Friday, May 20, 2011

Perfect Corn

My mom discovered the best way to make perfectly cooked, not mushy, hot, delectable corn-on-the-cob.  I will share this (hopefully with some pics).

Begin by filling a stock pot with enough water to cover the corn and boil on high heat.

Shuck two ears of corn and get as much of the corn silk off as possible.

 When the water boils, place the two ears in the boiling water.  Bring the water back up to a roiling boil and then TURN THE HEAT OFF!!!

Place a bowl over the corn to keep the ears down in the hot water.  

Set the timer for three minutes.  At exactly three minutes, remove the bowl with a pair of tongs and pull the corn out.

Voila!  Perfect corn.  Works with 2 or 20 ears.  No more mushy corn ever.

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