Corn on the Cob
Who doesn’t like corn on the cob? Corn on the cob dripping with melted butter. Oh my!
I saw a video on you tube the other day that demonstrates a neat and cool way to get all of the silk off of corn on the cob fast and easy.
So I just had to try it to see if it works. In a word: Yes. There were a few silk strands still left on the corn, but they came off very easily.
The first time I made it I microwaved the corn the full 4 minutes. The corn tasted good. However, it was a bit watery. I don’t like watery corn on the cob.
So next time I tried 3 minutes. That was perfect. And it tasted even better than the 4 minute corn.
Let the corn cool a bit before trying to shake it out of the leaves. I had to squeeze the end of the corn a bit to get it to slide out of the husk. But once I did that it came out easily.
You can also use a corn brush to remove the silk. I do that when cooking the corn in water.
The quickest and easiest way I have found of cooking corn on the cob is in a skillet. That is a lot easier for this single gal than having to haul out a heavy deep pot and boil all that water. I just have to roll the corn with a spatula or tongs to make sure it is cooked evenly on all sides. I cook it about 3-5 minutes or until it turns a bright yellow.
Grilled corn is wonderful too.
There are many flavored butters that you can use on corn on the cob.
They are all easy to make. Soften the butter and then add diced fresh or dried herbs or spices of your choice. Mix well and place flavored butter back in the fridge to harden up. Citrus juices are also good. Again, just soften some butter and add a dash or so of zest and a bit of juice to the softened butter and put back in the fridge till it is hardened.
But my favorite topping remains JUST BUTTER with some salt and pepper. Lots and lots and lots and lots of butter. So much butter it is dripping off the corn and down the corners of my mouth. Yummy.
For me that is the essence of summer.
Featured Recipe Fried Corn Off the Cob
IF you ever have any left over corn on the cob this is a great way to use it up. If you don’t have any left over just cook some corn on the cob, cool it and then make this recipe. This dish is so delicious it is worth the time to make the corn on the cob when you don’t have left overs.
This is what you will need for 3 people:
3 ears cooked corn on the cob
4-8 tablespoons of butter
5 slices of bacon
Salt and pepper to taste
Crisp the bacon in a skillet. Set aside.
While the bacon is cooking, slice the corn off the cob.
Remove the bacon from the skillet and drain on paper towels.
Over low heat add about 2 tablespoons of butter to the skillet where you cooked the bacon. (More butter if there is not very much rendered fat, less butter if there is a lot of rendered fat from frying the bacon.)
Let the butter melt completely. Then using a spatula scrape up all of the browned bacon bits clinging to the bottom of the skillet. If necessary add a bit more butter to the skillet.
Add the corn and mix it into the bacon-butter mixture very well.
Raise the heat to medium high and spread the corn out in the skillet as evenly as possible. If the pan is dry, add a bit more butter. Cook the corn without stirring for 4-5 minutes or until it starts to brown. You will probably smell it starting to brown first.
Once the corn starts to brown turn it over so the other side will begin to brown too. (Turn the corn in sections.) You don’t want to burn the corn; just get some brown spots on as much of the corn as you can.
While the corn is cooking crumble the bacon into large bits.
When the corn is brown enough for your liking, pour the corn onto a plate. Add another 1-2 tablespoons of butter on top. If using, add some salt and pepper.
Then toss on the bacon bits on top.
JUST HAD BRIGHT IDEA: If you have any green onions in the fridge, and I do, wash and dry one and slice it up and add to the corn as well. Actually what really happened is this: I needed another color to make the picture of the finished dish pop or look good. It needed some color contrast. But it worked great taste wise too.
This is a great side dish with pork chops. Yummo.
3 ears corn on the cob $0.75
4 tablespoons of butter* $0.32
5 slices of bacon $2.10
Salt and pepper to taste
*Actually used today.
Total cost = $3.17
Cost per person = $1.06
Recession Buster Recipe©
Quote of the Day
The sun shines and warms and lights us and we have no curiosity to know why this is so; but we ask the reason of all evil, of pain, and hunger, and mosquitoes and silly people.
Ralph Waldo Emerson