Corn on the Cob
We live in Iowa, and when it is sweet corn season we love to enjoy fresh corn on the cob. It is quick and easy to fix, and it is absolutely delicious.
The lemon and salt added to the water doesn’t really season the corn – it’s there to help bring out the sweetness of the corn, much like putting salt on your watermelon.
The reason the prep time is 15 minutes is due to waiting for the large pot of water to boil – this takes longer than anything else.
I wrote this for 6 ears but if you want to cook a dozen ears you can do that in two batches using the same water, or you can double the water, salt and lemon and get a really big pot.
A dozen ears will go a long way to feeding your family. Corn on the cob goes great with BBQ, steaks, burgers, and fish boils.
Corn on the Cob
Ingredients
- 6 ears of Sweet Corn
- 6 quarts of water
- 1/4 cup of lemon juice
- 2 Tbsp of salt
Instructions
- Bring 6 quarts of water to a boil in a large stock pot.
- Shuck the ears, removing the husks and the silk.
- We like to cut the ears in half, this makes them easier to eat.
- When the water is boiling, add the salt and lemon juice.
- Add the corn on the cob to the boiling water.
- Bring the water back to a boil, and then cover the pot and shut off the burner (remove from an electric burner). Let the ears sit in the hot water for 10 minutes.
- Serve with butter, salt and pepper.