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| The forming kernels were not plump at all... |
Fortunately, today’s harvest of two proved sweet, if still tiny. They looked much more robust before being cooked.
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| The other was already being cooked before I remembered to take a photo... |
Here are a few other useful lessons learned. Husking corn before cooking is a waste of time. Instead, cut off overhanging bits and microwave the entire thing for five minutes. the steaming process makes for a perfect chew and, better still, the cob slides right out of its husk. However, it’s best to refrigerate any you don’t plan to eat right away fully intact. This helps retain moisture.
Have you ever walked into a family friend’s cornfield and picked the sweetest you’ll ever taste? Can you believe my favorite memory from those farmyard visits is playing in the big barn with their youngest son and hearing my family complain how I smelled like pigs all the way home?
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