Friday, August 10, 2012

Perfect Corn

Growing up we never seemed to get simple corn cooked properly. It was often over-cooked and became chewy or under-cooked and raw tasting. The hubby's grandfather came from Kansas and had a sure-fire way to have perfect corn each and every time. Here's how to do it: Shuck the corn and chop off the tips if they are withered or mushy.

Get a pot of water boiling. The pot should be deep enough that the corn will be fully submerged. Put the corn in, cover with a lid and turn OFF the heat. That's right OFF.

Leave the corn in the covered pot for 5 minutes. Take the corn out and it's ready to be eaten. It will be perfectly cooked!

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