Our second planting of corn is just ripening now. Had some last night. We prep it a few different ways.
Steam it of course - 1/2 inch of boiling water in a pan with a good lid. 5 minutes max
Nuke it - I do it when I'm in a hurry and just doing one ear, but can't get used to this method. It tastes OK but it just seems wrong
Fry it in butter - cut it off the cob and fry it in butter, salt, and black pepper until it starts to brown. This really brings out the sugar
Fry it with spices - Some dried serranos, small amount of garlic, butter - whatever ...
So far I've frozen 12 2-cup packages of corn cut off the cob for the winter. If the raccoons leave any of the second planting I'll freeze some more.
This is also the time of year for 'mater sammiches.
Take a thick center slice out of a good beefsteak tomato, sized to fit the bread - throw the rest of the tomato out for the chickens. Mayo, salt, and pepper on a decent white bread, I like what the bakeries call "Italian." It's basically Wonder bread with a little more body. "Good" bread just isn't right for a proper 'mater sammich.
For a quick lunch 'mater sammich goes great with chips or a nuked ear of corn.
