Recipe by: Lisa Prince
Corn off the cob and Corn on the cob
I prefer silver queen corn when it is in season. The kernels are small, tender and sweet. You can also cut the corn off the cob once it is cooked and put it in a bowl with butter, salt and pepper. My daddy started that and I still love eating like that to this day.
Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Side Dish
NC Ingredients: Corn
Ingredients
Directions
Corn off the cob:
Shuck, silk and wash your corn. Cut the corn off the cob and cook in just enough water to cover the corn. Bring to a boil. Keep an eye on this so the water doesn’t boil out and the corn doesn’t stick. Add 3-4 Tablespoons of margarine, salt and pepper. Boil for 30-40 minutes.
Corn on the cob:
Shuck, silk and wash your corn. Put in a large pot and cover with water. Boil for 8-10 minutes. Remove from the pot and add butter, salt and a little pepper.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.