RadioBDC Logo
Total Life Forever | Foals Listen Live
 
 
< Back to front page Text size +

How to cook ears of corn, even if you think you know

Posted by Sheryl Julian  August 12, 2013 03:21 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

cornresize.jpg

I bought some really gorgeous corn at the farmers' market over the weekend (Kimball Fruit Farm) and took some ears to a friend, adding instructions on how to cook it. This seems obnoxious but when I go to other houses and I see how people are cooking corn... well, forget everything you know and do it my way.

In a deep skillet or Dutch oven (or another flameproof casserole) over high heat, bring a couple inches of water to a boil. Add the corn, keep the heat high, and cover the pot. Cook 2 minutes. Using tongs, turn the corn, cover, cook 2 minutes more. Add butter, olive oil, or just salt.

Corn doesn't take much time to cook and it certainly doesn't need a stockpot of water. The Kimball corn was superb. Best so far this year.

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives