Monday, June 22, 2009

Corn on the Cob with Garlic Butter

Now that corn is in season, I make this for myself as a snack (and, on more than one occasion, as a meal) at least once a week. It is ridiculously simple to prepare and requires only three ingredients. It's also pretty hard to mess up--just don't overcook the corn. Total time: less than 10 minutes!

Sweet corn on the cob, husked and de-silked
garlic salt (the kind with a green cap, big garlic chunks, and parsley flakes)
slivers of pats of butter, or a big chunk of butter.

Put an inch or two of water in the bottom of a big pot, and place a steamer rack in it. Don't boil the corn directly in water--it loses flavor and nutrients! Sometimes I add a bay leaf or a lemon to the water before putting in the steamer tray. Put the corn in, turn it to high heat, cover, and steam until you smell the corn from across the room or until it changes color slightly and looks done, but still crispy and firm. I never time it...maybe five minutes? a little more?

Put a few pats of butter on a plate about the diameter of the length of the corn cobs, and roll the hot cobs in the butter pats, covering nicely. You might want to use tongs or a fork since the corn will be very hot. Sprinkle garlic salt to taste on your corn. EAT!

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