Tools: Bowl and/or cutting board, saucepan
Prep/Cook time: 10 minutes
2 ears fresh corn, shucked
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon water, depending on juiciness of corn
pat of butter or spread of choice (optional)
Cut corn kernels, scrape corn cob with knife to pick up remaining ‘pulp.’ Combine all ingredients in saucepan, adding water if mixture appears dry. Cook until corn is just tender.
Sometimes what doesn’t go in a recipe is as important as what goes in.
Anthony Bourdain once said, “Cooking is not messing food up.” This recipe takes the goodness of fresh corn and doesn’t mess with it. It’s so sweet, easy, vibrant, and healthy. It’s also the perfect time for it! Corn is in season and summer is here! (Well, unless you count the strange flooding and cold fronts.)
I bought my corn at the Commisary- a grocery store on my local Army base. I love shopping there because there are always some Veterans wearing their ‘swag.’ Korea Veteran. Desert Storm Veteran. I feel like I am shopping among geriatric superheroes. They are also the sweetest people on the planet and for many of them, grocery shopping is their only outing.
We always chat about something and they joke with me. The last time I went one of them was so gracious he insisted on moving his shopping cart to let me pass him in an aisle. I told him it didn’t matter because my baby was actually sleeping in his stroller (the joy!)
He said “Good for you. You deserve it.”
Take notes, gentlemen.
If he’s married, I ASSURE you it’s a happy one.
The next time you see an older Veteran, take the time to chat with them. They are so gracious and have done some extraordinary things.
My husband hates creamed corn but loves this! Please enjoy this simple, amazing corn recipe.
See my recipes on Pinterest!