***this is the post that is going to be known as corngate ’09. this post is for THOSE people. who burn boiling water. who have to call their sisters to find out how to make canned tomato soup. who think frozen waffles are fine dining. true corn lovers know that grilling is the best way to cook corn. But I feel this post is needed, because THOSE people? Should never know corn can be cooked by an open flame. I’m only trying to save the innocent ears.****
It has come to my attention Internets (serious eyes) that the Fourth of July is coming up and a lot of you don’t know how to properly cook corn on the cob.
THIS IS NOT OKAY AMERICA.
(To the rest of the world, bear with me, I’m about to set America straight.)
As a Midwesterner I feel it my duty to know how to prepare corn. Just as it is a Texans duty to know how to prepare brisket or a New Englanders duty to know the proper care and preparation of chowder. After spending a year learning how to choose and prepare corn and a year to practice I feel safe in saying I. HAVE. IT. DOWN.
First? Quit husking your corn at the grocery store. QUIT IT. While you’re at it, DON’T EVEN OPEN IT. Just feel it. It should be heavy for its size and firm. (I know, BUT WHAT ABOUT BUGS? Corn begins losing its tasty tasty sugars as soon as the kernels are exposed to air, so buy a couple of extra ears and deal with the possibility of bugs. In three years? I’ve had maybe three bugged ears and they were all redeemable. It’s called a knife.)
(Also? Don’t buy corn out of season. Part of your carbon footprint involves eating what’s in season where and when it’s in season. If possible keep your eye on the corn bins during peak corn season, when they refill the stock? BEST PICKINGS EVER.)
Now you have your corn. While your boiling a huge pot of salted water husk your corn and rinse it off. (I’m not OCD about the silks, you shouldn’t be either.)
As soon as the water is boiling add the corn.
Let the water return to a boil, put a tight fitting lid over the top, remove it from heat (turn it off please, I know there are those people out there) and set a timer for five minutes.
After five minutes take out your first serving, leaving the rest in for up to 10 more minutes.
Butter (real butter please,) salt (kosher sea salt please) and enjoy.
Also this week in honor of America’s Birthday?
The proper way to make pie crust (cherry for us!) and the proper way to make baked beans.
You’re welcome founding fathers. Really.
What are you obligated by geographic location to know how to make?