tag:blogger.com,1999:blog-1555929730378028813.post4277013761135215122..comments2023-12-21T14:06:06.703-05:00Comments on Mrs. W's Kitchen: Steak Sandwiches with Corn on the CobAmandahttp://www.blogger.com/profile/14748231341500700924noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1555929730378028813.post-66029020809143612572008-08-13T18:27:00.000-04:002008-08-13T18:27:00.000-04:00Great advice, Katiez, thank you! Corn is a rare t...Great advice, Katiez, thank you! Corn is a rare treat for us, since I prefer to eat only the locally-grown stuff in season (plus corn is naturally pretty high is sugar), so I suspect a shorter cooking time would be fine for the fresh local corn that I buy. I'll try your steaming method next time.Amandahttps://www.blogger.com/profile/14748231341500700924noreply@blogger.comtag:blogger.com,1999:blog-1555929730378028813.post-39525142296707597052008-08-13T15:32:00.000-04:002008-08-13T15:32:00.000-04:00If it's really fresh corn, I bring water to a boil...If it's really fresh corn, I bring water to a boil in a steamer, add the corn and steam for about 7 minutes, or just until all the kernals change color. If it's older corn or with bigger kernels I steam for 15 minute. You can test for doneness (is that a word) by trying to pierce a kernel with a fingernail - if it pops easily it's done. Saves having to cool it!Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.com