LEND AN EAR: HOW AN EXPERT COOKS HIS CORN
September 20, 1989
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.)