The first time I ate really good corn, I mean sweet, tender, golden, juicy corn was at Black Creek Pioneer Village in Toronto, Canada. It was the most amazing corn and changed the way I view and cook this glorious vegetable forever.
Now this corn was not cooked on the Stove at all, rather it was cooked in a vat of boiling water over a roaring fire. However, If I only cooked it over an open fire it would be a rare treat indeed. Instead I have taken the key elements and developed my own method using the stove.
First Bring a large pot of lightly salted water to the boil.
While you are waiting for the water take your corn. Trim the stalk close to the husk but leave enough so that the husk stays intact. Tear off the tough outer leaves. Then peel back the rest of the leaves exposing the corn and remove all the silk. After all those pesky strands are gone wrap the corn back up in the remaining leaves and drop into the water.
Boil the corn for approximately 15 minutes, test whether it is ready by pricking a kernel with a fork. I simply throw them in a large bowl and take them to the table, they stay toasty and warm wrapped up in their own leaves. However, if you prefer, peel back the leaves, twist them and then trim. You now have a head of corn on it’s own stick. It is just like the wonderful roasted corn at the state fair! Wrap a napkin around the leaves if you want keep your hands clean. I always have a pile of them ready just in case.
Cooking the corn cobs with their leaves somehow traps in all that delicious moisture and sweetness and you may find that your corn is perfect just the way it is. However, a generous coating of butter and a dash of salt and pepper are a wonderful accompaniment to just about any vegetable.
Now at the State fair they dip the corn in a vat of melted butter! I just can’t bring myself to do that. I do however have the perfect trick for coating your corn with just the perfect amount of butter for your taste without making a mess. Take a slice of bread. butter it generously and cut into quarters. You need one square per person and a couple of extras for the butter lovers. Serve this plate alongside the corn. To butter the corn rub the buttered bread all over the corn cob. No more greasy fingers and the bread is pretty yummy too.
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