corn-on-the-cob
Reader-inspired tips on how to cook it: Grilled Take the silks off, but leave the leaves on. Soak in a bucket of water for about an hour, and throw on the grill (with the leaves still on) on low heat for about half an hour or until tender. Serve with lots of real butter and salt. Pamela Wilson Coufal Baked Bake it in the oven at 350 degrees for 30 minutes with the husks on. You can open up the husks and add butter or other seasonings, then reclose the husks and bake. Cate Kratville, Omaha Microwaved The best way to cook corn on the cob (and I have tried them all) is to place cold ears in a grocery store plastic bag, rolled up, then cook in the microwave for 2½ minutes per ear. Let them cool in the bag for 3 minutes, then carefully husk using clean dish towels to protect your hands (they are hot!). The husk comes off cleanly and quickly, and the corn is perfect! Jenny Smith The best way for a few ears is to microwave the ear in the husk for about 2 minutes depending on wattage. It comes out great! Donna Bauermeister, Omaha A quick and easy way is to husk the corn and roll it up in 2 to 3 paper towels. Wet with water and microwave on high 1 minute, rotate a half turn and microwave 1 more minute. Let sit 2 to 3 minutes, and unwrap from paper towels. Season with your favorite butter and enjoy. Mick Straw, Spencer, Iowa
Ever since I got my first microwave in 1981, I’ve been microwaving my sweet corn per the cookbook that came with it. Husk the corn, removing all the silk, and rinse under water, then roll up each ear diagonally in a square piece of waxed paper, corner to corner. Twist the ends tightly. Microwave for 2 minutes per ear. I generally cook 4 at a time for 8 minutes total. Of course, eat with butter! Diann Vannier, Omaha Boiled When I lived in Pennsylvania, my stepmother taught me the best way to enjoy it: Bring a pot of salted water to a boil, add the corn, and once it returns to a boil, let it go for exactly 3 minutes. Take it out and eat it just like that! This way you get to savor the true sweetness of the corn. My husband thinks I’m crazy eating it “plain,” but sometimes I’ll add a little bit of butter and salt. The only other way to eat it is straight off the stalk, no boiling, grilling or steaming. Pull the leaves and silk back, and dive right in. Rebecca Johnson, Grand Island, Neb. Boil 4 ears of corn in water with 2 tablespoons of vinegar and 2 tablespoons of sugar (no salt) for 7 or 8 minutes. The corn remains edible for hours in the water without the cob taste. I have reheated after 4 days in the refrigerator, and it is still tasty and firm. Marilyn Dolly Add 3 to 4 tablespoons of sugar to rapidly boiling water. (No salt, as it toughens the corn.) Add corn and boil for at least 15 minutes. Delicious. Skip the butter. Val Carpenter, Ralston
v e gg i e s | 3 9