Corn on the cob is a summer treat. Roasted, boiled or barbecued this vegetable seems to appeal to the majority.
Eating corn on the cob was once described by Lillian Eichler Watson, in a 1921 etiquette book, as “without a doubt one of the most difficult foods to eat gracefully.” Her words still hold true today. Watch people eat corn on the cob and you’ll discover so many ways to eat it. Holding it at the ends, holding it in a napkin and some even use a small knife to cut off the kernals.
Season the cob drenched in butter, sprinkled with salt and pepper, paprika or tobasco. Everyone has a favorite way. Etiquette recommends salting and buttering the corn a section at a time right before biting into the kernels in that section.
How to Shuck Corn on the Cob
Briana made corn on the cob for fifty guests this past Memorial Day weekend. For the record, she hates shucking corn. It was her “chore” each summer at Grandma’s because SHE hated shucking corn.
Does that sound familiar.
No matter the chore, corn fresh from a garden or Farmer’s Market shucked tastes amazing!
How to Cook Corn on the Cob:
Place corn on the cob into the boiling water.
Boil for three minutes- don’t over-boil!
Remove from water and place on an area where the cob can drain.
Serve immediately, or wrap in aluminum foil with butter to keep warm.
About Corn on the Cob:
Corn was eaten by Native American tribes before European settlers arrived in the Americas.
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