Corn on the cob is such a symbol of summertime food. It is a great complement to just about anything grilled, and it is perfect for eating outside. Right now is the time of year when the corn is at its best. The kernels are tender and sweet. It can be found at roadside stands, in huge bins at the grocery store or, better yet, in your own garden.
Corn on the cob is one of my favorite things to eat, but until recently, it was one of my least favorite things to make. The shucking is a pain, but even boiling it and trying to remove the shuck without burning yourself, and then trying to butter it, makes it too much work. But now I’ve found a way to make buttery, flavorful corn on the cob that is so easy, now I make it year-round!
4 ears of corn (shucked and cleaned -- no getting out of this unless you can persuade the kids to help)
3 tablespoons soft butter or margarine
1 teaspoon salt
Hot sauce, taco sauce, lemon pepper or whatever seasoning you desire.
Mix the butter and salt together in a small bowl. If desired, stir in a couple drops of Tabasco, or some other seasoning. Using a paper towel to keep your hands clean, spread the butter mixture over each cob. Place on a plate and microwave for 7-8 minutes until done. No need to butter or salt -- it is ready to go! You’ll be surprised at how easy and delicious this recipe is!
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com .