Friday, June 27, 2008

Corn on the Cob

This is a recipe that we found in a newspaper over ten years ago, and we've been making it this way ever since. My Dad still keeps the news clipping hanging on his fridge, which has yellowed over time. It's the only recipe I've ever seen that calls for a splash of milk in the boiling water. I've no idea what purpose this serves, but Mom always said "follow the recipe as it's written". So, that's what we do. Maybe it keeps the corn from becoming tough while it sits in the water? Just a thought. Enjoy!

Half-fill a pot with cold water; add a splash of milk (no salt) and bring to a boil. Drop the shucked ears of corn into the pot and cover. When the water returns to a boil, turn off the heat and let the corn stand in the water for 5 to 7 minutes.
Result: tender corn, never overcooked. And the corn can sit in the pot longer without overcooking while you get the rest of the meal on the table. Have plenty of salt and sweet butter on hand too.

Be sure the corn is fresh. Leaves should be green and pliable. The silk should be dry, not soggy.
Avoid buying corn with husks removed. It's probably old. The husk keeps it fresher.
Cook fresh corn within 24 hours of purchase.
If the corn is good and sweet, you shouldn't need to add any sugar to the water, but that's totally up to you. If you want REALLY sweet corn, knock yourself out. Add all the sugar you want. Salt, however, should NEVER be added. It makes the corn really tough. Save the salt for the table, and use kosher salt. It tastes the best!
Oh, and one other extremely important thing to order to TRULY enjoy corn on the cob... when you eat it, make sure you get melted butter all over your face.

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