Friday, August 5, 2011

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).

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