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Old 08-29-2007, 10:57 PM   #21
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gourmande's Avatar
Join Date: Aug 2007
Location: Windsor, Ontario CANADA
Posts: 185
Originally Posted by Rom View Post
I never thought to use wax paper in the microwave...cool, thanks for that :)
Wax paper is highly undervalued, IMHO, and yes, it is a great microwave cooking tool

As for boiling husked corn, I was taught to NOT salt the water, so old wives tale or not, I still keep my corn-boiling water salt free... however, for many many years now our preference is to grill our corn in the husks, silks removed: i.e. carefully peel back the husks without detaching them from the stem end (but discarding the tough outer leaves), remove as much of the silk as you can, then fold the tender husks back over and around the corn. Cook the cobs on the heated grill turning frequently until the husks begin to char and the corn is tender (10 -15 minutes). Adapt your seasonings to whatever else your serving ... or not, but the possibilities are endless: flavoured butters; parmesan cheese; chili/lime sauce ... it's your corn, flavour it any way you want!


"Je vis de bonne soupe et non de beau langage." Molière
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