This corn, shown here at the left, was bought at Safeway. I believe it’s a knock-off of Taber Corn. I think the sign read Taybor Korn.
Regardless, it’s on special today, 10 ears for $4.00…. and it is DELICIOUS. It’s debatable whether its the corn that is so delicious, or the fact it is a vessel to eat butter and salt. All three combined is sublime and is a true sign of summer.
I realize there are other way to cook corn on the cob, but I grew up with:
– Boil a big pot of water.
– DO NOT ADD SALT to the boiling water. Mom says so. Don’t ask why.
– Husk the corn.
– Swear at the silks that get EVERWHERE.
– Plop ears of husked corn in pot of boiling water.
– I boil it for about 2 minutes, then I turn the pot off and eat it when I’m good and ready. I realize this step is highly debatable. But this is what I do.
– Take corn out of pot, place on plate.
– Add as much butter and salt your heart can handle.
– If you are proper and Englishy like my husband, insert two forks on either end of the ear and eat it by taking a bite, rotate, take a bite, rotate, until you have completed a ring. Adjust the corn slightly to the left or right, so that you have fresh corn in front of your face, and repeat.
– If you are a back water hillbilly like me, pick up the corn with your hands, and eat it, left to right or right to left. I call this the Typewriter Method (TM). It’s best when the butter drips down your arms, while your husband is watching. It’s even better when you get bits of corn stuck in your teeth and you pretend you don’t know.