I have been meaning to write for the past 2 weeks and every time I sat down to do so, something else seemed to be more urgent. Moving son home from summer internship, daughter applying to grad schools and many many essays to edit, picking up husband from car dealership when car broke down, girl friend needing help packing and loading her moving van (within 2 days…), and most recently daughter fainting in the bathroom and rushing her to ER (she is fine by the way).
What is good about this time of year is the abundance of fresh fruits and vegetables available to whip up quick dishes. Ones you can leave in the fridge and everyone can take a bite, a dip, or a handful of something to keep them full and satisfied.
Here is a quick fool-proof method for cooking corn-on-the-cob. You may already know the technique, but some may not.
4 ears of fresh corn – leaving husks on until ready to submerge in water
- Husk corn and break in half
- Place corn in pot and fill with cool water until corn is submerged
- At this time, you can leave on counter for up to 4-6 hours
- Place over a high heat and bring to a boil
- Turn off heat and place snug fitting lid on pan
- Corn is ready to eat anytime you are ready. It will keep for up to 2 hours
- Refrigerate corn at this point for up to 3-4 days. Re-warm whole or cut off cob to use in salsa’s, soups, stuffings, soufflés, salads or side dishes