Corny Martha

4 08 2008

Credit should be given where credit is due. Martha Stewart has peppered our popular consciousness with innumerable factoids and helplifications including nice ways to arrange flowers, nice ways to keep cupboards and cabinet drawers tidy, nice ways to collect pitchers and pewter, nice ways to possess dozens of dogs, nice ways to plant delphiniums, nice ways to own more houses than any one person needs, nice ways to make pirogi and gingerbread cottages . . .

But: she has also made life blissfully easier in more ways than one can count. One can, however, at least count to ONE, and in this case one should. Here, from Martha’s mouth, is the perfect way to make corn on the cob. This never ever fails, unless you are sadly burdened with bad corn in the first place. But if you are getting your corn from your friendly reputable dealer, do this with it:

1. Put up a few quarts of water over high heat, covered. In about 10 minutes it will come to a healthy rolling boil.
2. While the water is getting ready to do the above, calmly shuck your corn
3. When the water is aboil, pop the corn into it, gently, replace the lid, and TURN OFF THE HEAT
4. Wait precisely 20 minutes.

That’s it. The corn is perfect, indeed pluperfect. Always, forever.

Thank you, Martha Stewart!

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