Corn on the Cob

Corn on the cob

Corn on the cob

Who doesn’t love corn on the cob?  I have to admit that I could eat it almost every day when it is in season here.

I have very fond memories of picking fresh corn out in the fields with our Aunt and Uncle who were vegetable farmers.

I was about 9 or 10 when I learned how to drive the tracker. I’ll never forget the time that I was first learning how to drive the tractor and my sister was standing on the

back.  Well, I popped the clutch so hard that she got knocked off and was sitting in the middle of the road!  We didn’t realize it until we were about a quarter mile away.

Our Aunt looked back and started laughing so hard!  It was a special moment.

The other thing that I remember from those days is that is was fun to be at their farm stand on a busy street corner selling what we just picked!

There are a few ways to cook corn on the cob that will ensure it comes out perfectly!! But for the love of life PLEASE, PLEASE don’t OVER cook it!

I see people doing this all the time and I just can’t

understand why they think they need to boil

it for 20 mins. or worse yet 30 mins. or more.  STOP!

Here are some options for perfect corn:

1) Boil the water first then put the ears in and only cook for 5 mins. tops.

2) Put the corn in the pot, then turn it on and when it boils remove it from the heat and drain. (if you don’t drain it immediately it will continue to cook)

3) Peel off the outermost husk and leave enough husk on to keep the corn covered. Soak in cold water, then place on outdoor grill on med heat about

10 mins. per side.  Or if you prefer a roasted flavor, peel entirely and place directly on grill, turning a couple of times. Remove when grilled to your liking.

 

You can get the recipes for the tostada HERE

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