Recipe of the Week
Perfect Corn on the Cob
August 19, 2010
My best tip for making perfect corn on the cob is: NO PEEKING! The lid stays on the pot until from the time the cooking process starts until the time you serve it. If you follow this simple rule, you will achieve success every time you prepare this.
*Fresh corn on the cob shucked and cleaned
*Old Bay Seasoning, salt or your favorite seasoning salt
Select fresh corn hopefully grown locally and at the peak of the season. Shuck and clean all of the silk from the corn.
Place the corn in a large pot with enough water to make the cobs float.
Cover the corn and place it over high heat. As soon as the water reaches a boil, remove the pot from the heat and let it sit covered.
The entire cooking time for the corn is exactly one half hour. This includes the time it takes to bring it to a boil as well as the time that it sits off the heat covered.
I love corn on the cob slathered in butter and topped with Old Bay Seasoning.