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Corn on the Cob

Delicious as corn-on-the-cob or as a topping. To use as a topping, cut the kernels off and sprinkle on top of any dish.

  • 8 ears of fresh white corn, such as Silver Queen, husked and picked clean of any stray silk
  • ½ cup vegetable or olive oil
  • 1 tablespoon of your favorite spice rub

Fill a deep, heavy pot with water and bring to a rolling boil over high heat. Carefully add the husked corn. When the water returns to a boil, cook the corn for 2 minutes.

Meanwhile, combine the canola oil and the spice rub in a large sealable plastic bag. Remove the corn from the water with a pair of tongs and gently shake off the excess water. Transfer the corn to the plastic bag, seal the bag, and toss the corn in the oil mixture until the corn is well coated. Serve immediately.

Makes 4 servings.

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