Monday, August 29, 2011

Steamed Corn on the Cob


There is nothing like fresh corn on the cob, straight from your local farms! The crunch is perfect, the kernels are so sweet, the typewriter style of eating is too much fun. My mom used to tell us stories of eating ear after ear of corn for dinner during the summers of her childhood. I still don't think I've reached mom's level of corn-eating-ability, but I'm getting there. This season has produced fantastic corn, and steaming is the best way to cook it. 

With just an inch or two of water, you get perfectly cooked corn and you maintain all of the nutrients and flavor that would get lost in the water if you boiled it (as I did traditionally.) Try this new method sometime soon!

Steamed Corn on the Cob
Serves 2

4 ears of corn, shucked 

Fill a large stock pot with 2 inches of water. Stand the ears on their ends in the water (or use a steaming rack). Heat the water to boiling. Cook for 20 minutes. Serve with (or without) butter and salt!

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