Sweet Sweet Corn

 As a good ol' Midwestern girl, I cannot resist corn on the cob. It's so simple and delicious, so sweet and refreshing, so crunchy and milky. I don't even mind the little golden flecks that get lodged between my teeth (unless they stay around for awhile after I'm done eating).

Like everything else I write about, this is super easy. There are two main steps. First you need to buy the best sweetcorn, then you need to cook it.

Lining up my sweet corn while the pot of water heats up!

When choosing sweetcorn, look for nice green leaves. It's best if you can buy your corn fresh, maybe even the day it was picked if you are lucky and live by a farm.  You want your corn kernels to be full and firm, not wrinkly or squishy or otherwise old/gross-looking.

When you get home, get a pot of water just big enough to hold your corn. Bring it to a boil and do NOT add salt, though I hear some people add sugar (but if your corn is tasty, this shouldn't be necessary).  While the water is heating up, shuck your corn of the green leaves and of the silks.  I don't think you need to be too precise for the silks, but do what you want.  When the water comes to a boil, gently drop in your ears of corn.  I cover the pot to cook the corn more evenly, since the whole ear probably won't be submerged.

As soon as the water returns to a boil, pull the corn out with a pair of tongs and put them on a plate.  If you like your corn softer, let it boil for a couple more minutes (no more than 10).  Don't let the corn hang out for a long time in the pot of hot water, or else it'll continue cooking and you might end up sad. I prefer my corn crisp, so I take it out right when the water begins to boil.

The kernels are full and firm, bright and beautiful!

Now you can roll your corn in butter, throw on some salt and pepper, and chow down. I actually just like eating the corn plain.  Another way that Steve and I like corn is with black beans, diced tomatoes, diced red peppers, diced red onions, and a home-made red wine vinaigrette. This concoction is filling, delicious and refreshing on a hot summer day.  It's a perfect side when you're grilling because it's a cool contrast to the grilled dish and because you can prepare it ahead of time.