My gorgeous sister-in-law noted there were not enough vegetable offerings on my blog. She sent me this recipe which is fabulous for summer as soon as the corn arrives."There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper serving, but appetites run high when corn is in season and freshly picked," writes Lisa.
I have seen some people cook corn in the microwave, and although it comes out fine, it just ain't the way New Englanders do it. Just before cooking, husk the corn, pull off the silky threads (my husband always leaves a few to get in between your teeth), and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
Make into a meal: Serve with lobster cooked by a friend and a baked potato with too much sour cream and chives on it. Forget about a salad or any other steamed greens. No one eats salad when there is lobster and corn on the table. My mother insists on a salad. No one eats it.
Wine: Chardonnay
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