1- Use as many fresh ears of corn you want, shuck, being sure to remove all silk – rolling the shucked ear in both hands, with each hand moving in the opposite direction works well, like you’re wringing it
2- Break off stalks flush with bottoms
3- Place in pot of water, bring to boil, cook 10 minutes, cut off heat, cover and let set till ready to eat or use.
- Or, cook it your own favorite way.
4- When done, remove from water and let set till not too hot to handle.
5- Standing each ear on it’s bottom and using large, broad, sharp knife, cut from top to bottom between kernels and cob into planks.
6- Eat or serve as you like.
This day I topped each serving with:
2 T. Forager Project Cashewmilk plain Yogurt sprinkled with salt
1 t. extra virgin olive oil, drizzled over yogurt
sprinkle with black pepper.
top with fresh basil strips
Notes: Fresh corn straight from the garden won’t work as well, unless it’s cooled first, then planked.
Even when I still had all my teeth, I didn’t like eating corn right off the cob; it took too long to pick my teeth afterwards.
Planking the corn makes everybody want some, even the cob rollers.
THE TOOTHLESS CHEF - NEW! 