Corn on the Cob
Brenda grew up on a farm in eastern Oregon. What the family grew over the year changed, but corn was a staple. In the words of Brenda:
Dad Saunders makes two things absolutely perfectly: buttered popcorn and fresh corn on the cob.
Below is Dad Saunders’ method for cooking corn on the cob. In the Brenda Notes section, Brenda added a few additional tips for husking corn, and how to prep corn for freezing it.
Corn on the Cob
To a large pot, add:
2-4 qts water
Set over high heat, and bring to a boil.
While heating water, remove the husk & silk from:
Sweet corn*
Rinse husked ears in cool water, if needed.
Once the water is boiling:
Add the ears of corn to the pot
Bring water back to a boil
Cover with a lid and shut off heat
Allow to steam for 5 minutes
Using tongs, remove the steamed ears of corn from the hot water.
Serve while hot.
Brenda’s tips:
*While this recipe works with corn from a market, it’ll taste even better if you use freshly picked corn from the garden—the fresher the better.
A note about husking corn:
The quickest method to husk the corn is to grasp all the layers on one side of the corn and pull back, stripping the husks and silk from half the ear. Repeat on the other side. Snap off the stalk at the base of the cob to finish the job.
A few notes about cooking the corn:
You can add as many ears can be cooked at once as will fit in the pot
It is okay to leave the steaming ears in the pot longer to keep them warm
A note about prepping corn to freeze:
If you’re blanching the corn for freezer storage, follow the steps above, only shorten the cooking time to 3 minutes. Once cooked, transfer the blanched corn to ice water to stop the cooking. Trim the kernels from the cob and pack in freezer-safe resealable plastic bags. Freeze flat.
