Barbara Wickboldt

Barbara Wickboldt

Barbara Wickboldt
More ideas from Barbara
Crispy, peanut buttery and chocolaty. Clone of a Butterfinger. You'll never guess the secret ingredient!

Crispy, peanut buttery and chocolaty. Clone of a Butterfinger. You'll never guess the secret ingredient!

Never boil corn again!  Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.