Thursday, July 15, 2010

Cooking Corn

Cooking Corn
  • There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper serving, but appetites run high when corn is in season and freshly picked.
  • Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
1.Shuck corn by removing husks and silk.  (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from the stalk to the tip of the cobb).

2.Boil 4 quarts of water in a lidded stockpot.  DO NOT add salt to the water – it will make the corn tough.  Make sure the stockpot is large enough to hold all of the corn and the water is high enough to cover the corn once it is added to the pot.

3.Once boiling, add 1 tsp. sugar to the boiling water and continue to boil for 1 minute.  Add the cleaned pieces of corn to the boiling water.  Cover the pot, turn off the heat, and cook the corn for 5 minutes.

4.Remove the corn from the water and serve.
Note:  Extra corn can be left in the hot water, covered with the lid, and kept warm for second servings. 


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