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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CORN ON THE COB Recipe

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This recipe for CORN ON THE COB is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5- ears of corn on the cob
Directions:
Directions:

1 . Remove a few of the outer husks that might be dirty.
2 . Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.
3 . Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.
4 . For 5 ears, cook approx. 10 minutes. Add another minute per additional ear.
5 . After cooking, let the corn sit about 2 minutes. It will continue to cook and will be cooler and easier to handle. If you let it sit too long, the silk will stick to the ear and will be harder to clean.
6 . Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks

 

 

 

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