Wednesday, August 22, 2012

Corn on the Cob

Although I'm finally in the unpacking stage this last week, I've found a little time to write a quick blog:

So, we've been eating a bit of corn on the cob lately.  DIY-Dad is crazy about it. I never knew how to cook it properly till a couple years ago when I consulted Betty Crocker. I was quite surprised.
We have been very happy with the results.

To Prepare:
Refrigerate unhusked corn until ready to use [this means leave the husk on*]. Corn is best when eaten as soon after picking as possible. Husk ears and remove silk just before cooking.

To Cook:
Place corn in enough unsalted cold water to cover. (Salt toughens corn.) Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water. Heat to boiling; boil uncovered 2 minutes.  Remove from heat; let corn stand about 10 minutes before serving.

Luckily we've found a corn vendor near DIY-Dad's place of business and, "It's a dozen for four dollars don't ya know."  They farm it in the Hutterite colonies nearby.  If you don't know what a Hutterite is you may be fascinated to read about them (as was I).

or the history channel did a series on them (the colony closest to my town).  Although if you ask the natives they are not happy with the contrived and over-dramatized depiction of the people:

*I've decided there is some issues with the term 'husk'.  We use the word husk to name the outside of the corn and we also use the term husk as a verb which means to remove the husk. I read unhusked corn and thought, okay corn without a husk... but Betty meant corn that has yet to be husked.  So, I've decided we should say 'unhusking' instead of husking the corn... who would bother putting a husk back on an ear of corn?

1 comment:

  1. I always add sugar to my corn water too! Thank you for linking up to Creative K Kid's Tasty Tuesdays. I have pinned your recipe to the Tasty Tuesdays Pinterest Board.


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