ORIGINAL RECIPE: None, just careful and prolonged observation of The Food Network and various cookbooks*
TIMING: 20 minutes
DIFFICULTY: Pretty easy, although I know it’s hard to believe corn only takes a few minutes to cook
TOOLS: A large soup pot and a pair of tongs
COOK TYPE: Stovetop. Boiling
HEALTH: Yes, I am adding salt and cheese to it, but corn still is a vegetable, loaded with the good stuff. I don’t buy into the whole avoiding-good-foods-because-they’re-carbs thing. Corn is nutritious and delicious.
EXPERIENCE: I have paid attention to the various food advisers that I have encountered over the years, and some of them have said that Mexican corn on the cob–with its Cotija cheese and lime juice–is the best. I also have heard that Cotija cheese can be compared to Parmesan. So, with time, I have added Parmesan and a squeeze of lime to my usual corn on the cob.
Then came a stroke of genius, one which I can say I have never heard elsewhere: I was just sick of figuring out how to neatly and effectively get the butter onto the cob. It came to me as I was boiling the corn. Melt the butter!
So this is how I generally serve corn on the cob, because it’s awesome.
NOTES: Feel free to leave out the cheese and lime and serve the “normal” way.
- Fill a large soup pot half full of water. Bring to a boil.
- Meanwhile, melt 3-4 tablespoons butter in a small pan or bowl. Set aside.
- Reduce heat of the boiling water to a more gentle boil and drop in 4-6 husked cobs of corn. Boil 3 minutes and remove corn to a platter with a pair of tongs.
- While still steaming hot, drizzle butter over corn and sprinkle evenly with salt. Quickly, sprinkle with 1/4 cup grated Parmesan and a squeeze of 1/2 lime. Serve.
Serve with just about anything, especially American or Mexican cuisine, and especially in the summer.