Cooking Corn on the Cobb
1. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from the stalk to the tip of the cobb).
2. Boil 4 quarts of water in a lidded stockpot. DO NOT add salt to the water – it will make the corn tough. Make sure the stockpot is large enough to hold all of the corn and the water is high enough to cover the corn once it is added to the pot.
3. Once boiling, add 1 tsp. sugar to the boiling water and continue to boil for 1 minute. Add the cleaned pieces of corn to the boiling water. Cover the pot, turn off the heat, and cook the corn for 5 minutes.
4. Remove the corn from the water and serve.
Note: Extra corn can be left in the hot water, covered with the lid, and kept warm for second servings.
For more recipes, tips and ideas on cooking summer’s bounty visit: http://eatdrinkbetter.com/2008/07/22/farmers-market-fare-13/