If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Sometimes, on hazy, hot and humid summer nights, all I can muster an appetite for is an ear of corn. Here's my favorite way to cook corn on the cob quickly, and with little mess. No need to heat up an already hot kitchen with a pot of boiling water, either. Adapted from this technique I saw on Youtube last year: http://youtu.be/YnBF6bv4Oe4 —mrslarkin
- 1 large fresh ear of corn, unhusked
- cold butter
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- salt and pepper to taste
- squirt of fresh lime juice (optional)
- Place unhusked corn (yep, unpeeled, un-anything) in microwave. Cook on full power for 5 minutes.
- Using an oven mitt, or tongs, or whatever tool you have, carefully remove corn from microwave. Cut off the bottom stem end, about an inch up the cob. Using a towel or something to protect your hands, grasp the corn at the pointy end and tap the cut end a few times until the corn on the cob slips out. If it's stubborn, peel away some of the husk, and it'll come right off, silk and all.
- Place corn on a plate. Rub all around with butter, season with salt and pepper, sprinkle the herbs all over, and a squeeze of lime juice, if using.
- This recipe was entered in the contest for Your Best Fresh Herbs
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.