Corn on the cob

Fresh, fresh, fresh corn

When I was a kid, everyone emphasized how important it was to have your corn as fresh as possible. My mom used to boil the water first, and then send me and my brother out to pick the ears of corn from our garden, so the corn could go straight from the stalk into the boiling water.

Newer breeds of corn keep their sweetness better than they did a generation ago, and it’s possible now to eat good sweet corn even a day or so after picking. Still, get your sweet corn at the farmer’s market, not the grocery store, if you can, and cook it as soon as possible after you get it.

How to make corn on the cob:

Boil a large saucepan full of water over high heat. Meanwhile, shuck four ears of corn. When the water boils, drop the ears of corn into the water and cook for five minutes. That’s it.

Serve the corn hot with butter and salt. It’s good with hamburgers or veggie burgers, or serve corn with broiled salmon.

Or the modern way

Yeah, you can also stick it in the microwave for about 3 minutes, to steam the corn inside the husks, and then peel them off. This is fast but the husks will be very hot when it comes out. Works better for just one or two ears; if you have a whole mess of corn, it’s quicker to boil the water.

Vegetarian or vegan?

Naturally vegan, if you don’t put butter on it.

And will corn on the cob keep?

Yes, if you cut it off the cob you can keep it for a week or so in a sealed tupperware in the refrigerator, or you can freeze the tupperware full of corn very successfully, and have fresh corn all winter to toss into corn pancakes or spicy corn.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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