The sweet crunch of corn on the cob is both a treat and staple at many summer time picnics. Fresh ears of corn are often cooked in boiling water. If other foods are being prepared alongside the corn, and take longer to prepare, the corn can be kept warm after it is cooked until the entire meal is ready to be served. This allows for it to be cooked slightly earlier than other dishes, lowering the amount of work that the cook needs to do right before the meal is served.
Cook corn for five minutes, as opposed to the usual seven-minute cooking time, if storing it for more than 10 minutes in warm water.
Remove the corn from the stove, using the tongs, and place them on a platter.
Fill the large pot with warm to hot water, depending on how hot you desire your corn when serving.
Insert the corn in to the large pot, filled with hot water. Place the lid over top of it.
Set the pot on the stove at low heat.
Corn on the cob is ready to eat when a kernel is gently pressed with a knife or fork and easily breaks.
Do not add salt to the water where the corn is cooked, or is being stored, as it can toughen the corn.