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Have you ever noticed how much easier it is to shuck corn after it's cooked? This is a not-so-subtle nudge to those who insist on shucking it before buying it, a habit the Accidental Locavore heartily condemns! While many a summer childhood was spent shucking corn before it was dumped into a big pot of boiling water, in later years, I've learned there are almost as many ways to cook corn as there are varieties of corn.
- The traditional pot of boiling water (good for a crowd, but not my favorite method) has a few new twists, none of which I've personally tried, but all of which have their champions. One, recently touted on HuffPost's Kitchen Daily (got to plug it since I've been posting for them!), said to bring a pot of water to a boil, add the shucked corn, bring to a boil again, and let sit until ready to serve.
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For any of these methods, if you really want to show off, take a blow torch to the corn after it's cooked and shucked. This is a trick I learned from my friend Kerry at Cafe Miranda. It browns the kernels, making them taste like popcorn, and will either scare or impress all of your guests!
What's your favorite way to cook corn?
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