Corn again
It’s harvest time in my dad’s garden, which means it’s time for such home-grown treats as tomatoes, green beans, okra, cucumbers, eggplants and corn. My mom told me the easiest way ever to cook corn on the cob:
Take your unshucked ear of corn, and cut off both ends with a sharp knife—not too much, just the ends of the silks and the stalk. Try not to cut off any of the kernels.
Put it in the microwave on high for 2 minutes per ear. (So, your cooking time is 2 minutes for one ear, 4 minutes for two ears, and so on. Microwaves vary, so cook it a bit longer if you need to.)
Allow the corn to cool until you can handle it. Then the shucks and silk will come off easily.
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But if you need an even easier way to fix your corn, know that you really don’t have to cook fresh summer corn at all. It’s plenty sweet and tasty raw; just shuck it and cut the kernels off the cob and enjoy as is or as part of a summery salad.
