Ontario summer corn is such a treat. My favourite childhood meals involve buying it from the side of the highway on the way to the cottage. Freshly picked…sweet and juicy…a bit of butter, perhaps some salt and pepper. Perfection.
I was patiently waiting to buy a dozen at our local farmers market when the gentleman that grew the corn started raising his voice. “25 minutes – are you crazy?!” Then someone piped in “Aren’t you supposed to cook it for 15 minutes?!” The farmer feigned a collapse clutching his chest. What can I say? The man loves his corn. “Listen up people” he began and we all moved in closer to hear his wise words. Now I will share them with you.
How to boil corn
Bring a pot of water to a rolling boil. Add the freshly peeled cobs of corn, NOTHING else. No salt. (makes corn tough) No sugar. (makes it mushy) Cover and cook for 4-5 minutes depending on the size. 5 minutes MAX.
I know, I know, it is not how your Mom cooked corn. I have polled my friends and it is not how we have been cooking corn too. It took all my concentration to follow his instructions. Usually I forget about it on the stove, answer the phone, set the table, cook something else and remember it when the kitchen window sweats. After trying Farmer Andy’s method I will always set the timer to 5 minutes. It is perfect every time. You will be a superstar when you serve up the BEST tasting corn your family has ever eaten. Enjoy!