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Mapishi - Mahindi mabichi

Discussion in 'JF Chef' started by Candid Scope, Jun 27, 2012.

  1. Candid Scope

    Candid Scope JF-Expert Member

    #1
    Jun 27, 2012
    Joined: Nov 8, 2010
    Messages: 11,892
    Likes Received: 49
    Trophy Points: 145
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    Nothing should have to be confusing about corn. But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There's been an age-old debate on the best way to cook corn on the cob - and, at the center, how long to boil it.
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    Get this: we don't boil it at all. Instead, we boil water on it's own, then toss in the corn. Once the water gets back up to a boil, we simply shut off the heat. You can let the corn hang out in the pot for a few minutes, or until dinner's ready, or until you just can't resist the promise of its perfection.

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    So no need to worry about timing; no need to worry about wrinkly kernels; no need to worry about upsetting the family tradition. The best way to cook corn turns out to be the easiest.

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    Best Ever Corn on the Cob
    Serves 4
    4 ears shucked fresh corn
    Butter & salt, for serving

    1. Bring large pot of water to a boil. Add the corn. Once the water gets back up to a boil, shut off the heat.
    2. Let the corn sit the pot for a few minutes (or until dinner's ready).
    3. Serve with butter and salt.

     
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