Perfect Corn on the Cob
""All About Corn", Good Food Magazine, August 1986. Here is one method I use when I can't grill the corn."
photo by lazyme
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 fresh corn on the cob
- butter
- salt
- fresh ground pepper
- lemons (optional) or lime juice (optional)
directions
- Husk and remove silk from ears of corn. Place in large pot and add just enough water to cover. Heat, covered, over high heat to boiling, then boil 2-3 minutes. Drain.
- Serve hot with butter, salt, and freshly ground pepper. A squeeze of lemon or lime juice over buttered corn enhances its delicious taste as well.
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Reviews
-
This was great! As others have reviewed, I've always brought my water to a boil before adding the corn. This was a great new way to prepare corn on the cob and have it come out really good. Corn on the cob is one of the only things that I add salt to anymore and we really enjoyed this. Thanks Jackie for a nice keeper. Congrats again on you Football win! -
Delicious! I also used to boil the water first then add the corn. I like this way better. The kernels don't get overcooked. I used just the butter. Made for Rookie Tag Game 2013. -
It's a wonderful way to cook the corn. It was perfect. Thanks Jackie :) Made for 123 hit wonders -
I've always boiled the water first, then added the corn, leaving it in 3 min after the water returns to boiling. (I had never tried it this way.) When you take it out of the water, dump it immediately into cold water (or simply run tap water over it for about 30 seconds). This trick will prevent the kernels from drying out and getting the shriveled look. My family eats corn as is--no butter or salt or anything; we love it! (But we're probably in the minority.) Thanks for posting a standard. -
Perfect! Corn remained sweet and crispy tender. Boiling for only two minutes gets the corn nice and hot with overcooking it. Thanks so much for the post.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
