How to: cook corn-on-the-cob
Corn-on-the-cob is a staple in our house at this time of year (thank you to all of the wonderful, local farmers!) Follow this recipe to see how I was taught to make the perfect ear of corn! The sugar adds a bit of sweetness and the cooking time is just right. The corn still has a bit of crunch, but is tender...not mushy!
Ingredients
corn-on-the-cob, husked & silk removed
water
1 tsp. sugar
butter, salt & pepper (optional)
Directions
Fill a large pot with 1 inch of water. Sprinkle the sugar in the water. Place corn in the pot (ears standing up vertically).
Bring the water (with the corn in it) to a boil. Reduce heat, cover, and simmer for 10 minutes.
Carefully remove the ears of corn from the pot and serve with butter, salt & pepper (if desired).
Ingredients
corn-on-the-cob, husked & silk removed
water
1 tsp. sugar
butter, salt & pepper (optional)
Directions
Fill a large pot with 1 inch of water. Sprinkle the sugar in the water. Place corn in the pot (ears standing up vertically).
Bring the water (with the corn in it) to a boil. Reduce heat, cover, and simmer for 10 minutes.
Carefully remove the ears of corn from the pot and serve with butter, salt & pepper (if desired).
Comments
Post a Comment