We made grilled chicken, turkey hot dogs, potato salad, a roasted beet salad (with red lettuce and beet greens, pecans, and a goat cheese - walnut vinaigrette), a shaved zucchini salad (with feta and toasted pine nuts and lemon-thyme dressing), fresh mozzarella stacked with tomato and basil, and of course, corn on the cob.
It was all wonderful, but the corn was outstanding. Maybe because it was from my organic, local CSA box, or perhaps because it took less than 10 minutes to make. Yup, you heard me right. No boiling, no spending 20 minutes trying to get rid of all the silk, no mess. It took me seven minutes for two ears and they came out tender and silk free. I found the tip in my July issue of Bon Appétit: "A Crazy-Cool Trick for Husking Corn on the Cob" and wanted to share it with you. You can get the play-by-play via this link, but here's a quick recap:
1) Put two unhusked ears of corn in the microwave for 6-8 minutes depending on microwave.
2) Remove from microwave and cut off the bottom part of corn (about a 1/2 inch or so)
3) Hold ear at the top of husk and give it a little shake. The corn will slide out easily.
4) Add butter and salt and enjoy!
It really works.
Happy Summer!
xoxo
