Successful Farming looks at the survival of rural communities. Editor Jodi Henke shares how her hometown is finally clawing back, 30 years after the farm crisis.
Corn on the cob is a staple food in my house during the summer. We slather it with butter and a bit of salt, and devour every kernel. I usually cook mine by boiling it. Fill a pan with enough water to cover the corn, and bring it to a boil. If it’s fresh corn, 3-to-5-minutes should do it. If it’s a few days old, it might take up to eight-minutes.