|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cooking Corn |
|
Print this Recipe Tender fresh corn is best when cooked and eaten as soon after picking as possible. Keep the unhusked ears in the refrigerator until just before cooking. Fill a large kettle with enough water to cover the corn. Do not add salt as it toughens corn during cooking. Instead, use a teaspoon or two of sugar to enhance the natural sweetness of the corn. Drop the cleaned ears into the boiling water; cover and cook for 3 to 5 minutes. Long cooking also toughens tender corn. Drain and wrap in a linen napkin to serve. If a recipe calls for cooked corn, cool the cooked ears and cut off the kernels lengthwise with a sharp knife. Cooking Corn comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
