When we go home to California we stay part of the time with a very dear and special friend. This friend has the gift of hospitality, as well as being a very good cook, and she always wants to prepare at least one meal for us. This time we had a meal of delicious sliced yellow and red tomatoes, corn-on-the-cob, steak, and for dessert she made the Chocolate Peanut Clusters posted on 3/21/2014, a recipe I received from her several years ago. I had never had corn-on-the-cob prepared the crisp-tender way that she prepared it. My mom taught me to boil the corn until tender, and this is the way I have always prepared it. I prepared our corn this new way last evening and served it alongside tender broccoli florets drizzled with the Strawberry Basil Vinaigrette recipe posted on 6/30/2014, and a sausage and bean skillet meal. I will post the recipe for the main dish next week. With corn-on-the-cob in abundance this time of year, I would encourage you to give this simple preparation technique a try. Blessings...
1. Shuck, trim and wash corn-on-the-cob.
2. Using a large skillet with a tight fitting lid, add water to the skillet to cover the bottom in a thin layer. Bring the water to a boil and add the corn; cover.
3. Steam over medium heat for 3 to 4 minutes, depending on the size of the ears of corn, being careful that the pan does not boil dry. Remove to serving platter. Delicious!
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