But the thing I loved most wassweet corn.
We would boil it and serve it with lots of butter and salt.
To me, there’s no better summer side dish.
Credit:Grant Webster
“It’s foolproof.”
It gets stuck in your teeth and loses a lot of moisture.
This cooking method ensures the corn doesn’t get overcooked, and each bite stays sweet and juicy.
Here’s how to make Angie’s perfect corn on the cob.
Do not shuck the corn until you’re ready to cook it.
For the best flavor, aim to eat within 1-2 days.
Use one of our handy methods forreheating leftover corn on the cob.
