Fall is my favorite time of year. I love to see the colors turning and feeling the cool crisp in the morning air. Most of all, I love the fall harvest. I love eating BLTs and margarita pizza with our garden tomatoes, summer squash and bacon, and all sorts of other delectables. I love being able to walk out to the garden and pick off the vine what we’re having for dinner.
Corn on the cob is one of those things that takes me back to my childhood instantly. However, chewy, gummy, corn on the cob is not my thing. I like the kernels to pop as I bite them off the cob and this does the trick every time.
Use the freshest corn you can find, preferably from your own garden. If you’re buying it from the store or farmers market, make sure the leaves are green and pliable, not dry. The silk that comes out of the top should be dry, not soggy.
- Fresh, husked corn-on-the-cob
- 2-3 tbsp. salt (to taste)
- Fill a large stockpot with enough water to cover all your cobs and still allow room for them to swim, maybe about halfway full. Heavily salt the water, I usually add about 2-3 tbsp. of coarse kosher salt. Bring the water to a rolling boil.
- Drop your cobs in and let the water return to a full boil.
- Once it’s boiling, cover the pot and remove from heat. Allow the pot to sit, undisturbed and covered, for 10-15 minutes.
Voila! Delicious, pop-off-the-cob corn. You can leave it in the pot with the hot water for a while longer if you’re not quite ready to serve it, just remove the lid so it doesn’t continue to cook too much. Didn’t I tell you this was easy? Enjoy your harvest! Or someone else’s, don’t worry I won’t judge 🙂