I don’t know if it’s just New York's rainy summer or my love of starch, but the corn this season seems especially good. I’ve been consuming as much as I can while the cobs are still rolling in at bargain prices. And while grilling corn might seem like the cool way to cook corn, I almost never do that. I boil it. Well, kind of. Technically I poach my corn on the cob. It’s relatively fast, it doesn’t dry out, and it’s mostly hands-off.What you’ll needA wide pot with a lidFresh corn on the cobAn instant-read meat thermometerHow to poach corn on the cobStep 1: Shuck itPart of the reason this method is so fast, while staying relatively gentle, is because you don’t need the husk. If you have pre-s
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