Sweet corn

One of the reasons summer is my favorite time of year is that there is fresh, local, sweet corn everywhere! For me, the easiest way to cook it is to simply boil it.

Start with a few ears of shucked sweet corn.



And a big pot of boiling salted water. (Seriously? Getting this water to boil is the longest step in cooking sweet corn.)
I use my Calphalon 8-quart Multipot for this. Plenty big. Plenty awesome. (I also have the pasta insert for this pot, and I use it all the time. I am totally jealous, though, mine didn’t come with the steamer basket…)



Toss the corn in. Okay, maybe don’t toss – you’ll splash hot boiling water everywhere and curse. (Is that just me?)

Gently place the corn in the boiling water.



And stay put! Seriously, it only needs to boil for about 3 minutes. Watch for a color change – the kernels will turn this beautiful deep yellow. And when you push on the kernels they should give just a little bit to gentle pressure. But what I really rely on is the color change.



Carefully take the cooked corn out of the (hot!) boiling water, and… ta da! Perfectly cooked sweet corn!



Slather it up with butter and a good dose of kosher salt, and I could live on this all summer long!

Make me jealous… what are you doing with your local produce this summer?


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