Serves: 5
1. Husk the corn and trim the top. Rinse under running water to remove the stringy fibers.
2. Pour enough water in a deep pot to cover the corn by a few inches. Bring to a rolling boil, then carefully add the corn. Cook for 3 to 5 minutes if you like crunchy kernels and 6 to 10 minutes if you like them softer.
3. Remove the corn from the pot with tongs. Serve plain or smothered with butter and seasoned with salt.
Grilled Corn
To grill corn, follow the instructions in Step 1 and then wrap the ears in foil. Place on the hot grill (or on the coals), and turn with tongs every 2 minutes for 6 to 8 minutes.
Off the Cob
If you prefer eating your fresh corn with a fork, remove the kernels from the cob. Hold the cob firmly at an angle with one end in a bowl. Using a sharp knife, cut the kernels off the cob (they will fall into the bowl).
This Corn On and Off the Cob recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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