Fresh Corn on the Cob
Adapted from The All New, All Purpose Joy of Cooking, Marion Rombauer, Ethan Becker and Irma Rombauer
From the Strive for Five at School! Resources
Yield: 8
Portion: 1 cob
Cost per serving: $0.69
Ingredients
8 fresh ears of sweet corn
1 Husk the corn and remove the silks. Do not worry about removing all the silks as they can be easily removed once the corn has been heated.
2 Bring a large pot of unsalted water to a boil. (Salt may toughen the corn.)
3 Drop the ears of fresh corn into the pot of boiling water, 1 by 1. The cooking time starts once the water is boiling. Boil the corn until plump and tender, 3-5 minutes. Generally, fresh sweet corn is naturally sweet and does not need to be boiled more than 3 minutes.
4 Remove the corn from the water with tongs. Pile the cobs on a tray or platter and serve.
Tip: Be sure the corn is fresh. Its leaves should be green and pliable. The silk should be dry, not soggy. Avoid buying corn with the husks removed. It is probably old. The husk keeps it fresher. Cook fresh corn within 24 hours of purchase. Overcooking toughens the corn. Do not salt the water. Salt will toughen the corn.
