I know summer’s right around the corner because I purchased my first ears of corn from the grocery this week, and know that in a couple more months it’ll be available at the farm markets. My favorite way to eat corn is to cream it the way generations of women in my family did it, and still do as far as I know, but Hubby and the rest of our little family here in Utah prefer it on the cob, cooked on the grill or steamed. [Incidentally, my son-in-law who grew up in Germany is appalled that anyone in his right mind would eat it at all (!) because Europeans all know that corn is pig food. To that I say oink, oink, oink. Simply leaves more for me!]
With near perfect timing, a friend recently sent us a link to a video demonstrating a way to prepare it without having the brush the silks out. It combines taking the shuck off and cooking in a couple of easy steps, so naturally Hubby and I could hardly to wait try it ourselves. I’m here to affirm it works beautifully! Comes out clean as a whistle with nary a pesky silk hanging on! All you need to do for perfection is to slather it with a little butter.
Now this may be all old news for you, but if so I won’t apologize. If you knew already, then why didn’t you tell me!?
Credits: video via YouTube, photo of butter/sugar corn licensed under creative commons (catchesthelight/flickr).