{"id":299,"date":"2011-11-05T06:33:12","date_gmt":"2011-11-05T06:33:12","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=299"},"modified":"2012-03-20T00:10:52","modified_gmt":"2012-03-20T00:10:52","slug":"corn-glorious-corn-on-the-cob-corn","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=299","title":{"rendered":"CORN GLORIOUS CORN ON THE COB CORN!!!"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Corn the cob.\u00a0 Corn on the cob eaten in gorgeously mess fashion.\u00a0 Pick up and gnawed while butter\u00a0 smears over your fingers and cheeks and runs off your chin.\u00a0 This is eating at the trough and it is socially acceptable.\u00a0\u00a0\u00a0 Corn for supper tonight.\u00a0 Along with roast chicken.\u00a0 Not just any corn but Chilliwack peaches and cream corn. The first of the season.\u00a0 Cause for celebration.<\/p>\n

Here’s the dos and do nots of\u00a0 this sacred rite of eating with your fingers.<\/p>\n

Don’t peel your corn at the market.\u00a0 The husks protect the kernels, keeping them fresh and moist, so leave them intact until you’re ready to cook the corn.\u00a0 You can pick good ears without husking.\u00a0 They should be snugly wrapped in their fresh , green and moist husks.<\/p>\n

Run you finger along the ear, feeling the formation of the kernels through the husks.\u00a0 They should feel plump and densely packed.<\/p>\n

Look for worm holes.\u00a0 If you see one more on to another ear.\u00a0 If you find a worm after husking just cut it out.<\/p>\n

Eat the corn ASAP.\u00a0 The sooner you eat it the better it’ll taste.\u00a0 A local farmer is so pernickity about his corn he sits up a camp stove by the side of his corn field.\u00a0 Puts the water on to boil, and THEN he picks his corn and into the pot.\u00a0 Talk about the 100 mile rule.\u00a0 This man has a 30 second rule.\u00a0 Don’t you love it.<\/p>\n

If you must store corn, wrap unhusked ears in damp paper towels and keep them in a plastic bag in your fridge’s produce bin for two to three days.<\/p>\n

Put your corn into ALREADY boiling water.\u00a0 NO SALT NO SUGAR NO MILK.\u00a0 Cook from three to six or eight minutes.\u00a0\u00a0\u00a0\u00a0 If your corn is very tender two to three minutes does the trick.\u00a0 Drain and serve lavished with butter, sea salt and freshly ground pepper.\u00a0 Bon Appetit.<\/p>\n<\/div>

\r\n
\r\n
<\/div>\r\n