Corn on the Cob Recipe

From Dorothy McNett's Recipe Book.

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Corn on the Cob

From Dorothy McNett's recipes at www.dorothymcnett.com. Seems to lower blood pressure (because it is a comfort food, or does it really?). Contains nice amounts of iron, zinc, potassium and is low in sodium and has some good protein. Enjoy it!

fresh corn on the cob
extra virgin olive oil, or unsalted butter
sea salt (try black sea salt from Hawaii or Cyprus!)

Buy fresh corn. If the husk is still on, simply peel it back without removing it, and then peel off the silk. Wash with cold rujnning water. Put the husk back to cover the kernels. Microwave on high, using 3 minutes per each ear. (Or remove all husks and wrap in waxed paper.) Serve with extra virgin olive oil or butter, salt, and pepper. It is so good that you may want to try it without anything on it.

To grill the corn, remove the husks and silk. Wash and pat dry. Brush with olive oil lightly. Place on a hot grill and grill it until the kernels start to turn brown. It is so good this way, and can also be removed now from the cob and tossed with fresh tomatoes and cilantro for a quick and tasty salsa.

Recipe created 1996-06-28.

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