Corn on the Cob 

1 serving

Figure 1-2 ears corn on the cob per person. Remove husks and silk just before boiling.

Boiled: Bring water to a vigorous boil (NEVER salt the cooking water as it will toughen the kernels). Add a pinch of sugar, if you like, to keep the corn sweet and tender. Or cook in a half-and-half mixture of milk and water. Drop corn into water. Depending on the size and age of corn, boil 3 to 5 minutes (for crispy), 10 to 15 minutes for tender (or boil for 5 minutes then move the pot off the heat and let it set for 5-10 minutes). Serve with butter, salt and pepper.

Steamed: Bring water to a vigorous boil. Put steamer basket onto pot. Drop in corn and steam 6 to 15 minutes. Serve with butter, salt and pepper.

Roast: Brush corn with butter; sprinkle with salt and pepper. Wrap ears in aluminum foil. Roast over hot coals for 10 to 15 minutes on each side (or in oven for 20 to 30 minutes). Serve.

Herbed Roasted: Blend 2 Tablespoons melted butter; 1/4 teaspoon dried crushed Rosemary and 1/8 teaspoon dried crushed marjoram. Brush butter mixture on corn; wrap each ear in 2 or three leaves of romaine lettuce. Place in a baking dish; cover tightly with foil. Bake at 450 for 25 to 30 minutes. Serve. Double the ingredients for each additional ear


Microwave: 1 ear of corn in husk with silk removed about 2-3 minutes on high power (in a 600-700-watt oven). Results: color, taste, texture, and cooking time comparable to cooking on top of the stove.

How to butter your corn on the cob:
1. Use a corn dish.
2. Butter a piece of bread then roll your corn in it.
3. You'll need a wide-mouth jar tall enough to submerge a single ear of corn. Fill the jar 3/4 full of hot water, and pour melted butter on top of the water. The butter will rise to the top (oil and water don't mix easily). Cook corn on the cob; when ready to butter, dip the corn in the jar, and as you remove it, it gets a nice coating of butter.

Bon appetit!