It’s that time of the season. You’d love to munch on hariyo makai as you listen to the rains pitter-patter outside your window.

But does the fresh corn on the cob you prepare turn gummy and stick to your teeth? You may be overcooking it.

Here’s how not to turn it to a gummy mess.


Fill a large pot halfway with water and bring to a rolling boil.

Add corn-on-the-cob to the boiling water.

Let water return to a boil.

Cover pot and immediately turn off heat.

Let covered pot sit undisturbed on the burner for 10 minutes.

Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning.

Make sure the corn is fresh. Remember overcooking toughens corn. Do not salt the water as salt will toughen the corn. Sugar may be added at tablespoon per quart of water.