Not only do I love corn on the cob, but I love how easy it is to prepare.
I remember as a kid, our job was to shuck the corn. My sister and I would sit on the porch with big paper bags, peeling back husk after husk. Can’t always say it was an enjoyable job, but I’m sure we never complained… yeah, right.
Shopping for corn…
I was at the market with my mom, shopping for dinner a while back. She walked over to the corn, peeled back part of the husk just a bit and poked her forefinger right into one of the kernels. If it squirted back at her, she put it in the cart.
That nice little squirt means they are nice and sweet, ready to be cooked.
Corn really only needs a few minutes to cook. That was news to me when I first start cooking corn. Thanks to my mama and grandma, this is their no fail “how to cook corn” method.
How to Cook: Corn on the Cob
- 2 ears of corn
- 1/2 teaspoon sugar
- Butter - optional
- salt + pepper
Fill a large pot with water – big enough to hold the ears of corn. Mix in sugar.
Bring water to a boil. Add corn, bring back to a boil [maybe a minute or two] and then immediately take off the burner and put the lid on. Sit for 5 minutes.
With a pair of tongs, remove corn and place on a serving dish.
Serve with the option of butter and salt + pepper.
*Please do not copy & paste this recipe. Thank you!
Other great corn recipes
July 8 2012