Friday, July 1, 2011

Food: Fresh Corn on the Cob - Tutorial

This afternoon Michael brought six ears of corn home from work for supper.  My boys LOVE corn, so we have it a lot. Thankfully it is in season and we can buy it four ears for $1.00. That is much cheaper than the frozen kind and it tastes better too. I know people who avoid buying fresh ears of corn, because it is a little more work, but honestly, the difference in taste makes it worth it.

In case your not sure how to do it:

To shuck the corn, start at the top where the silks {hair looking things} are. Peel the husks and silks down as you would a banana and pull them all off. Now run the ears under hot water while twisting your hands in alternating directions around the ears to remove the extra silks. Once all the silks are gone, chop the ends off on a chopping board. This can be hard to do, so be careful and don't get cut. Rinse the corn off one more time and your ready to boil.

Boiling corn on the cob is simple. Get yourself a pot {I call it a cooker} deep enough to cover your corn about an inch over the top. Fill the pot {cooker} with water, turn your stove up, and bring the water to a hard boil. Now drop in your corn {do it slowly so you don't splash hot water on yourself}. Allow the corn to boil until it is tender. Different people allow for different amounts of time. Usually I go for about ten minutes. Once the corn has boiled, drain off the water very carefully {steam hurts}. Allow the corn to cool for ten minutes before you attempt to eat it.

I like to smother mine in butter before eating too, but that is up to you. 

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