Fresh Corn on the Cob: Your Favorite Preps and Recipes?
@embolini9, I'm with you.
For the few days I intersect with the corn season in northern Michigan, we eat it hours after it's picked, and we steam it and butter and salt it. That's the way it is. We never get past that.
I agree, right from the stalk, the raw corn is tender and sweet without being cooked at all.
The rest of the year (when I'm either too far from a farm to eat the corn the same day it's picked or it's out of season) I don't buy corn on the cob.
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