Bite into a single row of kernels. If the skin pops with a little crunch but the inside is tender and creamy, victory is yours. If it’s mushy enough to smear like butter, you’ve made corn paste. If it squeaks against your teeth like a tiny balloon animal, go boil it another minute, then try again.
Can corn on the cob be cooked in the oven - Metro Cooking Dallas
Pro tip: never eat a whole ear in one bite. That’s how you get corn stuck in your nasal cavity. I’ve seen it happen; it was not a good look.
