Corn on the Cob for the Picking!
There are so many varieties of corn that is is sometimes hard to select the tastiest and freshest one. This year our local farm store is carrying a butter and sugar variety that is a #10 for sure. It is crisp and sweet, needs very little butter or salt, and is a complete meal in itself. How to cook corn? There are many different ways that I have heard of but the true no fail method is to just shuck the corn, making sure to remove all the silk strands, and place the ears in a large covered pot. Pour in a couple inches of water, bring to a boil, lower the temperature, and simmer for about 20 minutes. I have heard of people adding milk to the water but when I tried it, I noticed no difference in flavor or taste. I do, however, like the flavor that comes from grilling the entire corn, husks and all. This method does provide a very flavorful ear of corn. Wrapped in foil and grilled? Too much work for me. Whatever method you select to cook corn, make sure to enjoy this great vegetable while it is in season and fresh for the picking!
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