Corn on the Cob

Corn on the cob is one of the tastiest and simple treats to cook and eat. Fresh local corn during the summer months is divine, and the imported stuff you can get during the rest of the year is sometimes not half bad either.

This Instructable explains the cave man simple, 3 minute quick recipe for boiling corn on the cob.

Shuck the ears of corn. I've always shucked corn into an used brown paper bag...I'm not sure why, it just always seemed like the right place to shuck corn.

Boil a large pot of lightly salted water. Some say that boiling the corn in salted water will actually toughen the corn, however I haven't ever found this to be a problem, especially when the water is just lightly salted.

If you're concerned, do some tests on your own and come to your own conclusions.

Place the corn into the boiling water and cook for exactly 3 minutes. Cooking the corn too long will cause the kernels to be mushy, so watch the clock carefully. If the ears of corn are small, or young, you can boil them for even shorter amounts of time.

Really tender corn that's just been picked only needs to boil for 30 to 60 seconds, just long enough to heat it up.

Remove the corn from the boiling water and serve steaming hot with butter and salt (both optional).