My son came home and asked what we were having for dinner. It’s a fun game we play. One of us asks what we are having for dinner and the other responds -”I don’t know, what are you making?”. If he’s cooking, sometimes I’ll tell him what to make, and if it’s me – I’ll figure something out. Tonight, I didn’t want to slave over the stove, but I remembered something my husband said when he brought home the market bag. He said that we should cook up the green beans and corn fresh and fast while we have them and not wait because they’re always best when they’re fresh.
I have a metal strainer insert that I use when I want to steam or blanch. Then I can either keep the ingredients from getting waterlogged because it doesn’t touch the bottom of the pot, or in the case of blanching, I can raise the strainer draining the water off without getting burned pouring it off. Tonight I filled the strainer with corn on the cob, green beans, potatoes, sausage (from an area farmer) …Diana
We are smack dab in middle of fresh picked corn on the cob season, one of my favorite times of the year. We were so thrilled this weekend when we picked up some bison, and they told us that they were giving us corn on the cob free because we were such a good customer. We were planning on buying some anyway, but a freebie is always nice, even nicer when it’s just picked summer corn.
A few of us online were discussing the best way to cook our corn. Corn on the cob always brings me back to the summer days growing up when we all sat at the table slurping our salted, buttered corn, getting the kernals stuck between our teeth and braces, but oh so worth the cleanup.
Let’s talk about our favorite ways to cook our corn on the cob.
- Boil – We always stripped the husk and the silk, then threw the ears into a big pot of boiling water for about 20 minutes, or until the corn softened enough to poke with a fork. This is a delicious way, though if you cook …