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Corn on the Cob
Nb persons: 0
Yield:
Preparation time: 5 minutes
Total time: 20 minutes
Source:
| 1. Remove the husks and silk just before cooking. A wet paper towel works well. 2. Place the cobs in enough cold water to cover. (salt toughens corn). 3. Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water. 4. Heat to boiling. 5. Boil uncovered 2 minutes. 6. Remove from heat; let corn stand about 10 minutes before serving. Look for bright green husks, fresh-looking silk, plump but not too large kernels. Refrigerate unhusked corn until ready to use. Corn is best when eaten as soon after picking as possible. Very fresh corn or super-sweet varieties may require a shorter cooking time while older corn may require a longer one. | |
| Oven-Steamed Corn | |
| 6 ears | sweet corn, husks removed, cleaned, cut in half |
| Water | |
DIRECTIONS: Heat oven to 400 degrees. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes. Drain water from corn. Pour melted butter over corn. Turn corn to coat with butter before serving.
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