Tuesday, April 28, 2009

Corn on the Cob

Typically, my first taste of fresh corn on the cob doesn't come until late summer...when you can stop at a roadside stand and know they just picked the ears yesterday.  However, our trusty fruit and vegetable market had these guys on sale and I couldn't resist.  Sunday afternoon, our lunch consisted of 2 ears of a corn each.  Yum!

To cook corn (in a method other than the "best" which is over the coals of a campfire):
Bring a large pot of water to a rolling boil.
Drop husked cobs into the boiling water.
Keeping uncovered, allow corn to continue to cook in the boiling water for 5-7 minutes, or until kernals are tender, but still crisp. 
Remove from water and slather with butter, salt and pepper.

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