Thursday, May 24, 2012

Corn on the Cob

We love corn on the cob.

Corn on the cob is one way you know Summer is here!

There's nothing better than sweet, crisp, golden yellow (with a little white) corn!

It's fantastic and it's yummy and it's quick!

Growing up, I remember my dad saying, "Corn doesn't have to be cooked, it just has to be heated."

He's right.

He'd know, he was raised in the country.

Country boys know things like that.

When my dad would cook our corn, he would get out the green stew pan, heat the water and drop the shucked corn in for about 3 minutes.

Just enough to heat the corn  . . .

so that the butter would melt!

I don't have the green stew pan and heating water takes a long time . . . when you consider the microwave!

I still do my corn the way my dad taught me, I just do it a bit quicker!

Corn on the Cob

Fresh corn, shucked and cleaned of silks
1 paper towel for each ear of corn, wet and wrung out

Take the wet paper towel and wrap each ear of corn. 

Place in the microwave and heat until desired temperature.  (You'll have to touch the corn, not the paper towel to tell if it's hot enough for you -- the wet paper towel gets hot faster than the corn.)

Remember, you're not cooking the corn -- just heating it!

To butter your corn, take a piece of bread and put some softened butter right down the center of the bread.  Hold the bread in one hand, in a semi-taco shell shape.  With the other hand, twirl the corn on the cob on the buttered bread -- it's an easy way to butter your corn without the butter floppin' off the top of the corn!  Plus, the kids have a GREAT time doing this . . .and eating the bread too!

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