The Best Corn on the Cob in the World (via BonaFideFarmFood.com)

Eating fresh corn on the cob is like tasting summer.  Here’s a quick and easy way to cook ears of your favorite variety.  Try playing with different toppings like author Tom Hirschfeld suggests.

One of our favorite preparations it to rub your cooked corn with a good amount of extra virgin olive oil then roll it in shaved Romano cheese and cracked pepper corns.  You can also make a quick corn salad by shaving off the kernels from the cob and tossing them with EVOO, your favorite vinegar, and fresh herbs.

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Something as simple as good corn on the cob shouldn’t be elusive.  There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker.   It couldn’t be simpler to do  and the results are divine.

Photo Credit? Bona Fide Farm Food

I live in corn country.  If there was a vortex for the center of a corn universe I am at ground zero.  And if not the exact center I am still close enough that if it shook in the middle of the night it would knock me out of bed.  What I am saying is in the Midwest we know corn, and all you have to do is visit any state fair to know I am telling you the truth.

We roast it, boil it, we scrap it off the cob, we make it into pudding, make chowder out of it, we slather ears of it with mayonnaise and sprinkle it with any number of spices, and we even deep fry it like it is a corn dog.

But when a real treat is in order, in the heat of late-summer,  we set up a table under the shade tree, even put a table cloth on it along with plates and silverware.  Then we grill some thick cut pork chops, cut thick slabs of ripe homegrown tomatoes and lightly salt them, maybe a green salad with a sugary vinegar and oil dressing, and  we steam perfectly rip ears of sweet corn under pressure, slip the ear out of the husk from the stalk end and roll the perfectly steamed ears through sun softened sticks of butter.

Read more here.