I love corn, and I know I'm not alone. Corn tastes great, adds color to meals, and is easy to make. Corn is also healthy, as one medium sized ear of corn contains 75 calories, 1 gram of fat, protein, potassium and dietary fiber. Fresh sweet corn enhances both dairy and meat kosher meals in the summer.
Ingredients:
- fresh corn on the cob
- water
- sugar
Preparation:
1. Husk corn ears.
2. Place ears upright in a stockpot with 1 to 1 1/2 inches of water and 2 tablespoons of sugar.
3. Bring water to a boil, then cover the pot and let it steam for about 7 minutes.
VARIATION:
Lay husked ears of corn in a pot. Cover with water. Add 2-3 tablespoons of sugar. Boil for about 4 minutes.
TIPS:
1. Buy recently-picked corn with evenly spaced, tight rows, plump kernels, and green husks.
2. Store corn in the refrigerator in husks and plastic bag. Minimize storage time as corn tastes best when cooked soon after picking.
3. Do not add salt to the water. Salt may toughen the corn.
4. Do not overcook corn.
2. Place ears upright in a stockpot with 1 to 1 1/2 inches of water and 2 tablespoons of sugar.
3. Bring water to a boil, then cover the pot and let it steam for about 7 minutes.
VARIATION:
Lay husked ears of corn in a pot. Cover with water. Add 2-3 tablespoons of sugar. Boil for about 4 minutes.
TIPS:
1. Buy recently-picked corn with evenly spaced, tight rows, plump kernels, and green husks.
2. Store corn in the refrigerator in husks and plastic bag. Minimize storage time as corn tastes best when cooked soon after picking.
3. Do not add salt to the water. Salt may toughen the corn.
4. Do not overcook corn.
