I love corn on the cob. I love its crunch, it’s taste, and I especially love it drenched in butter. The only problem is it has a very short season where I live, so I want to eat it every day, but I don’t because that butter I prefer to smother it with is not the most healthy choice, plus it doesn’t look very attractive as it dribbles down my chin. While I don’t really care about how pretty I look while devouring one of my favorite vegetables, I do care about my health, so I try to indulge just a few times a week rather than every single day. I feel very fortunate to have a local farmer who grows some amazing corn every single year and I’m even more fortunate that they are a short five minute walk from my home. They are located in the “country” and bring a truck filled with vegetable goodness to their vegetarian restaurant located right in the middle of my city and when there is corn on that truck you better be there the moment it arrives or you will be out of luck. I promise there is more to this than my detailed explanation has to how to get the pick of the corn on the cob from my local farmer, but I got distracted daydreaming about the next time I will add corn on the cob to our dinner menu.
A huge concern for many people, including myself, is the use of GMOs (genetically modified organisms) in the foods we buy and corn is one of the the biggest concerns for most of us since it finds its way into so many things on the grocery store shelves. The only way to avoid GMOs completely is to buy organic corn or look for a NON-GMO label on your favorite products. I love that I am seeing that label more and more, but not all companies are being fully honest about their use of GMOs and that has me a little worried. My friend Lori wrote a post on her blog explaining her concerns about corn on the cob and GMOs and you should check it out since she is way better at explaining these things than I am. Also because she’s groovy and green and just plain awesome. So after reading Lori’s post I was prompted to call my local farmer to inquire about GMOs in their corn on the cob. I’ll be honest, there was a part of me that didn’t want to know because I didn’t want to have to make the tough decision of giving up corn on the cob, but I called anyway and was assured that while the farm is not organic, all of the produce grown there is not genetically modified in any way. I hope they were telling me the truth, but there is a tiny piece of me that isn’t so sure. I may have to investigate further to be certain. In the meantime I filled my bag with eight ears of corn and lugged them home for dinner last night.
How to Make Perfect Corn on the Cob
I was talking with a family member recently and she was saying how the last time she made corn on the cob it didn’t taste so good and then she told me how long she cooked and I realized why. To get the best flavor from corn on the cob you do not need to cook it for very long at all, in fact it tastes much better with a little crunch and just the right amount of sweetness.
- Remove the husk from each ear of corn (this is good work for the kids)
- Bring a large pot of water to a boil.
- Plunge the ears of corn into the water and bring it back to a boil.
- Boil for 3 minutes. Yes. Just 3 minutes.
- Slather in butter and a dash of salt and pepper.
- Enjoy every crunchy bite!
Do you love corn on the cob as much as I do? If so, tell me how you cook it because I’m totally up for trying a different method if it will still taste as yummy and delicious as it does when I boil it.