Corn on the Cob
It is almost the end of our Corn on the Cob season. I am always surprised at how long the season lasts. We don’t eat a ton of Corn on the Cob but at least once a week when it is in season. I will share my favorite way of cooking it in the recipe below.
When you buy your Corn on the Cob try to eat it the same day. Corn on the Cob starts to lose its sweetness as soon as it’s picked. By waiting a day or two to cook it, it has already become a lot less sweet. It is best to buy it from a farmers market or produce stand where you know they pick it daily.
There are many different ways to fix Corn on the Cob and I usually make it simply by boiling it. Everybody boils it at different time lengths, usually 3-10 minutes. Some people put sugar and salt in the water, I don’t do either. I think it is already sweet enough if you cook it the same day you buy it. If you need to add salt, put it on your individual piece just before eating it.
There is no right or wrong way to fixing Corn on the Cob. Just do what works best for you. Don’t be afraid to experiment. I have found it hard to dislike any way Corn on the Cob is fixed, it’s all delicious!
Corn on the Cob
Corn on the cob (1-2 per person) husk and silk removed
Butter, to your liking
parsley, for garnish
Bring a large stockpot full of water to a rolling boil. Drop corn into the pot slowly and carefully, making sure the corn is completely covered with water. Set the timer for 10 minutes. Drain, garnish with parsley and serve hot with butter.