrant color and optimal texture for salads, salsas, or serving whole.
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