Look at the color. Raw corn is a pale, almost matte yellow. But cooked corn? It pops. The kernels turn a deeper, more vibrant, almost glowing yellow. It’s like they’ve been oiled up for a fever dream photoshoot.
If the kernels look plump and a little translucent at the tips, you’re getting warm. If they look wrinkled or sad? Throw it back in the pot. That corn is not ready to party.
The Temperature Trick
Here’s a weird but amazing one. Touch a raw kernel to your upper lip. Yes, really. It should feel cool. Then, fish a kernel out of the pot and touch it to your lip. If it’s hot? You’re likely done. If it’s still cool? That’s a no-go.
Why the lip? Because it’s super sensitive to temperature, duh. It’s like having a mini thermometer built into your face. Use that power.
