Corn on the Cob

By Kath Dedon

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I could not resist the display of corn at Metropolitan Market yesterday. It was from California and looked so fresh! So we had corn with last night’s Quick Roast Chicken Parts with Carrots.

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This can’t really be called a “recipe”. It’s a tip for cooking corn. When we lived in Minnesota, my mom would buy the best corn EVER at local farm stands. I think she got this tip from one of the farmers.

Cut a lemon in half and squeeze the juice into the pot of water for the corn. Then toss the lemon halves in the water.

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Bring to a boil; add the corn and boil the corn for 1 minute.  Fresh corn does not need more than a minute. Remove it immediately from the water and serve.

The corn tasted pretty darn good, though it was not quite as good as fresh, local corn in the summer.