How To Shuck Corn

First, cut the stem-end of the corn on the cob off—approximately where the stem meets the first row of kernels. Pop it in the microwave, husk and all, for about 30 to 60 seconds. Then—with a potholder to keep from being burned—pick up the uncut side of the corn and let the cob slide on out. You can remove any remaining silks by rubbing with a wet paper towel or giving it a quick scrub with a vegetable brush!

Now that we’ve covered that important topic, let’s talk about cooking methods!

How to Boil Corn

While it’s common practice to boil corn in salt water, it can actually toughen the corn! Instead, try adding a bit of sugar to the water to bring out the natural sweetness in corn. You can save the salt for serving. Adding milk to the water is another way to bring out the sweetness!

How to Grill Corn

There’s a big debate as to whether corn should be grilled husk on or husk off. While both are great, there are some added benefits to cooking with the husk on. Keeping the husk on helps to almost steam the corn while you’re cooking—just be sure to soak the corn before tossing it on the grill so the husk doesn’t catch on fire! Without the husk, corn can cook faster, which means it may start to char well before the insides of the kernels become tender and juicy.

If you still want a bit of char, try peeling just a few of the outer layers of husk off so that you still get the steamed effect but the flames get a chance to dance a bit closer to those sweet kernels of deliciousness.

As a pro-tip, before you grill the corn, peel back the husks, leaving them intact at the base, and de-silk the corn before pulling the husk back into place. Now you can enjoy the benefits of grilling the corn with the husk on without trying to peel those pesky hairs off of hot corn.

How to Make Creamed Corn

Creamed corn can be very labor-intensive, but it’s a labor of love! A corn cutter is a must-have tool. They come in wood or stainless steel and can be purchased on Amazon or at your favorite retailers. Get one with an adjustable blade so you can adjust how deep the cutter goes. After getting the kernels off (try not to get whole kernels), run your knife down the cob to get any remaining juice. Add butter, salt, and pepper, and be sure not to overcook it. If it is too dry after cooking, you can always add more cream.

Want more tips for making creamed corn? Watch Paula make her homemade creamed corn recipe here.

How to Cook Corn on the Cob in an Air Fryer

Cooking corn in the air fryer is so simple! Simply shuck the corn, spray it with cooking spray, and add your desired seasonings. If you want to cook it in lots of butter or cheese, wrap your corn, butter, and seasonings in tin foil prior to cooking. Depending on the size of your corn cobs and air fryer, it may work best to cut your corn cobs in half before placing them in the basket. (This will help you fit more corn in it.) Just be sure not to overcrowd the basket!

What’s your preferred way to cook corn? Do you have any tips we missed? Please share with us in the comments below.

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In honor of our favorite dessert flavor profile, we thought we’d pull together some berry sweet recipes for y’all. Enjoy!

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So since we’re sharing our favorite recipes loaded with spring produce, we’re hoping you’ll share your favorite fruits and veggies and how you serve them in the comments below. Happy Spring, y’all!

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Whether your focus this year is on your physical health, work, relationships, spirituality, or anything else, what we eat has a big impact on our attitude and also on the decisions we make. When we eat good food, our body finds its ideal weight. When we’re at our ideal weight, we function better and everything around us improves, just like that.

If you want to shed those extra holiday pounds, find balance, and feel good, you’re in the right place. Here are some easy tips that will help you find health and your ideal weight:

1. Drink at least 8 glasses (64 oz.) of water a day. This will keep you hydrated and will help your body flush toxins. If you stay hydrated, your body won’t confuse hunger with anxiety or boredom.

2. Eat real foods. Avoid packaged stuff, and eat as close to the earth as possible. This way, you’ll be fueling your body with the best nutrients that our planet has to offer.

3. Start every meal with fresh fruit or a salad. This is a great way to add vitamins, minerals, and fiber to your daily diet. This will also fill you up so you’ll only eat the necessary amounts of your main dish.

4. Listen to your body. Eat when you’re hungry, and don’t eat when you’re not. Chew each bite 30-50 times to make sure you’re eating only the necessary amounts of food your body really needs.

5. Move! It’s not news that staying active adds years to your life. Aim for at least 30 minutes of a workout you enjoy 3 times a week. Other tips to include on your daily routine is parking farther from where you need to be, taking the stairs instead of the elevator, and using a step tracker to make sure you hit a daily goal.

Enjoy the ride, eat plants, and be ready to shine!

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Making jam may sound difficult because it was a specialty of your grandmother, who was nothing short of amazing in the kitchen, but it’s easier than you might think.

First, gather your ingredients. You will need:

• 4 cups strawberries, sliced
• 4 cups sugar
• 1 packet pectin

Simply add the sliced strawberries, sugar and pectin to a medium saucepan. Over medium-low heat, stir it gently for 20 minutes as the strawberries break down and start to thicken. Remove it from the heat, and let it cool. That’s all it takes!

Paula recommends storing your homemade strawberry jam in glass jars, but be sure to can it with properly handled, sterilized jars. We recommend glass jars that are free from chips and cracks and topping them with two-piece lids with a rubber seal, as they will create a vacuum seal when they are processed.

To sterilize your jars, wash the jars and the lids with hot, soapy water, ensuring it is well rinsed. Without touching the jars and lids, arrange them open side up on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Now, be sure to sterilize the ends of your tongs by dipping the ends in boiling water for a few minutes. Use your tongs to remove your now-sterilized jars from the boiling water, and to handle them until they are sealed.

To prevent the glass jars from breaking, always put hot preserves into hot jars and cold preserves into cold jars. And most importantly, make sure everything you are using, including towel, trays, and your hands, are clean.

If you need tips on proper canning, check out our Home Canning 101 blog.

What is your favorite jam to make in the summer? What do you do with all those beautiful, bright strawberries? Let us know in the comments below!

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Getting started:
Fresh eggs are the best for poaching. The fresher the egg, the less likely they’ll spread and you end up with scraggly whites.

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We love pickling because it’s not just limited to turning cucumbers into dill pickles. Paula will pickle just about anything from carrots and okra to watermelon rind and rhubarb. She’ll even pickle shrimp!

Vinegar is usually the primary ingredient you’ll find in most pickled recipes. It is used as both a preservative and a flavoring agent. Of course, there are many types of vinegars to choose from, but we typically recommend sticking to distilled white vinegar or apple cider vinegar. The apple cider vinegar has a slightly fruity flavor that mixes well with spices while the distilled white vinegar is a little more tart and really allows the spices to be the stars of the show.

Most recipes also call for a little sugar, salt, and water, but the seasonings are where you can really have fun! We season our pickling recipes with citrus zest, cinnamon, garlic, mustard seeds, ginger, peppercorns, dill, or anything else we think sounds tasty. Let your creativity fly, y’all!

If you’re lookin’ for inspiration to create your pickles, try some of our favorites below. If you’re a pro pickler, we’d love to hear your favorite pickling tips and recipes in the comments below!

Quick Pickles

Pickled Shrimp

Pickled Okra

Pickled Vegetables

Suzie’s Peach Pickles

Garlic Pickled Carrots

Pickled Watermelon Rind

Icebox Bread and Butter Pickles

Rhubarb Refrigerator Pickles

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