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How to cook ears of corn, even if you think you know

Posted by Sheryl Julian  August 12, 2013 03:21 PM

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I bought some really gorgeous corn at the farmers' market over the weekend (Kimball Fruit Farm) and took some ears to a friend, adding instructions on how to cook it. This seems obnoxious but when I go to other houses and I see how people are cooking corn... well, forget everything you know and do it my way.

In a deep skillet or Dutch oven (or another flameproof casserole) over high heat, bring a couple inches of water to a boil. Add the corn, keep the heat high, and cover the pot. Cook 2 minutes. Using tongs, turn the corn, cover, cook 2 minutes more. Add butter, olive oil, or just salt.

Corn doesn't take much time to cook and it certainly doesn't need a stockpot of water. The Kimball corn was superb. Best so far this year.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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