Summer Meal And Best Corn On The Cob Cooking Method Then Another Summer Meal

Bev had made a trip to the Mennonite farm market and we decided to have a summer time meal for supper.  So, the meal was Malibu Green Beans cooked with Benton’s country ham, cucumber salad, and boiled corn (sort of). I had recently read an article on Serious Eats about the best ways to cook corn on the cob.  I think it’s a must read if you like this dish and I opted to give the cold start method a try.  The article also discusses using salted water but I decided to wait until next time to try it.

Cold-Start "Boiled" Corn on the Cob

Shuck the corn.

In a large Dutch oven or pot, cover the ears with cold water.

Set over high heat and bring to 180°F (I used a candy thermometer and it took about five minutes).  I spun the ears a few times

Immediately cover and turn off the heat.  Let stand for at least 10 and up to 25 minutes (Larry pulled at 15 minutes).

Serve salted and buttered (or however you prefer).

To go with the corn, we had our go-to Malibu Pole Beans from the FM and cucumber salad using our favorite recipe.  This is my plate.

Verdict:

Since I don’t think corn actually needs to be cooked but only warmed thru, I thought the 15 minutes was perfect.  The kernels were hot and still had a little snap to them.  At 20 total minutes to cook, this method was just a few minutes longer than normal and I like the longer cooking time window of 10-25 minutes.  This will be our new go-to normal for big batches of corn but the article also discusses microwaving the corn and we'll plan to use it for small batches - three ears needs 5 1/2 minutes.

Another Summertime Meal

Many of you have been posting salads as summertime meals and I sure agree with this choice for eating healthy and not heating up the kitchen.  In addition to good, cool salads, we also enjoy summer vegetables from the farm market that we usually only eat in season such as some of the ones in this meal.  We still had some green beans and cucumber salad left over to which we added corn on the cob, fried okra, deep fried green tomato (it fell off the plant), and tomato & cottage cheese.  Lots of good roughage here but very little protein.  I put just a little of everything on my plate to show off - we also had some cantaloupe for dessert.

This meal was about as good as it gets and after mixing them, the green tomatoes and okra were half of the Alabama Scramble that I like to make.

7/5 & 7/10/25 meal dates