Tip of the Week – Corn on the Cob!
One of the best things about summertime in New Jersey is the bounty of farm grown, sweet white corn! And once you’ve eaten the delicious white corn that New Jersey is known for, the yellow version simply won’t do! So now, if you’re wondering where this “Tip” is heading – I’m not sure that this is truly a “Tip” or more of a sharing of my family’s quirky corn eating habits!
My parents, and I in turn, have always served corn on the cob at the end of a meal – almost as a dessert! The serving also involves specialty corn dishes (a china version at home and a plastic version for use at rented beach houses!) and corn holders. And here’s the tip feature – my parents have always used a sharp knife to horizontally score each row of kernels (definitely a task for an adult) before adding butter and a healthy dash of salt. Scoring the kernels with a knife only takes a minute and allows you to eat just the inside of the corn kernels, leaving the hard to digest shell still on the ear!
Late summer days almost demand that we enjoy the seasonal pleasure of corn on the cob. Give my family’s technique a try and see if you don’t agree that scoring the kernels elevates corn on the cob to a much improved eating experience!
P.S. And for some other new ideas on serving corn on the cob, take a look at New Twists on the Summer Classic!
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Tags: cooking corn on the cob, serving, scoring, recipe, recipes, corn, corn on the cob, summer, best way to serve, how to cook corn on the cob, easy, tastey
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