LEND AN EAR: HOW AN EXPERT COOKS HIS CORN

Corn hybridist Walton C. Galinat cooks his sweet corn about four minutes, he says. He steams it in small amount of boiling water in a covered skillet and rolls the ears over a couple times as it cooks. Dr. Galinat prefers solid yellow corn rather than white or bi-color because it is higher in Vitamin A, he says. His favorite hybrid is a yellow variety called Miracle. (The seed is available from Atlee Burpee Company.)

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