What would the summer be like without corn-on-the cob? It is one of my favorite foods. Everyone loves corn-on-the cob, yet it seems that no two people prepare it, butter it, or eat it the same.
I like to throw my corn in a boiling pot, add a handful of sugar and cook it for ten minutes. I am told that three minutes is all it should take. Mrs. C. demands I add several of the inner corn husks to the pot; I don’t know why, but I guess it can’t hurt. Some people swear on soaking the corn in the husk and throwing it on the bar-b-q.
I have known purists who wait until the corn is just picked and then race home to throw it into already boiling sugar water as soon as the husks are off. The fresher the better…I guess.
The corn is important. Yellow is a favorite for many. White is said to be the sweetest. I personally like to compromise with the ears of mixed yellow and white. Pretty much I think that it is all good.
Some people will eat the corn by holding the hot cob. Personally I need those corn stickers.
I used to butter my corn with a knife, very sloppy. Mrs. C. has a tool which holds a chunk of butter in a corn-shaped curve. I am now a butter tool butterer. If no one is looking, I might use the roll-the-corn-in-the-butter-stick technique.
Eating the corn is more interesting than you might think. Some people eat in a curricular manner from one end working to the other. Some people eat it like a typewriter, from left to right…ding…and back again. Other people eat from end to end and then keep eating back without the typewriter return. Personally I like to do a circular run over both ends of the cob, and then finish left to right typewriter style.
Unless you have problems with your teeth, cutting the corn off the cob should not be allowed.
I am guessing a psychologist could tell quite a lot about a person by how they prepare, butter and eat their corn-on-the cob.