Hi! I’m Betty, welcome to Betty’s Kitchen. Today, we’re making a full meal and that can be a full lunch or a full dinner depending on how you want to use this food but one component that we’re making is corn on the cob. And earlier this morning, I went to the farmer’s market to get a big fresh corn and I want to show you what I got.

I got a bag here which has a dozen here of fresh corn. I’m going to clean this before we can now do much with it but we’ll be blowing that and have some nice corn on the cob. So, that’s the main focus of this video but I do want to point out that I took my grandson with me and we had a good time at the farmer’s market. So, I’m going to show you a little clip of that and we got a couple of cucumbers. There were some much big and I just like this variety. I got a few zucchini squash. I have plans for that. And then I got this sweet banana peppers. It’s maybe original thing but you’ll probably see this show up on my side before too long as deep fried banana peppers because that’s really traditional around here.

And then I’ll have some fresh blackberries. I’ve been meaning to do a summer salad. I did a spring salad all ready but I want to get this so I’m just giving you an idea of some things that you might be seeing in some of the videos coming up. But let me concentrate on getting the corn clean and then we’ll go from there.

[Demonstration]

I got have my six ears of corn all clean and I’ve got some water boiling here and this is about a couple of inches. You want it to cover the corn and you want a pot like a Dutch oven like this where you can lay this flat and this one is kind of long so this would be the one that would be my taste piece, it will fit in there. So, that’s going to be great. So, when it starts to boil, when the water starts to boil, just pop this in and they cooked very fast. So, I’ll just check them occasionally. If you a stick a fork and when the kernels and its milky, it is not quite done. So, I’ll take care of watching this and when they appeared to be done, I’ll put them back on the platter and we’ll be eating them pretty soon.

I’ve been keeping an eye on the corn on the cob and you can see that when I take a fork and press into the kernels, they are done. They’re not giving a milky look at all so I just get one. I can use tongs probably for those better than just this fork but since I have the fork right here and a plate which just brings this out and they’re steaming hot. You want to serve them as soon as possible after you get them out and a really nice lift. Add some butter and salt and some people like pepper on it too, I don’t particularly but we’ll get this looking along nice in a few minutes and that’s going to be our corn on the cob.

Let me show you my full meal that we’ve put together. Starting with a bun for the hamburger, I chose a nice casserole that has some good crusty wheat brand on top of it and so I’ve already cooked my hamburger on there and remember this is that cheese and onion stuffed burger so inside it when I bite into it, I’ll get that squishy cheese and onion flavor. And right here, we have our broiled pearl onions. So, that’s just a nice little garnish and also tastes good and goes with the flavors that would have there. And then we have lettuce and tomato and I’ve ready taken cared of mine. I like mayonnaise on my hamburger usually so I’ll spread that up later. And then we have our corn cob, it’s steaming hot and can you see it? I’ll just take a fairly small piece. Aren’t they really small ones? I’ll just pick that up, it’s kind of hot and for that corn on the cob, I had some pure butter here. Just take some on my plate. I like it to be at the edge and then it melt right onto that and then I like salt on it over the salt we just get that as we go. And then to finish up my meal, I want to have a coke with it and then the fruits all they’ll come back for a later and it will be served in a bowl. And that’s our nice summertime salad which has peaches and blackberries and bananas and then there’s going to be a tart sauce because of the lemon juice and splendor they will put. And over here, I have some cupcakes that I made yesterday. These are the carrot brand cupcakes that are really healthy. And I don’t know if I’ll get to those or even if I’ll get to the very salad because this is a big lunch for us. But anyway, I thought you might be interested in what we’re having for lunch today.