Corn on the Cob ( Cooked in the Old Ways)

Everything old is new again! This is the only way I will boil corn from now on. It is more flavorful and it's so much easier to shuck! You have to let it cool a couple of minutes but then the silk just slips right off, totally, completely, no fuss, no muss. Thanks.

Definitely flavorful and easy to shuck. Ours came out really chewy rather then crisp. Not sure if it was the corn or the 10 minute cook time.

I thought this was quite nice! I wondered how easy to peel the corn would be what with wet silks and all but it really was a snap. I just used a towel to keep my fingers ok so no scorched fingertips! It doesn't really make the corn taste different but I didn't want my corn to taste different- just nice sweet fresh farmer's market corn- what else does it need? Thanks for sharing! ~Sue

This is so much easier than the traditional way of boiling corn. I do need a bigger pot now though because I can only get about 4 ears in mine. Fast cleanup!

I don't see big deal. Sorry, but it didn't taste any different than the stuff I peel. Having to serve kids is no fun either. My fingers are hurting now from trying to peel hot corn. Personally I prefer my corn raw anyway but even DH and the kids agree that it was more trouble than it was worth. Sorry. Glad others have found it better.