Seems like we’re on a bit of a summer food binge here at AAR. A few days ago Jean talked about a new salad recipe she’d tried (mango salad that sounds divine) using fish sauce. A few weeks ago, I was all about summer cherries. Well, my summer food obsession hasn’t waned. This morning I woke up thinking about fresh corn on the cob.
Corn on the cob is definitely a comfort food for me, reminding me of summers growing up. My mother would make corn on the cob for us several times a week while corn was in season. As kids, we would stick our little yellow plastic corn cobs in the ends of the corn, slather the cob with butter, dump on way too much salt, and be in heaven.
As an adult, I initially made corn on the cob exactly as my mother did; I boiled it for 15 minutes. To me, that was how corn on the cob was supposed to be prepared. I was quite shocked when about 10 years ago a chef on a cooking show on TV said that you should only ever boil corn for 30 seconds. Surely that couldn’t be right!
But, I was all for experimenting, so I decided to gradually cut down the time on my boiling. The first time, I was really brave, and cut the boiling time from 15 minutes to 10 minutes. I was pleased to discover that the corn did taste better. So, at that point, I decided to cut two minutes off the time and discovered that eight minutes was indeed better.
I’ve finally reduced the time to two minutes, and have just stuck at that point. The corn does taste unbelievably fresh and crispy. In fact, I don’t think I could even eat corn cooked for 15 minutes again.
However, I’ve now started thinking that it’s time to do more experimenting….with the after cooking part. I tend to mostly just add a bit of pepper and a tiny bit of salt (although sometimes none). I generally don’t have butter in the house so go without. But lately I’ve noticed some interesting recipes for various types of flavored butters with things like jalapenos or garlic mixed in. I’m thinking another experiment is definitely in order before the summer ends.
How about you, do you like corn on the cob? If so, how do you prepare it? Any favorite toppings?