Perfect Corn on the Cob

It's corn season again!  How do you cook fresh corn on the cob?  Usually I boil it, but I've also experimented with cooking it on the grill, in the microwave, and in the crockpot.  We like it all.

Today, however, I decided to look up boiling times so I wouldn't overcook our corn.  I stumbled upon a new technique:  put the corn into boiling water (unsalted), let the water return to boiling, then remove the pan from the heat, cover, and wait for 10-15 minutes.  The results were amazing.

Brian said, "This corn tastes so fresh--did you just buy it today?  It's a lot better than the corn you bought last week."  I said, "This IS the corn I bought last week.  I still had some left, but I cooked it differently."  He said, "You should always make it like this--it tastes like different corn!  Last time it was good, but it was really chewy and got stuck in your teeth."

Did you know that is a sign of overcooked corn--that it sticks in your teeth?  I didn't realize that until today.  Maybe the rest of you never overcook your corn, but in case you need a refresher like I did, try it this way and see if you notice a difference, too!

Corn and Red Pepper Chowder

This recipe originally called for butternut squash, but I've found that pumpkin and sweet potatoes can be substituted with great results. The squash turns the soup a pretty golden color which can be pale or bright, depending on the amount of cream used.

Corn and Red Pepper Chowder

1 onion, chopped 2 celery stalks, finely chopped 1 tablespoon olive oil 2 tablespoons flour (white or wheat) 2 cups chicken broth 4 potatoes, cubed 6 cups mashed sweet potatoes, pumpkin, or butternut squash 2 cups frozen corn

1 cup red pepper, chopped and sauteed, or roasted from a jar 1 teaspoon dried rosemary 1-1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1-1/2 cup light sour cream fresh parsley, chopped

1 In a large pot, saute onions, red pepper, and celery in oil until tender. Add flour and stir. Gradually stir in broth then bring to a boil. Add potatoes and simmer for 10-15 minutes until potatoes are cooked.

2 Add cooked squash, corn, and spices and stir until blended. Heat to very warm, then stir in the sour cream. Do not boil or cream will curdle. Top with fresh parsley before serving.