Summer is fast approaching (although living in San Francisco…that doesn’t really promise much by way of weather), which means sunscreen, stone fruit, and CORN! I am a big fan of seasonal eating, so I’m sure there will be some recipes with peaches, peas, and pluots on the way. One of my favorite summer foods is corn on the cob. Grill it, boil it, or just slather it with garlic butter and I’m a happy camper. So here is a quick way to ensure your corn on the cob comes out perfect, with minimal effort. This is a guide to boiling corn, because as much as I love BBQ’d corn on the cob, I love even more when I can save the time of paying attention to the grill, and funnel that energy into enjoying a glass of wine while my pot boils.
All you need is:
- Husk the corn. Whenever you are buying corn at the grocery store, be sure to remove some of the husk to make sure it looks good and is not mealy/buggy.
- Fill a large pot with water that can fit all the corn
- Put water with a few tablespoons of milk (enough to make the water look cloudy), and sprinkle about 1 tbsp of sugar on top, depending on how much corn. **TIP: using sugar instead of salt keeps the corn from getting tough, so no matter your inclination–skip the salt! The salt can come later (a la butter). **
- Bring the pot to boil. Then turn off heat, and let sit for a few minutes. Check for fully cooked corn, and enjoy!
This is the way my dad makes corn, and it is always a favorite. Yum!