Summary
| Yield | |
|---|---|
| Source | Friends |
| Prep Time | 10 minutes |
| Keywords | Cooking corn on the cobb |
Description
Photo: GrowingAppetite.comAutumn is a great time for buying sweet, tender corn. Sharing said corn with friends, however, brought up the real question at hand. How to best butter the thing?
Ingredients
Instructions
- Ted melts butter in a tall kettle of hot water, then dips in each cob one by one. The butter stays on the surface of the water and easily coats each and every kernel.
- Raine applies the butter using the back of her fork instead of a knife, which prevents the pat of butter from getting away from her. Very effective.
- Rick rolls his ear of corn across the top of the butter cube in the dish. Not my favorite idea.
- I take the gluttonous tact and melt butter in the microwave, pouring gads of butter over the whole plate of corn. Yum.
Then there’s the eating of the thing. Do you do it row-by-row? Or round and around? Left to right? Or right to left? Mark eats the two ends round and round, then attacks the middle like a typewriter.
And let’s not forget the cooking of it. I boil my corn for seven minutes, adding a splash of milk (for tenderness) and a good dash of sugar (to make it sweet) when the pot starts to boil. Chris and John cook corn on the grill – silk, husks and all, turning every so often.
Questions for You: How to you cook corn on the cob? How do you butter your corn? How do you eat it, and why? Any tips on how to get all the silk off when you shuck it? Share your corn secrets below!
Corn factoid: Did you know that the number of silk strands in each ear of corn corresponds directly with the number of kernels it has? True. Very cool.
