Ingredients
Preparation
Not enough
Step 1
Yes, people do expect an ear each. The answer to this dilemma has two parts: the culinary and the psychological. The culinary: make a filling dish that goes with the main course. A bucket of biscuits with butter and honey will do nicely. How about lima beans with butter and brown sugar stirred in? The psychological: chop each ear of corn in half (in thirds if they’re quite large) and pile them in a vegetable dish. Some people will take one, some two, some three or four. But no matter what, there will always be precisely one piece left when dinner is over. (Did you think we were going to suggest succotash? We don’t think you need that much help.)
Old, not sweet
Step 2
Any corn that has been thoughtfully prehusked for you by your well-meaning supermarket probably fits into this category.
Step 3
Before you cook it, slice a small piece off the end and stand the ears, cut side down, in an inch of water for half an hour or so.
Step 4
Whether or not you presoak the corn, try adding 1/2 cup sugar to every 2 quarts of cooking water. A tablespoon or two of corn syrup will have the same beneficial effect.
Overcooked
Step 5
It is hard to imagine in our day and age, when you can buy frozen corn on the cob that tastes almost as good as mush on a stick, that someone in your family is going to bite into a steaming ear of fresh, sweet, hot-buttered corn and say, “Good grief, Zelda, you’ve overcooked the corn again.”
Silky
Step 6
Corn silks can often be easily removed simply by holding the ear under a hard stream of running water. The corn’s ear, that is, of course. Flick off the few remaining silks with a knife.
Thawed
Step 7
Please see Appendix B for remarks on thawed corn that you wish was still frozen.
Too dark
Step 8
Some people think light-yellow corn tastes better than dark-yellow corn. To fool such people, add a dash of vinegar to the water the corn is boiling in, and the corn will turn at least a few shades lighter as it cooks. There will, however, be no change in the taste.
Too much
Step 9
Except in emergencies, corn on the cob should never be reheated; it toughens the corn.
