Do you love corn on the cob? If you are like most people, you do. Too bad it only comes around a certain time of year. While the corn on the cob is available, you can enjoy the recipes.
Corn on the cob was first domesticated somewhere between 9000 and 8000 BC in Mexico and Central America. It was important to the Mayans and Olmecs, who revered it and incorporated it into their daily rituals, religious ceremonies and used it as a motif in their art. Certainly by 2000 BC it was a staple in the diets of the peoples of Mesoamerica. Native Americans also held it in esteem and it was one of their staple foods, but one which the early colonists seemed to disdain. Times have changed, however and summer wouldn’t be the same without freshly picked corn on the cob dripping with olive oil which is a healthier alternative to butter.
A summer meal wouldn’t be complete without fresh corn on the cob. The problem is, most people overcook it, making it soggy and tasteless. If you have been having trouble figuring out how to cook the best corn on cob that features crunchy savory goodness, than try these simple cooking tips.
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