Corn on the Cob
Boiled corn on the cob is the perfect summertime side dish. Boiling corn is the easiest cooking method and you’ll love our secret that makes this corn always sweet, juicy, and tender.
Fresh ears of corn on the cob can be boiled in about 15 minutes. Ears of corn that may be a little older will take slightly longer – just be careful not to overcook! Check your kernels before removing them from the heat to ensure they are crisp-tender.
1. Shuck your corn and place corn in a large soup or stockpot and fill it with enough water to cover the corn.
2. Bring water to a boil and add sugar. Cover, reduce heat to medium and boil for 15 minutes.
3. When time is up, kernels should be crisp-tender. Remove from heat and drain. For easier eating, load each ear of corn onto a wooden skewer. If desired, butter, salt, and pepper your corn.
Corn Chili
This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.
Ingredients
2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste
In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
