While corn on the cob is still in season and very inexpensive in the stores I want to tell you how to cook it perfectly every time. I love corn on the cob, sweet, crispy - yum delicious! I do not care for most commercially prepared corn on the cob as it is tough, mushy and buttered to the extreme. The first step in preparing perfect corn is picking out the freshest ears you can find, for my blog followers who live near farms I envy you! To check the ear for freshness pull down one side of the husk and push your thumb nail in to a kernal. It should pop and squirt at you! If it doesn't pop but is soft and mushy go for another one. It is always best to purchase corn the day you are planning to cook it or at most a day before keeping it refrigerated. Shuck(peel off the husk)your corn right before using it making sure to get most of the silk off. Now you are ready to cook the most delicious fail proof corn on the cob you have ever had! I guarantee it!
Corn on the Cob
Bring to a boil a large pot of water filled about half full. When fully boiling add a pinch of kosher salt, up to four shucked ears of corn and two pinches (that's right just with your fingers)of granulated sugar. Cover the pot and turn it off. Set the timer for 10 minutes - no longer, no shorter. When the timer goes off drain the corn immediately leaving it in the pot with the lid on to keep warm if you are not ready to serve it yet. Do not leave it in the boiling water - this is how corn gets mushy and tough because it is overcooked! When you serve it simply lightly butter it and grind a little bit of black pepper over it - no need for salt it just ruins the sweet taste of the corn. Enjoy the fact that it will come out perfect everytime, I promise!
A fun way to butter your corn that I learned from my in-laws many years ago is to take the heel of a loaf of bread and put a glob of butter in the center of it - place it on a plate and pass it around. Hold the bread in the palm of your hand and roll the corn in the bread. It works great, keeps the butter from melting all over the place and kids love to do it - actually, I love to do it too!
....don't forget the Spice!
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Hope this comment gets to you, Sue. Thanks for starting this blog. I know you and appreciated your style-cooking and otherwise. It is a more meaningful interaction. Am going to roast some veggies a la Sue for lunch. Good timing for starting your blog as it cools down so we will want to heat up the kitchen.
ReplyDeleteBlessings Terri Christl
Sugar! I never would have thought sugar:) I can't wait to try it. Thanks Sue!! xoxo
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