CORN ON THE COB

The good news is that nothing is easier to cook than corn on the cob. I give you Craig Claiborne’s Southern Cooking:

“The ideal way to cook corn on the cob, South or North, is to shuck it and remove as much of the silk as possible. Bring enough water to the boil to cover the corn when it is added. Add salt (about 1 tablespoon) to taste, if desired. Drop the corn into the water and cover. Remove from the heat and let stand 5 minutes (Freshly picked young corn will cook in 3 minutes). Drain and serve. (If you cannot serve immediately, leave the corn in the water, uncovered and off the heat, to keep it warm).”