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1
Shuck the corn and rinse.
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2
Break the corn to fit into your saucepan.
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3
Place the corn in the saucepan with a cup of water (only one).
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4
The key is not to immerse the corn entirely.
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5
Sprinkle in a tiny pinch of salt.
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6
Cover with a lid.
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7
Cook over high for 3 minutes.
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8
If desired, turn over the pieces, and boil for about 1 more minute.
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9
It's not necessary to cover the pot here.
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10
To drain, slide the lid to drain out the small amount of water remaining.
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11
No need to use a strainer.
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12
Remove the lid, and the corn should be a beautiful, shiny golden yellow.
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13
Plate quickly and enjoy!
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14
That's all there is to it.
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15
This corn should be completely boiled to perfection.
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16
They are truly sweet and delicious prepared this way.
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17
If you buy a large amount of corn-on-the-cob, boil them right away, double-wrap them in plastic wrap, then freeze to store.
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18
Corn is best in the summer, when it's in season.
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19
We like having ours with bread and soup, or topping it on pizza!
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20
I also posted how to fold a box for disposing vegetable scraps at the table.
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21
When you have spare time, fold them from the ad pages in your newspaper, and use them to toss edamame shells, corn scarps, etc.
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22
I made my first corn-on-the-cob of the season.
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23
If you have any leftovers, wrap them in aluminium foil, and store them in the refrigerator.
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24
After a few days, you can grill them in the foil on your grill or oven grill with soy sauce drizzled on top for a grilled corn-on-the-cob.
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25
The sweet aroma is delightful!
