Corn on the cob - this is how we do it

My mom grew up on a farm in Indiana, the corn capital of the U.S. I grew up eating corn on the cob… ear after ear after delicious, buttery ear of it. I stuffed myself on it. There was none of this “one ear per person” business. That was probably because this treat came to us in late July and August only since that’s when it was ready in our garden. My mom thinks people are crazy to eat corn from the grocery store that’s out of season. Maybe you will too once you taste her recipe.

Here’s how it’s really supposed to go down. You take a big pot, fill it with water and put it on to boil. Then you go outside, pick the corn and shuck it. You put it in the boiling pot of water for one minute only and serve it hot. I thought it was fun to use corn holders as a child, but whatever you do, roll that sweet corn in butter and put salt on it. It’s the best!

Related posts:

1. Tasty Corn Chowder
2. Perfect Mashed Potatoes
3. Butternut Squash Soup
4. Homemade Chicken Stock
5. Thai Peanut Tofu